I’m beginning to realize ( I know it’s taken me 2 years) that to make good gluten free baked goods you need to start with the basics. My problem is that I’m always trying to make these baked goods that I never even made back in our gluten full days.
So now I look for recipes that are close to my old recipes or I try to bake goods that are just naturally gluten free.
So what is more basic that a good old chocolate chip cookie, and this gluten free recipe for oatmeal chocolate chip cookies, tastes just like the real thing…and that’s because it’s very similar to a gluten full recipe.
These cookies turn out chewy and soft (if you bake for only 10 minutes) or a little crunchier if you bake longer. Personally I had mine in the oven for 12 minutes and then I let sit on the baking sheets for another 5 minutes. They were perfect!
- 3/4 cup organic butter, softened
- 1/2 cup Wholesome Sweeteners Organic Sugar
- 1 cup organic brown sugar
- 2 organic eggs, at room temperature
- 1 tsp Simply Organic Vanilla Extract
- 3 cups gluten free rolled oats
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1 1/4 cup organic chocolate chips
Preheat oven to 350 degrees.
In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
Drop the dough onto a baking sheet lined with a parchment paper. Bake for 8-10 minutes for soft and chewy cookies or longer for crunchier ones.
Let the cookies cool on the tray for at least 5 minutes; where they will finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days.