Chewy Gluten Free, Dairy Free Oatmeal Chocolate Chip Cookie Goodness

by Rebecca A. Watson on April 4, 2013

in food, recipes

I’ve always been a fan of the underdog. I always cheer for whoever plays the Yankees. I’m a sucker for a Cinderella story. All those cheesy sports movies in that vein? Rudy, Hoosiers, Money Ball, etc. Yeah, I’ve watched them. Some have made me cry.

When it comes to cookies, I have no idea why, but the oatmeal chocolate chip ones are always playing second fiddle to oatmeal raisin. The raisins are always in the top rotation of the main cookie companies.

chocolate chip oatmeal cookies

Now, don’t get me wrong. I love me an oatmeal raisin cookie, (To be fair, I love pretty much any kind of cookie.) but if given the choice, I’ll go for oatmeal chocolate any day of the week. And these cookies, my friends? They are frickin’ delicious. They’re on my hubby’s Top 5 Desserts list, and they’re pretty close to No. 1.

Note! These cookies are chewy. If you’re a crunchy cookie fan, look elsewhere for a recipe. I’m a chewy cookie kinda gal.

Oatmeal Chocolate Chip Cookie Goodness

Makes 3 dozen

1 cup Earth Balance (or other fake butter), softened
2/3 cup packed light brown sugar
1/3 cup honey
2 eggs
2 teaspoons vanilla extract
3/4 heaping cups brown rice flour (don’t level it off with a knife)
1/4 heaping cup potato starch (same heaping instructions)
2 heaping tablespoons tapioca flour (same heaping instructions)
Scant 1/2 teaspoon xantham gum
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips (read the label to make sure they’re GF and dairy free, many are. Here’s one.)

1. Set Earth Balance out to soften a few hours before. If you forget (which I often do), be kind to yourself and soften it on the stove.

2. Preheat the oven to 325 degrees F (165 degrees C) and give thanks that you have an oven!

3. Turn on some good music. Combine the rice flour, potato starch, tapioca flour, xantham gum, baking soda and salt in small bowl. Use a wire whisk or sifter to combine completely.

4. In a large bowl, cream together the butter, brown sugar and honey until smooth. Beat in eggs one at a time. Stir in vanilla. Sing to your cookies!

5. Stir flour mix into the creamed mixture until just blended. (Don’t overmix or your cookies will be flat!) Mix in the oats, walnuts and chocolate chips.

6. Drop by heaping spoonfuls onto ungreased baking sheets and bake for 12 minutes in the preheated oven. If attempts to resist eating the dough are futile, prepare for a stomach ache.

7. Allow cookies to cool on baking sheet for 5 minutes and transfer to a cooling rack. Eat at least one for quality control! Store in an airtight container.

Enjoy and let me know if you have suggestions or questions!

What’s your favorite kind of cookie? Is it an underdog or a classic, like chocolate chip?

Did you like this recipe? Don’t forget to check out my recipe page for several delicious gluten-free, dairy-free treats, dinners and snacks! 

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