Delicious Gluten Free Chocolate Chip Oatmeal Cookies Recipes

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
• In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
• You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
• Place in fridge for about 10 minutes.
• Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
• Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
• The cookies will remain soft on the inside and crispy on the outside. A sure winner!
• Makes 24 large cookies.

GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES

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.

GLUTEN-FREE DELICIOUS SOFT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
• Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

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.