A simple gluten free oatmeal cookie recipe, using gluten-free flour blend, gluten-free oats, and chocolate chips.
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time21 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24-30 cookies
Calories: 207kcal
Ingredients
1cupbuttersoftened
1cupbrown sugarpacked
1/2cupwhite sugar
2eggs
1teaspoonvanilla extract
2 1/4gluten-free flour mix
1teaspoonxanthan gum
1/2teaspoonsalt
1/2teaspoonbaking soda
2cupsgluten free rolled oats
1 1/2cupsgluten free chocolate chips
Instructions
Preheat oven to 350 degrees F and line baking sheet with a Silpat or parchment paper
Add flour, xanthan gum, salt, and baking soda to a large mixing bowl. Stir until well combined and set aside
With a mixer or by hand, cream butter and sugars together
Add eggs, incorporating one at a time to the butter/sugar mixture
Add vanilla and stir until well blended
Pour dry mixture into wet mixture, 1/3 at a time
Add oats and mix
Add chocolate chips and stir to distribute evenly
Form balls with about 2 tablespoons of dough
Place on lined cookie sheet and press down with a fork or by hand
Bake for 11-13 minutes, making sure not to over bake - I find that gluten free cookies don't brown as much as my regular cookies
Allow to cool for at least 10 minutes before eating and cool completely on wire rack before storing (I always eat my cookies when they are still so warm they are falling apart - I can't resist)
I refrigerated half of my dough and baked the second half the next day. I find gluten free cookies taste much better when they are fresh from the oven.