Gluten Free Oatmeal Chocolate Chip Cookies Recipe 3

Gluten Free Oatmeal Chocolate Chip Cookies Recipe

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Truth be told, I was so decidedly part of the Oatmeal RAISIN camp, that I jumped a piece at the idea of chocolate contributes my cereal. For me, I would take raisins or nothing in my cereal treats, much thanks.

Be that as it may, my little girl Olivia lives full time in the ALL things with CHOCOLATE camp. Since she put her first treat in her mouth, she has would not permit raisins to have anything to do with her treats.

In this way, I have balanced, as we mothers will do, and no longer attempt to push the raisins. At the point when I make oats treats, I make them plain. There. We both win.

Oatmeal Chocolate Chip Cookies

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Recipe by 5minutesformom Course: DessertCuisine: AmericanDifficulty: Easy


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These oatmeal chocolate chip cookies here though… they’re delicious. Like, SO. GOOD. Perfectly soft and chewy, just the right amount of oats


  • 1 cup butter (softened)

  • 1 cup brown sugar (packed)

  • 1/2 cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 1/4 gluten-free flour mix

  • 1 teaspoon xanthan gum

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 2 cups gluten free rolled oats

  • 1 1/2 cups gluten free chocolate chips


  • Preheat oven to 350 degrees F and line baking sheet with a Silpat or parchment paper
  • Add flour, xanthan gum, salt, and baking soda to a large mixing bowl. Stir until well combined and set aside
  • With a mixer or by hand, cream butter and sugars together
  • Add eggs, incorporating one at a time to the butter/sugar mixture
  • Add vanilla and stir until well blended
  • Pour dry mixture into wet mixture, 1/3 at a time
  • Add oats and mix
  • Add chocolate chips and stir to distribute evenly
  • Form balls with about 2 tablespoons of dough
  • Place on lined cookie sheet and press down with a fork or by hand
  • Bake for 11-13 minutes, making sure not to over bake – I find that gluten free cookies don’t brown as much as my regular cookies
  • Allow to cool for at least 10 minutes before eating and cool completely on wire rack before storing (I always eat my cookies when they are still so warm they are falling apart – I can’t resist)
  • I refrigerated half of my dough and baked the second half the next day. I find gluten free cookies taste much better when they are fresh from the oven.


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