This post is sponsored by Bob’s Red Mill, but all thoughts and opinions are my own. Thank you Bob’s Red Mill for helping me share how to make gluten free baking easy and delicious!
A few weeks ago I shared my love of Bob’s Red Mills new gluten free 1:1 baking flour. It really is one of my new favorite gluten free products. I have mentioned before how much I love Bob’s Red Mill gluten free products, but this new gluten free flour might be my favorite gluten free product that they make.
It has worked great in every recipe that I have tried it in. Including these amazing gluten free oatmeal chocolate chip cookies. As soon as I tasted these I knew they were perfect for my 30 Days of Gluten Free Candies and Cookies.
These cookies were so good. Even my gluten eating son and husband loved them. You know a gluten free cookie is good when a regular gluten eating person enjoys them. I lost count of how many of these gluten free cookies my son ate the day I made them. I know it was quite a few.
And the whole family enjoyed them as well. We don’t need to talk about how many I ate because it was way too many!
For all the recipes I have tried this blend in, I just substituted the 1 to 1 flour for the regular or gluten free flours and it worked great. For these cookies though I decided to change it up a little.
On the side of the package of the gluten free flour blend is a recipe for a classic chocolate chip cookie. Bob’s Red Mill has great recipes for using their products, so I knew it would be a great recipe. I decided to change up the recipe a little though and add some oatmeal to it.
I simply decreased the flour and added in some gluten free oatmeal. I thought the oatmeal would give them a little different texture. Plus some oatmeal in the recipe makes them at least semi healthy. Right?
Okay, so these are not healthy. It is the holidays. We can splurge a little and have a few cookies. They oatmeal does make them seem at least a little healthier and heartier. Plus, it makes them taste great.
These cookies have the perfect texture for an oatmeal cookie. They are slightly crisp on the outside and chewy in the center. It is the best of both worlds in one cookie. The fact that they are gluten free makes them even better.
I made these with chocolate chips, but you could easily use raisins instead. Or make them with a combination of both. These cookies would be good with any of those choices.
And these are a must make for any day, not just the holidays. These would be the perfect cookie to keep in the freezer for the gluten free child or person in your family.
- 1 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup Bob's Red Mill gluten free old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups gluten free chocolate chips
- Preheat oven to 375 degrees.
- In a bowl combine flour, oats, baking soda, and salt. Set aside.
- In a mixing bowl combine butter, sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time mixing well after each addition.
- Gradually add flour mixture and mix until combined.
- Stir in chocolate chips.
- Drop by the spoonful onto cookie sheet placing about 2-3 inches apart. Use about 2 tablespoons dough per cookie.
- Bake for 11-12 minutes or until edges are lightly browned.
- Let cool on sheets for several minutes then remove to wire rack to cool.
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 141mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.