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Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free Oatmeal Chocolate Chip Cookies

AuthorDAPULSE RECIPESCategoryDifficultyIntermediate

A simple gluten free cookie recipe, using gluten-free flour blend, gluten-free oats, and chocolate chips.

gluten-free-oatmeal-chocolate-chip-cookies-dapulse-recipe

Yields25 Servings
Prep Time10 minsCook Time11 minsTotal Time21 mins

 1 cup Butter, softened
 1 cup Brown sugar
 ½ cup White sugar
 2 Eggs
 1 tsp Vanilla extract
 2 ¼ cups Gluten-free flour mix
 1 tsp Xanthan gum
 ½ tsp Salt
 ½ tsp Baking soda
 2 cups Gluten free rolled oats
 1 ½ cups gluten free chocolate chips

1

Preheat oven to 350 degrees F and line baking sheet with a Silpat or parchment paper.

2

Add flour, xanthan gum, salt, and baking soda to a large mixing bowl. Stir until well combined and set aside.

3

With a mixer or by hand, cream butter and sugars together.

4

Add eggs, incorporating one at a time to the butter/sugar mixture.

5

Add vanilla and stir until well blended.

6

Pour dry mixture into wet mixture, ⅓ at a time.

7

Add oats and mix.

8

Add chocolate chips and stir to distribute evenly.

9

Form balls with about 2 tablespoons of dough.

10

Place on lined cookie sheet and press down with a fork or by hand.

11

Bake for 11-13 minutes, making sure not to overbake - I find that gluten-free cookies don't brown as much as my regular cookies.

12

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)

13

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.

Ingredients

 1 cup Butter, softened
 1 cup Brown sugar
 ½ cup White sugar
 2 Eggs
 1 tsp Vanilla extract
 2 ¼ cups Gluten-free flour mix
 1 tsp Xanthan gum
 ½ tsp Salt
 ½ tsp Baking soda
 2 cups Gluten free rolled oats
 1 ½ cups gluten free chocolate chips

Directions

1

Preheat oven to 350 degrees F and line baking sheet with a Silpat or parchment paper.

2

Add flour, xanthan gum, salt, and baking soda to a large mixing bowl. Stir until well combined and set aside.

3

With a mixer or by hand, cream butter and sugars together.

4

Add eggs, incorporating one at a time to the butter/sugar mixture.

5

Add vanilla and stir until well blended.

6

Pour dry mixture into wet mixture, ⅓ at a time.

7

Add oats and mix.

8

Add chocolate chips and stir to distribute evenly.

9

Form balls with about 2 tablespoons of dough.

10

Place on lined cookie sheet and press down with a fork or by hand.

11

Bake for 11-13 minutes, making sure not to overbake - I find that gluten-free cookies don't brown as much as my regular cookies.

12

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)

13

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.

Gluten Free Oatmeal Chocolate Chip Cookies

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Nutrition Facts

Nutrition Facts

Servings 25

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