These gluten-free chocolate chip cookies might be favorite recipe for this type of cookie. I have made many batches, using various ingredients, over the years, but this one had the texture of a wheat cookie! The only bummer is how few you get out of a batch. It is worth tripling and freezing up a bunch for snacks and lunches.
PS: They are chewy. Which is to me the best cookie type…….
Gluten-Free Chocolate Chip Cookies
- 1½ cups gluten-free rolled oats
- ½ cups sugar
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 Tbsp avocado or similar neutral oil
- 3 Tbsp milk
- ¼ cup chocolate chips (mini work well)
Preheat oven to 375°, line a large rimmed baking sheet with parchment paper.
Add oats, sugar, baking soda, and salt to a blender, process until flour like.
Add to a mixing bowl. Stir in oil and milk, and then chocolate chips.
Form into 12 balls, place on baking sheet and press down gently a bit on top.
Bake for 6 to 8 minutes, they will be a bit under baked on top.
Let rest for 10 minutes, then transfer to a cooling rack.
Makes about 12 cookies.