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Gluten-Free Chocolate Chip Cookies
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Prep Time:
10 minutes
Cook Time:
Total Time:
18 minutes
Nutty oat flour and rolled oats enhance these gluten-free chocolate chip cookies, with bittersweet chocolate for added richness - perfect for sharing with gluten-free loved ones!
Ingredients:
  • 1 1/2 cups (200g) gluten-free flour mix (I use Bob’s Gluten-Free 1 to 1 Baking Blend)
  • 1/2 cup (55g) oat flour (certified gluten-free)
  • 1 1/2 cups (150g) rolled oats (certified gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (111g) dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 ounces dark chocolate chips (or other chips of your liking; I prefer Ghirardelli 60 percent bittersweet chips, roughly chopped)
Instructions:
  • Preheat the oven to 375°F and line two baking sheets with parchment paper.
  • In a medium bowl, blend the flours, oats, baking soda, and salt to create a flavorful dry mix. Set aside.
  • Cream together the butter and sugars: Using a stand mixer with the paddle attachment, mix the butter and sugars until just combined, about 2 to 3 minutes.
  • Gradually add the eggs one by one, whisking thoroughly after each addition on medium speed. Stir in the vanilla until incorporated.
  • Incorporate the dry ingredients gradually: On low speed, add the flour and oats mixture in batches with the mixer.
  • Chop chocolate: Roughly chop up Ghirardelli 60 percent bittersweet chocolate chips with a chef’s knife. Add them into the mix by hand, using a wooden spoon, or with a stand mixer on low speed for more evenly distributed chocolate throughout the cookies.
  • Form the cookies: Use a rounded tablespoon scoop to portion the dough onto a cookie sheet with space between each. Place about 12 scoops per sheet. Bake until golden around the edges, about 8 minutes. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat until all dough is used. Store in an airtight container for 3 to 5 days, reheating for 10 seconds if needed for softness towards the end of the storage period.

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