Recipe may contain gluten, milk, soy, sesame and egg.
Crispy on the outside and chewy in the middle, these chocolate chip cookies take just like the original but are made with gluten-free flours. Unsure about whether oat flour is right for your gluten-free diet? See the notes at the bottom of this recipe for details.
250g butter, at room temperature, chopped
140g (2/3 cup, firmly packed) brown sugar
70g (1/3 cup) caster sugar
2 tsp gluten-free vanilla extract
350g (2 1/2 cups) gluten-free plain flour
55g (1/3 cup) gluten-free oat flour
2 tsp xanthan gum
1 tsp bicarbonate of soda
150g dark chocolate chips
4 Method Steps
Step 1Use electric beaters to beat the butter, sugars and vanilla in a medium bowl until combined. Add eggs, one at a time, beating between additions. Stir in the flours, salt, xanthan gum and bicarbonate of soda until combined. Stir in the chocolate. Place in the fridge for 1 hour or until firm.
Step 2Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper.
Step 3Use slightly damp hands to roll the mixture into 24 balls. Place the balls, 6cm apart, on the prepared trays. Use the heel of your hand to slightly flatten the balls.
Step 4Bake for 18 minutes or until light golden. Set aside on trays to cool.
Is oat flour gluten free? Not all oat flour is the manufactured in the same way. Discover what to check for here: https://www.taste.com.au/articles/great-oat-debate/5yqpcbb8
To make these cookies dairy-free, replace butter with dairy-free buttery spread and use chopped vegan chocolate.