Gluten Free Oatmeal Chocolate Cookies
This modern take on a classic cookie is one of my favourite gluten free cookies to whip up quickly. Not only does it combine two different types of chocolate, it is very versatile and can be changed to add raisins to create oatmeal raisin cookies without any other modifications.
Equipment
- Stand Mixer You can use a hand mixer if you do not have a stand mixer
- Cookie Sheets with Parchment Paper
Ingredients
- 300 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 Tsp Cinnamon
- 1 Tsp Baking Soda
- ½ Tsp Salt (Omit if using salted butter)
- 230 Grams Room Temperature Butter
- 220 Grams Light Brown Sugar
- 200 Grams white sugar
- 2 Tsp vanilla
- 2 Large Eggs
- 300 Grams Gluten Free Oats
- 300 Grams Chopped Chocolate (I do a mixture of milk and dark chocolate, however you can do any kind of chocolate you would like)
Instructions
- Preheat your oven to 350F. Line baking sheet with parchment paper.
- Add the butter to the stand mixer bowl. Cream on medium for 2 minutes until it has turned a lighter colour.230 Grams Room Temperature Butter
- Add brown sugar, granulated sugar and vanilla to the mixer bowl. Cream for 2 more minutes. Scrap down the sides of the bowl as needed.220 Grams Light Brown Sugar, 200 Grams white sugar, 2 Tsp vanilla
- Add in the eggs and mix until incorporated.2 Large Eggs
- Add in the flour mixture (flour, cinnamon, baking soda, salt). Mix until just incorporated.300 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1 Tsp Cinnamon, 1 Tsp Baking Soda, 1/2 Tsp Salt
- Scrape down the sides of the bowl. Added the rolled oats and milk chocolate chips until just combined.300 Grams Chopped Chocolate, 300 Grams Gluten Free Oats
- Using an ice cream scoop, scoop the dough and place it on the parchment lined baking sheet a couple inches apart. I can usually fit 6 cookies per baking sheet.
- Bake for 13 minutes, or until cookies are lightly brown on the edges. Once baked, let them rest on the baking sheet for a couple of minutes and then transfer them to a wire cooling rack.