Chocolate Chip and Walnut Oatmeal Cookies
Naturally gluten-free Chocolate chip and walnut oatmeal cookies combine the best of both worlds—chocolate chip walnut cookies and oatmeal cookies—to make an irresistible treat.
Servings: 24 servings
Calories: 223kcal
Ingredients
- ¾ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar , light or dark brown sugar is fine
- 1 large egg
- 1 ¾ cups oat flour (210 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon , optional
- ½ teaspoon fine sea salt
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
- In a large bowl, using an electric mixer, cream the ¾ cup unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2 minutes. Add the 1 large egg and mix thoroughly.
- In a medium bowl, whisk together the 1 ¾ cups oat flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon fine sea salt, then mix it into the butter mixture until well combined. Add the 2 cups rolled oats, 1 cup semisweet chocolate chips, and ½ cup chopped walnuts on low speed and mix until well blended.
- Place the dough in the fridge to chill for 1 hour or up to 3 days.
- When ready to bake the cookies, heat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop out tablespoons of batter, roll them into balls, and place them on the prepared sheets about 1 inch apart. Place in the oven and bake for 15-20 minutes until lightly browned. Remove cookies from oven, cool on pan for 5 minutes, then place cookies on a wire rack to cool completely.
- Cookies may be stored in an airtight container at room temperature for 5 days.
Notes
- Brown the butter. For an intense caramelly note, brown the butter before adding it to the dough. If you choose to take this step, make sure to cool the butter slightly before proceeding with the recipe. Then, use a whisk and spoon to make the dough.
- Use salted butter. Do you love a sweet-salty combo as much as I do? If so, use salted butter in place of the unsalted butter.
- Oat substitutes. Instead of oat flour, try brown rice flour for the oat flour. Instead of oats, try quinoa flakes or flaked coconut.
- Use gluten-free flour. If you would like, swap in your favorite 1:1 gluten-free all-purpose flour blend (or use my homemade gluten free flour blend) in place of the oat flour. You'll need 210 grams of whatever other flour you choose.
- Dairy-free options. Substitute non-dairy butter for the butter or use coconut oil. (Melt the coconut oil first or keep it semi-solid and cream it with the sugars.)
- Egg-free. Try 1 flax egg in place of the egg.
- Refined sugar-free. Use all coconut sugar in place of the granulated and brown sugars.
- Chill the dough overnight. For the best texture and a deeper flavor, pop the dough in the fridge for at least 30 minutes and up to overnight. Place the assembled dough in an airtight container and keep it in the fridge until you're ready to bake. When ready to bake, rest the dough for 10-15 minutes so that you can easily form the cookies.
Nutrition
Calories: 223kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 121mg | Fiber: 2g | Sugar: 16g | Vitamin A: 192IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg