Thick and Chewy Classic Gluten Free Oatmeal Cookies

Step 1

Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.

Step 2

In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine.

Step 3

Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.

Step 4

Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed.

Step 5

Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.

Step 6

Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart.

Step 7

Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until firm, about 15 minutes.

Step 8

Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).

Step 9

The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes).

Step 10

Transfer to a wire rack to cool completely.