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Gluten-Free Chocolate Chip Cookies with Ground Oats
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
275 minutes
Indulgent gluten-free chocolate chip cookies with pecans and oats freeze well for convenient snacking or dessert.
Ingredients:
  • 3 cups oats, rolled, regular, dry
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, at room temperature
  • 0.5 cup packed brown sugar
  • 0.5 cup white sugar
  • 1 large egg
  • 0.5 teaspoon lemon juice
  • 1 cup chocolate chips
  • 0.5 cup chopped pecans
Instructions:
  • Pulse oats in a small food processor until finely ground into a powdery flour.
  • In a medium bowl, combine 2 1/4 cups oat flour with baking soda, salt, and cinnamon, whisking until well blended.
  • In a stand mixer with the paddle attachment, cream together butter, brown sugar, and white sugar until light and fluffy. Add egg, vanilla, and lemon juice; mix until smooth. Incorporate oat mixture until combined, then fold in chocolate chips and pecans.
  • Prepare a cookie sheet with parchment paper. Use a tablespoon to scoop dough onto the sheet. Refrigerate the dough for 4 to 8 hours before baking.
  • Preheat the oven to 350°F (175°C) before baking.
  • Take the dough out of the refrigerator and place the cookies on fresh parchment-lined baking sheets, ensuring they are 2 inches apart.
  • Bake in the preheated oven for 8 to 12 minutes for your preferred cookie texture: 8 minutes for a softer cookie or 12 minutes for a drier cookie.
  • Allow the mixture to cool slightly on the baking sheet before transferring it to a wire rack to cool completely.

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