Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are delicious and chewy. They are also gluten-free, but you would never know it! Packed with oats and made with oat flour, they've also got extra protein and fibre in every bite. They're so good, you might want to eat one for breakfast!
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 120 grams oat flour
- 60 grams tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1 1/2 tablespoons sugar
- 1 egg
- 1 1/2 teaspoons milk
- 3/4 teaspoon vanilla extract
- 3/4 cup dark chocolate chips
- 1 1/4 cups gluten-free rolled oats
Instructions
- 1
Preheat oven 375F/190C.
- 2
Combine the dry ingredients in a bowl and whisk together; set aside.
- 3
In a mixing bowl, combine the melted butter, light brown sugar, and sugar. Beat well with a whisk or mixer until mixture is well blended.
- 4
Add the egg, milk, and vanilla extract to the butter-sugar mixture and beat well.
- 5
Add the dry ingredients to the bowl with the wet ingredients and use a rubber spatula or wooden spoon to mix into a dough.
- 6
Fold the chocolate chips and rolled oats into the cookie dough.
- 7
Scoop cookie dough onto a parchment lined baking sheet. Bake for 10-11 minutes. Cookies will be slightly soft in the middle.
- 8
Let cool 5 minutes on the pan before transferring to a cooling rack or a sheet of foil set on the counter to cool completely.