The varieties of chocolate chip cookies are nearly as vast as the variety of brownies, and everyone has their favourites. These Chewy Gluten Free Oatmeal Chocolate Chip Cookies were a hit with my kids, and they are perfect to pack in their lunch kits too!
Last week I had a reader ask me if I knew of any gluten-free cookie recipes that were chewy. Every cookie she had tried so far had been crisp. Well, I’m here to tell you that I created a fabulous Chewy Oatmeal Chocolate Chip cookie, and it was a total accident. I was actually intending to make a crisp cookie, but after baking and tasting these, I realized that I had just created a fabulous chewy cookie! A wonderful accident. 🙂
These cookies are loaded with chocolate chips, and have a great crisp exterior, but a nice soft, chewy middle. Perfect to have with your afternoon coffee, or to send along in the kid’s lunch kits. If you wish, you could add 1 cup of chopped nuts, which I omitted due to nut allergies at school. Feel free to change up the chocolate chips as well, using any blend of milk, dark, butterscotch, cinnamon, etc.
- 1 cup certified gluten-free quick cook oats
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F and line your baking pans with parchment paper.
- Using a food processor or coffee grinder, quickly pulse the oats to form smaller flakes, but not too much, or you will have flour.
- In the bowl of a stand mixer, combine the pulsed oats, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, ground cinnamon, and salt.
- In a separate bowl, whisk together the canola oil, sugars, vanilla, and eggs.
- With the mixer running on slow speed, add the wet ingredients to the dry ingredients. Mix until combined. Add the chocolate chips and mix until evenly distributed.
- Scoop 2 teaspoons of dough on your baking sheet, leaving 3-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape.
- Bake cookies in preheated oven for 10-12 minutes, decreasing for a chewier cookie, increasing for a crispier cookie. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely. Store cookies in an airtight container.
If your dough is still too soft, or you want a slightly 'puffy' cookie, add an additional 1/2 cup brown rice flour.
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Looking for an easier way to scoop your cookies? Or perhaps a gift for the baker in your life? I LOVE my cookie scoops. I have 3 sizes, one perfect for small cookies, one for Cookie Monster size cookies, and the 3rd is perfect for filling muffin tins.
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