Here’s a great recipe that uses oatmeal instead of wheat flour or having to use a special gluten-free flour blend.
Oats do not contain gluten, but they are often processed in plants that also handle wheat, so the oats processed in these facilities may contain trace amounts of gluten. That’s why to be safe, it’s important to look for gluten-free oats. Bob’s Red Mill is a good one.
I like this recipe because it doesn’t have raisins in it. I realized that the reason I was never a big oatmeal cookie fan is because of the raisins. Here, the raisins are replaced by dried cranberries. And the chocolate chips just make these cookies even yummier! Enjoy!
- 4½ cups gluten-free old-fashioned oats, divided
- 2 tablespoons cornstarch
- 1½ teaspoons cinnamon
- 1 teaspoon gluten-free baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¾ cup dried cranberries
- Preheat oven to 350 degrees Fahrenheit
- In a blender or food processor, process 1½ cups oats into a fine meal.
- Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla.
- With mixer on low speed, gradually add oat mixture, beating until combined. Fold in chocolate chips, dried cranberries, and remaining 3 cups oats.
- Spray a baking sheet with non-stick cooking spray. Drop dough in 2 tablespoon mounds, 2 inches apart. Bake until cookies are golder brown at edges, 15 to 18 minutes.
- Let cookies rest on cookie sheet for about 2 minutes, then transfer cookies to wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days or freeze.