Gluten Free Oatmeal Chocolate Chip Cookies
User Reviews
4.9
Gluten Free Oatmeal Chocolate Chip Cookies
Description
This recipe uses cold butter mixed with sugars and egg to create a sturdy dough that incorporates gluten-free flour and old-fashioned oats, providing texture and chew. Baking soda and salt add leavening and flavor balance, while vanilla and chocolate chips give sweetness and contrast. The dough's firmness means shaping with an ice cream scoop is easiest, yielding about 12 large cookies.
The cookies come out with lightly golden edges and a thick, soft interior containing oats and melted chocolate chips, giving a satisfying bite. The use of cold butter and chilling dough balls prior to baking prevent excessive spreading, preserving cookie thickness.
They work well as a snack or dessert and store easily at room temperature. Cooling on the pan before transferring to racks avoids breakage.
Instructions mention the importance of using old-fashioned oats instead of quick oats, cold butter for better texture, and chilling dough balls for at least an hour before baking if butter is softened. Cookies keep for several days in an airtight container and can be frozen up to a month.
Ingredients
- ½ cup butter cold
- ½ cup granulated sugar
- ½ cup brown sugar tightly packed
- 1 egg
- 1 ½ tsp vanilla extract
- 1 ¼ cups all-purpose flour gluten free 1 to 1
- 1 ½ cups old fashioned oats gluten free
- ½ tsp baking soda
- pinch salt sea salt
- ¾ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Add in gluten free flour, oats, baking soda and salt. Stir to combine.
- Fold in chocolate chips.
- Use ice cream scoop to scoop balls of dough onto lined baking pan.
- Bake for 9 to 10 minutes or until edges are lightly golden.
- Finally, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
Notes
- Use cold butter straight from the fridge to prevent excessive spreading during baking.
- If using softened butter, form dough balls and chill for at least 1 hour before baking.
- Mixing butter and sugars thoroughly (2-3 minutes) ensures good incorporation.
- Old fashioned rolled oats are necessary for proper texture; quick oats are not suitable.
- The thick dough is best portioned with an ice cream scoop to form large cookies.
- Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 112mg | 5% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 246IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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