The Best Gluten Free Oatmeal Chocolate Chip Cookies

Best GlutenFree Oatmeal Cookies (with Chocolate Chips)

WEBMar 11, 2024 · Line two cookie sheets with parchment paper; set aside. In a large mixing bowl, beat together butter, sugars, and vanilla until …

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1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
2. In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
3. Add egg and beat until well combined.
4. Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.

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The Best GlutenFree Oatmeal Chocolate Chip Cookies

WEBMay 5, 2021 · How to Make Gluten-Free Oatmeal Chocolate Chip Cookies. STEP ONE: Place the softened butter, coconut oil, brown …

Rating: 5/5(70)
1. In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
2. Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats, coconut, and chocolate chips and mix on low until combined.
3. Refrigerate the dough for 1 hour.
4. Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!

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GlutenFree Oatmeal Chocolate Chip Cookies

WEBAug 26, 2017 · Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Scoop chilled dough into roughly 2 …

1. In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
2. In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
3. To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.
4. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

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