![]() ![]() We throw them in his lunches, and yes, he definitely grabs one after dinner pretty often, for dessert. He uses them for breakfasts on-the-go and snacks when he gets home from work. I keep these healthy oatmeal cookies stocked in our freezer for my husband. Place in a freezer container or bag and freeze for up to three months.Ever in a hurry and need something wholesome, homemade, and delicious… yet easy to grab and go? How long they remain fresh depends on the temperature and humidity of your kitchen. The cookies keep well for about four or five days on the counter. Let the cookies cool for two to three minutes before transferring them to a cooling rack. If you move them too soon, they can break. They’re really delicate when they first come out of the oven. That’s a good way to tell when they’re done.Īfter baking, let the cookies cool on the pan for a few minutes. Look for the edges to turn a light golden brown. They’ll puff as they bake but they won’t spread much. Step Four: Bake and cool.Ī pan of these cookies takes about 12 minutes to bake. If you don’t own a cookie scoop, use about two tablespoons of dough per cookie. No more small overbaked cookies or large underbaked cookies. When cookies are the same size, the entire pan bakes evenly. The scoop makes cookies all the same size. I like to use a cookie scoop for this step. Scoop the dough onto a parchment-lined baking sheet. Just stir for a few seconds until everything comes together. At first, it might seem like there are too many oats for the dough. Once the dough is thick, stir in the oats and chocolate chips or raisins. You want to mix everything into the dough. At this point, the dough should feel smooth and thick. Remember to get down to the bottom of the bowl. Stir everything together using a sturdy wooden spoon or electric mixer. It almost looks like caramel sauce.Īdd the gluten-free flour, cinnamon, baking soda, and salt. First, stir together the melted butter and brown sugar. This dough comes together in one mixing bowl. Step Two: Grab a bowl and make the dough. If you forget to turn on your oven before you make your dough, simply heat it before baking your first pan of cookies. I like to preheat my oven before I begin measuring ingredients. Step One: Heat the oven and prep your pan.Ĭookies bake best in a hot oven. Replace the melted butter with dairy-free butter and use dairy-free chocolate chips. Gluten-free oatmeal cookies made without an egg are very similar to those made with an egg.ĭairy-free. Mix the two together and let sit for about five minutes. ![]() Replace the one egg with one tablespoon of ground flaxseeds (flax meal) and two and half tablespoons of hot water. This recipe can easily be adapted for egg-free and dairy-free needs.Įgg-Free. Variation: Egg-Free and Dairy-Free Oatmeal Cookies. I love the combination of both chocolate chips and raisins. But they sure are a lovely addition! Add your favorite. These cookies don’t need chocolate chips or raisins. A splash of vanilla extract adds a nice flavor. If you want to make these cookies egg-free, the best egg replacer for this recipe is a flax egg. A large egg helps to hold the dough together. No brown sugar in the kitchen? No problem! Use an equal amount of granulated sugar. For a lighter, more caramel-like flavor, use light brown sugar. If you like molasses flavor, use dark brown sugar. Melted regular or dairy-free butter adds richness. A little baking soda helps the cookies to rise. If you love cinnamon, double the amount called for in the recipe. If you don’t like it, simply leave it out. I love the flavor cinnamon brings to oatmeal cookies. For the best texture, use a blend that contains xanthan gum. This is why it’s important to use oats labeled gluten-free by the manufacturer. However, during growing, handling, and processing, they can be contaminated with gluten. Ingredient Note: Be sure to use gluten-free oats. If you love cakey oatmeal cookies, use instant oats or a blend of the two. Cookies made with quick oats are cakey instead of chewy. Quick cook and instant oats work but the flavor isn’t as strong. They’re nicely oat-y and have a great, chewy texture. My favorite oats to use in this recipe are old-fashioned oats. Gluten-Free Oatmeal Cookies: Ingredients and Substitutions. The cookies turn out thick, chewy, and flavorful.Īre you looking for more gluten-free cookie recipes? Try this buttery gluten-free shortbread recipe or make a batch of classic gluten-free chocolate chip cookies. Simply mix all the ingredients together in one bowl, drop the dough onto a baking sheet, and bake. This gluten-free oatmeal cookie recipe is easy to make. ![]()
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