Oat Flour Chocolate-Chip Cookies
These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.
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- 1 stick butter or margarine, softened (4 oz.)
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/4 cups gluten-free oat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon, optional
- 3/4 cup chocolate chips
- Preheat oven to 350°F.
- Cream butter and sugars with electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.
- Combine oat flour, baking soda, salt, and cinnamon (if using) in separate bowl; add to butter mixture, and mix well with electric mixer. Fold in chocolate chips with spatula or wooden spoon.
- Drop dough in 1-tsp.-size balls 2 inches apart on ungreased baking sheet.
- Bake about 10 minutes (until the edges start to brown).
- Calories 131
- Carbohydrate Content 18 g
- Cholesterol Content 18 mg
- Fat Content 7 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 4 g
- Sodium Content 113 mg
- Sugar Content 12 g