Easy Oatmeal Chocolate Chip Cookies – Gluten free, nut free, soy free
This past week was Snowmaggedon 2017 for Virginia Beach and so it was a great time to bake! I’ve been craving oatmeal chocolate chip cookies for a long time and haven’t made them! I don’t think my body likes oats (even gluten free ones), but I was too tempted and had to try again!
Since I was already snowed in, I didn’t have the ability to get additional ingredients, so I searched the internet for an easy recipe using what I had on hand. Many called for addition xanthan gum, which I didn’t have. So, I modified a few of the recipes and combined them for a winner:
0.5 cup butter, melted
2.5 cups gluten-free old fashioned oats
1 cup Betty Crocker Gluten Free all-purpose rice flour blend
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1.5 teaspoons gluten-free vanilla
1.5 cups chocolate chips*
*(I mostly used Enjoy Life mini chips and threw in some No Whey NoNos for a monster cookie taste, both of which are top 8 allergen free)
1. Melt butter.
2. In medium bowl, mix oats, flour blend, baking powder, baking soda and salt. (These are the ingredients in blue and underlined above, to make it easier.)
3. In large bowl, mix brown sugar and granulated sugar. Add melted butter. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture (from medium bowl) until well blended. Stir in chocolate chips. Let dough stand 15 minutes.
4. On parchment paper-line cookie sheet, drop dough by heaping tablespoonfuls 2 inches apart.
5. Bake 12-14 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.
Now these cookies do spread out a lot and end up fairly thin, but they stay soft, which is amazing! They also feel like an even bigger treat per cookie because they’re so big, but it’s because they are quite thin, so don’t feel too bad!
This does make quite a lot of cookies (35-40), so feel free to share some with a neighbor or co-workers (they’ll never know they’re gluten free)!
I think you could easily sub raisins for chocolate chips, if you prefer. You could also half the amount of chocolate chips and add nuts, if you don’t have a nut allergy.
Additional Allergen adjustments:
I think you could make this dairy-free easily with non dairy butter substitute.
I’m not sure how egg-free would work, but let me know if you try it!