I developed this recipe on accident…I had written it on a recipe card from a cookbook that my mom had and I somehow did not transfer it correctly. Let’s just say the ingredient list had an egg in it but the directions had no use for an egg…So, I ended up merging a few recipes to come up with the one below. These cookies are much more crunchy granola rather than chewy or overly sweet. This is my ideal cookie.
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup of brown sugar
- 1 teaspoon of vanilla
- 1 egg
- 1 cup all-purpose gluten free flour
- Pinch of xanthan gum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups of quick-cooking gluten free rolled oats (Trader Joe’s has a 32oz bag that are gluten free, wheat free, dairy free!)
- 1/2 cup of semisweet chocolate chips or walnuts or raisins (whatever you prefer!)
- Preheat oven to 350 degrees.
- Put butter, sugar, brown sugar, and vanilla in large mixing bowl. Mix.
- Add egg and mix on medium until well blended.
- Add flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Mix.
- Add oats and chocolate chips (or whatever you decided to add). Mix.
- Measure 1 ice cream scoopful of dough onto cookie sheet. Using bottom of scoop, press down on the dough ball to flatten.
- Cook 15-18 minutes. Or just until the edges are golden.