Gluten Free Oatmeal Chocolate Chips Cookies
I’ve been testing out gluten free dessert recipes, but seriously, not nearly often enough. I need to get it together and bake more. Since ridding our kitchen of gluten, my baking has dwindled. Yesterday I was craving dessert just like I do every single day of my life.
Since Jonathan took the car I was on a mission to bake something with ingredients I already had, so I had no choice but to go into full on survival mode. I googled flourless gluten free desserts and found a recipe for flourless oatmeal chocolate chip cookies. I was going to try making a flourless chocolate cake, but that sounded complicated. So cookies it was. This recipe is easy and delicious!
Jude (my almost two-year-old) recognizes the sound of the oven timer and when that thing goes off he stands by the oven and starts saying cookie, cookie, cookie, cookie. He doesn't stop until I give him one. As soon as they cooled, he was the first to try them. I think he approved, but they were his first oatmeal cookies, and he started spitting out oats at first.
I’m still amazed that I can make delicious cookies without flour.
The next gluten free recipe I’m going to try is an oat pancake recipe that Jamie from ascripturedlife.com shared with me. Stay tuned. I’ll try to be a little more regular now that I’m getting settled into my new mostly gluten free life. I can still eat gluten when I leave the house. My Jonathan, unfortunately, doesn’t get that luxury since he’s the one with Celiac Disease.
Gluten Free Oatmeal Chocolate Chips Cookies
Ingredients
- ½ C (1 stick) unsalted butter, softened
- 1 C creamy peanut butter
- ½ C granulated sugar
- ½ C dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3 C old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
- 1&1/2 teaspoons baking soda
- 1 C chocolate chip
Directions
- Preheat oven to 350°F.
- Beat butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir chocolate chips.
- Drop tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
- Bake for 10-12 minutes or until golden brown.
- Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely.
