Best Gluten Free Oatmeal Cookie Recipes

Gluten Free Oatmeal Cookie Recipes

It can be really challenging to find good, gluten-free oatmeal cookies in your local grocery store. In fact, I don’t remember ever buying oatmeal cookies when my daughter was on the gluten-free diet.

Although I bought gluten-free shortbread, ginger and chocolate chip cookies from the store, I had trouble finding gluten-free oatmeal cookies on the market (none that tasted good, anyway!). I’ve gathered from my experience that it is better to make gluten-free oatmeal cookies then to buy them.

However, it can be hard to find a really good gluten-free oatmeal cookie recipe. And, it’s doubly difficult when you are looking for gluten-free oatmeal cookies that can be made easily and quickly! To simplify your own research, I have included the two best recipes that I could find for making your own gluten-free oatmeal cookies.

1) Yummy Oatmeal Cookies

(optionally substitute stevia, honey, maple or agave syrup in place of the sugar)

Ingredients

16 ounces old fashioned rolled oats  Note: (make sure oats are gluten free)

  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 10 ouncesunsalted butter, room temperature
  • 6 ounces dark brown sugar
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 ounces raisins

Directions

Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.

Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.




Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.

With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

 Recipe courtesy Alton Brown

2) Tasty Gluten-Free Oatmeal Cookies

(optionally substitute stevia, honey, maple or agave syrup in place of the sugar)

 Ingredients

  • 4 1/2 cups gluten-free old-fashioned oats, divided
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Optional: 3/4 cup chocolate chips
  • Optional: 3/4 cup raisins or currants

Directions

Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.




In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips and/or raisins, and remaining 3 cups oats.

In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.

Note: Make sure to let the cookies cool completely before serving, otherwise they will crumble and fall apart.

Recipe courtesy Martha Stewart

Now, you are one step closer to making your own simple, delicious, gluten-free oatmeal cookies! Bake them for an old-fashioned dessert, keep them on hand to satisfy your sweet cravings or enlist the help of your kids to prepare them for a tasty, after-school snack. The possibilities are endless!

image courtesy Robert S. Donovan

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.

One Comment;

  1. Pingback: More Gluten-Free Oatmeal Cookies

*

*

Top