These Oatmeal Cookies are delicious and gluten-free. They’re crisp on the outside, chewy in the inside, are loaded with chocolate chips and have an extra dose of healthy with the addition of chia seeds.
2 ¼cupsold fashioned oatsdivided (use gluten free if necessary)
¾teaspooncornstarch(use gluten free version if needed)
1teaspooncinnamon
½teaspoonbaking powder(use gluten free if necessary)
¼teaspoonsalt
1TablespoonChia Seeds(optional)
½cupunsalted butter,room temperature
¼cupwhite sugar
¼cup+ 2 Tablespoons light brown sugar
1large egg
2teaspoonsvanilla extract
½cupchocolate chips
⅓cuppecans,chopped (optional)
Instructions
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Grind ¾ cup gluten-free oats in chopper, coffee grinder, or blender.
In a small bowl combine the ground oats with cornstarch, cinnamon, baking powder, salt, and chia seeds. Set aside.
In a large bowl with an electric mixer, beat butter and sugars until creamy.
Add egg and vanilla and continue beating until well incorporated.
Lower mixer speed and add remaining 1-½ cups whole old fashioned oats.
Stir in chocolate chips and pecans.
Drop dough by heaping tablespoons onto prepared cookie sheets. The dough will be a little sticky. Do not flatten just leave in mounds.
Bake in oven for 18 minutes.
Cool on cookie sheets for 2-3 minutes then carefully, using a metal spatula, lift off and place on wire racks. Let cool completely. Note: They will get crisper as they cool.
Notes
Variations
Replace nuts with raisins or dried cranberries.
Replace dark chocolate chips with semi-sweet chips or chunks of chocolate from a chocolate bar.