There’s nothing like homemade cookies, and these perfect, soft, and gluten-free Oatmeal Chocolate Chip Cookies are delicious. My family loves them, friends love them, gluten-free eaters love them, and gluten eaters love them. They’re a hit with everyone!
Substitutions
I have made these cookies with psyllium husk as a replacement for xanthan gum, and it works very well but the cookies spread a little more. As for other substitutions, I haven’t tried them but they should work as long as you expect some difference in the results.
I know many people prefer to use an all-purpose gluten-free flour mix. But there are many mixes with different ingredients, so each will give you slightly different results. My recipe calls for sweet rice flour. You can substitute rice flour. But in my opinion, sweet rice flour is better and helps keep the cookies moist and soft.
Also, I did not make these dairy free because cookies they are best with some butter (and I don’t eat them anyway). But the recipe also calls for shortening. If you have to avoid butter, try using all shortening or using a butter substitute such as Earth Balance sticks.
Whether you’re making these cookies to pack in a lunch, for after school snack, or as a dessert for company, you can’t go wrong. They’re sure to be a hit!
Oatmeal Chocolate Chip Cookies
Yield 60 cookies
Ingredients
- 3/4 cup potato starch
- 1/2 cup millet flour
- 1/3 cup sweet rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum or psyllium husk
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 cup shortening (I used Spectrum organic shortening)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten-free oats
- 1 cup chocolate chips (I used Enjoy Life dark morsels)
Instructions
- Preheat oven to 375° F.
- In a small bowl, whisk together the flours, starch, baking soda, salt, and xanthan gum.
- In the bowl of your mixer, thoroughly beat together the sugars, butter, and shortening until creamy.
- Beat in the eggs and vanilla.
- Gradually add the dry ingredients and mix until combined.
- Stir in the gluten-free oats and chocolate chips.
- Drop 1 Tablespoon balls of dough onto an ungreased cookie sheet (I use a cookie scoop), leaving room for the cookies to spread, and bake at 375° F for 8 - 10 minutes or until the cookies are light brown on top. For best results, only place one cookie sheet in the oven at a time.
- Cool for several minutes on the pan and then transfer to a wire rack to cool.
Linda, do you use psyllium husks or psullium husk powder to replace the xanthan gum?
Thanks,
Carol
Carol, I use psyllium husk but I think powder would work too.