These oatmeal chocolate chip cookies are delicious and chewy. They are also gluten-free, but you would never know it! Packed with oats and made with oat flour, they've also got extra protein and fibre in every bite. They're so good, you might want to eat one for breakfast!
What You Need
Dry Ingredients:
- Oat flour
- Tapioca starch
- Xanthan gum
- Baking soda
- Salt
Wet Ingredients:
- Unsalted butter, melted
- Light brown sugar
- Sugar
- Egg
- Vanilla extract
- Milk
And then, as the name of the recipe says, you'll need rolled oats and chocolate chips!
Making the Cookie Dough
The great thing about this cookie dough is that it can all be done by hand if you do not have a mixer.
As with most cookie dough recipes, you start by creaming together the butter and sugars, and this can be done with a whisk.
Once the butter sugar mixture is well mixed and cohesive, then it's time to beat in the egg, vanilla, and milk.
Next come the dry ingredients which I whisk together in a separate bowl before adding it to the wet ingredients. Mix everything together until the dry ingredients are all mixed in.
Add the rolled oats and chocolate chips to the bowl and fold them into the dough.
Baking the Cookies
Drop scoopfuls of cookie dough onto a parchment-lined baking sheet and baked in a preheated 375F/190C oven for 10-11 minutes. The edges will be slightly browned and the centers will look slightly undercooked.
Let the cookies cool slightly on the baking sheet for a few minutes before transferring them to a rack or a sheet of foil on the counter to cool completely. The cookies may be too soft and fall apart if you try to transfer them immediately after taking them out of the oven.
Commonly Asked Questions
Yes, you can. Simply substitute the total weight of the oat flour and tapioca starch (180 grams) with your all-purpose gluten-free flour mix. If the mix already comes with xanthan gum, omit the xanthan gum listed in the recipe.
Note: Because gluten-free flour mixes all vary from one brand to another, the final results of the cookies may also vary.
Brown rice flour, sorghum flour, or millet flour are all good gluten-free substitutions.
Yes! You can omit them completely and simply have oatmeal cookies. You can also substitute them for raisins or dried cranberries.
If you want to freeze the cookies, I would freeze the scoops of raw cookie dough individually on a plate or baking sheet. Store all the cookie dough scoops in a resealable freezer bag, and then you can bake just one or two cookies at a time!
Keep them in a sealed container at room temperature for a few days. To make them last a bit longer, I keep them in the fridge. I also prefer eating the cookies cold because they have a bit more chew to them after being refrigerated, and I also like the chocolate chips being a bit harder!
Enjoy Them With A Hot Drink
While a glass of ice cold milk is ALWAYS good, I find hot beverages can be just as a good a companion to a hearty sweet like these oatmeal chocolate chip cookies.
Coffee is also always a great option, but considering trying one of my tea recipes to enjoy with your cookie!
More Gluten-Free Cookie Recipes
If you're looking for more gluten-free cookies, be sure to check out these recipes! You won't miss the gluten in any of them!
These oatmeal chocolate chip cookies are a lovely gluten-free sweet to enjoy for dessert, an afternoon snack, or in a packed lunch. And because of the extra protein and fibre from the rolled oats and oat flour in the cookies, you could argue that you could have one for breakfast. I've done it! 🙂
~ Lisa.
Recipe
Oatmeal Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 120 grams oat flour
- 60 grams tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- ⅔ cup packed light brown sugar
- 1 ½ tablespoons sugar
- 1 egg
- 1 ½ teaspoons milk
- ¾ teaspoon vanilla extract
- ¾ cup dark chocolate chips
- 1 ¼ cups gluten-free rolled oats
Equipment
Instructions
- Preheat oven 375F/190C.
- Combine the dry ingredients in a bowl and whisk together; set aside.
- In a mixing bowl, combine the melted butter, light brown sugar, and sugar. Beat well with a whisk or mixer until mixture is well blended.
- Add the egg, milk, and vanilla extract to the butter-sugar mixture and beat well.
- Add the dry ingredients to the bowl with the wet ingredients and use a rubber spatula or wooden spoon to mix into a dough.
- Fold the chocolate chips and rolled oats into the cookie dough.
- Scoop cookie dough onto a parchment lined baking sheet. Bake for 10-11 minutes. Cookies will be slightly soft in the middle.
- Let cool 5 minutes on the pan before transferring to a cooling rack or a sheet of foil set on the counter to cool completely.
Notes
- Dry ingredients are best measured by weight for greater accuracy.
- ½ cup butter = 113 grams
- ¾ cup chocolate chips = 115 grams (approximate)
- 1 ¼ cups rolled oats = 130 grams (approximate)
- Omit the chocolate chips if you want plain oatmeal cookies.
- Substitute the chocolate chips with an raisins if you like oatmeal raisin cookies.
- If you prefer a thicker, mound-like cookie, increase the rolled oats to 1 ¾ cups and the cookies will not spread as much.
- Pre-scoop cookie dough and freeze on a plate of sheet pan then transfer dough to a resealable bag to store in the freezer. Then bake only as many cookies as you want to eat!
- Taste great after being stored in the fridge!
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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