Gluten-Free Oatmeal Chocolate Chip Cookies Recipe 

You can make these with white or milk chocolate or dried apricots or currants – they will make great substitutes for the dark chocolate. Make sure you use just a level tablespoon of dough for each cookie, that will guarantee you the not-to-thin chewy texture that will make everyone wanting seconds!

Ingredients:

• 1/2 cup of unsalted butter
• 1/2 cup of packed brown sugar
• 1/4 cup of granulated sugar
• 1 egg
• 1 teaspoon of vanilla
• 3/4 cup of gluten-free baking flour
• 1/2 cup of gluten-free quick-cooking (not instant) rolled oats
• 1/4 cup of sweet rice flour
• 1/2 teaspoon of xanthan gum
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of dark chocolate chips of coarsely chopped dark chocolate

Directions:

1. In large bowl., beat together butter, brown sugar and granulated sugar until fluffy.
2. Beat in egg and vanilla.
3. Whisk together all purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soda and salt.
4. Stir into flour mixture.
5. Stir in chocolate.
6. Cover and refrigerate for 20 minutes.
7. Roll by 1 tablespoon into balls, arrange 2 inches apart on 2 parchment paper lined rimless baking sheets.
8. Bake in top and bottom thirds of 350F oven, switching and rotating pans halfway through, until golden – 10-12 minutes.
9. Let cool on pans on racks for couple of minutes.
10. Transfer to rack and let cool completely.

Hope you will enjoy these delicious gluten-free cookies! Please send me your comments and suggestions, your input is always welcomed and very much appreciated!