Servings: 16-18 cookies 1x
Scale
Ingredients
- 1 large egg (see below in notes for egg-free option)
- ½ cup butter (salted or unsalted), softened
- ½ cup granulated sugar (100 g)
- ⅓ cup brown sugar, lightly packed (56 g)
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free quick cook oats (190 g)
- 2/3 cup gluten-free flour blend (90 g)*
- ½ teaspoon baking soda
- ¼ teaspoon fine salt (omit if using salted butter)
- ½ cup chocolate chips (86 g) (for allergy-friendly we like Enjoy Life! Chocolate Chips)
- ⅓ cup chopped pecans (35 g), optional (omit for nut-fee)
Instructions
- Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper; set aside.
- In a mixing bowl, with a handheld mixer (may also use a stand mixer or your muscles) cream together the egg, softened butter, cane sugar, brown sugar, and vanilla.
- Add the oats, flour, baking soda, and salt. Stir together or mix on low. Fold in the chocolate chips and chopped pecans.
- Scoop round spoonfuls (about 2 tablespoons in size or 1.5 ounces) and place 1 to 2 inches apart on the prepared baking sheets. Be sure to space cookies out as they will spread out. Bake 14-17 minutes or until cookies are lightly golden brown on the bottom and edges.
- Remove from the oven and let cool on the baking sheet a few minutes before transferring to wire racks to cool completely.
Notes
* Omit the egg and instead use a flax ‘egg’ by mixing 1 tablespoon of flax meal with 3 tablespoons water and letting it sit for 3-5 minutes to thicken
* We like Bob’s Red Mill Gluten-Free 1 for 1 Flour Blend, and King Arthur Gluten-Free Measure-for-Measure Flour Blend. You can also use regular all-purpose flour if you don’t need these cookies to be gluten free.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 74 mg
- Carbohydrate: 23 g
- (Fiber: 2 g
- Sugar: 12 g)
- Protein: 2 g