Gluten free Oatmeal chocolate chip cookies

These cookies are delicious.


Gluten-free doesn’t have to mean tasteless.

My kids LOVED them, as in LOVED liked almost ate the entire batch.

{ I even had 3 for breakfast….hey, they are made with oatmeal  right ?!? }

My husband and I recently started to try and cut gluten from our diets.

This is not because we have to, just to be healthy.

It’s challenging, so we aren’t totally gluten-free, but we cut it out when possible.

Yesterday I decided to try and make gluten free oatmeal cookies.

They were so quick and easy to make and simply scrumptious.

{ FYI – Bob’s Red Mill products are typically sold in the organic section of your local grocery store.  If you have an Ocean State Job Lot nearby, they have a TON of Bob’s ingredients as a more reasonable price too ! }



::  1 1/2 sticks of butter (softened)

::  3/4 cup brown sugar

::  3/4 cup granulated sugar

::  2 eggs

::  1 teaspoon vanilla

::  1 1/2 cups Bob’s Red Mill gluten-free brown rice flour

::  1 teaspoon cinnamon

::  1 teaspoon baking soda

::  1/2 teaspoon salt (optional – I used Himalayan pink salt)

::  3 cups Trader Joe’s gluten free rolled oats

::  2 cups chocolate chips


Heat your oven to 350 degrees.

Using a mixer (or by hand) beat the butter, brown sugar and granulated sugar until creamy.

Add the eggs and vanilla, mix.

Add flour, baking soda, cinnamon and salt, mix.

Add the rolled oats and chocolate chips, mix until all of the chips are spread throughout the dough.

Drop teaspoonfuls of dough onto an un-greased cookie sheet, spaced about 3 inches apart.

Bake 9-11 minutes, until the edges of your cookies are lightly browned.

Depending on how “heavy” your teaspoonfuls are, you’ll get about 3-4 dozen cookies.


They are yummmm !!



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