Oatmeal Chocolate Chip Cookies – Gluten Free


10 minutes


Cooking time:

10-12 minutes


50 cookies


  • 1 ½ sticks of butter (12 tablespoons), room temperature (I prefer Kerry Gold, grass fed butter)
  • 1 cup organic cane sugar
  • 2 tablespoons unsulphured molasses
  • 2 eggs
  • 4 ounces applesauce
  • 2 teaspoons vanilla extract
  • 1 ½ cups old fashioned, gluten free oats
  • ¾ cup gluten free flour (I use Namaste, King Arthur or Bob’s Red Mill)
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon xanthan gum (or guar gum)
  • cup dark chocolate chips


  1. Preheat oven to 325 F. Lightly grease cookie sheet or use silicon baking sheets or parchment paper.
  2. Grind ¾ cup of gluten free oats into flour.
  3. Beat together the butter, sugar and molasses until smooth.
  4. Add eggs, applesauce and vanilla extract and continue mixing until combined. Scrape the sides of the bowl as needed to combine.
  5. Mix together the oat flour, gluten free flour, oats, baking powder, baking soda, xanthan gum, and cinnamon. Once mixed, add to butter and sugar mixture and combine.
  6. Scoop out generous rounded tablespoons of dough onto the baking sheets. The cookies will spread, so leave 1 – 1 ½ inches between each cookie.
  7. Bake for 10-12 minutes until the cookies are brown around the edges.
  8. Remove from the oven and let cool for a few minutes before transferring to cooling rack.