Gluten Free Oatmeal Chocolate Chip Cookies
by: claire cary
These gluten free oatmeal cookies are chewy yet crispy and filled with melty chocolate chips. They're made in one bowl, nut free and even dairy free.
Ingredients
Wet
- ½ cup room temperature butter dairy free or regular
- ½ cup white sugar
- ⅔ cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry
- 1 cup gluten free all purpose baking flour
- 1 ½ cup quick oats see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.
- Beat in the vanilla and egg.
- Fold in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. Fold in the chocolate chips.
- Place the dough in the fridge to set for 30 minutes.
- During the final 10 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- use a medium cookie scoop to scoop the dough in about 2 tablespoon balls. Because of the nature of oats, the dough may seem kind of crumbly, so try to smoosh the dough ball in your hand to pack everything in.
- Press a few extra chocolate chips on top.
- Bake for 10-14 minutes or until the edges are golden brown. They will continue to harden as they cool, so avoid leaving them in for too long if you like them chewy.
- When they come out of the oven, take a round cookie cutter and scoot around the edge of the cookie to create a perfect circle. Let cool completely, then sprinkle with salt flakes and enjoy!
Notes
I used all quick oats for this recipe, which I recommend. You can use half rolled oats half quick oats if you prefer, but I find the texture gets a bit more crumbly this way and the cookies spread out a bit more since the quick oats absorb more moisture.
Serving: 1cookie / Calories: 207kcal / Carbohydrates: 39g / Protein: 3g / Fat: 11g / Saturated Fat: 3g / Fiber: 2g / Sugar: 22g
