Description
Irresistible gluten-free oatmeal cookies blend wholesome rolled oats with rich butter and warm spices for a comforting sweet treat. Crisp edges and chewy centers make these cookies perfect for sharing with friends or enjoying as a delightful afternoon snack.
Ingredients
Scale
Main Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Binding Ingredients:
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Flavor and Texture Enhancers:
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts (optional)
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper for easy cookie removal.
- In a spacious mixing bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
- Incorporate the egg and vanilla extract into the butter-sugar mixture, whisking until thoroughly combined and smooth.
- Separately, blend the gluten-free flour, baking soda, salt, and ground cinnamon in a different bowl.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a cohesive dough without overmixing.
- Carefully fold in the gluten-free rolled oats, ensuring even distribution throughout the dough.
- Gently mix in chocolate chips and optional chopped nuts, distributing them evenly.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn golden brown and the centers appear slightly soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
- Once cooled, store in an airtight container to maintain freshness and texture.
Notes
- Use room temperature butter for smoother creaming and better cookie texture.
- Swap chocolate chips with dairy-free alternatives like vegan chocolate or dried fruit for allergies or dietary restrictions.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Toast oats briefly in a dry skillet before adding to enhance their nutty flavor and provide deeper complexity to the cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg