Description
A recipe for chewy, rich cookies made with certified gluten-free Irish oats and dark chocolate chunks.
Ingredients
Scale
- 1 cup certified gluten-free rolled oats (Irish preferred)
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks or chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free rolled oats, oat flour, baking soda, and salt. Set this dry mixture aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the dark chocolate chunks using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You must use oats specifically labeled as gluten-free certified to avoid cross-contamination.
- For a chewier cookie, slightly underbake them.
- You can make your own oat flour by blending gluten-free rolled oats in a high-speed blender until fine.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11
- Sodium: 55
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25