Gluten Free Oatmeal Cookies
When those who have their feet under your table have food allergies, you look for new options. Enter, these gluten free oatmeal cookies. Or maybe I should call them gluten free chocolate chip cookies. Either works!
Years of slimy oatmeal breakfasts as a child, forced by my dear mother, created a need for new uses for oats. I’m a lover of those chocolate oatmeal no bake cookies like the ones at our class reunion.
My recipe for meat loaf always includes oatmeal for a binding agent. So, oats in various types are a pantry staple.
Can I be honest for a minute? Baked oatmeal cookies are usually just not loved here.
But, cookies that are gluten free? AND delicious? YES, please!
Gluten free cookies with oatmeal?
I had to give this recipe a try.
Out came the old fashioned rolled oats…like the ones my Mama used. Which made me cringe a bit.
For a bit of a twist, those oats took a toast in the oven before beginning. That’s a new one for me.
And what I had never done was make an “oat flour”.
I have a flour mill, but have never ground oats with it.
Enter…using a food processor to grind the oats into flour. WHAT?!!
Can I also tell you that old fashioned oats are less expensive than buying oat flour? Cost savings built into this recipe.
You’re welcome.
Have you made oat flour? I’d love to know in the comments!
The main thing about this oatmeal cookie recipe?
The oat flour provides a great base for making these your own version of a gluten free oatmeal cookie.
Genius!
Now, the recipe that I began with had a different variation…and since some of those ingredients were less than favorites…you got it! I changed it.
Don’t we all often leave things out we don’t care for…and add things we love into our recipes?
So, raisins were left out, chocolate chips added in. If I were the only one eating them? Coconut and pecans would be added, so feel free to make your favorite version of these, too.
People in my household don’t care for the texture of coconut…but, love the coconut flavor in kitchen sink cookies…so out came the coconut extract. Almond extract is a flavor we love in pound cake, so this recipe had a smidge of that added, if you are wondering why. Feel free to leave those out, or add more in.
This is what I put together that was LOVED by those who needed gluten free cookies at my table.
Gluten Free Oatmeal Cookies
Equipment
- 1 oven
- 1 set measuring spoons/cups
- 1 cookie sheet
- 1 food processor
- 1 mixer
- parchment paper
Ingredients
- 4 C old fashioned rolled oats
- 1 t baking powder
- 1/8 t salt
- 10 T butter, room temperature
- 1/2 C sugar
- 3/4 C light brown sugar
- 2 large eggs
- 1/2 t coconut extract
- 1/2 t almond extract
- 1/2 t vanilla extract
- 1 C semisweet chocolate chips
- 1/2 C pecans or almonds, chopped – optional
Instructions
- Measure all ingredients.
- Preheat oven to 375°.
- Line a sheet pan with sides with parchment paper and spread oats in a single layer on the baking sheet.
- Add oats to preheated oven and bake about 20 minutes, until lightly toasted.
- If using pecans or almonds, feel free to toast them too, and set aside.
- Remove from oven and let cool for 5-10 minutes.
- Add 2 C toasted oats to a food processor and process until the consistency of flour. Add the baking powder and salt to pulse to combine.
- In a large mixer bowl, add the softened butter, sugar and brown sugar. Mix on medium speed until light in color, about 3-5 minutes.
- Scrape down the sides of the bowl, reduce mixer to low speed and add egg, extracts and combine.
- Slowly add flour mixture to batter, then the other half of the toasted oats and the chocolate chips and/or nuts until just combined.
- Scoop cookies with a scoop onto parchment paper lined cookie sheets with 2 inches between each cookie.TIP: If you don't want to bake all 3 dozen cookies at one time, feel free to freeze scooped dough on the cookie sheet for a couple of hours. Then add frozen dough to a ziplock bag to bake at another time. Be sure to label with 375° and 12 minutes on the outside of the bag.
- Bake cookies in preheated 375° oven for about 12 minutes or until edges begin to brown. TIP: Be careful not to over bake!
- After 5 minutes, add cookies to a cooling rack to cool completely.
- Feel free to warm for 10 seconds for serving cool cookies to make the chocolate chips a little melty. You are welcome.
Notes
These cookies turned out crispy and delicious.
Kid and big kid approved. Served with a glass of milk…and feel free to add a 10 second warm in the microwave to make those chocolate chips a little melty.
I love that you can freeze them to bake for later. Prevents us from eating too many of these!
And then? They are perfect to add to the oven when guests have their feet under your table.
What’s better than that?
And, for those who don’t need a gluten free cookie?
They will love them, too. These may be my favorite cookie recipe.
Another fact for you: Oats are known for raising good cholesterol and lowering bad cholesterol. I’ll take that as another reason to have another cookie.
Seriously, these may have to be regulated. They. Are. That. Good.
Adding them to other holiday versions…Christmas tins..now, I’m going down the bunny hole of adding more ingredients for a kitchen sink version.
Who’s with me here?
Here are a few of my favorite products to use for this recipe.
More gluten free favorites…
Happy Gluten free eating or hosting, friends!
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2 Comments
Cindy Walker
The jury is still out, but the recipe seems & looks delicious.
Leslie J Watkins
I know! I have never liked an oatmeal cookie before…this one changed that. Plus, I’ve got to see if I can use this as a base for a Kitchen Sink cookie!