These gluten-free oatmeal chocolate chip cookies will satisfy your sweet tooth without the wheat or gluten.
If you’re not gluten free, be sure to try these vintage persimmon cookies — they’re a family favorite!
Do you buy special dietary cookies and sweets because the idea of baking with unfamiliar ingredients is daunting? While we are not strictly gluten free, enough of us in this household have a problem processing wheat that we tend toward gluten free baking and cooking on most days.
These chocolate chip oatmeal cookies are chewy and delicious and perfect for when you get a craving for something sweet!
Making gluten free oatmeal chocolate chip cookies
This recipe isn’t much different than other cookie recipes. You’ll start by creaming the butter and sugar, adding eggs, then mixing in the dry ingredients.
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You can mix these cookies by hand with a sturdy wooden spoon or in a stand mixer. In either case, once the cookie dough is mixed, it will benefit from being chilled. This helps to prevent the cookies from spreading too much.
Pop the bowl of dough in the fridge for at least 30 minutes. (You can even let the dough stay in the fridge overnight, if you prefer to mix one day and bake the next.)
Once chilled, use two spoons to form balls of cookie dough. I tend to just scoop and drop, but if you prefer a more perfectly shaped cookie, feel free to roll the dough into uniform balls. Aim for balls that are about 1-1/2″ diameter. One standard baking sheet will hold 12 cookies. Don’t squeeze more on, or they’ll bake together!
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- Preheat oven to 350º F.
- Thoroughly cream butter and sugars together using a stand mixer or heavy wooden spoon.
- Add eggs.
- Combine the flour, oats, baking soda, and salt; stir into the creamed mixture until just blended.
- Stir in remaining ingredients.
- Chill dough for at least half an hour.
- Drop ping-pong ball-sized spoonfuls of dough onto a cookie sheet. Bake for 12 minutes or until they begin to brown.
- Allow cookies to cool slightly on the pan before transferring to a cooling rack.
I prefer to use organic sugar or at the very least pure cane sugar. Sugar that is not labeled as organic or made from cane is very likely made with GMO sugar beets.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 25mgSodium: 182mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 6g
Originally published February 2016; this post has been updated.