Oatmeal Cookies
These gluten-free oatmeal cookies are soft and chewy, and very buttery! Throw in some chocolate chips or your other favorite add-ins and you have yourself a tasty treat!
Ingredients
- 1½ cups King Arthur Gluten Free Measure for Measure Flour (228g)
- 2¼ cups rolled oats, gluten free (193g)
- ½ cup semi-sweet chocolate chips (I used Hu No Added Sugar Keto Baking Chocolate Chips) (89g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup butter, softened (16 tablespoons)
- 2 eggs
- 1¼ cups coconut sugar (195g) or use ¾ cup cane sugar and ½ cup brown sugar
- 1½ teaspoons vanilla extract
Instructions
- First, preheat the oven to 350°F.
- In a medium sized bowl, add the flour, oats, baking soda, salt, and ground cinnamon. Stir together.
- Then in a large bowl, add the softened butter and coconut sugar. Mix them together and then add in the eggs and vanilla extract. Mix well until the batter becomes nice and smooth.
- Next, add in the flour and oat mixture. Mix until all ingredients are well combined and then stir in the chocolate chips or other add-ins until they are well dispersed.
- Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to drop tablespoon sized cookies on the baking sheet.
- Bake on the middle oven rack for 10 minutes. Allow the cookies to cool for about 4 minutes before transferring them to a cooling rack.