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Gluten Free Small Batch Oatmeal Chocolate Chip Cookies

The perfect cookie recipe makes the perfect amount! These gluten free small batch oatmeal chocolate chip cookies are a family favorite.

gluten free small batch oatmeal chocolate chip cookies

I’ve been wanting to develop small batch cookie recipes for years.

So many times I’ve thought to myself “A few fresh baked cookies would be nice, but who needs 3 dozen cookies hanging around all week?”

Small batch recipes are good for multiple reasons.

Not only do they ensure there’s “just enough” of a good thing to enjoy but not overdo it. But perhaps more importantly given the current high cost of ingredients, they’re frankly just more economical.

The first time I tested these cookies, I used 6 tablespoons of butter. They were delicious, but spread too much and had really crispy edges. My family loved them, but the next time I made them, I used a little less butter.

I personally think this version is the perfect cookie with the best results. If you like a thinner cookie with a rich buttery taste (and don’t mind cookies that spread around the edges), try them with 6 tablespoons of butter. Either way, they’re absolutely delicious gluten-free cookies everyone will love!

Gluten Free Small Batch Oatmeal Chocolate Chip Cookies
Gluten Free Small Batch Oatmeal Chocolate Chip Cookies
Gluten Free Small Batch Oatmeal Chocolate Chip Cookies
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Gluten Free Small Batch Oatmeal Chocolate Chip Cookies

Gluten Free Small Batch Oatmeal Chocolate Chip Cookies


  • Author: Regan Jones, RD
  • Total Time: 35 min
  • Yield: 9 cookies
  • Diet: Gluten Free

Ingredients

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar or dark brown sugar
  • 1 large egg yolk. at room temperature
  • 1/2 cup gluten-free flour (such as King Arthur Measure For Measure Flour)
  • 1/4 cup instant oats, quick oats * or old-fashioned oats
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 cup semi-sweet chocolate chips (or white chocolate chips, if preferred)

Instructions

  1. Preheat the oven to 375 F. Line a cookie sheet with parchment paper or a silicone mat.
  2. Beat butter in a large bowl with a handheld mixer or in the bowl of a stand mixer on medium speed until fluffy, about 20 seconds. Add sugar, and beat until pale and fluffy, about 30 seconds. Beat in egg yolk until just combined.
  3. Whisk together flour, oats, salt, and baking powder in a separate bowl. Add to wet ingredients, and beat just until combined. Stir in chocolate chips.
  4. Scoop out evenly into 9 to 10 cookie dough balls onto parchment-lined baking sheet. Bake in preheated oven until edges of cookies just start to turn golden brown, 10 to 12 minutes baking time.
  5. Let cookies stand on baking sheet 2-3 minutes. Transfer to a cooling rack; let cool completely. (Cookies should be stored in an airtight container.)

Notes

*To ensure cookies are gluten-free, be sure to use certified gluten-free oats, such as Bob’s Red Mill.

  • Prep Time: 10 min
  • Cooling Time: 15 min
  • Cook Time: 10 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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