Gluten-Free Oatmeal Chocolate Chip Cookies
These gluten-free oatmeal chocolate chip cookies are the perfect combination of crisp on the outside and chewy on the inside. They quickly come together with pantry staples and one bowl, and don’t require any special gluten-free flour blends or binders. Loaded with oats and chocolate, they’re simply IRRESISTIBLE!
Ingredients
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup oat flour, certified gluten free
- ¼ cup corn starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cup old-fashioned rolled oats, certified gluten free
- 1 cup chocolate chips, semi-sweet or dark chocolate chips
Instructions
- In large bowl, cream the butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the oat flour, corn starch, baking powder, baking soda and salt and stir until combined.
- Stir in the rolled oats.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, about 2” apart, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 baking sheets, with 12 cookies on each, to make 24 cookies total.
- Chill for 1 hour.
- Preheat oven to 350°F (180°C). Bake for 10 – 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
Top Tips
- Forgot to set out your butter to soften? Cut your butter into small chucks and it will soften much quicker, especially if placed in a warm spot, such as near a warm oven.
- Don’t skip chilling the dough before baking: you need to chill the dough to avoid spread. If you need to save on fridge space, you can squeeze all the cookies onto one lined baking sheet to chill, just make sure to spread them out again (12 cookies per baking sheet) before baking.
- Don’t over bake: if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Make it dairy free: replace the butter with your favourite non-dairy butter stick substitute and use dairy-free chocolate chips.
- Baked cookies: 3 – 4 days in an air-tight container at room temperature.
- Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Serving: 1 cookieCalories: 136kcalCarbohydrates: 19gProtein: 2gFat: 6gCholesterol: 18mgSodium: 121mgFiber: 1gSugar: 12g
Nutritional information shown is an estimate only.
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