Chewy Gluten Free Oatmeal Chocolate Chip Cookies (Edit recipe)

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Get ready to make the best gluten free oatmeal chocolate chip cookies you’ll ever make. These cookies have a hearty texture of oats with the rich, gooey goodness of chocolate chips creating big fat chewy oatmeal chocolate chip cookies that are sure to become a favorite!

With golden brown edges, a nutty undertone and gooey chocolate chips this is the bakery style oatmeal chocolate chip cookies you’ve been searching for.

15 minutes

13 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	362
Fat:	19 g
Carbohydrates:	47 g
Protein:	2 g
Cholesterol:	48 g
Sodium:	169 mg
Fiber:	2 g
Sugars:	28 g
Calculated per serving.

Serves: 12

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F
In a saucepan, melt your butter over medium heat until it turns golden brown.
In a large mixing bowl, combine the brown sugar, brown butter and vanilla extract. Mix well.
Mix in the eggs (one at a time, to create a smooth base) add in dissolved beef gelatin.
In a separate bowl, whisk together the oats, flour, baking soda, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients. Avoid overmixing to maintain a tender texture.
Stir in chocolate chips.
Place cookie dough in refrigerator for about 1-2 hours- to marry the ingredients together.
Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
Bake for 12-15 minutes.
Remove from oven and allow cookies to cool on wire racks.

Notes

Tips: To avoid overmixing, mix until ingredients are just combined, meaning as soon as the dough binds together with no separate ingredients showing.