Gluten-Free Oatmeal Chocolate Chip Cookies
yields: 18 cookies
Thin and chewy gluten-free oatmeal chocolate chip cookies that taste like butterscotch. Adapted from my mom's recipe, these gluten-free cookies are crisp on the edges and moist and chewy on the inside with puddles of gooey melted chocolate.
Ingredients
- 1 cup + 2 tablespoons (110 g) gluten-free old-fashioned rolled oats
- 1 cup + 1 tablespoon (120 g) teff flour
- ½ cup (56 g) Bob’s Red Mill tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (4 ounces) unsalted butter, slightly cooler than room temperature
- ½ cup (115 g) packed dark brown sugar
- ½ cup (104 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 4 oz chopped bittersweet baking chocolate, 65-75%, coarsely chopped *See note
INSTRUCTIONS
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, teff flour, tapioca flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 3-5 minutes.
- Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.
- Slowly add the dry ingredients, mixing until combined.
- Add the chopped chocolate and mix until evenly distributed. Note: for gooey puddles of chocolate on top, reserve some of the chopped chocolate and press it on top of the balls of cookie dough before baking.
- Drop heaping tablespoons tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches).
- Bake for 12-14 minutes, until the edges are golden brown and the top is set, but still soft. When lightly tapped the edges should not stick or squish, but the center of the cookies will look under-baked and very soft/delicate.
- Remove from oven, and, if desired, sprinkle with flaky salt. Let cool on the baking sheet for a 5 minutes before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.
Notes
*I recommend a baking chocolate like Guittard or chocolate chips. If you use a non baking bar, the chocolate may melt too much in the oven and your cookies will spread a crazy amount
**This dough does not need to be chilled before baking, but if you don't want to bake all of the cookies at once, you can chill the dough for up to 2 days or freeze the dough for up to 2 months. Either bring the dough to room temperature for 15 minutes before baking or add an additional 1-2 minutes to your baking time.
