Mom’s Famous Gluten Free Oatmeal Chocolate Chip Cookies
Gluten free & egg free, these brown butter oatmeal chocolate cookies are the perfect treat! Mom has even shared her secret ingredient! Truly, the taste is out of this world! These delicious cookies are rice free too with a vegan option.
SprinkleFlaky Sea Salt(like Maldon) optional for post bake topping
INSTRUCTIONS
Preheat oven to 350°F (190°C) convection.
Brown the butter over medium heat. See video in post above for detailed instructions.
In the bowl of a stand mixer add brown butter, brown sugar, cane sugar, yogurt & rum (or vanilla), & mix until smooth.
Sift in flour, psyllium husk, baking powder, baking soda, & sea salt. Mix for 2-3 mins starting on low, until slightly combined, then slowly add warmed milk. Scrape down sides of bowl if needed. Mix on medium-high 2 more minutes until well combined.
Next, add the oats & continue mixing for 2 more minutes until all incorporated & creates a nice cookie dough. Dough will seem way like it is not thick enough. Don't add more flour!
Gently fold in chocolate chips. Cover & let dough rest in the FRIDGE for at least 15-30 mins. You can let it rest for up to 36 hours if you'd like to make your dough ahead of time. The binders & starches will absorb the liquids & act as a gel & the cookie dough will reach the perfect consistency.
Roll into balls & place on parchment lined cookie sheet well spaced apart.
Place into freezer for 10-15 mins to prevent excess cookie spread during baking, helping to maintain the shape & texture of the cookie. This step also develops the flavour. Don't skip this step!
Bake on middle rack for 10 mins until slightly golden. You'll know they are done when they start to flatten on top. The cookies will puff up a lot, then in the last minute will flatten to the perfect cookie! Let rest 10 mins & enjoy warm with a glass of your favourite milk or Ella's Eggless Nog!
Notes
These cookies make the perfect DIY hostess gift or Christmas gift. Cookies in a jar! See my post here for fully recipe instructions & FREE printable instructional gift tags.*Make these incredible Oatmeal Chocolate Chip Cookies for Santa this Christmas!**Make sure to watch the cookies as you don't want them to overcook! Gluten Free cookies continue to bake once removed from the oven. They should look just baked!To make 125g Crazy Good Gluten-Free All-Purpose Flour I recommend always have a large container of this blend made up ahead of time, but just in case you haven't:31g Sweet Rice Flour (can substitute with Oat flour)25g Brown Rice Flour (can substitute with sorghum or buckwheat)25g Sorghum Flour25g Potato Starch (not potato flour - can sub with tapioca or arrowroot starch)19g Tapioca Flour (aka starch)To CUSTOMIZE this recipe to your specific dietary needs:Instead of 125g of Crazy Good All-Purpose Flour use:
31g Binding Flour
44g Starchy Flour
50g Whole Grain Flour
Binding Flours: Sweet Rice Flour, Oat Flour, Cassava Flour (choose 1/2)Starchy Flours: Tapioca Flour, Potato Starch, Arrowroot Powder (choose 1/2)Whole Grain Flours: Sorghum Flour, Brown Rice Flour, Buckwheat, Millet or Teff flour (preferably choose 2 or at least 1).FREEZING & THAWING:To Freeze: Place in airtight container once fully cooled. Last for weeks!To Thaw: Leave on counter for a few hours or heat for 20-30 secs in microwave.
Nutrition
Nutrition Facts
Mom’s Famous Gluten Free Oatmeal Chocolate Chip Cookies
Serving Size
1 cookie
Amount per Serving
Calories
238
% Daily Value*
Fat
12.1
g
19
%
Saturated Fat
7.4
g
46
%
Cholesterol
23
mg
8
%
Sodium
272
mg
12
%
Potassium
227
mg
6
%
Carbohydrates
29.5
g
10
%
Fiber
2.9
g
12
%
Sugar
14.7
g
16
%
Protein
3.5
g
7
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!