Gluten-Free Oatmeal Chocolate Chip Cookies
These gluten-free cookies deliver a cozy chew of old-fashioned oats, melty chocolate pockets, and a tender crumb, perfect for snacks or desserts.
Ingredients
Base Ingredients
- ½ cup cold butter Use dairy-free butter for a vegan option.
- ½ cup granulated sugar
- ½ cup brown sugar Tightly packed.
- 1 large egg Use an egg replacer for vegan option.
- 1 ½ tsp vanilla extract
Dry Ingredients
- 1 ¼ cups gluten free 1-to-1 flour Measure spoon-and-level.
- 1 ½ cups gluten free old fashioned oats Use certified gluten-free oats.
- ½ tsp baking soda
- 1 pinch sea salt
Mix-Ins
- ¾ cup chocolate chips Semisweet or mix chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer bowl or a large bowl with a hand mixer, beat cold butter, granulated sugar, and brown sugar for 2-3 minutes until no large clumps remain and mixture looks slightly creamy.
- Add the egg and vanilla extract, and mix until combined and smooth.
- Add gluten-free flour, oats, baking soda, and salt. Stir until dough comes together and oats are evenly distributed.
- Fold in the chocolate chips by hand.
- Use an ice cream scoop to portion dough onto prepared baking sheet, leaving space for spread.
Baking
- Bake for 9-10 minutes, until edges are lightly golden and centers are still soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
Notes
Enjoy these cookies warm with a glass of milk or crumbled over yogurt for breakfast. Store cooled cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days.