These gluten free Oatmeal Chocolate Chip Cookies, filled with brown sugar, chocolate chips and gluten free oats, are my family’s favourite. I bet you can’t eat just one!
These. Cookies. Are. Gluten. Free.
There, I said it. But, if you don’t tell anyone, they would NEVER know. Seriously!
These cookies are the based on the recipe for the cookies that I’ve been making my family for the past 18 years. After being diagnosed with celiac disease, and having to adopt a gluten free diet, I’d make them for the rest of the family to enjoy, while I continued searching for a “tried and true” gluten free chocolate chip cookie recipe.
Let me tell you…every single gluten free chocolate chip cookie recipe failed. None could live up to the standards that the old stand-by recipe had set. None were good enough. A lot did not contain oatmeal (chocolate chip cookies need oatmeal, in my opinion). Some were just greasy little flat puddles by the time they baked, even with refrigeration. Not one of those cookies could hold a candle to the families favorite cookies. Until now.
For years, I have baked these cookies as a “first day of school” after-school treat. When the kids come home on that first day, there is a plate of warm cookies waiting for them, so we can sit and chat about all the new things they experienced that day. It’s become a great tradition. That doesn’t mean we limit these cookies to that one day only though, we enjoy them any time, year round as well. Sometimes I change things up a bit by using half chocolate chips, and half peanut butter or butterscotch chips. No matter what I do, they area always devoured in no time.
I’ve fed these gluten free Chocolate Chip Oatmeal Cookies to family, friends, neighbor kids, classmates, and no one can tell the difference between these and “regular” chocolate chip cookies. They are that good. Seriously. If you can tolerate oats, try them, you won’t be disappointed!
Now, if you will excuse me…I’ve got a cuppa coffee and a cookie waiting for me. You can’t doddle here, these cookies get gobbled up quickly. Get your butter out now, so it can soften while you read and print the recipe.
- 14 Tablespoons (200 g) unsaltead butter, softened
- 2 cups (444 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (240 ml) brown rice flour
- 1/2 cup (85 g) potato starch
- 1/4 cup (31 g)tapioca starch
- 1 teaspoon (4 g) xanthan gum
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 2 cups (180 g) certified gluten free quick-cook oats
- 2 cups (380 g) gluten free chocolate chips (or 1 cup chocolate chips and 1 cup plain M&M's)
Preheat oven to 350 degrees F (177 degrees C). Line a baking pan with parchment paper.
In the bowl of a stand mixer, cream together the softened butter and the brown sugar. Scrape down the bowl.
Add eggs and vanilla. Mix until fully incorporated.
In a large bowl, combine brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder and baking soda. Stir to blend.
With the mixer running on low, incorporate the dry ingredients into butter/sugar mixture.
Add the gluten free oats and chocolate chips, and mix until fully combined.
Using a cookie scoop (or two tablespoons), drop cookies onto the prepared baking sheets, leaving about 2-inches (5 cm) between cookies.
Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
Cool completely, then store in an airtight container.
You can also make bakery sized cookies using this recipe. Scoop about 1/4 cup (60 ml) of dough per cookie, and flatten just slightly with the palm of your hand. Leave 2-inches between cookies. You will need to increase your bake time to about 13-15 minutes, depending on your oven.
Photo and Recipe updated June 2016