Oatmeal choc chip cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

(Gluten-free, dairy-free)

Servings: 36
  • cups gluten-free old-fashioned oats divided
  • 2 tablespoons cornstarch or tapioca starch
  • teaspoons cinnamon
  • 1 teaspoon gluten-free baking powder
  • 1 cup dairy-free butter softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup dairy-free chocolate chips
  • ¾ cup raisins
  1. Preheat oven to 180C/350F.

  2. In a blender or food processor, process 1½ cups oats into a fine meal.
  3. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  4. In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla.
  5. With mixer on low speed, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
  6. Spray a baking sheet with non-stick cooking spray. Drop dough in 2 tablespoon mounds, 2 inches apart. Bake until cookies are golden brown at edges, approximately 15 minutes.
  7. Let cookies rest on cookie sheet for about 2 minutes, then transfer cookies to wire rack to cool completely.
  8. Store cookies in an airtight container at room temperature up to 5 days or freeze.