Chewy, delicious and easy!
I love that whenever I serve these cookies, people are surprised to learn they are gluten-free. I suspect it is because a number of years ago, it was a bit challenging to find gluten-free recipes that produced cookies with a chewy texture (but one of my secrets for many cookie recipes – including those with wheat flour – is to bake them for less time than our moms and grandmas typically did). Note that not all oats are prepared in dedicated gluten-free facilities so if allergies are an issue, be sure to check the package’s label. And, if you must, you can swap in raisins for the chocolate chips if you prefer. If you’re looking for more easy gluten-free baking ideas that everyone will love, check out my rhubarb crumble pie squares which can easily be adapted for a variety of fruits.
- 1/2 cup (113 g) slightly softened butter
- 3/4 cup (150 g) packed brown sugar
- 1 teaspoon (5 mL) vanilla extract
- 1 large egg, at room temperature
- 1 1/4 cups (112 g) oat flour *
- 1 1/2 cups (135 g) quick oats (not ground)
- 1/2 teaspoon (3 g) baking soda
- 2/3 cup (105 g) chocolate chips (optional)
*make your own oat flour by pulsing quick (not minute) rolled oats in a blender or food processor until finely ground; about 3-4 minutes. You’ll need approximately 1 3/4 cups (158 g) of quick oats to make 1 1/4 cups of oat flour.
- In a large bowl with an electric mixer (use a stand mixer if you have one), beat butter and brown sugar together until fluffy, about 2 minutes. Add vanilla and egg and beat until well-blended.
- Stir in oat flour, whole oats and baking soda and mix until well-blended. Add chocolate chips and stir to combine.
- Place bowl in fridge and let dough chill for at least 30 minutes. After chilling time is complete, preheat oven to 350F. Portion dough out using a small cookie scoop or two teaspoons to form small balls approximately one inch (2.5 cm) in diameter. Roll each ball in the granulated sugar then place on parchment-lined baking trays.
- Bake cookies in preheated oven until golden brown but still soft in the middle, about 7 – 8 minutes.
- Remove from oven and let cookies sit for 3 – 4 minutes then transfer to a wire cooling rack to cool completely. Store in an airtight container at room temperature for 3 days or freeze for longer storage.
Makes approximately 30 cookies; recipe can easily be multiplied.
Or, raisins AND chocolate chips!
Haha – I am NOT on Team Raisin but yes, you could absolutely add both! 🙂