Prep Time: 10 min
Bake Time: 6 to 8 min
Serves about 5 dozen cookies
- 1 1/4 cups gluten free flour blend(pick a brand with xanthum gum mixed in)
- 1 1/2 gluten free rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick(8 tablespoons) softened butter
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 to 1 cup semi sweet chocolate chips
- Preheat oven to 350 degress
- Line a baking sheet with a silpat or wax paper.
- In a mixing bowl combine flout, oats, salt, baking powder, baking soda and mix until well combined and set aside.
- In standing mixer combine butter, sugars, egg, and vanilla. Mix ingredients until smooth and creamy.
- Gently stir dry ingredients into wet mixture until thoroughly combined.
- Stir in the chocolate chips.
- Scoop out a teaspoon of cookie dough at at time and place on baking sheet.
- Bake for 6 to 8 minutes until cookies are very light brown and puffed up.
- Remove from oven and transfer to wire rack.
Just be sure to not to keep these in the oven too long because they bake very quickly. Unless you want them to have a crunch but I bake them to be soft and chewy. Also add more or less chocolate chips to your liking. I usually put in extra that’s the way I like them. Last note, if you totally wanted to change these up and omit the oats and make them with regular flour they are also fantastic. I have made both versions and they are equally yummy. Be sure to leave any comments or questions and subscribe if you want to be updated on new posts!!! Would love to hear from you!
So these just happen to be the perfect little treat for any of those small valentine’s good bags you might be putting together. If not then just make them for you. They make so many so just dish out the amount you want and save the rest of the cookie dough in the fridge, ready to bake whenever you crave them again. Love the cute quaint size of these cookies. I kind of eyeball them because I still don’t have a tiny cookie scooper so play with what size you like best.
Now I made these gluten free because I have several family members not doing gluten right now so I wanted to try these out. Turns out they taste delicious so I will definitely be making them again. Just remember when buying the gluten free flour to make sure it already has the xanthum gum mixed in already so you don’t have to do different measurements and add separately. As for the oats, also just make sure they are gluten free as well. Personally I really like the Bob’s Red Mill the best. Not all cookies transition well by just changing to gluten free flour but I always seem to get the best flavors from this brand.