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These mouth-watering oatmeal chocolate chip cookies will not leave you disappointed. Bake up a batch today to share in the dessert yumminess!
My friends and neighbors LOVE it when there are extra cookies delivered to their doorsteps. I have been asked for this cookie recipe for years.
Now, you get to enjoy these tasty gluten free oatmeal chocolate chip cookies, too.
The great part of this cookie recipe is you can use regular flour or gluten free flour. It works either way just fine!
Now, the reason I worked diligently on coming up with my perfect cookie recipe. I kept finding all of these recipes on Pinterest and would try the cookies – only to find out they were downright awful (which I didn’t think was possible). I never thought you could mess up a cookie recipe, but boy was I wrong.
Don’t worry, these are the most delicious cookies you will ever taste! Guaranteed.
These healthy oatmeal chocolate chip cookies make a perfect size bath of 24 cookies.
- Butter or coconut oil – don’t melt!
- Brown Sugar (or coconut sugar)
- Gluten free Flour – here is my favorite type of gluten free flour and I have found it cheaper to buy online. (you can substitute regular flour as well)
- Oats – Most oats are gluten free naturally. You need to verify how they are processed.
- Baking Soda and Salt
- Cinnamon – one of the secret ingredients to the yumminess!
- Dried Cranberries – raisins work in a pinch too!
- Chocolate Chips
Dessert Cost: $2.75-$3.00 (or priceless – they are that good!)
How to Make Gluten Free Oatmeal Chocolate Chip Cookies
On my quest to find the best chocolate chip cookie recipe, I also wanted to simplify the process. Specifically less bowls to clean!
First, one of the best cookie tricks I learned was from If You Give a Blonde a Kitchen. You need to whip the butter cold. Don’t melt the butter. There is some science behind it too. If you use melted butter, then the cookies become flat and don’t naturally rise the same.
This also helps you skip the step of chilling the cookie dough batter at least one hour before baking. Even still, I think the whipped butter comes out with a better cookie.
Back to whipping the butter… This is where a stand mixer comes in handy. You need to whip the cold butter for about 3 minutes and scrape off the excess. You will see the consistency change (see picture below).
Next, add the sugars and continuing whipping together. Then, add the vanilla and egg and mix.
This next step takes away a dish to clean!! On top of the wet mixture, add the gluten free flour, oats, baking soda, salt, and cinnamon. Carefully, mix just the dry ingredients with a spoon. Try your best not to mix with the wet mix.
Once the dry ingredients are blended, then use the mixer to blend the wet and dry ingredients together.
Then, fold in the toppings. For this recipe, we are using dried cranberries and chocolate chips.
Preheat the oven to 350 degrees or 325 degrees for conventional oven.
Next, scoop into cookie balls and place onto a baking sheet. Another trick is from Michelle with Honest and Truly. She swears by using Silpat baking mats because your cookies will make more even and reduces undesirable spreading. Plus these are reusable compared with parchment paper. Also, the old Pampered Chef baking stones make terrific cookies too!
Test it for yourself and see the difference!
Bake cookies for 12-14 minutes or until golden brown.
Let cool and then enjoy!
Just a hint… you need to place a few in a secret stash if not they will disappear quickly!
Are Chocolate Chips Gluten Free?
Yes, most brands of chocolate chips are gluten free.
But, you always must read the labels because of cross contamination when processed.
To dig in further, are chocolate chip vegan?
To qualify as vegan, they must be made without any animal products or byproducts.
The best chocolate chips are made with simple ingredients like cacao and vanilla. Even better when no sugar added to the chocolate chips.
These are the popular chocolate brands that are gluten free and vegan:
Locally, you can find options at Trader’s Joes or the Kirkland Signature chocolate chips from Costco.
Many of these brands are also dairy free and soy free.
Just remember to check labels consistently because manufacturers change their ingredients and manufacturing process.
How to Freeze Cookie Dough
A fresh warm cookie always tastes better!
That is why I will freeze cookie dough to make just a few when I feel the need for some chocolate sweetness!
Here are the steps to freeze cookie dough:
- Shape the cookies into balls and lay flat on a baking sheet.
- Place the baking sheet with the uncooked cookie dough balls into the freezer.
- Freeze until hard or about 20-30 minutes.
- Place into hardened cookie dough balls into a freezer grade plastic bag or a plastic / glass container.
- Use frozen cookie dough within 3-6 months.
Hint: You want to seal the cookie dough balls well to avoid freezer burn.
Here are the steps to make frozen cookie dough:
- Pull out how many cookie dough balls you want to make from their frozen container.
- Let sit on the counter for about 15 minutes.
- Then, follow the baking instructions below.
- 1/2 cup Butter (or coconut oil)
- 1/2 cup Brown Sugar (or coconut sugar)
- 1/4 cup Sugar
- 1 tsp Vanilla
- 1 egg
- 1 cup Gluten free Flour
- 1 cup Oats (Gluten free)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 cup Dried Cranberries
- 1/2 cup Chocolate Chips
- In a large mixing bowl, whip the butter cold for 3 minutes. Don't melt the butter!
- Add brown sugar and regular sugar. Whip for another minute.
- Add vanilla and egg and mix until well blended.
- In the same bowl, add gluten free flour, oats, baking soda, salt, and cinnamon. Gently mix the dry ingredients without touching the wet ingredients.
- Now, mix the dry ingredients with the wet ingredients.
- Fold dried cranberries and chocolate chips.
- Preheat oven to 350 degrees.
- Scoop into cookie balls and place onto a baking sheet.
- Bake cookies for 12-14 minutes or until golden brown.
- Let cool and enjoy!
You can easily substitute regular flour for gluten free flour.
**You can freeze the cookie dough once shaped into balls and bake a few cookies when you feel like it.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 110mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g