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Gluten-free Oatmeal Chocolate Chip Cookies (dairy-free)
Everyone loved these gluten-free oatmeal chocolate chip cookies, so it is a good thing it makes a large batch of 7 dozen cookies, so there are plenty for everyone to grab and go with!
Ingredients
- 2 cups (280 g) all-purpose gluten-free flour blend, See Recipe Notes
- 1/2 tsp xanthan gum, omit if your blend already contains it
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 16 tablespoons (224 g) block style vegan butter, at room temperature
- 1 3/4 cups (380 g) brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 cups (200 g) certified gluten-free rolled oats
- 1 to 1 1/2 cups semi-sweet chocolate mini chips
Instructions
- Line cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, xanthan gum (if needed), baking soda, salt, and cinnamon. Set aside.
- In the bowl of your electric mixer, beat together the non-dairy butter alternative and the brown sugar on medium speed until light in color and well-mixed, about 3 minutes.
- Beat in the eggs, one at a time, on medium speed until mixed.
- Add the pure vanilla extract and beat just until mixed.
- With mixer on low speed, add half of the flour mixture. Once mixed in, add the other half. Mix just until combined.
- Add the oats, and mix on low until combined, or stir in by hand.
- Stir in the semi-sweet chocolate mini chips.
- Cover bowl with plastic wrap and place in refrigerator for at least 20 minutes, or up to 2 days. Remove from fridge, and scoop using a small #60 cookie scoop, scoop balls of dough and place 2 inches apart on your parchment lined cookie sheet.
- Bake at 350° for 9-10 minutes or until lightly browned. If you'd like them to be crispier, bake a few minutes longer.
Notes
If your flour blend contains xanthan gum or guar gum already, omit the xanthan gum called for in this recipe.
See blog post for questions about products or substitutions.
Be sure to use certified gluten-free oats -either old fashioned or rolled.
You can use 1 cup of mini chocolate chips or up to 1 1/2 cups if you want yours extra chocolatey. You can also save some for sprinkling on top of the cookies after baking if you want them to look like mine do in the photos.
If you can have dairy, free free to use butter in this recipe. I've made them with butter as well and they're equally delicious. They do spread more when using butter.
If you'd prefer to make regular sized cookies instead of these mini cookies, you can use a medium scoop (#40 scoop) instead. You'll bake the cookies for 11-12 minutes and will get 3 dozen cookies.
If your cookies are spreading too much, be sure your pans aren't hot, you're using parchment paper instead of greasing the pans, and chill the dough longer.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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