This recipe makes a crisp cookie. It even holds it crispness during storage. I have also successfully frozen these cookies.
Gluten Free Chocolate Oatmeal Cookies
1/2 cup butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3/4 cup all purpose gluten free flour mix (I use King Arthur Flour Gluten Free Multipurpose Flour)
1/4 cup cocoa powder
1 1/2 cups quick cooking oats – gluten free
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat butter, sugar and brown sugar in a large bowl until light and fluffy. Mix in egg and vanilla. I separate bowl, stir together flour, cocoa, oats, baking soda, and salt. Gradually stir dry mixture into butte mixture, mixing well. Batter will be stiff.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake in 350* oven for 11-12 minutes, until set. Cookies will be slightly moist, don’t overbake. Let cookies cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
I get 17 large cookies from this recipe.
*Note – Some people don’t have trouble eating regular oatmeal. If you do, make sure you use Gluten Free Oatmeal.