Oatmeal Chocolate Chip Cookies….with a twist! (gluten-free)

Gluten-free Oatmeal Chocolate Chip Cookies

And whether you are gluten-free or not, please make these cookies. I don’t think I can properly explain how delicious these cookies are! I think we need to break them down so you can full appreciate the depth and complexity that these cookies offer.

I love, love, love (have I mentioned love?) how these cookies are chewy in the middle and crispy because of the cornflakes. There is the perfect ratio of sweet to salt - especially if you are like me and like to sprinkle just a little bit of flaky sea salt on top before baking!

Make these cookies as the perfect snack or sweet treat. You are going to want to make these again and again!

Oatmeal Chocolate Chip Cookies….with a twist! (gluten-free)

Ingredients:

• 1/2 cup (110 g) unsalted butter, room temperature and cut into small chunks

• 1/2 cup (130 g) smooth almond butter

• 1 cup (200 g) firmly packed light brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup plus 1 tablespoon (100 g) old-fashioned rolled oats, blended in a blender or food processor to a fine powder

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup (180 g) semisweet chocolate baking chunks or chips

• 1 cup (100 g) Corn Flakes Cereal (Kellogg’s bran contains malt barley, so if that is an issue for you, be sure to purchase a brand that is specifically labeled gluten-free)

• 1/2 cup (50 g) old-fashioned rolled oats

• Flaky sea salt (optional)

Directions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats. These are invaluable.

2. Cream the butter, almond butter and brown sugar together in the bowl of a stand mixer fixed with the paddle attachment until fluffy and smooth, about 4 to 6 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and continue beating until smooth.

3. Reduce mixer speed to low and gradually incorporate the flour, baking soda, baking powder and salt. Once fully incorporated, fold in the chocolate, corn flakes, oats.. Turn the mixer off immediately once all ingredients are mixed in (over mixing your dough will make the cookies tough).

4. Use a 1/4 cup scoop to drop the 6 or 7 dough balls 3 inches apart on each prepared baking sheet. Leaving space between the cookies is important, they will spread a LOT as they bake.

5. Bake for 5 minutes, then remove the baking sheets from the oven and place them on the stovetop. Carefully, wearing oven mitts, grab each baking sheet with two hands and firmly bang it onto the stove 5 to 10 times, until the cookies start to flatten out. They’ll probably still have a big bump in the middle, that’s OK!

6. Return the baking sheets to the oven for 4 to 5 more minutes, until the edges have lightly browned but the tops are still very blonde. (This is very important!! The tops should look like they aren’t quite cooked yet! They’ll firm up as they cool, I promise!)

7. Bang again, then let the cookies cool for several minutes before transferring them to a wire rack to cool completely.

These cookies are chewy and crispy from the corn flakes, and they have that flat, wrinkly cookie thing going for them. I know you’re going to love these ones! I’d love to hear if you tried the recipe!