Description
These Double Chocolate Oatmeal Cookies are a delicious, gluten-free and dairy-free treat perfect for those with dietary restrictions or anyone craving a rich, chocolatey cookie. Featuring a blend of cocoa powder, oats, and chocolate chips, these cookies are soft, slightly chewy, and packed with chocolate flavor. They are easy to make with simple ingredients and bake quickly in the oven, making them an ideal snack or dessert.
Ingredients
Dry Ingredients
- 3/4 cup gluten-free all purpose flour (or regular flour)
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups rolled oats (certified gluten-free)
- 3/4 cup chocolate chips (dairy-free if necessary)
Wet Ingredients
- 1/2 cup butter, softened (coconut oil or dairy-free butter alternative)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
- Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Use a mixer to beat them together for about a minute until the mixture is smooth and creamy. This step helps incorporate air for lightness.
- Add Vanilla and Egg: Blend in the vanilla extract and egg briefly until just combined to maintain a tender texture in the cookies.
- Sift Dry Ingredients: Place a fine mesh strainer over the mixing bowl. Add flour, cocoa powder, baking soda, and salt into the strainer. Shake gently back and forth to sift the dry ingredients into the wet mixture, removing any cocoa clumps caught in the strainer to ensure even mixing.
- Mix Dough: Stir the wet and dry ingredients together until you form a smooth cookie dough batter. This ensures consistent flavor and texture.
- Add Oats and Chocolate Chips: Fold in the rolled oats and chocolate chips gently to disperse them evenly throughout the dough without overmixing.
- Rest Dough and Preheat Oven: Let the cookie dough rest while preheating your oven to 350°F (175°C). Preparing pans by lining them with parchment paper or spraying with non-stick spray helps prevent sticking.
- Scoop and Shape Cookies: Use a small cookie scoop to place dough evenly spaced on the prepared pans, limiting to 12 cookies per pan. Gently flatten each cookie’s top as they do not spread much during baking.
- Bake: Bake cookies in the preheated oven for 9-11 minutes or until the edges are set but the centers remain slightly underdone for optimal chewiness.
- Cool and Enjoy: Let the cookies cool on the pan before transferring to a rack or serving. The cooling sets their structure and enhances flavor.
Notes
- Store cookies in an airtight container to keep them fresh; best enjoyed within 5 days.
- These cookies can also be frozen for a few months; thaw before serving.
- For a dairy-free version, substitute butter with coconut oil or a dairy-free butter alternative and use dairy-free chocolate chips.
- Use certified gluten-free oats and flour to ensure the recipe remains gluten-free.
- Prep Time: 20 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
