Ingredients

The following ingredients have 24 Servings
  • 1/2 cup 1 stick unsalted butter, softened to room temperature
  • 2/3 cup lightly packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup gluten free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups gluten-free old-fashioned oats
  • 1/2 cup bittersweet chocolate chips {I used 60% cacao}
  • 1/2 cup coarsely chopped candied ginger

Instruction

  • Preheat oven to 350°. Line a baking sheet with parchment paper or split.
  • In a bowl of an electric mixer cream together butter and brown sugar.
  • Once creamed together add egg, and vanilla extract and beat until incorporated.
  • In a small bowl whisk together flour, baking soda, salt, cinnamon, nutmeg.
  • With the electric mixer on low, slowly pour the flour mix into the butter mixture. Blend until combined.
  • Add flour, chocolate chips, and ginger and only run mixer until just blended for just a few turns. If needed continue blending by hands.
  • Scoop dough into 2” balls and place on baking sheet, spacing 2” apart. Bake in the center of the oven for 12-15 minutes until golden brown.
  • Place on wire rack to cool. Continue with the second batch until all dough is cooked.
  • Store in airtight container for 3-4 days.