bakingglutenfreememories Oatmeal cookies have always been a favorite of mine and I would make them frequently when I was younger and not eating gluten free. It took some time later to find a gluten-free flour blend that matched my memory of what they used to and should taste like.
These oatmeal cookies are soft, chewy, buttery, and are deliciously complimented with chocolate chips. There are so many options for adding in that are good such as: chopped walnuts or pecans, raisins, dates, dried apricots or cranberries, etc. However, if you’re a purist, these oatmeal cookies are also delicious without any add-ins. These cookies are quick and easy to make and one batch produces a plethora of cookies which makes them very economical. Plus no chill time is needed!
How to Make Oatmeal Cookies
1. First preheat the oven to 350 degrees Fahrenheit.
2. Then in a medium sized bowl, add the flour, oats, baking soda, salt, and ground cinnamon. Stir.
3. In a large bowl, add the softened butter and coconut sugar. Mix together and add in the eggs and vanilla extract. Cream the ingredients together until the texture is smooth.
4. Next, add in the flour and oat mixture. Make sure all ingredients are well incorporated and stir in the chocolate chips or and other add-ins.
5. Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or spoon and drop tablespoon sized cookies on the baking sheet, spaced out.
6. Bake cookies on the middle oven rack for 10 minutes. Allow the cookies to cool for about 4 minutes before transferring them to a cooling rack.
Storage Tips and Notes
- Store these cookies at room temperature in an air tight container for up to 3 days or freeze
- These cookies store very well in the freezer. Freeze them up to 3 weeks for best results
Oatmeal Cookies
Ingredients
- 1½ cups King Arthur Gluten Free Measure for Measure Flour (228g)
- 2¼ cups rolled oats, gluten free (193g)
- ½ cup semi-sweet chocolate chips (I used Hu No Added Sugar Keto Baking Chocolate Chips) (89g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup butter, softened (16 tablespoons)
- 2 eggs
- 1¼ cups coconut sugar (195g)
- 1½ teaspoons vanilla extract
Instructions
- First, preheat the oven to 350°F.
- In a medium sized bowl, add the flour, oats, baking soda, salt, and ground cinnamon. Stir together.
- Then in a large bowl, add the softened butter and coconut sugar. Mix them together and then add in the eggs and vanilla extract. Mix well until the batter becomes nice and smooth.
- Next, add in the flour and oat mixture. Mix until all ingredients are well combined and then stir in the chocolate chips or other add-ins until they are well dispersed.
- Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to drop tablespoon sized cookies on the baking sheet.
- Bake on the middle oven rack for 10 minutes. Allow the cookies to cool for about 4 minutes before transferring them to a cooling rack.
