Oatmeal Chocolate Chip Cookies (Gluten Free)

* Someone gave me this recipe as a printout. I am not sure where the original recipe came from. If you know, please let me know.

First you need to make flour out of oatmeal. Just put it in a blender and pulse a few times.


1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups oat flour (see above)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cup chocolate chips or chunks



  1. Combine butter, cream cheese, sugars, egg, vanilla. Beat on medium-high speed until well-creamed, light and fluffy. This will take about 5 minutes in a stand mixer or 7 with a hand mixer.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional slat, and mix until combined, about 1 minute.
  3. Refrigerate for at least two hours, or up to five days. Do not bake warm dough because cookies will spread and bake thinner and flatter.
  4. Preheat over to 350 degrees Fahrenheit.
  5. Place tablespoons of dough on cookie sheet, slightly flattening the tops, two inches apart. (I use a silicon baking liner, as the cookies are very fragile, and it helps them come off nicer.)
  6. Bake 8-9 minutes. (personal note- 8 bottom oven, 12 top oven).

I let the cookies sit a couple of minutes as they come out of the oven to help them solidify, so they don’t crack as easily.


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