Gluten Free Oatmeal Chocolate Chip Cookies
These soft gooey gluten free oatmeal chocolate chip cookies are the perfect blend of chewy oats and rich chocolate, making them irresistible and the best oatmeal chocolate chip cookies!
Servings 12 people
Calories 200kcal
Equipment
- 2 mixing bowls
- 1 Measuring Cup
- 2 measuring spoons
- 1 spatula
- 1 Baking Sheet
- 1 wire cooling rack
- 1 oven
- 1 Whisk
Ingredients
- 1/2 cup granulated sugar
- 1 /2 cup brown sugar
- 1 stick butter
- 2 eggs
- 2 cups Oat flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp beef gelatin
- 1 tsp baking powder
Instructions
- Preheat oven to 375℉
- Prepare wet ingredients
- In a large bowl, whisk together granulated sugar, brown sugar and butter until smooth. Beat in eggs on at a time then add vanilla extract.
- Prepare dry ingredients
- Whisk together the flour, baking soda, baking powder, salt, and beef gelatin.
- Gradually combine this mixture into the wet ingredients.
- Add in oats and chocolate chips.
- Stir in the old-fashioned oats and chocolate chips until evenly distributed.
- Form cookies.
- Drop rounded spoonful of dough onto baking sheets.
- Bake in the preheated oven for exactly 13 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
"just combined" means mixing just until all the flour disappears then you stop. Don’t mix it more, literally “just combined” meaning as soon as the dough binds together with no separate ingredients showing.