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Gluten Free Oatmeal Chocolate Chip Cookies

Gluten free oatmeal chocolate chip cookies bake up with lightly browned edges and soft centers, with rolled oats and semisweet chocolate chips in every bite. Chill the dough for 30 minutes before baking for cookies that hold their shape.
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Prep Time 20 minutes
Cook Time 36 minutes
Chilling 30 minutes
Total Time 1 hour 26 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar until creamy and well combined, 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 all-purpose flour blend with xanthan gum, baking soda, ground cinnamon, and kosher salt.
  7. Mix the dry ingredients into the butter mixture just until combined.
  8. Stir in the certified gluten-free old-fashioned rolled oats and gluten-free semisweet chocolate chips.
  9. Cover and chill the dough for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions, spacing them 2 inches apart on the prepared baking sheet.
  11. Bake in batches, letting the pan cool completely between batches.
  12. Bake each batch for 10–12 minutes, until the edges are lightly browned and set while the centers still look soft.
  13. Cool the cookies on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, let the baking sheet cool completely between batches as directed. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free option, use dairy-free butter and dairy-free chocolate chips.