Let’s be honest, when you find yourself in a situation where you need to make gluten free cookies, you usually don’t need to make five dozen. Whether it’s for you or for your poor, pitiable celiac friend.Of course, sometimes, in the case that you are the celiac in question (which happens to be my case), there are also those desperate times when you do, in fact, need to make five dozen all for yourself, but that recipe will be for another day.
These lovely, chocolate oozing beauties that you see before you are the easiest gluten free cookies you will ever make. I mixed them, baked them, photographed them, and ate them (not all, really!) before the big boy woke up from his morning nap.
The only bad thing about this recipe making only a dozen is that I sometimes like to have a bag of them in the freezer for emergencies, and with only a dozen, you may not have enough left before they even reach the cooling rack. But, if you do have such self control, I do enjoy eating them right out of the freezer. If you are feeling extra ambitious, you could even sandwich some ice cream between them before you shut the freezer door, but that is up to you.
- Small Batch One Bowl Oatmeal Cookies {Gluten Free}
- Makes 1 dozen
- 1/2 cup softened butter (1 stick)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup gluten free rolled oats
- 1 1/4 cups gluten free oat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
- Preheat panggangan to 350ºF.
- Combine the butter and sugars and stir well to combine with a whisk or spoon. Add the egg and vanilla and mix well.
- Dump in the oats, flour, salt, soda, and cinnamon into the bowl and stir all of these dry ingredients on top before you stir all the way into the wet ingredients. Mix until combined.
- Stir in the chocolate chips.
- Scoop into balls and bake on a cookie sheet for about 8-10 minutes.