Gluten-free oatmeal cookies with chocolate
6 servings
40 minutes
Gluten-free oatmeal cookies with chocolate are a cozy treat that combines the crunchy texture of oats with the rich flavor of chocolate. This recipe is inspired by European culinary traditions, where baking is an integral part of breakfasts and family tea times. Oats give the cookies natural sweetness and a gentle nutty note, while a pinch of cinnamon enhances the aroma. Gluten-free flour makes it ideal for those on special diets. Easy to prepare, it’s perfect for morning snacks or cozy evenings with a cup of hot tea. Prepare it the night before to enjoy crispy and fragrant cookies in the morning, making for a wonderful start to the day.
1
Set the oven to 180 degrees. While the oven is preheating, quickly knead the dough for the cookies.
2
Melt the butter (not completely); while the butter cools, crack an egg, mix the yolk and white, add half of the egg and sugar to the cooled butter. It is necessary to stir and whip all the contents a little; this can be done with an immersion blender.
- Butter: 60 g
- Chicken egg: 0.5 piece
- Sugar: 50 g
3
Add oats, blend them together, and grind the oat flakes.
- Rolled oats: 180 g
4
Sift the flour, baking powder, and cinnamon, add a small pinch of salt to enhance the flavor. Mix everything again (if the blender can't handle it, you can mix by hand).
- Rice flour: 50 g
- Baking powder (raising agent): pinch
- Cinnamon: 1 teaspoon
- Salt: pinch
5
Cut/break the chocolate into small pieces and mix it into the mass.
- Chocolate: 30 g
6
Roll the balls (about 6 for this volume) and place them on a baking sheet. You can slightly flatten the balls.
7
Bake for about 15-20 minutes depending on the oven. You can start checking for readiness after 10 minutes.
8
It's better to consume them cooled. Prepare them the night before: the cookies will cool overnight, making a wonderful breakfast.
