Gluten Free Dairy Free Oatmeal Chocolate Chip Cookie recipe

Originally posted December 8, 2012

I was experimenting with gluten-free oatmeal cookies a few months ago and created this recipe based on a combination of a few other recipes I had found. Initially, I made it with butter which meant my daughter couldn’t have them. However, the last time I made chocolate chip cookies, she wasn’t so interested. I still thought it would be good to make sure these tasted just as good without as with butter. 

It was a surprise to me when my daughter came over to the cooling rack and grabbed one enthusiastically. Her comment was “Mama! Yummy”! Even my husband who does not have much of a sweet tooth grabbed a second cookie and commented “These are GOOD”.

You can be the judge. See my comments for each ingredient. I really hope you try them. These are worth it and make almost 4 dozen!

Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookies

Yield 40 – 48 Cookies

• 1 1/2 cups Amy’s Gluten-Free Flour Blend or a rice-tapioca-potato starch based blend
• 1/2 cup almond flour (for nut allergies, use the same amount of the above flour mix in place of the
  almond meal)
• 1 teaspoon cinnamon (optional; for flavor only)       
• 1 teaspoon baking soda                                                                            
• 1 teaspoon xanthan gum (use 1/2 teaspoon if your blend has gum)                               
• 1/2 teaspoon kosher salt

• 1/2 cup white sugar                
• 1/2 cup brown sugar
• 1 cup butter substitute* (I like Spectrum organic shortening), softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup organic shredded coconut, unsweetened
• 1 cup dairy-free chocolate chips*

*If you don’t need dairy-free, use regular butter and chocolate chips

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1. Preheat oven to 350°F. Prepare baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, mix flour blend, almond, cinnamon, baking soda, xanthan gum, and salt.
3. In a large bowl with a hand-held mixer or a stand mixer fitted with the paddle, cream the butter substitute and sugars for 1 to 2 minutes. Add the eggs and vanilla and mix until well combined, scraping the sides.
4. Add the flour mixture and mix until combined. Add oats and coconut. Mix until combined. Add chocolate chips and mix on low until just combined.
5. Drop rounded tablespoons of dough onto baking sheets, pressing down slightly.
6. Bake for 10 – 12 minutes, or until golden brown. Cool 2 minutes and then transfer to a wire rack.