Gluten-Free Oatmeal Chocolate Chip Cookies

  4.3 – 3 reviews  • Oatmeal Cookie Recipes

mouthwatering potato dumplings cooked in a decadent cheese sauce. A favorite among the family and a fantastic way to use up extra mashed potatoes. A fantastic macaroni and cheese casserole can be made using the doubled sauce recipe. Swiss cheese may be used if Jarlsberg cheese is not offered at your supermarket.

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 48
Yield: 4 dozen cookies

Ingredients

  1. ½ cup margarine
  2. ½ cup white sugar
  3. ½ cup brown sugar
  4. 2 eggs, well beaten
  5. 1 ¼ cups rice flour
  6. 1 tablespoon xanthan gum
  7. 1 teaspoon gluten-free baking powder
  8. 1 teaspoon ground cinnamon
  9. ½ teaspoon baking soda
  10. ½ teaspoon ground ginger
  11. ½ teaspoon ground nutmeg
  12. ½ teaspoon ground allspice
  13. ¼ teaspoon salt
  14. 3 cups gluten-free rolled oats
  15. ½ cup gluten-free chocolate chips

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden and soft, 7 to 9 minutes.

Nutrition Facts

Calories 81 kcal
Carbohydrate 13 g
Cholesterol 8 mg
Dietary Fiber 1 g
Protein 1 g
Saturated Fat 1 g
Sodium 69 mg
Sugars 5 g
Fat 3 g
Unsaturated Fat 0 g

Reviews

Richard Lopez
I made the mistake of not letting the butter mixture return to room temperature so the cookies ran a bit but that’s my fault and they were still a big hit for my family. Especially the gluten free ones who rarely get a decent home made cookie.
Laura Choi
I made these last night and they were very flavorful. I only added 2 cups oatmeal because of a personal preference. Turned out a bit crunchy on the outside and chewy on the inside, just like we enjoy.
Sandra Kaiser
I dont know why I had so much trouble with this recipe, but it just didnt want to come together. My only change was using a gluten free flour blend instead of just rice flour. I cant imagine that causing the dry batter issue. I also cut the recipe in half. As I couldnt get it to shape, I just decided to press it into a square pan and bake that way. Once lightly browned I removed it from the oven to set and kool. Upon trying to cut into squares, I found it soft yet still too crumbly. I am going to just let it break up and use it on plain yogurt or eat as breakfast cereal. Its not too sweet anyhow.

 

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