These. Cookies. Are. Gluten. Free.
There, I said it. But, if you don’t tell anyone, they would NEVER know. Seriously!
These cookies are the based on the recipe for the cookies that I’ve been making my husband (and children, since) for the past 12 years. After going gluten free, I’d make them for the rest of the family to enjoy, while desperately seeking a “tried and true” gluten free chocolate chip cookie recipe.
Let me tell you…every single gluten free chocolate chip cookie recipe failed. None could live up to the standards that the old stand-by recipe had set. None were good enough. A lot did not contain oatmeal (chocolate chip cookies need oatmeal, in my opinion). Some were just greasy little flat puddles by the time they baked, even with refrigeration. Not one of those cookies could hold a candle to the families favorite cookies. Until now.
My daughter started grade 3 on Wednesday (eek! How’d that happen??). I wanted to have fresh, warm chocolate chip cookies for her when she got off the bus. Kind of like a nice “welcome home”. I’ve baked these cookies a few times, so there was no experimenting necessary when I decided to bake these for her. She’s not gluten free (yet?). My son’s not gluten free. My husband isn’t gluten free either. I am. And because of me, this whole batch of cookies had to be gluten free. I did not want to be left out, you see. 
I’ve fed these cookies to family, friends, neighbor kids, you name it, and no one can tell the difference between these, and “regular” chocolate chip cookies. They are that good. Seriously. If you can tolerate oats, try them, you won’t be disappointed!
Now, if you will excuse me…I’ve got a cuppa coffee & a cookie waiting for me. Gotta grab one now, there aren’t many left! Get your margarine/butter out now, so it can soften while you read & print the recipe.
Ingredients:
- 1 cup margarine, softened
- 2 cups brown sugar (packed)
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups gluten-free flour mix (see Note)
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups certified gluten free rolled oats (I use quick cook oats)
- 2 cups gluten free chocolate chips
Directions:
- Preheat oven to 350 degrees F.
- Cream together the softened margarine and the brown sugar.
- Add eggs, one at a time. Mix until blended. Stir in vanilla.
- In a large bowl, combine gluten-free flour, xanthan gum, baking powder and baking soda. Stir to blend.
- Stir dry ingredients into margarine/sugar mixture.
- Add the rolled oats and chocolate chips, and stir to combine all ingredients.
- Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets.
- Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
- Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
- Cool completely, then store in an airtight container.
NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal.
It is as follows:
4 cups superfine brown rice flour
1 1/3 cups potato starch (not flour)
2/3 cup tapioca starch
Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.
These look like picture perfect chocolate chip cookies
I wish I could have a few of them right now.
Aw, thanks Eliana! I would be more than happy to share with you.
if you don't need GF, just replace the flour with 2 cups all purpose, and drop the xanthan gum. Such great cookies. You can also do 1 cup M&M's in place of 1 cup of chocolate chips. Mmm…
Those cookies look great!! I'm making a fresh cuppa coffee as I'm reading this and one of those good lookiing cookies would be great right about now…
I'm about to go get my coffee too…ya think I can Skype you a cookie?? Fewer calories that way.
Mmm Must make lol Thanks for this recipe!
You're welcome,Amber! Let me know how they turn out.
These look wonderful. i'll have to try them. I've been in the cookie mood lately, but not in the baking GF mood. Hence, no cookies. Thanks for the recipe.
Sarah, I know exactly what you mean about the gf cooking mood. It does take a certain mood to be willing to experiment with it, doesn't it? More like a science experiment than baking.
Enjoy the cookies! 
Yumm..these cookies look fantastic Jeanine and with a cup of coffee..oh my over the top! By the way I have 'monster cookies' baking as I type:)
Ohh…Monster cookies are really good too, Betty! Cookies & Coffee are just a winning combo.
I have one word – yum! Your blog is just lovely. I would love it if you would consider entering my gluten free fodd photo contest, can be an old post. I would not normally leave a link in a comment but in case you want to join the fun – http://simplygluten-free.blogspot.com/2010/08/gluten-free-photo-contest-scanpan.html
Hi Carol! Thanks so much for the comment, I appreciate it.
And thanks for the link too, I have every intention of entering…just need to figure out which pic to use. Nice to know it can be older posts too, that helps. 
Thanks again!
I have a big bag of gluten-free oats in the cabinet to use up. I just found another use. Of course, my husband can't eat oats. I guess that just leaves more for me.
Not everyone can tolerate the oats, but for those of us that can, this recipe is a great way to use them!
Since I bake these cookies and the whole family eats them, I never have a problem finding a use for the GF oats. 
I bet your daughter (and everyone else) loved these!
Yep, I even got told "You're the best Mom ever". worth it to me!
These look just right, and I've been on a GF CC Cookie quest this summer. I'll have to try these, even if summer is over
Definitely! Nothing as good as chocolate chip cookies & a warm drink!
These cookies looked wonderful so I made them once with terrible results:they were totally flat and all ran together in the pan but they tasted good so I had hope.I made them again and this time I refrigerated the dough overnight and when cooked they looked and tasted beautiful just like your picture.FYI! Thanks for a my kids new favorite cookie recipe!
Phew! I'm so glad that you gave them another try, and that they worked for you the second time too.
Every kid needs to have a oatmeal chocolate chip cookie! 
These are just perfect! Made a batch today. I am so glad it makes a big batch, because I wanted to take some to a get together, but my family wanted some, too. These were probably the best GF cookies I've made. I love it when they look normal and taste normal and don't fall apart! Thank you for a wonderful recipe! Oatmeal chocolate chip is one of my faves. Looking forward to when I can try more recipes.
I have been celiac for 2 1/2 years and I just found your sight. Boy, oh boy, have I been missing out. Thank you thank you for this cookie recipe. I hate that most gf chocolate chip cookies are "cake-like". A chocolate chip cookie should be gooey and chewy. They were delicious! It completely made my whole day.
AMAZING! Made them for my mums group. 3 year old kids and mums all loved them. Thanks so much!
Pingback: This, Crisp Gluten-Free Chocolate Chip Cookies | The Baking Beauties
I made your recipe for a New Year’s Eve party yesterday. I have only been gluten free for a few months and I think these were the best oatmeal chocolate chip cookies I have ever made gluten free or not. Everyone at the party loved them and had no idea that they were gluten free! Thanks for the recipe!
Yes! That’s what I love to hear!! So happy that they were a hit for you, Anya!
I too am having problems with cookie puddles. Can I subsitute butter for the Margarine??
Yes, you can substitute butter for the margarine. However, from my reading, butter creates a thinner cookie than margarine does. Shortening creates the thickest cookie. I would add a little bit more flour if you are finding they are still going flat. HTH.