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Last updated on September 17th, 2024 at 06:11 pm
Get ready to make the best gluten free oatmeal chocolate chip cookies you’ll ever make. These cookies have a hearty texture of oats with the rich, gooey goodness of chocolate chips creating big fat chewy oatmeal chocolate chip cookies that are sure to become a favorite!
With golden brown edges, a nutty undertone and gooey chocolate chips this is the bakery style oatmeal chocolate chip cookies you’ve been searching for.
This post is all about the most chewy, moist and delicious gluten free oatmeal chocolate chip cookies.
Simply grinding up oatmeal to make flour makes these gluten free, chewy cookies that I’m sure you’ve been looking for. Oat flour creates the perfect dough along with my secret ingredient that will be sure to make these the best gluten-free oatmeal chocolate chip cookies you’ve ever made!
Why will this gluten free oatmeal chocolate chip cookie recipe be the best you’ve ever made?
The secret lies in adding beef gelatin and browning the butter. This simple step adds a rich, nutty flavor that takes these outrageous oatmeal chocolate chip cookies to the next level.
By letting the browned butter cool before mixing it in, it creates a perfect consistency and unbeatable taste.
Be sure to check out these yummy 3 ingredient rich samoas coconut cookies!
Growing up, some of my fondest memories were made in my grandma’s kitchen. The air was always filled with freshly baked goods, and her counters were dusted with flour.
One sunny afternoon, I remember standing on my tiptoes to peek over the counter as she introduced me to a special oat flour cookie recipe that she swore by – her chewy gluten-free oatmeal chocolate chip cookies. She carefully measured out the oat flour, saying how it gave the cookies their signature chewy texture.
As we browned the butter, she told me stories of how her mother used the same technique to add a rich, nutty flavor to their baked goods, making these brown butter oatmeal cookies truly unforgettable.
When we finally pulled the oatmeal flour chocolate chip cookies from the oven, they were everything she had promised – chewy, sweet, and utterly delicious. Now, every time I bake these cookies with oat flour, I’m reminded of those warm, loving afternoons in my grandma’s kitchen.
Her oat flour cookie recipe has become my go-to, and I hope it brings as much joy to others as it has brought to our family.
Chocolate Oatmeal Cookies Ingredients:
- Butter (Browned): Creates a rich and nutty flavor.
- Granulated Sugar: Sweetener, helps in spreading during the baking process and creates crispiness.
- Brown Sugar: Adds moisture, chewiness and has a subtle molasses flavor.
- Eggs: Acts as a binder and structure to the cookie.
- Vanilla Extract: Enhances overall flavor.
- Old Fashioned Oat Flour: Creates a chewy, hearty texture.
- Baking Soda: Helps with the rise.
- Baking Powder: Helps activate the baking soda, making cookies softer and tender.
- Salt: Enhances flavor by balancing sweetness and cutting through richness.
- Chocolate Chips: Choose high quality chocolate for the best taste.
- Beef Gelatin: Adds tenderness and chewiness.
The Best Gluten-Free Oatmeal Chocolate Chip Cookies
Equipment
- 2 mixing bowls
- 1 Measuring Cup
- 2 measuring spoons
- 1 spatula
- 1 Baking Sheet
- 1 wire cooling rack
- 1 oven
- 1 Whisk
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 stick butter
- 2 eggs
- 3 cups flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp beef gelatin
- 1 tsp baking powder
- 2 cups old fashioned oats
Instructions
Preheat oven to 375°F
Prepare wet ingredients
- In a large bowl, whisk together granulated sugar, brown sugar and butter until smooth. Beat in eggs on at a time then add vanilla extract.
Prepare dry ingredients
- Whisk together the flour, baking soda, baking powder, salt, and beef gelatin.
Gradually combine this mixture into the wet ingredients.
- "just combined"-Just Until all the flour disappears then you stop. Don’t mix it more, literally “just combined” meaning as soon as the dough binds together with no separate ingredients showing.
Add in oats and chocolate chips.
- Stir in the old-fashioned oats and chocolate chips until evenly distributed.
Form cookies.
- Drop rounded spoonful of dough onto baking sheets.
Bake.
- Bake in the preheated oven for exactly 13 minutes, or until the edges are lightly browned.
Let cool.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
HI THERE!
I’m Trisha. Nice of you to visit my blog.
Wife to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!
Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.
Instructions:
- Preheat your oven to 350°F
- In a saucepan, melt your butter over medium heat until it turns golden brown. Brown butter recipe here.
- In a large mixing bowl, combine the brown sugar, brown butter and vanilla extract. Mix well.
- Mix in the eggs (one at a time, to create a smooth base) add in dissolved beef gelatin.
- In a separate bowl, whisk together the oats, flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients. Avoid overmixing to maintain a tender texture.
- Stir in chocolate chips.
- Place cookie dough in refrigerator for about 1-2 hours- to marry the ingredients together.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 12-15 minutes.
- Remove from oven and allow cookies to cool on wire racks.
Tips: To avoid overmixing, mix until ingredients are just combined, meaning as soon as the dough binds together with no separate ingredients showing.
Happy baking these gluten free oatmeal chocolate chip cookies!
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