My family really are cookie monsters. Chocolate of course, chocolate rules the world. I have always loved oatmeal cookies but in order to get my hubby and kids to partake in the calorie fest, it must have chocolate chips.
This cookies are chewy and delicious and the perfect cookie treat for anyone, even those who eat gluten. I love to freeze my dough as well and pull out as needed so there are always fresh and delicious cookies on hand.
Oatmeal cookies are a fall staple. I love a traditional oatmeal cookie with a cinnamon kick to it (recipe will be coming soon). However, chocolate chips rule the world around here so Oatmeal Chocolate Chip it is.
These are chewy inside and slightly crispy outside. They are not overly sweet but have that perfect cookie sweetness. It’s not overloaded with oats because I opted to use oat flour as well as whole oats and I feel like that is what made this cookie so perfect.
These cookies are so delicious with an afternoon tea on a crisp fall afternoon. I romanticize sitting in a baggy sweater with a hot cup of tea staring out of window at the clouds snacking on this cookie.
1 Cup Oat Flour (Simply put one cup of GF oats in a food processor until it has turned into a flour like texture)
2 Cups GF Oats
1 ½ Tsp. Xanthan Gum
1 Tsp. Baking Soda
¼ Tsp. Pink Himalayan Sea Salt
1 Cup Dairy Free Butter
1 Cup Brown Sugar
½ Cup Organic Sugar
1 Tbsp. Vanilla
1 ½ Cups Chocolate Chips
Preheat Oven to 350. Cream Eggs and Butter; add sugars and vanilla and cream well. Add salt, oat flour, all-purpose flour, xanthan gum and mix well on medium for about a minute. Add oats and mix on medium for another minute. Add chocolate chips last and let stir for a moment until chocolate chips are well combined. Bake about 17-20 minutes.
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