Go Back

Gluten Free Oatmeal Chip Cookies

Prep Time 20 mins
Course Dessert
Cuisine American
Servings 16 Cookies


  • 1 Stick Soy Free Earth Balance Buttery Sticks Room
  • ¾ Cup Granulated Sugar
  • 1 tablespoon Molasses
  • 1 tablespoon Ground Flax
  • 2 Tbsp Water
  • 1 teaspoon Vanilla Extract
  • ¾ Cup King Arthur Gluten Free All Purpose Flour
  • teaspoon Xanthan Gum
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon Baking Soda
  • 1 ¾ Cups Gluten Free Rolled Oats
  • ¾ Cups Chocolate Chips
  • Coarse Sea Salt, for sprinkling


  • In a small bowl, combine flax, water and vanilla. Stir and set aside.
  • In a large bowl using a wooden spoon or in the bowl of your stand mixer fitted with the paddle attachment combine the earth balance, sugar and molasses until creamed, scraping the bowl down a couple of times to ensure everything combines evenly.
  • Add flax mixture and combine well.
  • Add gluten free flour, salt, cinnamon and xanthan. Stir until well combined.
  • Add the oats and baking soda and stir until combined.
  • Add chocolate chips and stir once more until evenly distributed.
  • Leave cookie dough on the counter to rest for 1 hour.
  • Preheat oven to 350* F. Line a cookie sheet with parchment.
  • Scoop dough in about 2 tablespoon mounds leaving 2 inches of space between each cookie. Give the mounds a gentle press down so they are less of a mound and more of a disc.
  • Sprinkle the tops of the cookies with a sprinkle of coarse sea salt.
  • Bake in a 350* oven for 13-16 minutes or until the edges are brown and set. Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
Keyword Cookie Recipes, Cookies, Oatmeal Chip, Oatmeal Cookie