Are you ready to embark on a culinary adventure that defies traditional cookie boundaries? These Gluten Free Compost Cookies are not your ordinary sweet treat – they're a wild symphony of textures and flavors that will transform your baking game forever! Imagine a cookie that combines the crunch of pretzels, the richness of chocolate chips, and the wholesome goodness of oats, all wrapped up in a perfectly gluten-free package that will make even non-gluten-free lovers swoon.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup crushed pretzels
- 1/4 cup rolled oats
- 1/4 cup nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips, crushed pretzels, rolled oats, and nuts (if using) using a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough! Mix just until ingredients are combined to keep your cookies tender and soft.
- For extra flavor complexity, try toasting your nuts before adding them to the dough.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Let cookies cool completely before storing to prevent moisture buildup and maintain their delightful crispness.
- Feel free to experiment with mix-ins – the "compost" concept is all about creativity and using what you have!
- If you're sensitive to gluten, always double-check that all your ingredients are certified gluten-free.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
