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–+ servings
Chocolate Chip Oatmeal Cookies

Gluten Free Chocolate Chip Oatmeal Cookies

5 from 1 vote

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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 24 cookies
These cookies will please oatmeal cookie and chocolate chip cookie lovers alike. They are seriously chewy and perfectly chocolate-y.
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Ingredients

Dry Ingredients:

  • 1 cup high-quality GF all-purpose flour containing xanthan gum* I used King Arthur's Measure for Measure.
  • 1 ½ cups GF organic rolled oats
  • ⅔ cup light brown sugar
  • ⅓ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet mini chocolate chips

Wet Ingredients:

  • 1 stick unsalted butter (or ½ cup) room temperature
  • 1 large egg
  • 2 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 375 F. Grease a cookie sheet with some butter, or use a silicone mat insert.
  • In a medium-sized mixing bowl, whisk flour, baking soda, and salt until evenly-distributed. Set aside.
  • In a large-sized mixing bowl or bowl of a stand mixer, add butter along with both the granulated sugar and the light brown sugar. Beat with an electric mixer until fluffy, about 1 minute.
  • Add in egg and vanilla extract. Beat until well-combined.
  • Add in flour mixture. Beat until just combined. Do not overmix. It's okay to still see a little flour at this stage.
  • Stir in the oats and chocolate chips until evenly-distributed.
  • Measure out 1 tbsp. of dough per cookie and roll between the palms of your hands until it forms a ball. Place on the prepared cookie sheet 2 inches apart from the sides and other cookie balls.
  • Bake 10-12 minutes until the edges are golden brown. It's normal if the middle looks slightly underdone/soft, it will firm up when it comes to room temperature.
  • Cool in pan for 5 minutes before removing to a wire rack. Allow to cool completely before storing. You can keep these in an air-tight container at room temperature for around 4-5 days.
  • Enjoy!

Notes

*Avoid using GF flours containing ingredients such as chickpea/garbanzo bean flour. lentil flour, and pea protein in baked goods. It can leave a weird aftertaste.
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