Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies
Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies are the perfect combination of everyone's two favorite cookies, with a sea salt topping to enhance flavor. Crunchy, sweet and wholesome. The perfect cookie!
Servings: 20 cookies
Equipment
- Electric Mixer
- Baking Sheets
- Wire Cooling Rack
- Parchment Paper
- ¼ cup cookie scooper
Ingredients
- 2 cups gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 cups gluten free old-fashioned oats
- 1 tablespoon vanilla extract
- 6 ounces bittersweet chocolate chips at least 60% cacao
- 1 tablespoon flaky sea salt
Instructions
- Whisk gluten free flour, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes.
- Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
- Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
- Turn dough out onto a work surface and flatten to a disk. Place the disk on a plate and stick it in the refrigerator for 30 minutes.
- Meanwhile, place racks in upper and lower thirds of the oven; preheat to 350°F.
- Line 2 rimmed baking sheets with parchment paper.
- Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies for 8 minutes, remove and sprinkle each cookie with a bit of flaky sea salt.
- Place back into the oven, on the opposite rack it was on previously. Meaning if it was on top rack, place on bottom.
- Cook for an additional 8-10 minutes or until the bottom of the cookies are golden brown.
- Remove from the oven and let cool to set.
- Cook completely on a wire rack and Enjoy!
- Electric Mixer
Notes
You can freeze uncooked cookie dough, wrapped tightly in plastic wrap for up to 3 months. Remove from the freezer to thaw. Scoop and cook while the dough is still cool.