Easy Gluten-Free Chocolate Chip Cookies


I’m not sure if you read yesterday’s post…but if you had a chance to, then you already know that I’m working on getting back to those healthy eating habits I had before the holiday season.  That said,
do believe in a little thing called “exceptions”.  Today was an exception, because I was getting together with my girlfriends and oatmeal chocolate chip cookies were in order.  I also knew that Little A. and Mr. Smith were desperate for something sweet after a week of no Christmas baking. They became incredibly excited upon hearing the news that chocolate chip cookies were going to be baked.

Oatmeal Chocolate Chip Cookies are one of my favorite kinds of cookies.  They are easy to make,
gooey, satisfying and always make me happy.  This recipe is a basic recipe that I’ve had for a long time
and I’m pretty sure it originates off the back of a Quaker Oatmeal container!  I just converted it to 
gluten-free with a few changes.

They taste so good fresh out of the oven with a piping hot cup of coffee….enjoy!

P.S I’m sorry, if I’m not helping you much with your New Year’s Resolutions – I promise: SALAD RECIPES TO COME!

Easy Gluten-Free Chocolate Chip Cookies
Makes 24

1 cup room temperature butter
1 cup organic brown sugar
2 eggs
2 tsp vanilla extract
1 cup brown rice flour
1/4 cup tapioca flour
1/2 tsp baking soda
1 tsp cinnamon
3 cups of organic oats
1 cup dark chocolate chips

In a large bowl, blend butter and sugar.  Whisk eggs with vanilla and pour into large bowl.
In a separate bowl, mix flour, baking soda, and cinnamon. Add into wet mixture.  Finally,
add in the three cups of oats and form cookie dough using your hands.

Using a teaspoon, create large rounds on an ungreased cookie sheet.  Bake for 10-12 minutes at 325F
Let cool for 5 minutes before enjoying with a tall glass of milk or hot coffee!

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Emily Smith

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  1. Thanks for breaking the rules Sugar; little A and I had a delightful time destroying the cookies! I reckon I am more resigned to salads now.

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