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Chocolate Chip Cookies

Gluten Free Oatmeal Chocolate Chunk Cookies

So, I am starting to embrace this Gluten Free baking. I bought a mix of Gluten Free “flour” and looked up some recipes on the internet. I still want to keep the processed sugar to a minimum and the healthy content to a maximum, so I was very pleased when I came across some cookies on the King Arthur Flour site, HERE.

The same day I made these cookies, I made some gluten free bread. Again, I followed a recipe from KAF and went out and bought $12 Xanthan Gum to make it. 
It really wasn’t the best loaf of bread and I feel like I wasted some very expensive flour… If regular bread fails to rise, I don’t feel like I’m out much money, only time. This time around, I’m out both. If you make GF bread regularly, please share a no-fail recipe that you and your family love.

These cookies, however, were a total hit! I really loved the ones that I added the raisins to. They are not sweet, sugary cookies, so the raisins added a nit more sweetness to them that I loved. They definitely tasted like “health food store” cookies with the flax and the thicker oatmeal added. 
Like I’ve mentioned before, I love cookies and these quickly disappeared into my belly. My husband had a few and my daughter (the one whom they were originally for) had a few, but I admit that I had most… 

If you’re looking for a good cookie to send to school, that’s a bit more filling than a standard chocolate chip cookie, try these. I’ll be making these again, that’s for sure.

Check out some of my other Happy and Healthy friends:
Clarks Condensed
The Haas Machine
Je suis alimentageuse

Gluten Free Oatmeal Flax Chocolate Chunk Raisin Cookies

by Karyn Granrud
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: gluten-free chocolate oatmeal cookie
6061799
Ingredients (24 – 36)
  • 6 tablespoons softened butter
  • 1/3 cup brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 large eggs
  • 1 cup gluten free Multi-Purpose Flour Mix (I used King Arthur Brand)
  • 3/4 cup gluten free rolled oats (not instant or quick cooking) (I used Bob’s Red Mill Brand)
  • 1/4 cup ground flax seed
  • 3/4 cup chocolate chunks (I used Simply Enjoy Brand)
  • 3/4 cup raisins, optional
Instructions
Mix the butter, sugar, vanilla extract, cinnamon, baking soda, salt, eggs, and water until combined. Add in the flour, oats, and flax. Hand mix in the chocolate chunks and raisins.
Refrigerate the dough for about 1 hour, for the flax and oats to soften.
Preheat the oven to 350°F and prepare a cookie sheet with parchment or a silicon mat. Use a 1 tablespoon cookie scoop to measure out the dough and then flatten the scoops slightly.
Bake the cookies for 10 to 12 minutes, until golden brown.
Cool on the baking sheets for 15 minutes or so, to allow cookies to firm up. Transfer to a cooling rack to finish cooling. Store in a sealed container.
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