Thanks to Nicole @ GF on a Shoestring for the original recipe. The recipe is almost the same – I wrote in my changes. You can go to her link to see the original. 🙂
I had previously used a different recipe for this, and it was very good as well. I couldn’t find it the other day, so I did another search and found this one. This one is INCREDIBLE. The Yum factor was like 10 out of 10.
Source: Original: glutenfreeonashoestring.com
Prep Time: 10 Min
Cook Time: 9 Min
Total Time: 19 Min
- 1 1/2 cups high-quality all-purpose gluten-free flour (Jules Gluten Free, Better Batter, Bloomfield Farms) that includes xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 8 ounces chocolate chips (I used 4oz dark chocolate and 4oz white chocolate)
- 1/2 cup granulated sugar l(you can replace with granulated sugar sub ike Monk fruit or xylitol)
- 1 cup light brown sugar (you can replace with granulated dark sugar sub like organic coconut sugar)
- 3 cups certified gluten-free old fashioned oats (I used Bob’s Red Mill)
- 4 tablespoons coconut oil at room temperature (melted worked fine)
- 4 tablespoons butter at room temperature (melted worked fine)
- 3 large eggs beaten
- 1 teaspoon pure vanilla extract
- Preheat your oven to 325 degrees F. Line two baking sheets with parchment paper for later.
- In a large bowl, place the flour, baking soda, salt and cinnamon, and whisk to combine well.
- If you find lumps in your brown sugar, take care of it now. I pulsed mine in my Ninja a bunch until the lumps were gone.
- Add the sugars to the large bowl of dry ingredients. Whisk again to combine well.
- Add the oats, and stir to combine well.
- Add the oil and butter, and mix until combined (the oils will just moisten all of the other ingredients, but the dough won’t hold together just yet).
- Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir.
- Add the chocolate chips and mix to distribute the chips evenly.
- At this point, I put on food-grade plastic gloves and mixed with my hands, since it was pretty thick and hard to stir. The boys and I also made balls of dough and plopped them onto the parchment, instead of dropping tablespoons as spelled out below. Either way will work!
- Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 3-4 inches apart. Bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).
- Bake only one sheet at a time. The cookies will still be soft to the touch (this is what you want, for them to be chewy!) Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.