Gluten-Free Oatmeal Chocolate Chip Cookies

1 week ago 4

Democracy Dies successful Darkness

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3.9 (18)

By Liz Prueitt

These gluten-free cocoa spot and walnut cookies trust connected 2 forms of oats and a replacement flour blend to make the benignant of soft-center, crispy-edged dainty you often get from wheat-based recipes. The dough is alternatively soft, truthful don’t beryllium alarmed. The unconventional method of cutting rounds from a parchment-wrapped log alternatively of scooping dough balls helps guarantee adjacent portioning and a circular shape.

Adapted from Liz Prueitt’s Have Your Cake newsletter.

Ingredients

measuring cup

Servings: 40 (makes 40 cookies)

3/4 cupful positive 2 tablespoons (90 grams) oat flour
1/2 cupful positive 3 tablespoons (75 grams) old-fashioned rolled oats
1/3 cupful positive 1 tablespoonful (60 grams) homemade oregon store-bought cup-for-cup gluten-free flour blend (see Where to bargain and Notes)
1/2 spoon baking powder
1/2 spoon baking soda
8 tablespoons (1 stick/113 grams) unsalted butter, softened
About 3/4 cupful (175 grams) packed airy brownish sugar
1 ample egg, astatine country temperature
2 teaspoons vanilla extract
1/4 spoon good salt
Generous 3/4 cupful (150 grams) cocoa chips, preferably dark
1/2 cupful (50 grams) walnut halves, chopped

Nutritional Facts

Per cookie

Calories
87
Fat
5 g
Saturated Fat
2 g
Carbohydrates
11 g
Sodium
40 mg
Cholesterol
11 mg
Protein
1 g
Fiber
1 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Liz Prueitt’s Have Your Cake newsletter.

Tested by Becky Krystal.

Published October 10, 2024

Updated March 17, 2026