Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies bake up with hearty oats, oat flour and chopped dark chocolate scattered through the dough.
Prep 20 min · Cook 8 min · Total 33 min · Makes about 48 cookies
Ingredients
- 1 1/2 cups gluten-free flour mix
- 1/2 cup oat flour, certified gluten-free
- 1 1/2 cups rolled oats, certified gluten-free
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 ounces dark chocolate chips
Directions
- Heat the oven to 375 degrees F, and cover 2 baking sheets with parchment.
- Make the dry mix first: stir the gluten-free flour mix, oat flour, rolled oats, baking soda and salt together in a medium bowl, then set it aside.
- Using a stand mixer with the paddle attached, beat the butter with both sugars just until the mixture comes together; stop before it turns light and airy, 2 to 3 minutes.
- Beat in the eggs 1 at a time on medium speed, mixing thoroughly after each goes in. Add the vanilla and run the mixer only long enough to blend it through.
- Turn the mixer to low and add the flour-oat mixture in several rounds.
- With a chef's knife, chop the chips roughly, leaving the pieces uneven. Fold them into the dough by hand with a wooden spoon, or mix them in on low with the stand mixer. Regular semi-sweet morsels are fine, of course, but Ghirardelli 60 percent bittersweet chips work nicely here because their larger size makes them simple to chop; that gives you tiny flecks of chocolate throughout the cookies instead of only whole chips.
- Portion the dough with a rounded tablespoon scoop, setting the mounds on a prepared sheet with some room between them. Plan on about 12 per cookie sheet.
- Bake for about 8 minutes, until the edges turn golden. Move the baking sheet to a wire rack and let the cookies sit there for about 5 minutes; then lift the cookies onto the rack to finish cooling. Do the same with the remaining dough.
- Stored in an airtight container, the cookies will last 3 to 5 days; if they have firmed up by the time you are near 5 days, warm them in the microwave for 10 seconds to soften them a bit.