These were modified versions of previous dishes. I would have loved to have had this spelled out for me because I’m a mom who is constantly looking for a tried-and-true recipe. The exact ingredients I’ve specified were used to make this recipe. I am unable to remark on how they would taste if you used different ingredients. This resulted in chewy, delectable oatmeal chocolate chip cookies as indicated. These are free of casein and gluten. Since there is an egg, they are not vegan.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- ½ cup gluten-free flour blend (such as Namaste®)
- 2 tablespoons gluten-free flour blend (such as Namaste®)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup vegan butter (such as Earth Balance®)
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free quick-cooking oats
- ½ cup vegan chocolate chips (such as Enjoy Life®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
- Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
- Make sure the gluten-free flour blend you use contains xanthan gum.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 124 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |