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!
Ingredients You Will Need
- gluten-free rolled oats
- gluten-free all-purpose flour
- baking soda
- salt
- ground cinnamon
- salted butter, softened
- eggs
- coconut sugar or brown sugar and cane sugar
- vanilla extract
- chocolate chips, optional
These oatmeal cookies are: chewy, perfectly sweetened, buttery, gluten-free, full of flavor, and very delicious!
For other oat-filled recipes on the blog, check out these Baked Pumpkin Oatmeal and Fluffy Oat Pancakes!
Sugar Substitution
These turn out absolutely delicious with cane sugar too in case that is preferred over coconut sugar. Just see my substitution amount in the recipe below.
How to Make Oatmeal Cookies
First preheat the oven to 350 degrees Fahrenheit. Then in a medium sized bowl, add the flour, oats, baking soda, salt, and ground cinnamon. Stir the ingredients together and set aside.
Now, 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.
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.
Then 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.
Finally, bake the 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
- The cookie dough refrigerates very well if desiring to make them a day ahead. Just press down on the chilled rounds of cookie dough to ensure it spreads while baking.
- Add-in options: chopped nuts, raisins, or chopped dates are also good options!
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) or use ¾ cup cane sugar and ½ cup brown sugar
- 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.
This recipe is a keeper! I used 1/2-cup of raw honey instead of the coconut sugar. Wasn’t sure if it would change the consistency but it actually made them moist and more like a tea biscuit. A few at the party asked for the recipe
Thank you so much for your feedback Bonnie and I’m glad to know that honey worked! 🙂