One-Bowl Gluten-Free Oatmeal Chocolate Chip Cookies

They are especially oaty, with more oats than flour. Mini chocolate morsels provide just the right amount of chocolate while the raisins lend chewiness and a whole other level of flavor. A nice dose of cinnamon and vanilla bring everything together. The nuts are optional, but add a nice crunch, which contrasts so well with the chewy cookie.

Cookies are easy to over-bake for two main reasons. First of all, they are small individual treats, which means they can crisp up fast. Also, most home bakers don’t think about the residual heat of the baking pans. You do want to pull these cookies out of the oven while they are still soft in the middle. They will continue to “bake” on the pan for a few minutes even though they are “cooling”. Think about it: the pans have been in a 325°F/165°C oven and the metal of the pan holds onto that heat for a while!

INGREDIENTS:

• 1 cup (2 sticks; 226 g) unsalted butter, melted
• 1 1/3 cups (284 g) firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 2 large eggs, at room temperature
• 2 1/2 cups (208 g) old-fashioned rolled oats (use gluten-free if following a gluten-free diet)
• 1 1/4 cups (181 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill Gluten-Free1 to 1 Baking Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170 g) miniature semisweet chocolate morsels
• 2/3 cup (75 g) chopped, toasted walnuts, optional
• 1/2 cup (83 g) raisins

PREPARATION:

• Position racks in upper and lower third of oven. Preheat oven to 325°F/165° Line 2 cookie sheet pans with parchment paper.
• In a large bowl whisk together the melted butter and brown sugar until blended. Whisk in the vanilla, cinnamon and eggs until the mixture is smooth and well combined. Use a sturdy wooden spoon to stir in the oats, flour, baking soda and salt until blended. Stir in morsels and nuts, if using, and raisins.

full recipes : www.fodmapeveryday.com

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