Gluten Free Oatmeal Chocolate Chip Cookies #Recipe

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 cups Rolled oats, gluten free

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 1/2 cups Chocolate chips, gluten free
  • 2 1/4 Gluten-free flour mix
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar
  • 1 tsp Xanthan gum

• Dairy

  • 3/4 cup Butter

Found on 5minutesformom.com

Description

Ingredients

• ¾ cup butter, softened
• 1 cup brown sugar, packed
• ½ cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2¼ gluten-free flour mix
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 cups gluten free rolled oats
• 1½ cups gluten free chocolate chips

Directions

• Preheat oven to 350 degrees F and line baking sheet with a Silpat or parchment paper
• Add flour, xanthan gum, salt, and baking soda to a large mixing bowl. Stir until well combined and set aside
• With a mixer or by hand, cream butter and sugars together
• Add eggs, incorporating one at a time to the butter/sugar mixture
• Add vanilla and stir until well blended
• Pour dry mixture into wet mixture, ⅓ at a time
• Add oats and mix
• Add chocolate chips and stir to distribute evenly
• Form balls with about 2 tablespoons of dough
• Place on lined cookie sheet and press down with a fork or by hand
• Bake for 11-13 minutes, making sure not to over bake - I find that gluten free cookies dont brown as much as my regular cookies
• Allow to cool for at least 10 minutes before eating and cool completely on wire rack before storing (I always eat my cookies when they are still so warm they are falling apart - I cant resist)
• I refrigerated half of my dough and baked the second half the next day. I find gluten free cookies taste much better when they are fresh from the oven.