Gluten Free Oatmeal Chocolate Chip Cookies

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Rich and chewy oatmeal chocolate chip cookies, made with only 10 ingredients and ready to eat in roughly 30 minutes.

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 24 cookies

Equipment Needed

Oven
large cookie sheet
stand mixer bowl (or large mixing bowl)
stand mixer (or hand mixer)
paddle beater attachment (or beater attachments for hand mixer)
Silicone spatula (or large wooden spoon)
medium cookie scoop with release handle (1-tablespoon capacity)
Wire cooling rack

Ingredients Needed

2 full sticks unsalted butter (8 ounces or 16 tablespoons, at room temperature)
¾ cup packed light brown sugar
½ cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
1 teaspoon fresh baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups gluten-free rolled oats
1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350° Fahrenheit.
Add 2 full sticks unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated white sugar to stand mixer bowl. With mixer on medium speed, beat together butter and sugars until fully incorporated into pale, fluffy, creamy mixture. Pause mixer as needed to scrape down sides of bowl.
Once butter and sugars are creamed together, add 2 large eggs and 1 teaspoon pure vanilla extract to bowl. Mix ingredients together until fully incorporated.
When eggs and vanilla are fully incorporated, add 1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, 1 teaspoon fresh baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt to bowl. Mix ingredients together until fully incorporated.
Remove bowl from stand mixer. Add 3 cups gluten-free rolled oats and 1 cup semi-sweet chocolate chips to bowl, then gently fold ingredients into cookie dough until well incorporated.
Using medium cookie scoop with release handle, scoop 1-tablespoon portions of cookie dough out of bowl and onto large cookie sheet(s). Arrange cookies with approximately 1 to 2 inches of space around each dough ball to allow room for spreading.
When all dough has been portioned onto cookie sheet(s), place pan(s) in preheated oven.
Bake cookies 5 to 6 minutes, then check doneness. Continue baking cookies 1 to 3 minutes more or until cookies are lightly golden brown around edges.
Carefully remove cookie sheet(s) from oven and set aside. Let cookies cool on pan(s) 1 minute, then transfer cookies from pan(s) to wire cooling rack.
Let cookies rest on wire rack until completely cool. Once cool, serve cookies or transfer cookies to airtight container and store until ready to serve.

Recipe Notes

Gluten-Free Ingredients: Rolled oats are naturally gluten free, but to avoid any potential cross-contamination, make sure you use certified gluten-free oats. Make sure all of your other ingredients (like the chocolate chips) are certified gluten-free, too.
Flour: To measure the flour accurately, spoon the flour from the bag into the measuring cup. Once the cup is full, use the back of the spoon to level the flour with the edges of the measuring cup.
Storage: Keep cookies in an airtight container at room temperature up to 2 weeks.
Freezer Storage (Baked Cookies): Transfer cooled cookies to an airtight container. Keep frozen up to 2 months. Defrost cookies in the fridge overnight, then bring the defrosted cookies to room temperature before serving.
Freezer Storage (Unbaked Cookies): Prepare the cookie dough as written. Scoop the cookie dough onto a large cookie sheet, then place the cookie sheet in the freezer. Freeze the cookie dough balls for 30 minutes minimum, then transfer the frozen cookie dough balls to a sealable freezer bag or other airtight container. Frozen dough can be kept up to 3 months. Bake from frozen, increasing bake time as needed.

Nutrition Info (Approximate)