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Gluten Free Oatmeal Chocolate Chip Cookies

Gluten free oatmeal chocolate chip cookies are made with chilled dough, certified gluten-free oats, and semisweet chocolate chips. Bake until the edges are golden and the centers still look slightly soft for cookies with a tender, chewy texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter unsalted, softened
  • 1 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1.5 cups gluten-free all-purpose flour blend measure-for-measure, with xanthan gum
  • 1 tsp baking soda
  • 0.5 tsp salt fine
  • 3 cups oats certified gluten-free, old-fashioned rolled
  • 1.5 cups semisweet chocolate chips labeled gluten-free

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  7. Add the flour mixture to the butter mixture and mix on low just until combined.
  8. Stir in the oats and chocolate chips.
  9. Cover the bowl and refrigerate the dough for 30 minutes.
  10. Scoop rounded 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden and the centers still look slightly soft.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, mix the flour in only until combined and chill the dough for the full 30 minutes. Store airtight in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use a dairy-free butter substitute and dairy-free chocolate chips labeled gluten-free.