Gluten-Free Chocolate Oatmeal Cookies
Indulge in the irresistible charm of Gluten-Free Chocolate Oatmeal Cookies, the perfect treat for those seeking a gluten-free twist on classic comfort food! Crafted with hearty gluten-free rolled oats and all-purpose flour, these cookies achieve a delightfully chewy texture that pairs seamlessly with the decadent richness of semi-sweet chocolate chips. Enhanced by a hint of vanilla and the optional crunch of chopped walnuts, this quick and easy recipe comes together in just 15 minutes of prep time. Perfect for satisfying your sweet tooth or sharing with friends, these cookies are baked to golden perfection in under 12 minutes and store beautifully for snacking throughout the week. Whether you're catering to dietary needs or simply looking for a delightful dessert, these gluten-free cookies promise flavor, texture, and smiles with every bite!
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Recipe Information
Ingredients
- 2 cups Gluten-Free Rolled Oats
- 1 cup Gluten-Free All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted Butter
- 1 cup Brown Sugar
- 0.5 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1.5 cups Semi-Sweet Chocolate Chips
- 0.5 cup Chopped Walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, mix the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, and salt. Stir well to combine, ensuring there are no lumps.
In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
Add the egg and vanilla extract to the butter mixture. Mix until well incorporated.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until everything is combined and the dough starts to form.
Fold in the semi-sweet chocolate chips and chopped walnuts, if using, ensuring they are evenly distributed in the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies once cooled, and store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 634.6 g | 231% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 383.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1133 mg | 24% | |
*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.
