Ingredients
- 1/2 cup butter, softned ,dairy-free use Smart Balance butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup gluten-free all-purpose flour with xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups gluten-free quick oats
- 1 cup chocolate chips or raisins
Instructions
Preheat oven to 375°Line two baking sheets with parchment paper.
In a large bowl, beat together butter, granulated sugar, and brown sugar on medium speed until smooth.
Add vanilla extract and egg and mix until fully combined.
Add flour, baking soda, baking powder, salt, cinnamon, oats to the mixture and mix until fully combined.
Mix in chocolate chips/raisins until fully combined.
Scoop dough with a greased 11/2-tablespoons cookie scoop and place cookies 2″ apart on a parchment-lined baking sheet.
Bake for 10–12 minutes until cookies start to turn golden brown.
Allow cookies to cool for 2–3 minutes before moving to a cooling rack.
Store in an airtight container at room temperature.
Frozen raw cookie dough balls can be frozen up to 9 to 12 months (see the post for instructions).