Ingredients for Delicious Gluten Free Chocolate Chip Oatmeal Cookies
- Brown Rice Flour
- Gluten Free Oats
- Avocados
- 1 teaspoon baking soda
- Gluten Free Baking Powder
- Sea Salt
- Extra Finely Granulated Sugar
- Light Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Almond milk (as needed, about 1-2 tablespoons)
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How to Make Delicious Gluten Free Chocolate Chip Oatmeal Cookies
- Preheat oven to 325°F (160°C).
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 1 ½ cups rolled oats, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Set aside.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed brown sugar with an electric mixer until light and fluffy.
- Beat in ½ cup granulated sugar until well combined.
- Add 1 large egg and 1 teaspoon vanilla extract; mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups chocolate chips.
- If the dough is too thick, add almond milk, 1 tablespoon at a time, until you reach a scoopable consistency.
- Chill the dough in the refrigerator for at least 10 minutes.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie with wet fingers.
- Bake one sheet at a time for 8-12 minutes, or until the edges are lightly golden brown. Rotate the baking sheet halfway through.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat with the remaining dough.
- Enjoy these soft and chewy, yet crispy-edged cookies! Makes approximately 24 large cookies.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
42g
Fat
3g
Carbs
5g
