Gluten Free Oatmeal Cookies with a Chocolate Smear
These gluten free oatmeal chocolate cookies are loaded with brown sugar, gluten free oats and topped with a drizzle of chocolate.
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Gluten free oats = gluten free oatmeal cookies!
After going wheat/gluten free, I was terrified that cookies would be ruined forever. Enter Bob’s Red Mill. This company has so many A+ vegan and gluten free options that have completely restored my faith.
It can be very difficult to find oats that aren’t produced in a facility or on machinery that is shared with wheat/gluten. So these gluten free oats are a game changer. I use them in everything from overnight oats for breakfast to homemade granola bars. And now, these gluten free oatmeal cookies!
Because who doesn’t love chewy, brown sugar-y, oatmeal cookies? And what better to top these off than a soy free smear of melted chocolate?
Chocolate drizzle
If the question is “chocolate drizzle?” the answer is always yes. These gluten free oatmeal cookies are no exception.
Of course, I could’ve just thrown these delectably, soy free, chocolate chips into the cookie batter and called it a day.
But there is something so indulgent about smearing melted chocolate over cookies. It’s something I can’t say no to.
Gluten Free Oatmeal Cookies with a Chocolate Smear
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
Description
These gluten free oatmeal cookies are loaded with brown sugar, gluten free oats and topped with a smear of soy free chocolate.
Ingredients
“Wet” Ingredients:
1 cup salted butter, softened to room temperature
1 cup brown sugar, packed
1/2 cup white sugar
2 tsp vanilla extract
1 egg
“Dry” Ingredients:
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp nutmeg
3/4 tsp cinnamon
1 3/4 cups Bob’s Red Mill Gluten Free Flour
1 1/2 cups Bob’s Red Mill Gluten Free Oats
For the Smear:
1 cup Guittard chocolate chips
4 tbsp salted butter
1 tbsp rock salt
Instructions
- Preheat oven to 350. In a large mixing bowl combine the butter and sugar, mixing until fluffy and light in color. Whisk in remaining “wet” ingredients.
- In a medium sized mixing bowl sift together flour, cinnamon, nutmeg, baking powder and soda. Fold the dry mixture slowly into the “wet” ingredients, 1/2 cup at a time. Fold in the oats.
- Scoop 1 inch balls of cookie dough onto two parchment lined baking sheets. Bake for 10-12 minutes. Cool on racks.
- While the cookies are baking, melt the chocolate chips and butter in a double boiler on low heat. Smear over the cookies, sprinkle a pinch of salt and allow chocolate to harden before eating!