Gluten-Free Oatmeal Chocolate Chip Cookies
There are dozens of cookie recipes on the internet and we couldn’t help but throw ours into the mix, too. This recipe makes a small batch, just what’s needed sometimes to limit over-consumption… because, really, who can resist a homemade cookie?
Gluten-Free Oatmeal Chocolate Chip Cookies
Yield: 18
Delicious combination of oatmeal and chocolate chips with a hint of cinnamon that make these gluten-free cookies a little healthier than your average cookie.
Ingredients
Gluten-Free Oatmeal Chocolate Chip Cookies
- 1 cup gluten-free flour blend (like Bob's Red Mill 1 to 1)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1/2 cup butter from grass fed cows (like Kerrygold)
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/2 cups organic, gluten-free oats
- 1 cup chocolate chips
Instructions
- Heat oven to 350 degrees Fahrenheit and make sure rack in in center of oven.
- Line a baking sheet with parchment paper.
- In a small bowl, combine the gluten-free flour, baking soda, salt, and cinnamon. Stir to combine.
- In a separate, larger bowl combine the butter and both sugars and use an electric mixer to cream them together until light and fluffy.
- Add the egg, then vanilla and continue mixing with electric mixer.
- Add the flour mixture a little at at time and mix until all flour has been incorporated.
- Next pour in the oats and use a spatula to stir them into the wet mixture.
- Last, add the chocolate chips and continue to mix with spatula until well distributed.
- Using a cookie scoop, scoop 12 balls of dough onto prepared baking sheet.
- Cook approximately 15 minutes until set and just turning golden.
- Remove from oven, let cook on baking sheet for 5 minutes then move to a rack to let cool completely... or eat while they are still warm (our favorite way to enjoy them).
