Gluten Free Oatmeal Chocolate Chip Cookies Recipes

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

Gluten-Free Oatmeal Chocolate Chip Cookies image

Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.

Provided by Irene

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 15

Ingredients

½ cup margarine
½ cup white sugar
½ cup brown sugar
2 eggs, well beaten
1 ¼ cups rice flour
1 tablespoon xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
3 cups gluten-free rolled oats
½ cup gluten-free chocolate chips

Steps:

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

Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g

GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES

Gluten-Free Chewy Oatmeal-Chocolate Chip Cookies image

These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.

Provided by Theresa Carroll

Time 40m

Yield 20

Number Of Ingredients 11

Ingredients

½ cup gluten-free flour blend (such as Namaste®)
2 tablespoons gluten-free flour blend (such as Namaste®)
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegan butter (such as Earth Balance®)
½ cup packed light brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups gluten-free quick-cooking oats
½ cup vegan chocolate chips (such as Enjoy Life®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 18.6 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 123.8 mg, Sugar 8.1 g

GLUTEN-FREE OATMEAL COOKIES

Gluten-Free Oatmeal Cookies image

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 12

Ingredients

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

Steps:

Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g

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