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+ servings
5 from 52 votes

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.
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Prep: 10 minutes
Cook: 10 minutes
Chill Time 30 minutes
Total: 50 minutes
14

Ingredients

Wet

  • ½ cup room temperature butter dairy free or regular
  • ½ cup white sugar
  • cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Dry

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

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