Oats 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.
- 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)
- 1 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)
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.
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.