Best 2 Gluten Free Oatmeal Chocolate Chip Cookies Recipes

**Indulge in a Symphony of Flavors with Gluten-Free Oatmeal Chocolate Chip Cookies: A Culinary Journey for the Senses**

Embark on a delightful culinary adventure with our collection of gluten-free oatmeal chocolate chip cookie recipes, a symphony of flavors that cater to every palate and dietary preference. These cookies are a harmonious blend of wholesome oats, rich chocolate chips, and a touch of sweetness, resulting in a textural masterpiece that's both chewy and crispy. With variations ranging from classic to indulgent, our recipes offer a diverse selection to satisfy your cravings. Whether you prefer a traditional treat or a gourmet delight, our gluten-free oatmeal chocolate chip cookies are sure to tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

Gluten-Free Oatmeal Chocolate Chip Cookies image

Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.

Provided by Irene

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 15

Ingredients

½ cup margarine
½ cup white sugar
½ cup brown sugar
2 eggs, well beaten
1 ¼ cups rice flour
1 tablespoon xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
3 cups gluten-free rolled oats
½ cup gluten-free chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
Bake in the preheated oven until golden and soft, 7 to 9 minutes.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES

Delicious Gluten Free Chocolate Chip Oatmeal Cookies image

Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)

Provided by skinnysweetsdaily

Categories Dessert

Time 22m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 cup brown rice flour
1 1/4 cups gluten-free oats, plus
2 tablespoons gluten-free oats
1/4 cup avocados or 1/4 cup canola oil
1 teaspoon gluten-free baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon sea salt
1/2 cup super extra finely granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips, I used mini chunks
2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk

Steps:

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
Place in fridge for about 10 minutes.
Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
The cookies will remain soft on the inside and crispy on the outside. A sure winner!
Makes 24 large cookies.

Tips:

Use gluten-free oats: Make sure to use certified gluten-free oats to ensure the cookies are safe for those with celiac disease or gluten sensitivity.
Cream the butter and sugar: This step helps to incorporate air into the dough, resulting in a chewy cookie.
Chill the dough: Chilling the dough for at least 30 minutes helps to firm it up and make it easier to handle. This also helps to prevent the cookies from spreading too much in the oven.
Use a cookie scoop: A cookie scoop helps to ensure that the cookies are all the same size and shape. This also helps to prevent the cookies from spreading too much in the oven.
Bake the cookies until the edges are golden brown: The centers of the cookies should still be slightly soft.
Let the cookies cool completely: Allow the cookies to cool completely on a wire rack before enjoying them. This helps to prevent the cookies from falling apart.

Conclusion:

These gluten-free oatmeal chocolate chip cookies are a delicious and easy-to-make treat that everyone can enjoy. They are perfect for a snack, dessert, or to share with friends and family. With their chewy texture and chocolatey flavor, these cookies are sure to be a hit. So next time you're craving a sweet treat, give this recipe a try. You won't be disappointed!