gluten-free oatmeal chocolate chip cookies

GLUTEN FREE OATMEAL CHOCOLATE CHIP COOKIES

GLUTEN FREE OATMEAL CHOCOLATE CHIP COOKIES

SKIP TO RECIPE

This recipe is a staple in my gluten-free kitchen. I have been making it ever since my son was first diagnosed with Celiac Disease over 7 years ago. It is very easy to make, doesn't require any crazy flour blends, and the dough can even be frozen in log-form and then sliced off to bake one-at-a-time whenever you get a cookie hankering. (Cookie hankering is a real thing, believe me you.)

I adapted this recipe from my favorite gluten-free blogger, Silvana Nardone. If you're new to GF (and if you have to be DF, too), she is the best. Her savory and sweet recipes are spot-on and will soon become part of your GF cooking repertoire.

Bake these up for your next school bake sale and watch people freak out when they hear they are gluten-free. No one will believe you. I don't know about you, but that's kind of the holy grail of gluten-free baking. Make the gluten-free taste gluten-full.


Gluten-Free Oatmeal Chocolate Chip Cookies, (20-22 cookies)

  • 1 cup gluten-free oats (I like Bob's Red Mill)
  • 1/2 cup gluten-free oat flour (I make this by whizzing up some GF oats in the food processor until fine like flour... you can also buy it from Bob's Red Mill if you prefer)
  • 1/2 cup brown rice flour
  • 2 TBSP tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 stick unsalted butter, at room temp
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1- 1.25 cups dark chocolate chips (I love Guittard!)

In a large bowl, mix together oats, oat flour, brown rice flour, tapioca flour, baking powder, and salt. In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar for about 2-3 minutes. Add egg and vanilla to stand mixer and and mix until combined. Next add in dry ingredients in two additions, mixing after each addition until combined. On low, stir in chocolate chips.

Place cookie dough on a long piece of saran wrap. Shape the dough into one long cookie dough log, approx. 12-14 inches long, and wrap tightly in saran wrap. Refrigerate for an hour or keep in freezer for up to 2 months before baking.

After an hour in the fridge (or longer in the freezer), preheat oven to 350 degrees and unwrap cookie dough log. Cut log into approx. 1/2" slices and bake on a Silpat sheets, You can fit about 6-8 cookies per sheet to allow for spreading. Bake for 12-14 minutes, rotating cookie sheets halfway through. If baking from frozen, allow an extra 2 minutes or so of baking. These cookies will be crispy on the edges and slightly soft/chewy towards the center. Prefer a crispier cookie? Simply bake a little longer.

Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.