Gluten-Free Chocolate Chip Oatmeal Cookies

GF Chocolate Chip Oatmeal modified from

10oz All-Purpose Flour

1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup white sugar (we use unbleached organic)
1 cup packed brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
9 ounces rolled oats (make sure they are certified gluten-free)
6 ounces chocolate chips
6 ounces bittersweet chocolate, cut into chunks

Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.

Combining the dry ingredients. Sift each of the flours into a large bowl, then stir in the guar gum, baking soda, baking powder, and salt. Stir well and set aside.

Creaming the wet ingredients. Put the softened butter and white and brown sugars into the bowl of a stand mixer. (You can also do this by hand.) Mix them together until they are combined well, lighter in color, and feel fluffy. Don’t forget to stop and scrape down the bowl to make sure everything is incorporated.

Crack one egg at a time and add it to the mixture, allowing the egg to be fully incorporated into the dough before adding the next one. Pour in the vanilla extract and mix well.

Finishing the dough.  Add the dry ingredients to the mixer, 1/3 at a time. Scrape the sides from time to time. Add the oats and mix them in. Finally, add the two kinds of chocolate and mix. This you might want to do by hand.

Shaping the cookies. Scoop out 1 ½ ounce balls of cookie dough (or about the size of a ping pong ball, if you don’t want to be that meticulous). Form into a tight ball. Place all the balls of cookie dough on the baking sheet, then flatten them into ½-inch disks.

Baking the cookies. Slide the baking sheet into the pre-heated oven. Bake until the edges of the cookies are browned and the middle is just slightly underdone, about 10 minutes. (Rotate the baking sheet at 5 minutes.) Remove the baking sheet and allow the cookies to cool for at least 15 minutes before eating.

Repeat with the rest of the cookie dough.

Makes about 3 dozen cookies.


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