These cookies are one of the reasons I will be okay without gluten in my life. Most of the commercially made gluten free products I have tried have a certain off texture or flavor, even the cookies. These cookies though, you wouldn’t be able to tell the difference from the “real” thing, even the cookie dough tasted amazing! This makes a relatively large batch, nearly 3 dozen cookies, so if you, like me, are the only one at home who really eats gluten free, these freeze up beautifully. Just portion any left over dough into tablespoon sized portions, and freeze on a parchment lined baking sheet. Once they have hardened, place them in a zip top bag and store in the freezer for up to 3 months.
Gluten Free Oatmeal Chocolate Chip Cookies
Inspired by Cupcake Muffin
1 cup white rice flour
1/4 cup corn starch
1/4 cup tapioca flour
2 1/2 cups quick cook oats (make sure to use certified gluten free oats)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
1 cup chocolate chips
Preheat the oven to 350.
In a bowl, mix together the rice flour, corn starch, tapioca flour, oats, baking soda, and salt. Set aside.
In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars. Add in vanilla extract. Add eggs one at a time, mixing well to combine after each addition.
Add flour mixture to the butter, mixing until well combined. Mix in chocolate chips.
*For thicker, chewier cookies, chill the dough for 20 minutes.
*For thinner, crispy cookies, proceed immediately.
Scoop dough by the tablespoonful onto a parchment lined baking sheet. If using unchilled dough, the cookies will spread, so give them about 3 inches between cookies. If using chilled, 2 inches should be fine.
Bake for 8-10 minutes, until edges are set and golden, and middles still look a little doughy.
Let sit on baking sheet for a few minutes to firm up, then transfer to a cooling rack.