Gluten Free Oatmeal Cookies
Ingredients
For the Cookies:
- 2 cups certified gluten free oats old fashioned or quick oats
- 1 cup gluten free all purpose flour
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 cup unsalted butter softened (or dairy free alternative)
- 2 large eggs or flax eggs for a vegan option
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1 cup chocolate chips or raisins
- ½ cup chopped nuts e.g., walnuts, pecans
- ¼ cup shredded coconut
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Cookie Dough:
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together gluten free flour, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet mixture, combining until smooth.
- Fold in the gluten free oats and any optional add ins like chocolate chips, raisins, or nuts.
3. Shape and Bake the Cookies:
- Scoop tablespoon sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, until the edges are golden and the centers look slightly soft.
- 💡 Pro Tip: For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet for a few minutes.
4. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy these cookies with a glass of milk, tea, or as a sweet snack.
Notes
For a vegan friendly version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and replace butter with coconut oil or vegan butter. To make the cookies nut free, avoid almond flour and use a certified gluten free all purpose flour instead. These cookies store well in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 3 months.
