Description
Craving a warm and comforting cookie that’s also gluten-free? These Gluten-Free Oatmeal Chai Cookies are the perfect blend of chewy oats and aromatic chai spices. Made with simple, wholesome ingredients, these cookies are gluten-free but full of flavor, thanks to the combination of cinnamon, cardamom, and cloves. They’re perfect for enjoying with a cup of tea or as an afternoon snack, offering a delightful balance of sweetness and spice. Easy to bake and customize, these cookies will be a new favorite for gluten-free and non-gluten-free eaters alike.
Ingredients
Scale
- 1 cup gluten-free flour
- 1 ½ cups rolled oats
- ½ cup butter, room temperature
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp chai mix (I used David Rio’s Red Panda Pumpkin Chai Mix)
- 1 tsp salt
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, rolled oats, and chai mix. Set aside.
- Cream Butter and Sugar: In a stand mixer or with a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine: Gradually add the dry oat mixture into the wet ingredients, mixing until everything is well combined.
- Scoop and Bake: Scoop 12 cookies onto a large baking sheet lined with a silicone baking mat or parchment paper. Bake at 350°F for 15 minutes, then gently flatten the cookies with a spoon to create crisp edges. Bake for an additional 5 minutes until golden.
- Cool and Enjoy: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert