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
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter softened at room temperature
- 1/4 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup gluten-free all-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.
- Beat the butter with the sugars on medium speed until light and smooth. Beat in the egg and vanilla extract until well incorporated.
- Add the flour mixture and mix until combined. Stir in the oats and the chocolate chips and mix.
- Let the dough chill covered in the refrigerator for at least one hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Let the dough soften at room temperature for 5 minutes, and drop balls of dough and place 2 inches apart on the prepared baking sheets. Lightly flatten with your fingertips.
- Bake 10 minutes or until the cookies are golden brown.
- Let cool before removing to a wire rack.
Notes
Cookies can be stored covered at room temperature for up to 5 days or in the refrigerator. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag, for up to 3 months.