Chewy Oatmeal Chocolate Chip Cookies (Gluten-Free)
This recipe is a go-to for an easy, satisfying treat. These GF cookies are the perfect mix of chewy and crisp, with hearty oats and melty chocolate chips in every bite. They come together quickly with simple ingredients.
Ingredients
- 1 cup gluten-free all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, softened at room temperature
- ¼ cup granulated sugar
- ½ cup light-brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and smooth, about 2 minutes. Beat in the egg and vanilla until well combined.
- Add the dry ingredients and mix just until combined. Stir in the rolled oats and chocolate chips.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Let the chilled dough sit at room temperature for about 5 minutes, then scoop the dough into balls and place them about 2 inches apart. Lightly flatten each one.
- Bake for about 10 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack. They will set as they cool.
Notes
Store cookies covered at room temperature for up to 5 days, or in the refrigerator.
Freeze the cookies once they have cooled completely, in an airtight container or freezer bag, for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating. You can also freeze cookie dough balls for up to 3 months and bake directly from frozen.