Classic Gluten Free Oatmeal Cookies Recipe
These golden brown gluten free oatmeal cookies have more oats than flour for extra chewiness, and plenty of brown sugar for deep flavor!
Servings: 24 cookies
Ingredients
- 1 ½ cups all purpose gluten free flour blend (See Recipe Notes)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- 2 ½ cups gluten free old fashioned rolled oats
- 1 cup packed light brown sugar
- 6 ounces semi-sweet chocolate chips (See Recipe Notes)
- 10 tablespoons unsalted butter at room temperature
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
- Add the oats and brown sugar and mix, breaking up any lumps in the brown sugar.
- Add the butter in clumps, each about 1 tablespoon, and toss to coat them in the dry ingredients. Press down the back of the bowl of a mixing spoon to work the butter into the dry ingredients until the mixture resembles coarse sand. You shouldn't see any large clumps of butter when you're done.
- Create a well in the center of the dry ingredients, and add the beaten eggs and vanilla.
- Mix until the dough comes together. Alternately stir and press the cookie dough with the back of the spoon until the dry ingredients are moistened.
- Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
- Divide the dough into 24 equal pieces, each about the size of a golf ball, weighing at least 45 grams.
- Roll each piece of dough into a ball and then press into a disk of about 3/4-inch thick. Place the shaped cookie dough on a plastic-lined plate and place in the refrigerator (for about 30 minutes) or freezer (for about 15 minutes) just until firm to the touch.
- Once the cookie dough is chilled, place the pieces on the prepared baking sheets about 2 inches apart. Bake in the center of the preheated oven, and bake for about 12 minutes, or until very lightly golden brown all over, and a bit browner around the edges.
- The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
- Repeat with any remaining pieces of cookie dough.
Video
Notes
Flour blend options
This recipe works best with Better Batter’s original blend or Nicole’s Best multipurpose flour (with added xanthan gum). Bob’s Red Mill 1-to-1 should work, too, with an extra 1/4 teaspoon xanthan gum.
Want to make your own blend? Check out my mock all purpose gluten free flour blends.
Chocolate chips
You can use up to 8 ounces total chocolate chips, or your favorite non-traditional chocolate chip style mix-in.
You can also replace the chocolate chips with an equal amount by weight of raisins for a more traditional cookie.
Nutrition
Serving: 1cookie | Calories: 203kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 90mg | Fiber: 2g | Sugar: 16g | Vitamin A: 169IU | Calcium: 20mg | Iron: 1mg
