Spiked with a smidge of cinnamon, these gluten free Orange Chocolate Chip Cookies are an explosion of flavor. They are ever so slightly crispy on the outside and nicely soft and gooey on the inside and perfect for a twist on the traditional chocolate chip to offer up at your next cookie exchange!
Ingredients
- 1 cup Butter
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 2 Eggs
- 1 cup Rolled Oats
- 2 1/2 cups All-Purpose Gluten Free Flour (I used Bob's Red Mill 1-to-1 for this)
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 3 cups Chocolate Chips (I used a mix of semisweet and milk chocolate chips)
- 1 cup Walnuts
- 2 teaspoons Finely Grated Orange Zest
Instructions
- Cream butter and granulated sugar together with a handheld electric mixer.
- Add in brown sugar and beat well.
- Then add in the eggs and vanilla extract and beat well.
- In another bowl, mix the oats, GF flour, baking soda, salt, cinnamon together and then add the dry ingredients to the bowl with the butter and eggs, etc. Make sure the ingredients are well blended – don’t overmix.
- Add in the walnuts, chocolate chips and orange zest into the batter and mix with spatula.
- Gather up 2-3 spoonfuls of batter and roll into circles. Place circle on parchment lined tray and chill dough for at least 2 hours or overnight (preferably).
- The preheat oven to 350°F.
- Place cookie balls about 2 inches apart on parchment lined baking tray and bake 12-14 minutes. Cool completely and enjoy. Cookies can be stored for about 5 days in an airtight container – they haven’t lasted longer than that in our home.
Video
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