Gluten Free Chewy Oatmeal Chocolate Chip Cookies
A classic, but gluten free! Easy and fast
Servings: 20 large cookies
Calories: 150kcal
Equipment
- Cookie sheets
Ingredients
- 3 large eggs separate whites from yolks into two clean large bowls
- 1 Cup salted butter melted
- 1 Cup brown sugar
- 1/2 Cup white sugar
- 1 Tbsp vanilla extract
- 3/4 Cup gluten free flour 1-1 mix with xanthan gum
- 1/3 Cup almond flour
- 1/2 Cup arrowroot starch
- 1/4 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 Cups semi-sweet chocolate chips
- 3 Cups gluten free rolled oats
Instructions
- In the large bowl with the egg whites, using an electric mixer, beat the egg whites until stiff peaks form (at least a few minutes, wait until peaks are very stiff). Set aside.
- In the yolks bowl, using the same electric mixer, cream together the egg yolks and white sugar until lighter and fluffy. Add in the brown sugar and melted butter and continue to beat until creamy. Add the vanilla and beat until combined.
- Into the same yolks bowl, add in the flour, almond flour, starch, cinnamon, baking soda, and salt and stir together with a spatula or wooden spoon until fully combined. Pour in the oats and chocolate chips and stir carefully until fully combined (it will be very stiff and dry - don't worry!).
- Add in 1/3 of the stiff egg whites at a time, using a spatula to stir/fold in the mixture until the dough is a bit wetter and sticky. Continue adding egg whites until fully combined.
- Chill the cookie dough for one hour before baking (do not chill longer or the dough will be too hard and the cookies will not spread as much/be as chewy). Once chilled, remove from fridge and preheat oven to 325° Fahrenheit. Lightly grease two cookie sheets, line with parchment paper, and grease again. Then, use a 1/4 cup to scoop out dough and place 6 blobs of dough on each cookie sheet (these will make 4.5 inch diameter cookies - if you want smaller ones, use a smaller scoop). Do not flatten cookie dough - it will spread as it bakes.
- Bake for 20-22 minutes until edges are golden brown and center is a bit paler than edges. Let cool completely before eating - they'll firm up and be chewier if you do!