GLUTEN-FREE OATMEAL COOKIES WITH CHOCOLATE CHIPS
Gluten-free oatmeal cookies with chocolate chips are a delicious and easy-to-make treat that can be enjoyed by those who are sensitive to gluten or have celiac disease.
Servings: 14 cookies
Ingredients
- 2 ¾ cups Instant quick whole rolled oats
- ⅔ cup Almond flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¾ cup unsalted butter softened, room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 °F / 177 °C & line two baking sheets with parchment paper. In a large bowl, whisk together oats flour, flour, cinnamon, salt and set aside.
- In a separate bowl, cream together the butter with brown sugar and until light and fluffy. Add the egg and vanilla extract and beat until well combined. With a wooden spoon, gradually stir in the dry ingredients. Fold in the chocolate chips.
- With a cookie scoop, drop the dough onto the prepared baking sheets, leaving 2-inch between each cookie. Flatten the cookies gently with the back of the spoon. Bake for 12–14 minutes, until cookies have a golden brown colour on the sides.
- Remove from the oven and allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.