Gluten Free Oatmeal Cookies
Soft and chewy gluten-free oatmeal cookies with crisp edges that come together quickly from pantry staples.
Ingredients
- parchment paper
- 0.5 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 tsp pure vanilla extract
- 1 egg (large)
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 1.5 cups gluten-free quick oats
- 1 cup chocolate chips
- 1 cup raisins
Cookware
- oven
- baking sheets
- mixing bowl
- cooling rack
Steps
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until smooth.
Mix in pure vanilla extract and egg until fully combined.
Add gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and gluten-free quick oats. Mix until fully combined.
Fold in chocolate chips or raisins.
Scoop the dough with a greased 1 1/2-tablespoon cookie scoop and place the cookies 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, until the cookies start to turn golden brown.
Cool for 2-3 minutes on the baking sheet, then move to a cooling rack.
Note: For a dairy-free version, use a dairy-free butter substitute and dairy-free chocolate chips.