I am not sure why making good gluten free chocolate chip cookies has been such a journey. This is my first attempt that seems almost like what I used to make before our diagnosis. I adapted this recipe from the Neiman Marcus cookie recipe. I did omit the shavings of Hershey chocolate bar, because, honestly, that is not great chocolate.
I chose to use Guittard semi-sweet chocolate chips for this recipe, but you could use what your family prefers or has access to. This is the only kind of chocolate chips I buy- besides the Enjoy Life mini chocolate chips. Once you have tried these chocolate chips, at least for me, it is impossible to be happy eating any other kind. They are expensive! I can get them cheaper than the online price linked in this paragraph at my local Utah grocery stores.
Two ingredients really help these cookies turn out perfectly… the refined coconut oil and using fresh gluten free rolled oats that you blend into flour. The rolled oats I have linked are the only ones I buy. Other brands “over process” the oats in my opinion. So when I need whole rolled oats in my baking, I am often disappointed in the texture. These however, are amazing when you need them to make homemade granola bars or blend them up like in this cookie recipe. The oats help stabilize the gluten free flour. And the refined coconut oil gives you that classic crispy chocolate chip cookie that we all love.
The flour blend I use in the recipe is my dairy free, gluten free flour blend. It is my favorite blend now. It is what I have premade up in my kitchen all the time. The reasons I like this blend better than my original blend with milk powder, is that it’s ready to go when I need to make dairy free and gluten free for family members. And second, it seems like this blend give a better texture, flavor and the recipe stays fresh longer when baked. I have links for the individual flours linked in my post.
I have never found a pre-made flour blend that gives me the flavor I am seeking(that is similar to wheat). Each blend that I have bought has been a disappointment- and I have bought a lot of blends. In respect to it’s adaptability for any recipe whether is is cakes, cookies, or breads. My dairy free, gluten free blend works great in all recipes when you add the additional xanthan gum and psyllium husk as needed.
I hope you will give this recipe a try! These are incredible!
Gluten Free Chocolate Chip Oatmeal Cookies
Ingredients
Equipment
Method
- Preheat oven to 325 degrees and prepare baking sheets with parchment paper
- In a blender, add the gluten free rolled oats and pulse until they are finely blended. Pour into a medium bowl and set aside.
- In a large bowl, mix cream softened butter and refined coconut oil. Add brown sugar and granulated sugar and mix well to combine. Scrap down sides of bowl as needed.
- Add eggs and vanilla and mix well.
- In the medium bowl with the blended oats, add the gluten free flour, baking soda, baking powder, sea salt, and xanthan gum. Mix well. Then add to your large mixing bowl.
- Mix the dry ingredients into the wet ingredients until well combined. Add the chocolate chips and mix in well. You can use a spatula at this point if youare using a hand mixer that is having trouble, or a Bosch/Kitchenaid will be able to mix the chocolate chips in just fine.
- Using a medium cookie scoop, scoop 12 scoops of dough onto prepared baking sheets. I like to bake two sheets at a time and rotate half way through.
- Bake at 325 degrees for 15-17 minutes, rotating half way through, until cookies are lightly browned.
- Cool on cookie sheet for about 5 minutes before removing to a cooling rack.
Notes
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I hope that you will enjoy baking these Gluten Free Chocolate Chip Oatmeal Cookies with your family. This recipe is easily adapted to be dairy free too! Just substitute regular unsalted butter for a dairy free butter like Violife.
Happy Baking!
Emma
