Can we talk about how perfect these gluten free oatmeal chocolate chip cookies are? I can NOT stop eating these because they’re perfectly crisp and chewy on the outside and soft on the inside. They’re everything an oatmeal chocolate chip cookie should be, but made gluten free!
WHAT YOU NEED Gluten free old-fashioned rolled oats All purpose gluten free flour Tapioca flour (also known as tapioca starch) Baking soda Salt Cinnamon Unsalted butter, melted Light brown sugar, packed Eggs Vanilla extract Semisweet chocolate chips Flaky sea salt for sprinkling
Add the oats into a food processor and pulse about 8 times. You should be left with some large pieces mixed in with loosely ground bits.
Whisk with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside. 2. In a large bowl, whisk together the melted butter and sugar. Vigorously whisk for about 2-3 minutes until you reach a silky smooth texture 1. Once smooth, mix in the eggs and vanilla.
Switch to a spatula and mix in the dry ingredients. Then fold in the chocolate chips. Using a large 2 oz cookie scoop (or 1/4 cup) scoop out the dough onto a plate or tray. Dot the tops with a few more chocolate chips and chill for 1-2 hours or overnight.
Space the cookies about 2 inches apart as they do spread quite a bit. Place the remaining cookie dough in the fridge while the first batch bakes. Bake for 12-14 minutes or until the edges are a golden brown and the center looks barely underdone.
Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack. Now dig in! They’re best when fresh but are still delicious days after. Store in an air tight container at room temperature for up to 5 days