GF•Sweets Amazing Gluten Free Chocolate Chip Oatmeal Cookies

My favorite Chocolate Chip Cookie recipe happens to be the famous Neiman Marcus $250 Cookie Recipe that has been circulated via email many times. On a whim, I tried them a few years back and fell in love. They are amazing.

Today, I decided to attempt my own Gluten Free variation, and with a lot of tweaks, they turned out great. The finished cookie is chewy and delicious.

I hope you'll give them a try!

GF•Sweets Amazing Gluten Free Chocolate Chip Oatmeal Cookies

This is a custom recipe created by Shauna Wagoner.  ©GF•Sweets.

What You'll Need:

1 1/2 cup gluten free all purpose flour or your favorite gluten free flour blend.
1/2 cup potato starch
1 cup ground gluten free oats (a blender or food processor works great)
1 teaspoon xanthan gum
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 cup whole gluten free oats
1 package (1/2 cup) chopped pecans
1/2 large hershey bar, grated (freeze to make grating easier)
1 1/2 cups dark brown sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
2 eggs, beaten
1/2 cup oil
1 package semi-sweet chocolate chips

Instructions:

Preheat the oven to 350 degrees F.

Combine flour, potato starch, ground oats, xanthan gum, salt, baking powder, baking soda,  and cinnamon in bowl and whisk together. Stir in whole oats, chopped pecans and grated chocolate bar. Set aside.

In mixing bowl, cream together butter and brown sugar. Mix thoroughly. Add vanilla, eggs and oil. Beat until smooth. Slowly incorporate all dry ingredients. Batter will become thick and sticky (similar to regular cookie dough, but sticky). Add bag of chocolate chips and mix until incorporated. NOTE: if cookie dough is dry, add milk, 1 tablespoon at a time until it reaches proper consistency. If dough is too wet, add additional flour (1/4 cup at a time) until dough becomes stiff.

Line cookie sheets with parchment paper. Scoop dough balls onto cookie sheets and flatten with palm of your hand or the bottom of a glass.

Bake for 12-13 minutes or until edges become golden brown and centers begin to set.

Remove from oven and cool on wire racks.

Enjoy!

Makes 20 3-inch round cookies if standard ice cream scoop is used.

Specific Gluten Free Products Used:  
Bob's Red Mill Gluten Free All Purpose Flour
Bob's Red Mill Xanthan Gum
Bob's Red Mill Gluten Free Oats