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gluten free chocolate chip oatmeal cookies on a white oval plate

Gluten Free Chocolate Chip Oatmeal Cookies

The perfect gluten free chocolate chip cookie. It is has the taste and texture reminiscent of those cookies you used to enjoy with *gasp* gluten. It is also easily adapted to be dairy free too.
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Prep Time 20 minutes
Cook Time 15 minutes
bake time for all cookies 15 minutes
Total Time 50 minutes
Servings: 3 dozen
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 11 TBSP unsalted butter, softened can substitute dairy free butter like VioLife
  • 1 TBSP refined coconut oil, softened
  • 1 C brown sugar
  • 1/2 C granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla
  • 2 1/2 C gluten free rolled oats, blended finely in blender
  • 2 C gluten free flour I used my gf/df blend
  • 1 tsp bakin soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp xanthan gum
  • 1 1/4 C Guittard semi-sweeet chocolate chips these are dairy free

Equipment

  • 2 baking sheets
  • parchment paper
  • 1 professional strength hand mixer or Bosch or Kitchenaid
  • 1 large bowl don't need if using a Bosch, etc
  • 1 medium cookie scoop
  • measuring cups & spoons, spatula

Method
 

  1. Preheat oven to 325 degrees and prepare baking sheets with parchment paper
  2. In a blender, add the gluten free rolled oats and pulse until they are finely blended. Pour into a medium bowl and set aside.
  3. 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.
  4. Add eggs and vanilla and mix well.
  5. 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.
  6. 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.
  7. 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.
  8. Bake at 325 degrees for 15-17 minutes, rotating half way through, until cookies are lightly browned.
  9. Cool on cookie sheet for about 5 minutes before removing to a cooling rack.

Notes

My dairy free/gluten free flour blend recipe:
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Mix all flours together well.  Store in an air-tight glass container.