Cookies and milk.
Just look at it.
You know you want it.
By the way, my husband can't stop eating these cookies.
And that is a big deal.
Especially when it comes to gluten-free baking.
So yeah, um, they are delicious is what I am saying.
Sorry, I couldn't resist. I just had to take a bite.
Oatmeal Chocolate Chip Cookies (gluten-free)
- 1/2 cup butter, softened (or 1/4 cup butter + 1/4 cup peanut butter)
- 2/3 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup rice flour (mixture of white and brown rice flours)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats (gluten-free certified)
- 1/2 cup chocolate chips (add more if you want)
In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla and mix until smooth. In a separate bowl together the rice flour, baking soda, cinnamon and salt. Stir this into the butter/sugar mixture. Mix in the xanthan gum. Stir in the oats and chocolate chips.
Once you reach this point, you can choose to chill the dough for a few minutes in the freezer (or fridge), or scoop the cookie dough onto a sheet and then chill them on the whole tray, before baking them. Either way works. If you choose to bake them right away, your cookies will spread out more and be less thick. Whatever floats your boat, heat the oven to 350°F right away, so that it’s fully heated when you’re ready to put in the cookies.
Make sure the cookies are two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in). Take them out when cookies are golden around the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
This recipe was inspired by the lovely Smitten Kitchen.