Gluten-Free Oatmeal Chocolate Chip Cookies
Indulge in the perfect blend of chewy, sweet, and wholesome with these Gluten-Free Oatmeal Chocolate Chip Cookies. Packed with gluten-free rolled oats, sweet chocolate chips, and a hint of warm cinnamon, this recipe delivers classic comfort that's safe for those with gluten sensitivities. With a short 15-minute prep time and only 10 minutes in the oven, these cookies are quick and easy to whip up for any occasion. Soft and buttery with just the right amount of crunch, they're ideal as an afternoon snack or a dessert to share. Each batch yields 24 delightful treats that bring a nostalgic twist to the gluten-free baking scene.
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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
- 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)
Instructions
Preheat the 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 cinnamon. Stir with a whisk to blend the dry ingredients evenly.
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.
Add the egg and vanilla extract to the butter-sugar mixture, beating on low speed until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined.
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
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.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 542.0 g | 197% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 296.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1555 mg | 33% | |
*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.
