Gluten Free Chocolate Chip Oat Cookies
The perfect gluten free chocolate chip cookie recipe. The cookies are golden on the outside and chewy in the middle. You won't believe these are gluten free.
Ingredients
- ½ cup Butter (1 stick)
- ½ cup White Sugar
- ½ cup Brown Sugar
- 2 tsp Vanilla Extract
- 1 whole Egg
- 1 Egg Yolk
- 1 cup Gluten Free Flour
- ½ cup Oat Flour (or 1/2 Cup Blended Oats)
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1½ cups Dark Chcolaote Chips or Chunks
Instructions
- Begin by browning the butter in a saucepan over medium heat. The butter will take about 5 minutes to brown. Make sure to stir butter once in a while and keep an eye on the pan, the butter will burn quickly. Once you start smelling a caramelized smell and notice the butter foaming, the browned butter is finished, set it aside to cool.
- While butter is browning mix together your Gluten Free Flour, Oat Flour, Baking soda and Salt.
- In a separate bowl mix with a hand mixer or with a stand mixer. On Medium speed Cream your Browned butter, Brown Sugar, and Granulated Sugar together for about 2 minutes until well combined, a batter like consistency is what you are looking for. Then add 1 whole egg + 1 egg yolk and Vanilla, mix on medium speed for another 2 minutes until well combined.
- Add dry ingredients to your wet ingredients and mix until combined on medium low speed for about 1 minute. Add in dark chocolate chunks and mix on low speed until combined.
- Scoop cookies into 1-inch balls and place side by side on a baking sheet. Place the baking sheet into the fridge for 2-3 hours.
- Preheat your oven to 375 degrees, line your baking sheet with parchment paper. Place 8 cookie dough balls on the baking sheet and bake the cookies for 10-12 minutes. If desired sprinkle with flaky salt and allow to cool for about 20 minutes, then enjoy!
Notes
Don’t worry if your oat flour still has chunks in it, get the oat flour as smooth as you can. I recommend chilling the dough for at least 2 hours. Chilling the dough will allow your gluten free dark chocolate chunk oat cookies to absorb all of the flavors and your cookies will be more flavorful. Using parchment paper will ensure your cookies won’t stick to the pan. You can freeze the pre-scooped dough balls to thaw place in refrigerator until you're ready to use.