Gluten-Free Oatmeal Cookies
User Reviews
5
Gluten-Free Oatmeal Cookies
Description
The Gluten-Free Oatmeal Cookies start with creamed butter and coconut sugar, combined with egg and vanilla before mixing in oat flour, baking soda, salt, rolled oats, and chocolate chips. The dough scooped onto a baking sheet bakes at 350ºF for 8 to 10 minutes depending on desired softness or crispness. Cooling the cookies solidifies them, making them easier to handle.
The combination of oat flour and rolled oats creates a chewy texture typical for oatmeal cookies. Chocolate chips deliver bursts of sweetness, while raisins may be used as an alternative for a fruity note. The recipe allows for cinnamon addition when raisins are used.
These cookies can be frozen as dough balls and baked later without losing shape or texture. Using gluten-free oats ensures suitability for gluten-sensitive diets; home-ground oat flour offers a fresh alternative. Butter type can be varied to adjust flavor and dietary needs.
Ingredients
- ½ cup butter see notes, softened
- ¾ cup coconut sugar (or other granulated sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour (see notes)
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ½ cup rolled oats old fashioned
- ¾ cup chocolate chips or raisins
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, mix the butter and sugar.
- Next, add the egg and vanilla extract and stir again. Then add in the oat flour, baking soda, and salt. Mix well until the dough looks uniform, with no visible clumps. Fold in the oats and chocolate chips. (If you prefer to use raisins, you may want to also add ½ teaspoon of ground cinnamon.)
- Use a heaping tablespoon or cookie scoop to scoop the dough onto the prepared pan. (My cookie scoop is roughly 1 ½ tablespoons and yields 24 cookies from this batch.) Leave 1 to 2 inches of space between the cookie dough balls to allow for spreading.
- Bake at 350ºF for 8 to 10 minutes. For cookies with a soft center, remove the cookies at 8 minutes and let them cool completely on the pan. For crispier cookies, let them bake for 10 minutes.
- These gluten-free cookies will feel more fragile when you serve them warm, but they will firm up as they cool. Store them in an airtight container in the fridge for the best shelf life; oat flour will continue to dry out if you store these at room temperature for too long. You can also freeze the cookie dough and bake it later! (See notes for tips.)
Notes
- Nutrition info is approximate and based on generic ingredients excluding mix-ins.
- Use certified gluten-free oats to avoid cross-contamination; oat flour can be made by grinding rolled oats.
- Salted or unsalted butter can be used; substitute with vegan butter or refined coconut oil for dairy-free versions.
- Freeze dough balls on a sheet before transferring to bags for up to 3 months; bake from frozen allowing partial thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 116mg | 5% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 129IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
