These gluten free oatmeal chocolate chip cookies are lightly sweetened with brown sugar and maple syrup. This sweet treat is still brimming with oats, mini chocolate chips, and that same great flavor!
For a kid who rarely ate oatmeal, it’s surprising that my favorite cookie has long been oatmeal chocolate chip. Now, I’ve created my fave in gluten free form!
Chocolate chip cookies are such a classic dessert.
Had a bad day at school? Here’s a warm cookie to melt your troubles away…
Snow day? Lazy Sunday afternoon? I know the perfect treat!
They are soft, sweet, buttery, and bursting with bits of chocolate. Basically, a world without cookies is not one that I want to live in. So, I don’t want to get rid of cookies; but, I would like to swap a few ingredients to create a healthier- yet equally satisfying- treat! It helps that these already include whole grain oats…so we’re off to a great start!
Gluten Free Oatmeal Chocolate Chip Cookie Ingredients
- Butter: A lot of people will say to use unsalted butter, but I almost always use salted butter.
- Gluten Free Flour Blend: The secret to gluten free baking is to use a few different flours. I often use oat, almond, tapioca, cassava, and white rice flour.
- Oats: I love a chewy oatmeal cookie, so I stick with old-fashioned or rolled oats. Make sure that they are gluten free.
- Brown Sugar: I always use light brown sugar.
- Maple Syrup: I begin many recipes with brown sugar and maple syrup as my sweeteners.
- Chocolate Chips: Semi-sweet and dark chocolate are my go-tos, but milk chocolate is also a great option.
45 minutes
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 stick of butter, softened
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1 egg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. gluten free flour blend (I used oat and tapioca)
- 3/4 c. old-fashioned or rolled oats
- 1/4 c. mini chocolate chips
Instructions
- In a large mixing bowl, beat the butter until smooth. Then, cream the butter and brown sugar. Next, beat in the maple syrup, vanilla, and egg. Then, beat in the baking soda, salt, and flour. Stir in the oats and chocolate chips. Cover and refrigerate dough for 20 minutes.
- Preheat the oven to 350 degrees. Scoop dough onto lined cookie sheets. Then, bake for 13-16 minutes, until golden brown. Allow to cool before removing from the tray.