Gluten Free Milk & White Chocolate Chip Cookies Recipe (+Vegan Option)

My mum used to bake the most wonderful cookies when I was younger. Till this day, I still fondly recall those moments spent baking together, followed by the small moments of joy the subsequent days as I ate the cookies we made.

As this had been such a special activity we shared, you can imagine my heartache the day I become no longer able to tolerate gluten. I mourned the loss of being able to indulge in this treat from my childhood. Food has the ability to bring people together, and no longer being able to taste those cookies was really difficult for me.

Fast-forward a couple of determined years, after countless attempts, I finally found a recipe that could confidently pay homage to the cookies my mum used to make. In fact, dare I say it, I think they tasted better (most likely due to the almond flour)! I’ve even been able to bake them with my mum, meaning they’re still incredibly special and important to both of us.

Without further ado, here is my favourite recipe for gluten free oatmeal chocolate chip cookies (I like them with white & milk chocolate chips), that I hope you’ll have as much fun baking as eating.

The Recipe

Time allotment

Prep Time: 15 minutes

Baking time: 9-11 minutes

Yield: 24-28 cookies

Cooking Utensils

One large bowl
Upright mixer - OR - handheld mixer
Measuring cups
Measuring spoons
Baking tray
Cooking spray/ parchment paper
Oven

Ingredients

Wet Ingredients

3/4 cup (150g) brown sugar
1/2 cup (100g) white sugar
*2 eggs (or 4 egg whites)
- *Vegan substitute: Use 2 tbsp of chia (or flax) seeds soaked in 6 tbsp of hot water for 20 minutes prior to baking
*3/4 cup (115g) butter
- *Vegan substitute: 1/3 cup (80ml) applesauce - OR - 1/3 cup (80ml) avocado oil
1-2 tsp vanilla

Dry Ingredients

*1 1/2 (190g) cups baking flour
- *Gluten free substitute: 1 1/2 (190g) cups gluten free flour + 1 tsp xanthan gum

1 1/2 (180g) cups almond flour
1 cup (90g) oatmeal

1 tsp baking soda
1 tsp baking powder
*1 cup (175g) milk chocolate chips
- *Vegan substitute: 1 cup (175g) dairy-free dark chocolate chips
*1 cup (175g) white chocolate chips
- *Vegan substitute: 1 cup (175g) dairy-free dark chocolate chips

Instructions

In a large bowl, add butter*/ margarine, brown sugar, white sugar, and vanilla.
1. *If using butter, make sure it is warmed up (either in the microwave or a pan for 20 seconds)
Mix ingredients together until smooth
Add eggs
Mix on high for 2 - 2.5 minutes until it becomes smooth and “frothy”
Add in oatmeal, baking soda, baking powder, 1 cup of baking flour (and xanthan gum if using gluten-free flour), and 1 cup of almond flour
Mix together only until properly blended (N.B. not too long as it will become “sticky”)
Add in the .5 cup of baking flour and .5 cup of almond flour
1. You may choose to skip this step for “chewier” cookies, or add more flour for “harder” cookies
Mix together only until properly blended
Add in the chocolate chips
Mix with a spatula (not the hand mixer)
On a baking tray, spray a generous coat of cooking spray - OR - put down your parchment paper
Take out and roll into balls sections of dough that are 1.5-2 inches in diameter. Evenly space each ball onto baking tray
Put the baking trays in the oven for 9-11 minutes (depending on desired chewiness/ crunchiness of cookie)
Take out of the oven and Enjoy!

There you have it, my family’s perfect chocolate chip cookie recipe, tailored made (and improved, in my opinion) for those who are celiac or who have a gluten intolerance. I hope you enjoy baking & eating them, as that’s been a joy for me for years!