These gluten-free oatmeal cookies have been a family favorite all summer long.
I like using sprouted oats and sprouted oat flour for better digestion.I like the texture of the cookies made with the sprouted oats much better. (I buy “To Your Health” brand).
Convert any oatmeal cookie recipe you have to gluten-free by replacing the wheat flour with oat flour. You can also try cassava flour or your favorite gluten-free flour mix.
For dairy-free baking, I’m loving the Nutiva Vegan Shortening – the texture is similar to room temperature butter and has a neutral flavor (coconut oil also works well for dairy-free baking). I get it at Thrive Market.
To make these truly gluten free you need to make sure the oats and oat flour you buy are certified gluten free since it’s possible for cross contamination with gluten containing flour to occur.
Gluten Free Oatmeal Cookies
If possible, use sprouted rolled oats and sprouted oat flour. For sweeter cookies, use 2/3 cup sweetener.
1/2 cup unsalted butter, coconut oil, or palm shortening
1/2 cup coconut palm sugar or other natural granulated sweetener
1 egg
1 teaspoon vanilla extract
3/4 cup oat flour*
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 teaspoon ground cinnamon (can also add a bit of nutmeg)
1 1/2 cups old-fashioned rolled oats*
2/3 cup raisins (or chocolate chips!)
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Cream the butter and sugar together. Add the egg and vanilla extract and mix well. Add remaining ingredients, except for the raisins, and mix until well combined then stir in the raisins.
3. Drop tablespoon sized balls of dough onto the cookie sheet (a small ice cream scoop or cookie scoop works).
4. Bake for 12 minutes until golden brown. Cool on a rack.
* For truly gluten free oat flour and rolled oats, look for certified gluten-free ingredients.
These are delicious
But crumbley what did I do wrong
Not sure – I make these all the time and they are usually more chewy. What ingredients did you use? (What oils, type of oats, etc…)
Butter
GF oats and I make my oat flour
Egg
baking soda was fresh
Lilly’s chocolate chips
Truvia baking blend
I’m at a loss
Maybe it’s just a matter of overbaking it?
And I’m not familiar with baking with Truvia – so not sure if that affects it or not.
Next time I make these I will try to troubleshoot where else the texture could be affected.
If you figure it out, please let me know!
We think these are delicious! But mine also turn out quite crumbly. I’ve made them probably about six times now and still the same result. Any conclusions on how to get them a little more chewy?
I haven’t had time to retest these with the craziness of Passover… I hope to do so in the next couple of weeks! Will update when I do.
Happened to me too. I decreased the amount of oat flour. Found the oats plus oat flour to be too dry. They’re so good when you get the right ratio. I usually do a 2x batch so I do 3 cups of oats and cup of oat flour. (According to recipe 3/4×2 is cup and a half but that’s what I found to be too dry) shaving off that half cup of flour worked for me..
Thanks for your feedback!!
I made these for my gluten free friend yesterday. Used coconut oil and coconut sugar. I could tell by the consistency of the dough the cookies will never spread on their own. I flattened them before baking. Baked 12 min. They turned out ok. Good flavor and somewhat chewy. I will not be making these again