postheadericon Gluten Free Oatmeal Cookies

Cookie JarOats are tricky if you have Celiac disease or are gluten-intolerant. Oats are contaminated by wheat during harvesting, with wheat and oats harvested together and transported on the same truck. When we began our gluten-free journey almost 11 years ago there were no certified gluten-free oats, so people made faux-oatmeal cookies using quinoa flakes and other ingredients. Now, however, Bob’s Red Mill, among others, has certified gluten-free oats in every grocery store and health food store (plus on Amazon). Some people with Celiac/gluten-intolerance are also intolerant to the very similar protein found in oats, but my daughters and I aren’t among those. If you haven’t had oats since becoming gluten-free, please be cautious and try just a little to determine if you are sensitive to them.

This is a delicious gfcf, gluten free, dairy-free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, corn free, peanut free, fish free, shellfish free, top 8 allergen-free,  and vegan/vegetarian recipe.

OC CreamingIngredients:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter or dairy-free margarine
  • 1 egg or egg replacer
  • 2 tsp water
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp xanthan gum
  • 3/4 cup gluten-free flour (amaranth, millet, or brown rice)
  • 1/4 cup starch (tapioca, white rice, arrowroot, corn)
  • Adding oats & chips1 1/2 cup gluten-free oats
  • 1 to 1 1/2 cups mix-ins (chocolate chips, mini chocolate chips, mini MnMs, craisins, raisins or a mixture)

Method:

Preheat oven to 350F. Line cookie sheets with parchment paper or silpat.

In a stand mixer, cream softened butter and sugars until fluffy.

Add water, egg, vanilla to creamed mixture, and beat until well combined.

In a separate medium-sized bowl, combine flour and dry ingredients, and whisk together.

Add flours to the creamed mixture and stir until just combined.

Oatmeal cookies ready for ovenAdd oats to the mixer bowl, and again stir until just combined. Don’t over-work.

Add the mix-in (we prefer chocolate chips and mini chocolate chips), and fold into the batter.

Use a small cookie scoop to scoop out cookies, and set on cookie sheet leaving 1 1/2″ between cookies. Don’t overcrowd or you’ll end up with one giant cookie.

Bake for 10-12 minutes, until the edges are just becoming browned. Allow to cool for 5 minutes on cookie sheets, then let the remainder cool on a wire rack. Eat or store in a cookie jar or airtight container until devoured. Once cooled these are sturdy and travel very well in lunches.

 

This posOatmeal cookies coolingt includes affiliate links.

 

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