2 of 3

Write now Article Tools

Gluten Free Chocolate Chip Oatmeal Cookies

3/4 cup room temperature butter, margarine, or Crisco

2 room temperature large eggs

3/4 cup brown sugar

3/4 cup granulated

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp ground cinnamon

1/4 cup creamy peanut butter

1 1/4 cup brown rice flour (oat flour also works well for this)

1/2 cup quinoa flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 cup rolled oats

chocolate chips (to preference)

* Preheat oven to 350 degrees Fahrenheit.
* Beat butter, brown sugar, and granulated sugar together until smooth (I prefer to use an electric mixer, however this works by hand as well).
* Beat in peanut butter, vanilla extract, almond extract, and cinnamon.
* Add salt, baking soda, and baking powder (if you are using an electric mixer, turn the mixing speed down. If you are mixing by hand, this will not be affected).
* With the mixing speed on low, mix in the brown rice flour and quinoa flour.
* Mix in the rolled oats.
* Add the chocolate chip. (If you are using an electric mixer, you may want to do this by hand. In my experience, certain mixers have difficulty mixing in chocolate chips).
* On an un greased cookie sheet, scoop about a tablespoon's worth of dough approximately and inch and a half away from the edges of the pan and each other.
* Bake for about 11 minutes.
* Let cool slightly, eat, and enjoy!

* Note: If you do not have brown rice and quinoa flours, other gluten free flours will
work too. I recommend oat flour and white rice flour as first choice substitutions.

Learn more about this author, Lindsey Baker.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Gluten-free cookies?
We want to hear your view. Write now!