Name: Chocolate Chip Oatmeal Cookies
Yield: Makes about 3 dozen Cookies
Ingredients: 1 teaspoon baking powder; 1 teaspoon xanthan gum; ½ cup (3½ oz/105 g) tapioca flour or ½ cup (2½ oz/75 g) potato starch; ¼ cup (2¾ oz/80 g) gluten-free oat flour; 1 cup (3½ oz/105 g) sorghum flour; ½ teaspoon ground cinnamon; ½ teaspoon baking soda; 1½ cups (10½ oz/330 g) firmly packed brown sugar; 2 teaspoons pure vanilla extract; ¾ teaspoon kosher salt; ½ teaspoon ground cardamom; ¾ cup (6 oz/185 g) unsalted butter, at room temperature; 1 cup (6 oz/185 g) chocolate chips, or dried fruit, or 1 cup (4-5 oz/125-155 g) nuts; 2½ cups (7½ oz/235 g) gluten-free rolled oats; ¼ teaspoon ground allspice; 2 large eggs

Preparation info

Makes about
3 dozen
Cookies

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Chewy, yet light, filled with oats and chocolate chips, and not too sweet, these are addictive oatmeal cookies. Think of the dough as a basic formula for your own variations—swap in dried fruit and/or nuts for the chocolate chips. For my wedding rehearsal dinner, I mixed in ½ cup (3 oz/