Light with crunchy bottoms and edges, with a soft, slightly chewy center, these gluten free chocolate chip oatmeal cookies with cinnamon are, “addicting” per my husband. The recipe calls for Copycat Ryze Gluten Free Flour Blend – Blue Bag.
This recipe is available to everyone.
Gluten Free Oatmeal Chocolate Chip Cookies
Light, crisp-edged and bottom gluten free oatmeal chocolate chip cookies, and walnuts, if desired. All of this, with added starch or gum.
- 1/2 cup unsalted butter at room temperature (or dairy free margarine – Smart Balance, or Earth Balance for vegan)
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup + 2 tablespoons Copycat Ryze Gluten Free Flour – Blue Bag (or Ryze Gluten Free Flour Blue Bag)
- 1/2 slightly rounded teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (1/8 + 1/16 or scant 1/4 teaspoon works best)
- 1-1/2 cups gluten free quick-cooking (or whole rolled oats)
- 1 cup gluten free semi-sweet chocolate chips Nestle (or Enjoy Life for dairy-free)
- 1/3 cup chopped walnuts (optional)
Preheat the oven to 350⁰F. Line two baking sheets with silicone baking mats or parchment paper; set aside.
In the bowl of your electric mixer, fitted with the paddle attachment, cream together the butter and sugars, 4 - 5 minutes, on medium speed, scraping bowl as needed.
While the above is mixing, in a separate bowl, whisk together the dry ingredients: flour blend, cinnamon, baking soda, and salt; set aside.
Add the egg and vanilla to the butter-sugar mixture; beat until creamy.
Add the dry mixture all at once and beat on medium speed until thoroughly combined. Do not overbeat.
Add the oats and chocolate chips and beat on medium speed for at least one minute and until combined. You want to break down the chocolate chips a little. (There’s nothing better than little chocolate chips in every bite.)
Add the walnuts, if using, and gently fold into the dough on low speed. (Alternatively, set them aside and add them to the tops of the raw dough to show guests that they contain nuts.)
Scoop slightly rounded tablespoonfuls of dough onto the prepared baking sheets, 2 inches apart (up to 16 per baking sheet, staggered).
Bake on the center rack of your oven for 10 minutes or until the bottom edges are nicely golden brown.
Allow your cookies to cool on the baking sheets for 3 minutes. Then, carefully transfer them to wire racks to cool completely.
Freeze leftovers in a sealed plastic bag, wrapped in plastic wrap, or air-tight container or leave at room temperature up to two days.