Chewy Gluten Free Oatmeal Chocolate Chip Cookies

I love chewy cookies. So, that’s the way I decided to make these gluten free oatmeal chocolate chip cookies. Yum! I add chopped walnuts, but you can omit them, if desired. A matter of fact, you can even omit the chocolate chips, if preferred. You¬†can add raisins,¬†dried cranberries, or even dried blueberries.¬†Make¬†them your way!¬†

Chewy Gluten Free Chocolate Chip Oatmeal Cookies


Yield: Makes 24 - 26 cookies

Chewy Gluten Free Chocolate Chip Oatmeal Cookies

A chewy gluten free oatmeal cookie with chocolate chips and walnuts, if desired. They're sooooo good!


  • 1/2 cup (1 stick) + 1 Tablespoon unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large egg whites*
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe (I used cornstarch, not tapioca flour.)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 1/2 cups gluten free rolled oats, or quick cooking¬†(Bob's Red Mill)
  • 2/3 cup gluten free chocolate chips (I used Nestle's milk chocolate), or desired amount
  • 2/3 cup walnuts, chopped (optional)


  1. Preheat the oven to 350¬įF. Line cookie sheets with parchment paper or silicone baking mates. You may also use ungreased baking sheets.
  2. In the bowl of your mixer, cream together butter and brown sugar on medium speed.
  3. Add egg whites and vanilla and beat on medium-low speed until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture. Beat on medium speed until thoroughly combined.
  6. Add oats, chocolate chips, and if using, walnuts; mix together using the dough hook of your mixer or fold in by hand.
  7. Scoop about 1 1/2 tablespoons onto a cookie sheet, 2 inches apart. I use a cookie scooper, much like an ice cream scooper, but smaller.
  8. Bake for 12 minutes or until bottoms are golden brown around the edges. (If you flatten the dough slightly, they only take 11 to 11 1/2 minutes to bake.)
  9. Allow them to cool about 4 minutes and pick up the parchment paper and transfer them to a cooling rack. If not using parchment, put each cookie on the rack. Allow them to cool completely and serve or store in an airtight container.


I used egg white plus 2 additional tablespoons of butter instead of using whole egg because I had them available and didn't want to waste them. Feel free to use whole eggs and omit 2 tablespoons of butter.

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