Oatmeal Chocolate Chip Cookies

Most people who have spent quality time in the kitchen would agree that you are either a cook or a baker.  I am a cook.  Baking is a challenge for me, but I am willing to try.  I made a first attempt at Oatmeal Chocolate Chip Cookies and was pleasantly surprised!  They definitely don’t taste gluten and dairy free… I think xanthan gum is the secret.  And the best part about baking is having sweet treats as leftovers!

Oatmeal Chocolate Chip Cookies


  1. 2 cups your favorite gluten free flour
  2. 1 tsp. xanthan gum
  3. 1 tsp. sea salt
  4. 1 tsp. baking powder
  5. one half tsp. baking soda
  6. 1 tsp. cinnamon
  7. 2 eggs or equivalent
  8. 4 tbs. vegan butter
  9. one quarter cup brown sugar
  10. three quarters cup white sugar
  11. 1 tsp. vanilla
  12. 2 cups gluten free oats
  13. 1 cup chocolate chips


  1. In a large bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Stir.
  2. In a separate bowl, combine the eggs, butter, brown sugar, white sugar, and vanilla.  Whisk vigorously to combine.
  3. Pour the dry ingredients into the wet ones and stir to combine.
  4. Pour in the oats and the chocolate chips.  Stir well.
  5. Refrigerate the dough for 10 minutes; it will be easier to work with.
  6. On a greased cookie sheet, drop small handfuls (or large tablespoons) of dough, leaving an inch in between each cookie.
  7. Bake at 350 degrees for 15 minutes, until the edges start to brown.
  8. Enjoy!

Happy Allergy Free Baking!


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