Jessica
These gluten free oatmeal chocolate chip cookies are my absolute favorite. They are crispy on the edges and buttery on the inside, plus they are full of chocolate chips!
I know there is a lot of different information for people with Celiac disease and oats so please follow the advise of your doctors/dieticians/nutritionists. We have been told that my kids can eat up to a 1/4 cup of certified gluten free oats per day. One or two cookies, a granola bar or a muffin is about it and they don’t eat those things every day. So far there haven’t been any issues with it.
These cookies come together quickly (provided you remember to soften your butter). To help bind them together I use a flax egg. I have an old coffee grinder that I solely use to grind up my flax seeds as I need them.
I find that hot water mixed with the ground flax helps the consistency so that is what I use. I then let the mixture sit to the side while I get all of the other ingredients ready. Mix the dry ingredients together in a medium bowl while the butter and sugars mix in the stand mixer.
After mixing the butter and sugars, I add the flax egg and vanilla, and mix thoroughly again. You want the color to start to lighten a little and the mixture to look light and fluffy.
Add in the dry ingredients and mix again until there are no dry patches. Add the chocolate chips and incorporate them by stirring by hand. I measure my flour by scooping it from the bag and leveling off the top with the back of a knife. This creates a cup where the flour is denser than if it is scooped into the measuring cup and can make a difference in the consistency of your dough. If you notice that your dough is a little loose, add in a 1/4 cup more flour and mix.
I use a 1 inch cookie scoop to scoop the dough onto a parchment lined baking sheet and then bake for 8 minutes.
If the kitchen is warm, I refrigerate the dough between batches while waiting to bake the next one. This will also make the cookies spread out less. The cookies will keep in a container on the counter for 3 to 5 days or in the freezer for up to 3 months.
Oatmeal Chocolate Chip Cookies
Perfect gluten free cookies, crisp edges with a buttery soft inside
30
servings10
minutes8
minutes132
kcal18
minutesKeep the screen of your device on
Ingredients
1/2 cup vegan butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 flax egg
2 tsp vanilla extract
1 cup all purpose gluten free flour (I use Bob’s Red Mill 1:1)
1 1/2 cups gluten free oats
3/4 tsp baking soda
1/4 tsp salt
1/2 – 3/4 cup chocolate chips (measure with your heart)
Directions
- Preheat the oven to 350°F
- Make the flax egg by mixing 1 tbsp ground flax seed with 3 tbsp hot water in a small dish and let sit.
- In a medium bowl mix together the flour, oats, baking soda and salt.
- In a stand mixer blend together the softened butter and sugars until it is lighter in colour. Add in the flax egg and the vanilla and mix until everything is incorporated.
- Add into the wet ingredients the dry ingredients and mix until there are no dry patches.
- Add in the chocolate chips and stir by hand.
- Scoop the dough onto a parchment lined baking sheet.
- Bake the cookies for 8 to 10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Ensure all ingredients are certified gluten free if required.
- This recipe has only been tested using Bob’s Red Mill 1:1 Gluten Free flour (blue bag).
- Nutritional information is a rough estimate.
Nutrition Facts
- Total number of serves: 30
- Calories: 132kcal
- Carbohydrates: 18.2g
- Protein: 1.7g
- Fat: 5.8g
- Saturated Fat: 1.8g
- Cholesterol: 0mg
- Sodium: 80.6mg
- Potassium: 30mg
- Fiber: 1.3g
- Sugar: 9g
