Description
These gluten-free chocolate oatmeal cookies strike just the right balance between chewy centers and crisp edges. They’re loaded with melty chocolate chips and warm spices that make them impossible to resist after the first bite.
Ingredients
Scale
- 1 cup (140g) gluten-free all-purpose flour with xanthan gum
- 1/4 cup (30g) almond flour
- 1 1/2 cups (150g) certified gluten-free old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) dark brown sugar, packed
- 1/3 cup (67g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/4 cup (45g) chocolate chunks
- Flaky sea salt for topping (optional)
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Weighing the flours rather than using cup measurements can lead to more consistent results, especially in gluten-free baking.
- In a large mixing bowl or stand mixer, beat the softened butter with both the brown and granulated sugars for 2-3 minutes until the mixture looks light and fluffy. This step creates tiny air pockets, which help your gluten-free chocolate oatmeal cookies develop that ideal chewy center with slightly crisp edges.
- Add the room temperature egg, vanilla extract, and maple syrup to the butter mixture, beating until everything is smooth and well incorporated. The maple syrup adds moisture that helps balance the sometimes drier nature of gluten-free flours.
- Add your dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can make the cookies tough. Even without traditional gluten proteins, overmixing affects the texture.
- Gently fold in the certified gluten-free oats until evenly distributed, then incorporate the chocolate chips and chunks. Using both chocolate forms provides varied texture throughout your cookies and results in pockets of melty goodness in every bite.
- Cover your bowl and refrigerate the dough for at least one hour before baking. This chilling time allows the gluten-free flours to fully hydrate and helps control cookie spread during baking, which can be particularly tricky with gluten-free doughs.
- Once the dough has chilled, scoop it onto parchment-lined baking sheets, spacing each cookie ball about two inches apart. Slightly flatten the tops with your palm to aid in even baking. Gluten-free doughs often don’t spread as much as traditional ones do.
- Press a few additional chocolate chips into the tops of your cookie dough balls before baking for a bakery-style look. A light sprinkle of flaky sea salt above will bring out the chocolate flavor even more.
- Preheat your oven to 350°F (175°C) and bake for 11-13 minutes, until the edges turn golden and the centers still appear slightly underdone. It’s critical to remove them at this point, as they will continue firming up as they cool. Overbaking can lead to dry cookies.
- Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period allows the cookies to set without breaking apart.
Notes
- Flour Choices: This recipe was tested with Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure, both of which work well. King Arthur tends to make cookies that spread slightly more.
- Nut-Free Option: If nut allergies are a concern, replace the almond flour with an extra 1/4 cup of gluten-free all-purpose flour. This will slightly alter the texture but will still yield a delicious cookie.
- Dairy-Free Adaptation: Substitute the butter with an equal amount of Earth Balance Buttery Sticks or Country Crock Plant Butter. Be aware that you may need to add an extra minute to the baking time due to the moisture content in these alternatives.
- Egg-Free Alternative: For an egg-free version, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water, let it sit for 5 minutes until it becomes gel-like).
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag, and store for up to 3 months. You can thaw at room temperature or microwave individual cookies for 15-20 seconds for a fresh-baked taste.
- Dough Storage: Shape the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. They can be stored for up to 2 months and can be baked directly from frozen, just add an additional 2-3 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg