Gluten Free Oatmeal Chocolate Chip Cookies
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
- ½ cuproom temperature butter (dairy free or regular)
- ½ cupwhite sugar
- ⅝ cupdark brown sugar
- 1 largeegg
- 2 teaspoonsvanilla extract
- 1 cupgluten free all purpose baking flour
- 1 ½ cupquick oats (see notes)
- ½ teaspoonbaking soda
- ½ teaspoonbaking powder
- ½ teaspoonsalt
- ½ teaspooncinnamon
- 1 cupchocolate chips
Directions
- 1
In a large mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.
- 2
Beat in the vanilla and egg.
- 3
Fold in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. Fold in the chocolate chips.
- 4
Place the dough in the fridge to set for 30 minutes.
- 5
During the final 10 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- 6
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.
- 7
Press a few extra chocolate chips on top.
- 8
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.
- 9
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!