These Gluten-Free Oatmeal Chocolate Chip Cookies are a nice hearty treat, a little crispy on the outside and soft inside. The recipe makes about 4 dozen two-inch diameter cookies.
Ingredients
- 8 T butter, softened (microwave a little if needed)
- 1 ½ C brown sugar
- 2 eggs
- ¾ C brown or white rice flour
- ¾ C almond flour
- ¾ C tapioca flour
- 2 t baking powder
- ½ t xanthan gum
- 2 C rolled oats
- 1 C chocolate chips
Directions
Preheat oven to 350 degrees.
Mix butter and sugar. Add eggs and mix.
Whisk together flours, baking powder, and xanthan gum. Add to butter, sugar, and egg mixture. Combine thoroughly.
Add oats and chocolate chips. Mix thoroughly.
Roll the dough by hand into one-inch balls and place on parchment covered baking sheets. Press to about ½” thick and bake. For drop cookies, drop by rounded tablespoonfuls onto parchment paper-covered baking sheet. Cookies should be about 2” apart.
Bake your Gluten-Free Oatmeal Chocolate Chip Cookies at 350 degrees for 11 – 13 minutes or until edges just begin to turn golden. Cool on a rack. Store in an airtight container.
Enjoy!
Other recipes you might like: