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Gluten Free Oatmeal Chocolate Chip Cookies

Gluten free oatmeal chocolate chip cookies bake up with golden edges, soft centers, chewy oats, and semisweet chocolate chips. Chill the dough before baking to help the cookies hold their shape.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 cup gluten-free 1-to-1 all-purpose flour blend containing xanthan gum
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup certified gluten-free old-fashioned rolled oats
  • 1 cup gluten-free semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg and vanilla until incorporated.
  4. In a medium bowl, whisk together the flour blend, baking soda, and salt, then mix them into the butter mixture just until combined.
  5. Stir in the oats and chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate it for 30 minutes.
  7. Scoop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 10–12 minutes, until the edges are set and golden and the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool.

Notes

For chewy centers, remove the cookies when the edges are set and golden while the centers still look slightly soft. Store airtight in the refrigerator for up to 5 days; freeze yes, for up to 3 months. For a dairy-free option, use dairy-free baking sticks in place of the butter.