Gluten-Free Oatmeal Chocolate Chip Cookies


2 sticks Earth Balance Buttery Spread

1 cup firmly packed brown sugar

½ cup white sugar

2 eggs

1 tsp vanilla

1 ½ cups King Arthur Gluten-Free Baking Mix

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

3 cups gluten-free old fashioned oats

½ cup Ghirardelli Dark Chocolate Baking Pieces

½ cup chopped walnuts


Preheat oven to 350 degrees.

In a stand mixer, Beat Earth Balance sticks and sugar until creamed well.

Add eggs, one at a time.  Beat well and scrape sides of bowl often.

Add vanilla and mix well.

Combine King Arthur flour mix, baking soda, cinnamon and salt in a separate bowl. Stir with a wire whisk to mix well.

Add flour mix to egg and sugar mixture in stand mixer, one spoonful at a time. Beat well and scrape sides of bowl often.

In a separate bowl, combine the oats, chocolate chips and chopped walnuts. Stir with a large spoon to combine.

Add the oat mixture to the ingredients in the stand mixer, one spoonful at a time. Mix well and stop often to scrape down the bowl.  Dough will be think, but soft enough to scoop out.

Drop by rounded tablespoons on an ungreased cookie sheet. You can use a one-tablespoon scoop if available.

Flatten each cookie slightly before cooking.

Bake 10 minutes. Remove from oven and let stand on cookie sheet for 1 minute.

Remove from cookie sheet to a wire rack to cool.

Makes about 3 ½ dozen large cookies.

Store cooled cookies in an airtight container. Best eaten in about 5 days, or freeze some for later.

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