What a treat! These oatmeal chocolate chip cookies are just the right amount of sweet, just the right amount of chewy and they're naturally gluten-free.
Course Dessert
Cuisine American
Dish Type cookie
Cooking Style Baking
Diet and Health gluten-free
Seasonal Christmas, Easter, Fourth of July, Holiday season
Ingredient chocolate chips, oatmeal
Servings 2dozen
Author Leah Kuo
Ingredients
1 1/3cupsunsalted butter
¾cupbrown sugar
1 ½cupsgranulated sugar
2large eggs
1tablespoonvanilla
1cupplus 2 tablespoons rice flour
1 ¼cupcassava flour
1 ¾tspbaking powder
¾tspbaking soda
½tspsea salt
2 1/3cupsgluten-free oats
1 12-ozbag semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Whisk the rice flour, cassava flour, baking powder, baking soda, and sea salt.
In a mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add in eggs and vanilla and beat until combined.
Add in dry ingredients and beat to combine.
Add in oats and mix until distributed evenly.
Fold in chocolate chips.
Spoon balls of dough on to baking sheets and press down slightly.
Bake for about 12 minutes until slightly golden. Cookies will be slightly chewy. If you want a crisp cookie bake an additional 3-4 minutes.
Cool cookies on the baking sheet for about 5 minutes, then remove the cookies onto a cooling rack.