Thick and soft, these Easy Gluten-Free Oatmeal Chocolate Chip Cookies are our favorite oatmeal chocolate chip cookies. This one-bowl recipe can be made with just a handful of ingredients and does not even require an electric mixer.
Ingredients
- 6 Tbsp Butter I used Earth Balance Vegan Butter Sticks
- 1 1/4 cup Old fashioned oats not instant oats
- 1 cup Rice flour
- 1/2 cup Brown sugar
- 1/2 cup Sugar
- 1/4 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1 Egg
- 1 tsp Cinnamon
- 2 tsp Vanilla extract
- 1 cup Chocolate chips
Instructions
- I started off by placing the butter in a microwave-safe bowl and microwaving it until it was melted, which took about 20 seconds. Just make sure to not let it get too hot.
- Then whisk in the brown sugar and white sugar.
- Then add in the egg and vanilla extract and whisk well.
- Add in the rice flour, oats, baking soda, baking powder, salt, and cinnamon and mix well with a spoon.
- Finally, add in the chocolate chips and mix well.Gather up 2-3 tbsp of cookie dough and shape into a ball – repeat until all the cookie dough is used up. Then place the balls in an airtight container and place them in the fridge for 4-8 hours.
- Preheat the oven to 375 degrees F.
- Then bake at 375 for 12 minutes. If you would like your cookies a bit crunchier, then bake them for 15 minutes. I usually make the cookie dough in the night and bake it the next day when I get home after work.
Notes
*As ovens and conditions differ grately, make sure to check your cookies as they bake so they do not burn.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 263mg | Fiber: 3g | Sugar: 32g
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