By The Toasted Pine Nut
Soft & Chewy Gluten Free Oatmeal Chocolate Chip Cookies
7 steps
Prep:40minCook:12min
Once you have these soft baked, gooey Gluten Free Oatmeal Chocolate Chip Cookies you will never want to eat another cookie, they're so good!!
Updated at: Sat, 23 Nov 2024 07:30:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
6
Low
Nutrition per serving
Calories165.2 kcal (8%)
Total Fat11.3 g (16%)
Carbs13.8 g (5%)
Sugars8.4 g (9%)
Protein2.9 g (6%)
Sodium103.2 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Add the melted butter, coconut sugar, egg and vanilla to a medium bowl and whisk to combine.
Step 2
Add the blanched almond flour, oats, baking soda and salt to the bowl.
Step 3
Whisk the ingredients until combined.
Step 4
Fold in the chocolate chips into the cookie dough, reserving some to press into the tops of the cookies. Chill for 30+ minutes in the fridge. DO NOT SKIP THE CHILL. While the dough is chilling, preheat oven to 350F.
Step 5
After the 30+ minute chill, use two tablespoons to scoop 12 cookie dough balls onto a baking sheet lined with parchment paper. I liked to roll the cookie dough balls into smoother balls in between my hands.
Step 6
Use the palm of your hand to slightly flatten out the tops of the balls. Add 2 – 3 additional chocolate chips to the tops of the cookie balls.
Step 7
Bake in the oven for 10-12 minutes. I found 10 minutes made for a deliciously soft-baked, gooey center with crisp edges. But, if you want a crispier cookie, I’d let them bake for 12-15 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack.
View on The Toasted Pine Nut
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
