Gluten Free Oatmeal Chocolate Chip Cookies
Total Time
35 minutes + 2 hours
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(0)
Ingredients
12 cookies
- 2 1/4 cups (205g) gluten free old-fashioned rolled oats
- 1 1/4 cups (165g) all purpose gluten free flour (with xanthan gum)
- 1/4 cup (30g) tapioca flour (also known as tapioca starch)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup (185g) unsalted butter, melted (regular or plant-based)
- 1 1/4 (250g) cups light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips, plus more for sprinkling
- Flaky sea salt for sprinkling
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Preparation
Step 1
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.
Step 2
Whisk with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
Step 3
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. You can also do this with a stand mixer using the paddle attachment.
Step 4
Once smooth, mix in the eggs and vanilla.
Step 5
Switch to a spatula and mix in the dry ingredients. Then fold in the chocolate chips.
Step 6
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.
Step 7
Once chilled, preheat the oven to 375F and line a large baking sheet with parchment paper.
Step 8
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.
Step 9
Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
Step 10
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.
Step 11
Save recipe for the next time?
Chef's notes
*If your gluten free flour doesn’t have xanthan gum, add 1 1/4 tsp xanthan gum to the 1 1/4 cups of flour.
