Gluten Free Chocolate Oat Cookies
These gluten free chocolate oat cookies are lovely and crisp on the outside and scrumptiously soft on the inside. You can buy gluten free oats at most supermarkets and if you want to make these cookies even more chocolatey you can add some chocolate chips; about 100g/4oz.
- 125g/5 oz gluten free plain flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 110g/4½ oz Vitalite (margarine or butter)
- 110g/4½ dark brown soft sugar
- 100g/4 oz caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100g/4 oz gluten free porridge oats
Pre-heat the oven to 180C/gas mark 4.
In a small to medium size bowl sieve together the flour, cocoa powder, bicarbonate of soda, baking powder, salt and cinnamon and just set aside for the moment. In another bowl cream together the caster sugar and the brown sugar and margarine until it is light and fluffy.
Next, crack the eggs into the bowl with the sugar and butter, add the vanilla extract and beat it well with a wooden spoon. Add the dry ingredients and continue to beat it until it is well combined. It might seem like it will be too dry but after mixing for a while it will come together nicely.
Then it is time to add the oats into the mixture, mix them in so that all the oats are coated. Grease two baking trays and drop the mixture onto the tray with a dessert spoon, you don’t need to flatten them because we want them to be nice and gooey in the centre. Space the cookies about 5cm apart so that they don’t stick together while they are cooking.
Bake them for about ten minutes and then leave them on the baking tray to cool for about ten minutes before transferring them to a cooling rack. Enjoy your chocolate gluten-free gooey goodness!