Ingredients
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1/2 Cup ButterRoom temperature
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1/2 Cup Brown SugarPacked
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1/2 Cup Sugar
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1/2 Tsp Vanilla
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1 EggsLarge
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1 Cup Gluten Free All-purpose-flourI used Bob’s Red Mill brand
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2 Cups Gluten Free Whole Grain OatsI used Bob’s Red Mill brand
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1/2 Tsp Xantham GumAdd only if your flour does not contain it already
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1/2 Tsp Baking Powder
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1/2 Tsp Baking Soda
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1/2 Tsp Kosher Salt
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1 Cup Chocolate Chips
Directions
I’ve been eating gluten free lately pretty much exclusively. I say “pretty much” because I’m also a restaurant writer (partially the reason for my serious slacking in posting here), and there are times I can’t avoid gluten. I feel better not eating gluten, and who knows, maybe one day I won’t be eating any gluten at all.
I’m loving it, and I’m looking forward to sharing everything I’ve been cooking here with you.
I think a big misconception about being gluten free is that you can’t eat any of your favorite foods anymore. Sure, it might take a little extra effort and planning, but your favorite foods are not off-limits simply because you’re not eating conventional bread, pasta or flour.
Take, for example, the chocolate chip cookie. Arguably America’s favorite cookie, it’s a great place to start exploring gluten free baking. I love oats in my chocolate chip cookies because it’s the way my mom and grandma always made them. Regular oats aren’t necessarily gluten free, but there are gluten free oats available, such as the ones I used. They taste the same to me.
This recipe uses a gluten free all-purpose flour. There are many different brands you could use, or you could make your own. Whatever you do, check the flour’s ingredients to see if it includes xantham gum. If it doesn’t, add it (see the recipe below).
It’s as simple as that. The rest of the ingredients and process are exactly the same as how I would make normal chocolate chip cookies. These are bite-sized, with crunchy bottoms, soft middles and chocked full of oats and melty chocolate. They’re everything you would want in a chocolate chip cookie. Give ’em a whirl and let me know what you think!
Recipe Steps
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1
Done
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Pre-heat oven to 350 degrees F. Grease or line a baking sheet with parchment paper. Adjust the oven rack to the middle of the oven. |
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2
Done
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Add the butter, brown sugar and granulated sugar to a stand mixer fitted with a paddle attachment and mix until combined. Add the egg and vanilla and mix until combined. |
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3
Done
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In a medium bowl, stir together the gluten free all-purpose flour, xantham gum (if needed), gluten free oats, baking soda, baking powder and salt. Pour the dry ingredients into the butter mixture and beat on medium until combined. Stir in the chocolate chips. |
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4
Done
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Spoon onto the prepared cookie sheet in rounded tablespoons an inch apart. Bake 13-15 minutes, or until the bottoms of the cookies have browned and the cookies have set. |
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5
Done
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Allow to cool for a few minutes on the cookie sheet, and then transfer to a wire rack to cool completely. |
18 Reader Questions and Reviews Hide Comments
Hi Adrienne:
I just found your recipe and I’m so excited about it! Oatmeal chocolate chip are my favorite cookies. I did have a question regarding the flour. I don’t particularly like Bob’s Red Mill gf flours, do you think the cookie would be the same if I substituted oatmeal and coconut flours (and the xantham gum)?
Thanks!
I made these cookies today, using King Arthur’s All Purpose GF flour + Xanthum gum, and I find it to be just as tasty as the non-GF variety… Nice recipe. Thank you!
Just made these with my daughter. Left out the Xantham gum, because we didn’t have any and I’ve read various reasons not to use it. The dough seemed awfully thick but they turned out just fine. Didn’t spread out much at all. Thanks!
Added cinnamon, cranberries and about two tablespoons of real maple syrup. Added onto parchment with tablespoon size gobs, came out awesome.
They did come out flat, indeed. However, they were very good. My batch ended up making 30 good sized cookies. I used 1/2 cup raisins and 1/2 cup chocolate chips instead.
Great cookies. They came out just perfect and very delicious. I did nothing fancy and I don’t have a stand mixer. I just mixed it myself and spooned the batter on the parchment paper. Thanks for posting the recipe.
P.S. I used parchment paper and rolled the dough into a ball in my hands before placing them on the paper. They did not spread out at all. 1/2 in thick and beautiful. I used Bob’s Red Mill All Purpose Flour and Xantham gum. I hope this helps.
I just made these cookies today. Not only do they taste amazing but they came out so much better than the regular Oatmeal Chocolate Chip Cookies I made my husband (prettier and fluffier). He is going to want to steal mine now. 😉 Thank you for posting this recipe!!!
Just made them with the kids! Such a great substitute for regular oatmeal chocolate chip cookies. We used our small size ice cream scoop that we use for our cookie recipes and they came out great. I’ve found that the Cup 4 Cup gluten free flour from Williams Sonoma never flattens out. Thanks for a great staple to our recipe book!
Um, yeah. These cookies spread out big time. I packed the cookie dough balls pretty tightly, too. I’m wondering if you are using more flour or less oil than what your recipe actually calls for. They taste good, though!
My niece and I made them today and we just scooped a bit of dough with our hands squished it into a semi ball and dropped them on the parchment lined pan, absolutely awesome. Easy and fun to make with kids.
They are very good, but I substituted coconut oil for butter (in the same amount) and 1/3c of blue agave for sugar. I also added 1/2c of almond butter. They came out amazingly yummy. Thank you for the recipe!
I made these again last weekend and noticed they do get done closer to the 14 minute mark, so I changed the cooking time to 13-15 minutes. I’d check them at 13 minutes, or as soon as they smell done. Also, as I said below, I typically use a cookie scoop/ice cream scoop and form the cookies into mounds, and they don’t flatten out much.
oh, and mine flattened out, and were very crispy!
Katie, Glad you made them! I’ve made these several times following this recipe, and I’ve never had them flatten out! I typically use an ice cream scoop or cookie scoop and they are little mounds, and don’t flatten out much at all. What method did you use?
i made these tonight — next time i will add the oats last, with the chocolate chips and i will cut the sugar down to 1/4c brown and 1/4 c white, they are way too sweet for me! but a nice treat! also, need to grease the pans really well, they stick!
These oatmeal chocolate chip cookies look pretty tasty for being gluten-free! I’ll have to give them a try.
looks like a good cookie to me!