Oh where to get started on all the things I love about these cookies! First off they are not your typical complicated gluten-free baked good that requires 4 different flours and xanthan gum. The base is simply made of oats you grind up in your blender! Three cheers for clarity in the confusing world of gluten-free baking!
These cookies are so delicious! They are what you would expect from a lacy oatmeal cookie, with crispy edges and a chewy center. I love the salty toffee paired with the bittersweet chocolate. And the hint of cinnamon makes them perfect for this time of year in my opinion. I made these for a function at Nate’s office and every last cookie was eaten!
Thin, crispy, and buttery oatmeal cookies with toffee and chocolate.
- 4 1/2 cups gluten-free old-fashioned oats, divided (I use this brand)
- 2 tablespoons cornstarch
- 3/4 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup chocolate chips
- 3/4 cup toffee bits
- Preheat oven to 350. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder and salt.
- In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, toffee bits, and remaining 3 cups oats.
- In batches, drop dough in 1-tablespoon mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 12-15 minutes. Let cool on sheet on wire rack 2 minutes, then transfer to rack and let cool completely.