Description
Delicious gluten-free oatmeal cookies that are easy to make and perfect for snacking.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 11/2 teaspoon (5ml) pure vanilla extract
- 1 large egg
- 1 cup (120g) gluten-free all-purpose flour with xanthan gum
- 1/21/2 teaspoon (2g) baking soda
- 1/21/2 teaspoon (2g) baking powder
- 1/21/2 teaspoon (3g) salt
- 1/21/2 teaspoon (1g) ground cinnamon
- 1 1/2 cups (135g) gluten-free quick oats
- 1 cup (170g) chocolate chips or raisins
Instructions
- Scoop & Shape Dough: Start by scooping the dough into balls using a tablespoon scoop. They will feel slightly sticky but manageable. Roll them gently between your palms to form smooth rounds, then place them on a baking sheet lined with parchment. Do not overcrowd them, or they will stick together while baking.
- Bake to Soft Perfection: Pop those cookies in the oven and let them bake until the edges are just golden, around 10 minutes should do the trick. You might think they are underbaked, but they will firm up as they cool. Overbaking can lead to a crunchy texture, so keep an eye on them.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. You will smell that sweet, hearty aroma wafting through your kitchen. This step prevents them from breaking when you move them too soon, so be patient and let them cool down a bit.
- Store for Later Enjoyment: Once cooled, store your cookies in an airtight container for up to 1 week. As you pop them in, you will want to savor that warm, cozy scent. If left unsealed, they might dry out, losing that lovely chewy texture, so be sure to seal it up tight.
Notes
- Storage Tips: Store leftover cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
- Expert Tips: Soften your butter before mixing for easier incorporation. Use the spoon and level method when measuring flour to avoid packing, which may lead to dense cookies. If your cookies spread too much while baking, chill the dough for at least 30 minutes to help firm it up. For softer cookies, reduce the baking time by a minute or two. Ensure your baking powder and baking soda are fresh for the best results-check that they are not older than six months. For safe gluten-free options, always select certified gluten-free oats to avoid potential cross-contamination.
- Reheating Instructions: To enjoy the cookies warm again, place them in a preheated oven at 350 degrees F for about 5 minutes.
- Serving Suggestions: Serve cookies with a glass of milk or nut milk. Pair with ice cream for a delicious sundae. Enjoy alongside coffee or tea for a snack.
- Recipe Variations: Add chopped nuts for extra texture. Substitute cinnamon with nutmeg for a different spice. Mix in dried cranberries or coconut flakes for added flavor.
- Ingredient Notes: Look for gluten-free all-purpose flour that includes xanthan gum for proper texture. If you are looking for dairy-free options, substitute unsalted butter with Smart Balance butter and chocolate chips with Enjoy Life Mini Chocolate Chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 9g
- Sodium: 159mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg