Gluten Free Oatmeal Cookies With Chocolate Chips
Gluten-free oatmeal cookies are a delicious and healthy alternative to traditional oatmeal cookies. These cookies are made with oat flour and chocolate chips - the perfect option for those with gluten sensitivities or celiac disease.
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INGREDIENTS
- ½ cup (1 stick) unsalted butter, melted
- 1 ½ teaspoon vanilla paste or extract
- ½ cup white sugar
- ¼ cup brown sugar, loosely packed
- 1 large egg
- 2 cups oat flour
- ½ teaspoon baking soda
- ½ cup chocolate chips or chunks
- Flaky sea salt for topping
- 1 pinch salt
INSTRUCTIONS
- In a large bowl, with an electric mixer beat together melted butter and egg until just combined. Add the sugars and beat on low again until all combined.
- Mix the dry ingredients (oat flour, salt, soda) and add them to the wet ingredients. Stir in vanilla and fold in chocolate chips.
- Cover the cookie dough bowl and refrigerate for at least one hour. You can see the dough texture in the blog post.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a large cookie sheet lined with parchment paper.
- Use a large ice cream scoop to make 14 cookie dough balls. Spread them out onto the baking sheet leaving 2-3 inches apart from each other to expand.
- Bake cookies for 10-11 minutes. The edges will become golden brown, and the center will still be jiggly.
- Cool on a baking sheet for 5 minutes before transferring these onto a wire cooling rack to cool completely.
NOTES
- Flavor & Texture - these cookies have a crisp exterior with a little softness inside, but these are not chewy cookies. The flavor is buttery, a little nutty, and full of chocolate, oat flavor with a hint of vanilla. They are not the thickest but you can make them thick by doubling the cookie balls in size.
- For small batch, I used a large ice cream scoop to measure the cookie dough balls, making 14 cookies. You could use a large cookie scoop instead to make slightly smaller cookies.
- Don’t be tempted to substitute the sugars in this recipe. They are both needed to create the perfect cookie. While you could technically make these oatmeal cookies only with white sugar, there definitely will be a difference even though they will still taste good.
- If you are GF, choose gluten free certified oat flour or oats.
- Avoid overbaking gluten free oatmeal cookies.
- The cookies are ready when the edges are becoming golden brown but the center a little jiggly.
- If the cookies are too firm to touch, you have probably overbaked them.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 207kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 376mgPotassium: 93mgFiber: 1gSugar: 8gVitamin A: 220IUCalcium: 21mgIron: 1mg
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