Gluten-Free Oatmeal Chocolate Chip Cookies

Sometimes you simply crave a classic home baked cookie. Like this crunchy oatmeal and chocolate chip treat. We used our favorite flours in this new recipe- a sorghum, millet and tapioca starch combo. We prefer this blend over rice and starch flours, personally. But use your own GF blend if you desire. And make sure the oats you choose are certified gluten-free. We purchase certified GF rolled oats and grind them in a small coffee grinder to make freshly ground oat flour.

Gluten-Free Oatmeal Chocolate Chip Cookies


Dry Ingredients:

1 cup sorghum flour
1/4 cup GF millet flour or GF oat flour
1/2 cup tapioca starch or cassava flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons gelatin or 1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

3/4 cup Spectrum Organic Shortening, Earth Balance Stick, organic coconut oil (or butter if you prefer dairy)
1 1/2 cups light brown sugar
1 tablespoon bourbon vanilla
2 organic free-range eggs, beaten (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)


3 1/2 cups dark chocolate chips (or vegan dairy-free chocolate bar broken into chunks)


Preheat the oven to 350ºF. Line two baking sheets with an Exopat or Silpat. If you don't use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)

Add the whisked dry ingredients to the creamed brown sugar and beat to combine.

Add in 3 to 3 1/2 cups certified gluten-free rolled oats. Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.

Add in 1 cup dark chocolate chips. Stir by hand to combine.

Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.

If you're not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.

Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.

Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling rack. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats. These cookies keep better than most gluten-free cookies, due to the oats, so if you'd like to experiment, keep a few in an air-tight container. Best if eaten in a day or two.

Additional Info:

Cook time: 12 to 15 min Yield: 24 cookies

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