Description
A family recipe for the best gluten-free dairy-free oatmeal chocolate chip cookies. Chewy cookies with a crisp edge and full of mini chocolate chips and hearty rolled oats.
Ingredients
Oatmeal Chocolate Chip Cookies
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1 cup dairy-free salted butter, room temperature
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1 cup brown sugar
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1 cup white sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1½ cups gluten-free 1:1 baking blend flour *check to see if it contains xanthan gum
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3 cups gluten-free rolled oats
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2 teaspoons coarse sea salt
- 1 teaspoon baking soda
- ½ teaspoon xantham gum *omit if the gf flour blend already contains it
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1 cup dairy-free mini chocolate chips
Instructions
- In the bowl of a stand mixer cream butter and sugars on high for 2 minutes until light and fluffy.
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Add in the eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
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Add in flour, oats, baking soda, salt, and xantham gum (if using) into the bowl and mix on low until fully incorporated and dough forms.
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Mix the mini chocolate chips in by hand with a spatula.
- Chill the dough for at least 1 hour or up to 24 hours.
- Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
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Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 3 inches apart and bake for 10-12 minutes or until the edges are golden brown and the centers appear just slightly under-baked. *Note that these cookies are meant to spread. This gives them their crispy edges and thin chewy center.
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Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: gluten-free oatmeal cookies, oatmeal chocolate chip cookies, gluten free oatmeal chocolate chip cookies, dairy free oatmeal cookies, dairy free oatmeal chocolate chip cookies, gluten free dairy free oatmeal chocolate chip cookies