The BEST Gluten Free Oatmeal Chocolate Chip Cookies

Name: The BEST Gluten Free Oatmeal Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup room temperature butter; 1/2 cup granulated sugar; 2/3 cup packed brown sugar; 1 large egg; 1 tablespoon coconut oil; 2 teaspoons vanilla extract; 1 cup Bob's Red Mills 1:1 Baking Flour; 1 1/2 cups gluten free quick oats; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon (optional); 1 cup chocolate chips

7 steps

Prep:20minCook:12min

Who doesn't love a warm and freshly baked oatmeal chocolate chip cookie? Unfortunately, for those who have a gluten intolerance or celiac disease, enjoying this classic treat can be a challenge. That's why I've created this recipe for Gluten-Free Oatmeal Chocolate Chip Cookies that is sure to satisfy your cookie cravings without compromising your dietary needs. Made with gluten-free rolled oats and baking flour, these cookies are chewy, sweet, and packed with chocolatey goodness. Plus, they're easy to make and perfect for sharing with friends and family. Give this recipe a try and indulge in a delightful gluten-free treat!

Updated at: Thu, 17 Aug 2023 09:03:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories152.5 kcal (8%)

Total Fat7.1 g (10%)

Carbs22.1 g (8%)

Sugars13.7 g (15%)

Protein1.4 g (3%)

Sodium95.4 mg (5%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

½ cupbutter

room temperature

½ cupgranulated sugar

1 tablespooncoconut oil

2 teaspoonsvanilla extract

1 cupgluten free baking flour

1 : 1

1 ½ cupsgluten free quick oats

½ teaspoonbaking soda

½ teaspoonbaking powder

½ teaspoonsalt

1 teaspooncinnamon

optional

1 cupchocolate chips

Instructions

Step 1

Preheat your oven to 350°F (175°C) and prep a baking sheet with parchment paper.

Step 2

In a stand mixer cream together the butter and sugars with the paddle attachment until smooth.

butter½ cup

granulated sugar½ cup

brown sugar⅔ cup

Step 3

Add the vanilla, coconut oil and egg and mix.

egg1

vanilla extract2 teaspoons

coconut oil1 tablespoon

Step 4

Once combined, slowly mix in your dry ingredients. Mix until just combined.

gluten free baking flour1 cup

gluten free quick oats1 ½ cups

baking soda½ teaspoon

baking powder½ teaspoon

salt½ teaspoon

cinnamon1 teaspoon

Step 5

Fold in the chocolate chips. You can mix them in on a low setting in your stand mixer or fold them in by hand with a spatula.

chocolate chips1 cup

Step 6

Roll your dough out into evenly shaped balls. I used a 2 tablespoon ice-cream scoop to ensure they are the same size. Once all your dough is rolled into balls, place them on a lined cookie sheet and place them in the fridge for a minimum of 1 hour. I recommend 2-3 hours chilled. I chill the dough uncovered in the fridge so they dry out a bit before cooking.

Step 7

Once your dough is chilled, place the chilled cookies about 2-3 inches apart on a baking sheet and bake in the oven for 10-12 minutes. The edges of the cookies should be slightly brown, that is when you know they are done. The cookies should be chewy with a soft center. The longer you bake, the crispier the cookie. Enjoy!