Ingredients
Scale
- 1 cup unsalted butter (brown butter)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup peanut butter (optional)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups gluten-free oat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups rolled oats
- 1 cup chocolate chips
Instructions
- Melt the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma.
- In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar; mix until smooth. Add peanut butter (if using), eggs, and vanilla; blend until creamy.
- In a separate bowl, whisk the gluten-free oat flour, baking soda, and salt. Gradually stir this mixture into the wet ingredients until fully combined.
- Fold in the chocolate chips until evenly distributed.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized amounts of dough onto lined baking sheets.
- Bake for 10-12 minutes or until edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a freezer-safe bag for longer storage.
- For vegan cookies, substitute butter with vegan alternatives and use flax eggs.
- Add an extra egg yolk for softer cookies, or reduce baking time for chewier textures.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg