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Gluten Free Oatmeal Cookies

August 18, 2015 By Lisa Rose 11 Comments

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Gluten Free Oatmeal Cookies

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.

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Gluten-Free Oatmeal Cookies

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Filed Under: desserts, Real Food, snacks

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Comments

  1. Susan says

    April 10, 2016 at 3:53 pm

    These are delicious
    But crumbley what did I do wrong

    Reply
    • Lisa Rose says

      April 10, 2016 at 8:12 pm

      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…)

      Reply
      • Susan says

        April 11, 2016 at 12:15 pm

        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

        Reply
        • Lisa Rose says

          April 11, 2016 at 4:56 pm

          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!

          Reply
  2. sarah says

    May 1, 2016 at 2:16 pm

    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?

    Reply
    • Lisa Rose says

      May 1, 2016 at 5:16 pm

      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.

      Reply
  3. Rachel says

    March 31, 2017 at 5:11 am

    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..

    Reply
    • Lisa Rose says

      March 31, 2017 at 11:11 am

      Thanks for your feedback!!

      Reply
  4. sonita says

    July 7, 2018 at 3:53 am

    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

    Reply
  5. Seasaidh says

    December 7, 2019 at 11:19 am

    Shalom. Made these in preparation for Hanuka this year, and as well found them crumbly. Have you retested this recipe?

    My ingredients: Cloud 9 GF cup-for-cup flour replacement, added ½ tsp. ginger, also almond slivers, and the 1 egg was size Large.

    Reply
  6. Seasaidh says

    December 7, 2019 at 11:22 am

    Oh, I should mention that I used vegetable shortening rather than butter, also.

    Reply

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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