More Gluten-Free Oatmeal Cookies – Try these Recipes

Gluten-Free Oatmeal Cookies

Have you ever felt the longing for a real, oatmeal cookie since you went on the gluten-free diet? I remember distinctly feeling a craving for cookies, especially oatmeal cookies, when we were traveling cross-country.

I would watch the rest of my family enjoy warm, oatmeal cookies from Subway while I contented myself with a snack that was less satisfactory. How could anyone on the gluten-free diet enjoy the great taste of old-fashioned oatmeal cookies again?

I’ve written about gluten-free oatmeal cookies before. Since we love them so much, we thought we’d find some more recipes to satisfy that oatmeal cookie “hankering”. Happily, it is possible to have delicious oatmeal cookies that are also 100% gluten-free.

It is fairly easy to come up with a recipe for making gluten-free oatmeal cookies. You can even make many different kinds such as oatmeal-raisin, oatmeal-cranberry and oatmeal-chocolate cookies.




I did a little bit of research online and in the stores and I’ve found that it’s much easier to bake your own gluten-free cookies with a recipe than to buy pre-made ones at the store. For one thing, they are very hard to find, even in the natural food stores.
Besides, there are many good recipes for simple, gluten-free oatmeal cookies on the internet. I have included two of them in this article.

Gluten-Free Oatmeal Cranberry Lemon Cookies

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yields: 24 cookies

Ingredients

  • 1-1/4 cups Gluten Free Oat Flour
  • 2-1/2 cups Gluten Free Rolled Oats
  • 1/2 tsp Xanthan Gum
  • 1 Tbsp flax seed Meal
  • 3/4 tsp Baking Powder
  • 1/2 Tbsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Raw Sugar
  • 3 tsp Rice Milk
  • 1 tsp lemon zest
  • 3/4 cup Spectrum brand Butter-flavor Shortening
  • 1/2 cup Cranberries
  • 1/4 cup packed Brown Sugar
  • 2 tsp Lemon Juice

Directions

  • Preheat oven to 325°F.
  • Grease three cookie sheets with coconut oil. Set aside.
  • Combine rice milk with flaxseed meal to make a gel. Set aside.
  • Combine shortening, raw sugar, brown sugar, and lemon juice in a large bowl.
  • Beat with an electric mixer for 1-2 minutes, until creamy.
  • Add the flax seed gel, lemon zest, gum, baking soda, baking powder, and salt.
  • Beat another 15 seconds to incorporate.
  • Add the oat flour and mix for 30 seconds on low speed. Stir in oat flakes.
  • Beat another 30 seconds until well blended.
  • Fold in cranberries carefully until evenly distributed throughout.
  • Scoop out dough using a large heaping tablespoons and pat down to flatten.
  • Place 8 cookies on each cookie sheet.
  • Bake on cookie sheet at a time on the center rack of the even, placing it long ways inside the oven.
  • Bake for 9 minutes, rotate pan, and continue to bake another 8-10 minutes, until slightly golden in color.
  • Cool for 15 minutes before removing from the cookie sheet.
  • Bake other cookies while these cool. Enjoy them warm!

Recipe courtesy  Bob’s Red Mill




Gluten-Free Oatmeal Chocolate-Chip Cookies

Prep Time: 30 minutes
Cooking Time: 12-15 minutes
Yields: 24 cookies

Ingredients

  • 1 cup of sorghum flour
  • ¼ cup of gluten-free millet flour (or brown rice flour)
  • ½ cup of tapioca starch (or flour)
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of fine sea salt
  • 1 teaspoon of xanthan gum
  • ½ teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ¾ cup of spectrum organic shortening, butter or organic coconut oil
  • 1 ½ cups of light brown sugar
  • 1 tablespoon of bourbon vanilla
  • 2 large eggs, beaten
  • 3-3 ½ cups of gluten-free rolled oats
  • 1 cup of dark chocolate chips

Directions

  • Whisk together all of the dry ingredients, except the oats, in a large bowl.
  • Cream together the wet ingredients in another bowl with a hand mixer.
  • Add the whisked dry ingredients to the creamed ingredients and stir to combine.
  • Add in 3 cups of the rolled oats. Mix until they are distributed evenly.
  • If you would like more in the batter, add in the last half cup of oats.
  • Fold in the chocolate chips and stir by hand.
  • Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape.
  • If you like your cookies flat and crispy, press down a little thinner. If not, keep them more rounded.
  • Preheat oven to 350 degrees F. Bake for about 12 minutes, until lightly golden and slightly chewy. (Note: longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)
  • Cool the baking sheets on a wire rack for 3-4 minutes; then remove cookies onto a cooling rack.
  • Enjoy them warm or wrap the cookies in foil and freeze them for future treats. Best if eaten within a day or two.

Recipe courtesy Gluten Free Goddess

 

Despite the fact that you are gluten-free, you can still bake delicious cookies for your entire household. Watch them relish these great gluten-free cookies, made with one of these recipes, and enjoy their looks of astonishment when you tell them that your baked goods are completely gluten-free!

With great recipes like these available, the gluten-free lifestyle has become easier and more satisfying.

Image courtesy Phoebe Lim

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. Sofija said:

    Candy Cane Bar Cookies1 cup butter (2 stikcs)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.

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