As an Amazon Best chewy chocolate chip cookies I earn from qualifying purchases. Yep, I just threw that gluten free cookie gauntlet down. And I’m not taking it back!

The Taste, the Texture, the Everything. Now that you’re amped up on ALL the best gluten free oatmeal chocolate chip cookie vibes, what say we learn how to make them? Then, line a baking sheet with parchment paper. Whisk the Dry Ingredients Add all dry ingredients to a medium bowl and whisk until well mixed. Whisk the Wet Ingredients Add all of the wet ingredients to a large bowl, then whisk it all together until well mixed.

Combine Combine the wet and dry ingredients! Add the dry mixture to your wet mixture to create your gluten free oatmeal cookie dough. Switch to stirring with a rubber spatula when the dough gets too difficult to whisk. Chill Cover your bowl of gluten free oatmeal cookie dough and place it in the freezer for about 20 minutes. Chill your gf dough until it’s just soft enough to scoop, but still very firm throughout. Scoop Using a medium cookie scoop, scoop and drop balls of oatmeal cookie dough onto the baking sheet you prepped earlier. Press chocolate chips into each ball of cookie dough, then flatten it with a spoon about halfway.

Use your favorite allergy-friendly chocolate chips: Don’t worry about what other people think—focus on what you like, whether it’s the cheapest chocolate chips, or the hardest to find fancy chocolate chips. So when I ask, you know that it’s important. Use fine gluten free oat flour When making your own homemade oat flour, make sure it’s fine aka free of coarse bits of oats. QUICK oats Quick or 1-minute oats are less thick, less chewy, and generally work differently in recipes that call for rolled oats. You can buy gluten free rolled oats here. Use a cookie scoop For uniform size and perfectly packed balls of gf oatmeal cookie dough.

This is the medium cookie scoop I own multiples of and love. Or, try using melted vegan butter. I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. This is an amazing recipe, thank you.

I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg.

Thank you so much for such a wonderful and easy recipe! You grab the chocolate chips, I’ll grab the gluten free oat flour! It’s truly such an honor to make these special healthy treats together. I can’t wait to hear what you think! Line a baking sheet with parchment paper or greased foil. In a medium bowl, whisk together all the dry ingredients.

In a large bowl, whisk together all the wet ingredients. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Cover bowl and chill in the freezer for about 20 minutes, until firm throughout.

If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Store until needed, then measure the amount required for the recipe. Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks. Freezing Instructions: Store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying.