Ingredients
- 1 1/4 cups gluten free 1:1 flour
- 1 1/4 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light brown sugar (packed)
- 1/2 cup softened unsalted butter (1 stick)
- 1 large egg
- 1.5 teaspoons vanilla extract
- 1 cup Granny Smith apple, peeled and finely chopped
- Optional: 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F. and spray a large baking sheet with a light coat of non-stick spray, or line it with parchment paper
- Add the butter and brown sugar to a large bowl and mix with an electric mixer until combined and creamed together
- Add the egg and vanilla into the bowl and mix it again until the egg is fully combined with the butter and sugar
- In another bowl, mix together the gluten free flour, rolled oats, cinnamon, baking soda and salt, and then pour it into the bowl with the wet ingredients. Stir until the dough is combined and sticky
- Mix the apples with the lemon juice in a small container and then add them into the bowl with the dough and stir to incorporate
- Roll the dough into balls of about 1.5-2 tablespoons and lay on the baking sheet. Repeat until all of the dough has been rolled. Flatten each cookie slightly with your palm and then place the baking sheet into the oven for 13-15 minutes
Notes
- If the dough feels too wet to handle, let it sit in the refrigerator for 10 minutes before rolling
- Don’t use quick-cook oats or steel cut oats
- See post for apple varieties to use if substituting Granny Smith
Nutrition Facts:
- Calories: 126
- Sugar: 8 g
- Sodium: 51 g
- Fat: 4 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g