Delicious Gluten Free Chocolate Chip Oatmeal Cookies
Indulge in the perfect fusion of chewy and crispy with these Delicious Gluten-Free Chocolate Chip Oatmeal Cookies! Made with wholesome gluten-free rolled oats and gluten-free all-purpose flour, these cookies are a safe and satisfying treat for those avoiding gluten. A hint of ground cinnamon complements the richness of semi-sweet chocolate chips, while optional chopped nuts add a delightful crunch. With just 15 minutes of prep time and a short bake, these cookies are quick to whip up and will fill your kitchen with the irresistible aroma of freshly baked goodness. Perfect for dessert, snacks, or gatherings, this recipe guarantees crowd-pleasing results without compromising on flavor or texture. Save it now to bring your gluten-free cookie dreams to life!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 1 cup Chocolate chips (semi-sweet or dark)
- 0.5 cups Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Mix well and set aside.
In a large bowl, use an electric mixer or a wooden spoon to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and pure vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
Fold in the chocolate chips and chopped nuts (if using).
Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked — this is fine, as they will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 297.5 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 474 mg | 36% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
