These gluten free Oatmeal chocolate chip cookies are my go to cookies. These cookies are crunchy, they are chewy, and they are decked out with chocolate, my favorite food. EVERYONE loves them. They are so addicting, and so easy to make.
Jump to RecipeINGREDIENTS FOR MAKING GLUTEN FREE OATMEAL CHOCOLATE CHIP COOKIES
- Salted butter you could use vegan butter if you so choose. I personally have never tried it with vegan butter such as almond butter, cocoa butter, or coconut butter. So the risk is yours to take, and you can share the results with us in the comment section bellow!
- Light brown sugar this is essential for the flavor and texture of the cookies.
- Egg to help the cookies rise and give them a slight chew.
- Rolled oats for both texture and flavor. The oats give the cookies a wonderful crumb, and they add an amazing flavor.
- Lactose-free milk or almond milk we will only need a tiny bit to make the dough more pliable, and give the cookies a bit of moisture. Moisture evaporates in the oven creating steam. The trapped steam within the cookies, help in giving it a slight lift. No dense cookies here please!
- Vanilla extract for flavor. You can also use peppermint extract. Just use sparingly because it can be very strong.
- Chantal’s All Purpose Gluten Free Flour Blend
- Unsweetened cocoa powder if you want really good cookies.
- Baking powder to help the cookies rise a bit. This is not a cake. We are not trying to make it have a high rise, but just a slight one. This way you won’t end up with dense cookies.
- Semisweet chocolate morsels, or dark chocolate morsels.
- Xanthan gum to help the cookies hold their form and texture after being baked.
UTENSILS
- Large spoon
- Stand mixer, or a hand mixer
- Large bowl
- Measuring cups
- Measuring spoons
- A butter knife
- Spatula
- Baking spray
- Mini muffin pan If you want really good cookies, you’ll have to use a mini muffin pan to bake them in.
- Cooling rack
HOW TO ACHIEVE THE PERFECT GLUTEN FREE CHOCOLATE CHIP COOKIES
Whip that butter!
How do I make these cookies? you might ask. The steps are super simple. All you need is a hand mixer, or a stand up mixer. It is possible to make these cookies without these specific equipment, but it will require a lot of beating for the initial step.
You will need to combine the sugar and the butter together, and cream them until light and fluffy.
I have tried doing this step by only using a wooden spoon, and the process has proven itself to be very strenuous indeed. This is why I recommend using either a hand mixer or a stand up mixer. At least for this specific step.
Without the butter and sugar reaching the light and fluffy texture, you will not have decadent cookies.
The evenly whipped and distributed butter will give your cookies the lift they need, along with a wonderful texture and flavor.
THE COOKIE DOUGH
Once you have creamed the butter and sugar, whichever way you chose, add in the egg and beat until it is well incorporated, and the batter is light and fluffy again.
Add in the rolled oats, vanilla, and milk. For this step, you are free to use your arm muscles to mix especially if you want larger pieces of oats in your cookies as the mixer will break the oats into smaller pieces.
I personally prefer the larger pieces of oats, but more often than not, I end up using the mixer.
Now add in Chantal’s All Purpose Gluten Free Flour Blend, cocoa powder, baking powder, and xanthan gum.
You can choose to sift all these dry ingredients together before adding them into the batter, but I personally never bother to go through this step, and my cookies have always come out perfect.
However, if you are mixing using a spoon, I would suggest that you do mix the dry ingredients together before adding them into the batter. Just to make sure that the xanthan gum and the baking powder are evenly dispersed among the cookie dough. It might be the better way to go anyways.
Adding Chocolate to the Gluten Free Cookie Dough
Now is the time for my favorite part. Chocolate!
I personally prefer to use dark chocolate. First, I am in love with dark chocolate, second, it has no milk, and third, it is of my own opinion that it makes the cookies taste so much better.
However, you can use any type of chocolate that you prefer. I have even tried these cookies with raisins, and cranberries, and they came out delicious. Just not as delicious as dark chocolate cookies of course!
Don’t be afraid to add in the 12 ounces of chocolate, even if it seems like a lot. The cookie dough can handle it, and you will be thankful for it.
THE SECRET TO THE BEST OF BOTH WORLDS, CRUNCHY AND CHEWY GLUTEN FREE OATMEAL CHOCOLATE CHIP COOKIES
Now I am sharing my secret for making these cookies crunchy on the outside, and soft and chewy on the inside.
Sure, you can put them on a cookie sheet and shape them into cookies using a fork, but you will not have this same texture that I am talking about.
Here it is. The secret to this outstanding texture is using a mini muffin pan. Yes, a mini muffin pan. The cookies will look like muffins, but they will taste absolutely, gloriously, delicious!
Grease a mini muffin pan, and please do not use those muffin liners. You will defeat the purpose of using the muffin pan by using the muffin liners. Using muffin liners will give the cookies a soft outside, unless that is what you are going for.
Divide the cookie dough equally into the greased mini muffin pan cavities, and gently press them into the cavities so that they can take the shape of a muffin.
And now you are ready to bake!
BAKING THE BEST GLUTEN FREE CHOCOLATE CHIP COOKIES
Place them on the center rack of a 350 F preheated oven, and allow them to bake for 15 minutes, or until they puff up slightly and are slightly golden brown.
As they bake while they touch the surface of the muffin pan, they will create a crust on the outside, giving them a crunchy outside, while the inside stays soft, chewy, and moist.
Allow the cookies to cool inside the muffin pan for 5 to 10 minutes.
HOW DO YOU TAKE GLUTEN FREE COOKIES OUT OF A MUFFIN PAN
The answer is carefully.
To take them out of the muffin pan, gently twist each cookie to release them from the cavities.
If you are finding it hard to twist the cookies because they seem stuck, do not continue to twist as this may cause them to crumble.
You might need to wait a few minutes before you try again.
If after waiting the cookies are still not being released easily, use the aid of the top end of a spoon or the end of a butter knife to gently pry the cookies out.
The cause of this issue (a cookie stuck in a muffin pan) is usually a chocolate morsel stuck to the bottom of the pan.
Place the cookies on a cooling rack, and allow them to cool completely before storing them.
HOW TO STORE GLUTEN FREE CHOCOLATE CHIP COOKIES
I prefer to store these cookies at room temperature.
I really don’t know how long they can last outside the fridge because they never last long enough for me to discover that part.
They are usually gone in a couple days at our house. That is, with everyone exercising self control. Otherwise, they’d be gone the same hour.
Gluten Free Oatmeal Chocolate Chip Cookies
Equipment
- Large spoon
- Stand mixer or hand mixer
- Large bowl
- Measuring cups
- Measuring Spoons
- A butter knife to level the flour in the measuring cup.
- Spatula
- Baking spray
- Mini muffin tin
- Cooling rack
Ingredients
- 4 OZ salted butter softened
- ½ cup firmly packed light brown sugar
- 1 large egg
- 1 cup rolled oats
- 1 tablespoon lactose-free milk or almond milk
- 1 teaspoon vanilla extract
- 1 cup Chantal’s Baking Flour Mix
- 1 tablespoon unsweetened cocoa powder
- 1 tsp baking powder
- 12 OZ semisweet chocolate morsels
- 1 tsp xanthan gum
Instructions
- Preheat oven to 350 F
- Place the butter and the sugar in a bowl and beat together until light and fluffy.
- Beat in the egg.
- Add in the oats, milk, and vanilla extract. Beat together until well combined.
- Add in the flour, unsweetened cocoa powder, xanthan gum, and baking powder into the cookie batter. Beat until well combined.
- Stir in the chocolate pieces until well incorporated.
- Spray the mini muffin tin with the baking spray. Spoon in the cookie dough into the muffin cavities to fill it in just to the top.
- Bake in a preheated oven for 15 minutes, or until lightly risen and firm.
- Let cool in the muffin tin for 10 minutes.
- To transfer them out from the muffin tin onto the cooling rack, gently twist the cookie and pull it out. If you feel that it is still stuck let it cool in the muffin tin for a little longer. You may even use the back end of a teaspoon to gently go around and underneath it to help lift it out of the muffin tin.
- Allow cookies to cool completely on the cooling rack before serving. Store in a tightly sealed container.
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