top of page

Oatmeal Chocolate Chip Cookies 

These chewy oatmeal cookies are loaded with oats, chocolate chips, raisins, and a hint of cinnamon. A great recipe to make ahead and freeze for school lunches. This is a fun and simple cookie recipe!

~ Gluten & Dairy Free ~

Makes 24 cookies


3/4 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour 

1/2 tsp xanthan gum

1 tbsp ground flaxseed

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup dairy-free butter 

1/2 cup of brown sugar

1/4 cup white sugar

1 tsp gluten-free vanilla

1 egg

1 1/2 cup gluten-free old fashion rolled oats

1/2 cup dairy-free chocolate chips

1/2 cup golden raisins (optional)

1) Preheat oven to 350 degrees.


2) In a large bowl or in a stand mixer add all ingredients. Mix once all ingredients have been added to the bowl.  

3) Line cookie sheet with parchment paper.


4) Use a small cookie scoop to scoop cookies onto the lined cookie sheet. Keep space between dough balls.  Flatten slightly with fork.

5) Bake at 325-350 degrees for about 8-9 minutes, depending on your oven. 


6) Store in a covered container at room temperature or freeze them.


IMG_3402 oatmeal cookie.jpg
bottom of page