My go-to recipe for gluten free oatmeal chocolate chip cookies originated from my well loved Joy of Cooking book (shocker). After a few minor revisions, it may be one of my favourite cookie recipes. It’s just so wholesome and forgiving.

Favourite Takeaways:

1. No chilling of the dough required
2. Light and chewy with a slight crunch
3. Easily made ahead of time

From a road trip snack to a baked gift, this recipe is oh so versatile. It is equally the most underrated and loved recipe in my cookie recipe collection. As such, these gluten free oatmeal chocolate chip cookies are undoubtedly the cookie that I bake the most of throughout the year.

alteration notes:

• Used AP gluten-free flour
• Added baking powder
• Cut the recipe in half

approximate times:

• Prep: 20 minutes
• Bake: 10-12 minutes

ingredients

d r y

• 3/4 cup + 2 Tablespoons AP gluten-free flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (I use sea salt or fleur de sel)

w e t

• 1/2 cup unsalted butter, slightly softened
• 1/8 cup sugar
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1 + 1/2 teaspoons vanilla extract

a d d

• 1 + 3/4 cups  regular rolled oats
• 1/2 cup semi-sweet chocolate chips

directions

1. Preheat oven to 350 F.
2. Line 2-3 cookie sheets with parchment paper
3. In a medium bowl add flour, baking soda, baking powder, salt –  whisk until thoroughly combined
4. Set aside the dry mixture
5. In a large bowl (or stand mixer with paddle attachment) start creaming the butter, sugar, brown sugar
6. Add in egg(s), vanilla – beat until well combined
7. Transfer the dry mixture to the wet mixture – stir until mostly combined (you should still see some flour)
8. Fold in chocolate chips and oats
9. Roll cookie dough (about 1 tablespoon) and place roughly 2 inches apart on a cookie sheet
10. Lightly press down on dough with 2 fingers
11. Bake 1 sheet at a time for 10-12 mins – tops should be slightly coloured and edges a golden brown
12. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves a bit more than a dozen medium cookies (GF flour tends to yield less)
• chose a Gluten Free flour with Xanthan Gum
• the dough spreads out slightly while baking
• used a medium cookie scoop
• can be made ahead and stored in airtight container – about 2 days prior
• freezes well in airtight container

For an even more classic alternative to these cookies, try a batch of gluten free chocolate chip and cookies.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

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