Gluten Free Oatmeal Chocolate Chip Cookies
Satisfy your sweet tooth with these scrumptious gluten-free oatmeal chocolate chip cookies. Perfectly chewy and oh-so-delicious!
Servings: 20
Calories: 153 kcal
Ingredients
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup (89 g) Gluten Free Oats
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Baking Soda
- ½ Cup (113 g) Vegan Butter melted
- ½ Cup (106 g) Dark Brown Sugar
- ¼ Cup (50 g) Sugar
- 1 (56 g) Egg
- 2 Tablespoons (39 g) Maple Syrup
- 1 teaspoon Vanilla
- 1 Cup (170 g) Allergen Free Chocolate Chips
Instructions
- Combine the gluten free flour, oats, baking powder, baking soda, salt and cinnamon in a bowl. Whisk together to mix well and set aside.1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (89 g) Gluten Free Oats, ½ teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Baking Soda
- In a large mixing bowl, combine melted butter, brown sugar and white sugar. Whisk for 60 seconds.½ Cup (113 g) Vegan Butter, ½ Cup (106 g) Dark Brown Sugar, ¼ Cup (50 g) Sugar
- Add the egg, maple syrup and vanilla and whisk again until combined.1 (56 g) Egg, 2 Tablespoons (39 g) Maple Syrup, 1 teaspoon Vanilla
- Add the dry ingredients and fold together with a spatula until it forms a thick dough that is a little sticky/runny.
- Add the chocolate chips and fold together until they are evenly distributed.1 Cup (170 g) Allergen Free Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Scoop the chilled dough into balls about the size of a golf ball. Place on your lined baking sheet, spaced about 3 inches apart.
- Bake in the preheated oven for 11-12 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
MAKE IT VEGAN: Replace the egg with a single flax egg.
NOT DAIRY FREE: Use regular butter and chocolate chips in the same measure as listed above.
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.
MAKE AHEAD: Form the dough into balls and place them on a baking sheet in the freezer for 1 hour. Once the dough balls have frozen, transfer them to a freezer bag and store for up to 3 months. Pull out a few at a time and bake them when your craving hits.