Description
Chewy and studded with chocolate chips, these gluten-free oatmeal chocolate chip cookies are delicious with a glass of cold milk. Bake a batch of cookies and enjoy them for breakfast, tea time or an anytime snack! Totally dairy-free too.
Ingredients
- 1 cup unsalted dairy-free butter, melted
- 1 1/4 cups brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cup gluten-free measure-for-measure flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 1/2 cups gluten-free rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dairy-free chocolate chips
Instructions
- Preheat and Line: Preheat the oven to 385F and prepare two baking sheets with parchment paper. Set aside.
- Beat Butter and Sugar: In a large mixing bowl, add the melted dairy-free butter, brown sugar and white sugar. Mix together until combined.
- Add Eggs and Vanilla: Add in the eggs and vanilla extract. Blend together again until smooth.
- Add Dry Ingredients: Pour the gluten-free rolled oats, gluten-free measure-for-measure flour, xanthan gum (if using) and salt into the wet ingredients and fold together with a rubber spatula until a thick dough forms.
- Fold in Chocolate Chips: Fold in the dairy-free chocolate chips until they are evenly distribute within the cookie dough.
- Let Dough Sit: Cover this bowl with plastic wrap and let sit for 20 minutes at room temperature.
- Scoop Out Dough Balls: Use a large scooper to scoop large balls of oatmeal cookie dough onto the prepared baking sheet.
- Bake Until Golden: Bake a first batch in the oven for 11 minutes until lightly browned. Remove from the oven and let cool and finish cooking outside the oven for about 3 minutes. Bake the second batch
- Serve and Enjoy: Serve and enjoy while still warm!
Notes
Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Brown Sugar: I used dark brown sugar, but light brown sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)
Sugar: I used white sugar, but cane sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)
Eggs: Eggs help to bind the ingredients together, so make sure you add them in.
Vanilla Extract: I used vanilla extract for extra flavor, but if you aren’t a fan of vanilla or don’t have it on hand, you can leave it out.
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use gluten-free rolled oats (this is because oats are often processed in the same facilities that also process other gluten-containing grains, and there may be cross-contamination).
Baking Soda: Baking soda helps the cookie dough to rise a little and is the only leavening agent here, so make sure to add it in.
Chocolate Chips: I used dairy-free chocolate chips to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
Storing: To store, place the gluten-free chocolate chip cookies in an airtight container and store at room temperature for up to 3 days.
- Prep Time: 15 mins
- Resting Time: 20 mins
- Cook Time: 22 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
