Gluten-Free Oatmeal Chocolate Chip Cookies

Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.

By Irene

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
48
Yield:
4 dozen cookies
Nutrition Info
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.

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  • Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.

  • Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.

  • Bake in the preheated oven until golden and soft, 7 to 9 minutes.

Nutrition Facts

Per Serving:
81 calories; protein 1.3g 3% DV; carbohydrates 12.7g 4% DV; fat 3g 5% DV; cholesterol 7.8mg 3% DV; sodium 68.7mg 3% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Sarah Hagins
Rating: 5 stars
09/30/2018
I made these last night and they were very flavorful. I only added 2 cups oatmeal because of a personal preference. Turned out a bit crunchy on the outside and chewy on the inside just like we enjoy. Read More

Most helpful critical review

Holiday Baker
Rating: 3 stars
04/03/2015
I dont know why I had so much trouble with this recipe but it just didnt want to come together. My only change was using a gluten free flour blend instead of just rice flour. I cant imagine that causing the dry batter issue. I also cut the recipe in half. As I couldnt get it to shape I just decided to press it into a square pan and bake that way. Once lightly browned I removed it from the oven to set and kool. Upon trying to cut into squares I found it soft yet still too crumbly. I am going to just let it break up and use it on plain yogurt or eat as breakfast cereal. Its not too sweet anyhow. Read More
Helpful
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Holiday Baker
Rating: 3 stars
04/03/2015
I dont know why I had so much trouble with this recipe but it just didnt want to come together. My only change was using a gluten free flour blend instead of just rice flour. I cant imagine that causing the dry batter issue. I also cut the recipe in half. As I couldnt get it to shape I just decided to press it into a square pan and bake that way. Once lightly browned I removed it from the oven to set and kool. Upon trying to cut into squares I found it soft yet still too crumbly. I am going to just let it break up and use it on plain yogurt or eat as breakfast cereal. Its not too sweet anyhow. Read More
Helpful
(2)
Sarah Hagins
Rating: 5 stars
09/30/2018
I made these last night and they were very flavorful. I only added 2 cups oatmeal because of a personal preference. Turned out a bit crunchy on the outside and chewy on the inside just like we enjoy. Read More
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