Gluten-Free Oatmeal Cookies

What makes the greatest Gluten Free Oatmeal Cookies? Cookies that are buttery rich, crisp on the outside, chewy on the inside, and loaded with that wonderful oatmeal flavor. And for an extra treat, toss in you favorite cookie add-ins, such as raisins or nuts, or since these are Oatmeal Cookies, chopped dried figs and dates. So good! Or, as one of my taste testers, who is not gluten-free, put it; “WOW!”

See also: Oatmeal Cookies. Additional gluten-free cookie recipes include: Gluten Free Penuche Pumpkin Cookies with Optional Penuche Icing, Gluten-Free Browned Butter Banana Cookies, Gluten Free Eggnog Cookies, Gluten-Free Snickerdoodle Cookies, and coming soon: Gluten-Free Browned Butter Chocolate Chip Cookies!

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure may be less than 1 cup.

Please note: My gluten-free recipes are developed using My Gluten Free Flour Mix. Just as one cannot substitute whole wheat flour for cake flour, one should not substitute My Gluten Free Flour Mix with other gluten-free flour mixes and expect to get the same result.

I’m Nuts About Nuts! Nuts should be baked before adding them to the cookie dough. This enhances their flavor and ensures that the nuts stay crisp.

Combine My Gluten Free Flour Mix with the other dry ingredients in a large bowl; mix until all dry ingredients are evenly distributed throughout the gluten free flour. This helps to ensure an even rise.

Don’t Go stir Crazy! This is a very easy cookie to make. However, avoid over-stirring the cookie dough. Too much stirring will incorporate excess air and make a more cake-like cookie, rather than a chewy cookie. Stir gently just until ingredients are combined and cookie dough is fairly smooth.

You’re such a softie! Let butter soften to a cool room temperature. Very soft or melted butter will produce a very crisp cookie. To soften quickly, place the stick of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. This typically takes approximately 10 seconds. Leaving the butter in the original paper helps it soften evenly.

Getting “Eggcited” about eggs? Be sure eggs are at room temperature. Warm eggs are easier to whisk than cold eggs. Why do eggs need to be whisked? Eggs contain protein which act as “binders” in most cookies; they help hold cookies together. The protein breaks apart when eggs are whisked. When the whisked eggs are added to the cookie dough, the protein molecules will try to bind with other protein molecules, thus keeping the cookie from being crumbly. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

A Swedish proverb says, “Forbidden fruit always tastes the best.” But dried fruit in these cookies tastes better. Most people are used to raisins, chocolate chips, or nuts in oatmeal cookies. But if you haven’t had chopped dried dates and figs in your cookies, I strongly encourage it!

“Patience is a Virtue.” Although it is tempting to bake the cookies right after mixing (The batter tastes so good!), Don’t. To avoid a gritty, gluten-free taste, gluten free flours need time to absorb moisture. Refrigerate your prepared cookie dough overnight or longer.

When you are ready to bake, line your baking sheets with parchment paper: This increases the likelihood that cookies are uniformly done on the bottom. Parchment paper also makes it easier to remove the cookies from the cookie tray after baking and it makes clean-up a snap- just throw the paper away!

Allow 3″ of space between cookies.

Be sure to let the baked cookies cool on baking sheet for 5 minutes, so they can firm up, before transferring them to a cooling rack. (I know it’s hard; they smell so good!)

Enjoy!

Print Recipe

Gluten-Free Oatmeal Cookies

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By Connie Teunis – Serves: 19-23 1-ounce cookies

Cooking Time: 20-22 minutes

A Delicious, chewy oatmeal cookie that is gluten-free! Enhance your enjoyment even more by adding your favorite cookie stir-in.

Ingredients

• 155 g./ 1 c. My Gluten Free Flour Mix
• 72 g./ ¾ c. Gluten-Free Old Fashioned Rolled Oats (Bob’s Red Mill Brand)
• 1 t. Xanthan Gum
• ¼ t. Baking Soda
• ¼ t. Salt
• 113 g./ 1 Stick Unsalted Butter, Softened
• 96 g./ ½ c. Brown Sugar
• 48 g./ ¼ c. Granulated Sugar
• 21 g./ 1 T. Honey
• 1 Large Egg, room temperature
• ½ t. Vanilla
• ½ c. Stir-Ins, opt. (Choose from Chocolate Chips, Raisins, Craisins, Chopped Walnuts, M & Ms, Chopped Dried Figs, or Chopped Dried Dates)

Instructions

1

If you are adding nuts, preheat the oven to 350 degrees. Place the chopped walnuts on a baking sheet and bake for 5 minutes until lightly browned and aroma rises. Remove from the oven; cool completely. Turn off the oven at this time. Place the toasted walnuts in a covered container until ready to use.

2

In a medium-small bowl, whisk together My Gluten-Free Flour Mix, oats, xanthan gum, baking soda, and salt; set aside.

3

In a medium-large bowl, or the bowl of a stand mixer, combine the butter and both sugars; mix on low speed until smooth. Add the honey, egg, and vanilla; mix until smooth.

4

By hand, stir the flour and oat mixture into the butter/sugar mixture; mix until completely combined.

5

Cover the bowl and refrigerate overnight. Cookie dough can be refrigerated for up to 1 week.

6

The Next Day:

7

Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.

8

If you are adding nuts, add the prepared walnuts to the cookie dough.

9

For each cookie, measure out 27 g./ 1 ounce of cookie batter (about the size of a walnut), or the desired size. Roll into a ball and place on the cookie sheet, spacing cookies 3” apart.

10

Bake at 300 degrees for 20-23 minutes, until firm to the touch and lightly brown around the edges.

11

Remove from the oven and place the cookie sheets on the cooling racks for 5 minutes. After 5 minutes, remove the cookies from the baking sheets and place directly on the cooling racks. Cool completely.

12

ENJOY!

13

With stir-ins, makes about 24 1-ounce cookies.

My Gluten Free Flour Mix:

70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour

This equals 155 g. per 1 cup.

To make a large batch at once, I multiplied the above amounts by 8:

560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca

This makes 1240 g./ 8 cups of Gluten Free Flour Mix