Gluten-Free Oatmeal Chocolate Chip Cookies
Sink your teeth into the ultimate treat with these Gluten-Free Oatmeal Chocolate Chip Cookies! Perfectly chewy with a crisp edge, these cookies combine wholesome gluten-free rolled oats, a hint of warm cinnamon, and rich, melty chocolate chips for a delectable dessert that everyone can enjoy. This easy-to-follow recipe comes together in just 25 minutes using a blend of pantry staples like gluten-free all-purpose flour, brown sugar, and a touch of vanilla for a classic, comforting flavor. Ideal for those with gluten sensitivities, these cookies are a crowd-pleasing option for bake sales, lunchbox treats, or your next sweet craving. Serve them warm with a glass of cold milk or package them as gifts for friends and family—either way, they’re bound to disappear in no time!
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Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Chocolate chips (ensure gluten-free)
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, salt, and cinnamon. Stir with a whisk to blend the dry ingredients evenly.
Step 3
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
Step 4
Add the egg and vanilla extract to the butter-sugar mixture, beating on low speed until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined.
Step 6
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Step 7
Use a tablespoon to drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (908.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3886.7 |
| Total Fat 181.3g | 0% |
| Saturated Fat 105.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 477.9mg | 0% |
| Sodium 2689.9mg | 0% |
| Total Carbohydrate 542.0g | 0% |
| Dietary Fiber 36.3g | 0% |
| Total Sugars 296.6g | |
| Protein 46.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 453.9mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1555.3mg | 0% |
Source of Calories