Gluten-Free Oatmeal Cookies Recipe

These gluten-free oatmeal cookies combine a gluten-free flour blend with certified gluten-free oats, a generous amount of nutmeg, vanilla and chocolate chips, and a little baking powder for lift. Compared with a typical oatmeal cookie, the sugar is held back slightly so the cookies are not overly sweet.

The dough needs at least two hours in the refrigerator before baking at 350°F. It can be portioned two ways: 1/4 cup mounds for large cookies that bake in about 18 minutes, or 1 tablespoon mounds for small cookies that take about 12 minutes. Butter and chocolate chips can both be swapped for nondairy versions.

Gluten-Free Oatmeal Cookies

Oatmeal chocolate chip cookies made with a gluten-free flour blend and certified gluten-free oats, chilled for two hours and baked at 350°F.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Chilling time 2 hours hrs

Total Time 3 hours hrs 45 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon guar gum or xanthan gum leave it out if the blend already contains a gum
• 1/2 teaspoon baking powder check that it is labeled gluten-free
• 1 teaspoon sea salt
• 1/2 teaspoon ground nutmeg
• 2 sticks butter softened, or nondairy substitute
• 3/4 cup brown sugar packed
• 3/4 cup white granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups certified gluten-free old-fashioned rolled oats look for a “Gluten-Free” statement on the package
• 1 1/4 cups chocolate chips or nondairy substitute

Method

 

Make the dough

1. Whisk the flour blend, gum, baking powder, salt and nutmeg together in a bowl.
2. In a separate bowl, beat the butter with the brown and white sugars to a creamy consistency. Mix in the vanilla and eggs until blended.
3. Work the flour mixture into the butter mixture a little at a time: stop the mixer, add a portion, then beat again, and repeat until it is all worked in.
4. Stir in the oats and chocolate chips on low speed or with a sturdy spatula until they are evenly distributed.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least two hours.
6. When it is time to bake, heat the oven to 350°F with a rack in the center and cover a baking sheet with a reusable liner or a sheet of parchment.

Shape and bake

1. For large cookies, use spoons or a scoop to drop 1/4 cup mounds of dough onto the lined sheet. For smaller cookies, drop 1 tablespoon mounds. Either way, leave a couple of inches between the mounds.
2. If evenly shaped cookies are wanted, press each mound down slightly, using either the palm of a hand or a spatula. This is optional.
3. Bake one sheet at a time, turning it around halfway through: about 18 minutes for large cookies or about 12 minutes for small ones, until the edges are golden but the centers still look pale and soft. Keep the rest of the dough in the refrigerator between batches.
4. Give the baked cookies a few minutes on the sheet to firm up so they do not break apart, then shift them to a cooling rack. Serve after at least half an hour of cooling.

Notes

The yield is about 2 dozen large cookies (1/4 cup each), baked about 8 to a sheet, or roughly 6 dozen small ones (1 tablespoon each).

For a dairy-free batch, use a nondairy butter substitute and nondairy chocolate chips.

The dough keeps, covered, in the refrigerator for up to 2 days. Store the baked cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Inspired by a recipe in The Best Recipe.