Gluten-Free Oatmeal Cookies
Oatmeal cookies are a wonderful comfort food and a gluten-free version of this treat is not an impossible endeavor. As with all gluten-free recipes, your challenge will be to create cookies that are soft and chewy without the use of gluten. Fortunately, there are several baking tricks you can employ to achieve this result.
Use Safe Certified Oats
First, in order to ensure the safety of your gluten-free oatmeal cookies, make certain that you are using only certified gluten-free oats. Although oats are inherently gluten-free, many oat products pose cross-contamination risks.
A Starter Recipe
The following basic recipe is perfect for starters:
- 16 Tbsp. softened butter (2 sticks)
- 1/2 cup sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup teff flour
- 1/2 cup tapioca flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup dark brown sugar
- 1 cup organic cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
Dark Brown Sugar
Dark brown sugar is naturally moister than ordinary cane sugar. Its usage can increase the "chewy" factor of your cookies.
Mixing the Ingredients
A mix of flours gives cookies a softer texture.
- Combine dry ingredients separately (leave the oats out for now) from wet ingredients.
- Cream butter, sugar, and eggs together evenly and then slowly incorporate wet ingredients into the dry.
- Mix the oats in last.
A Simple Trick
Using a spoon or cookie baller, scoop out the dough in even balls and place them on a cookie sheet. A simple trick for promoting chewier cookies is to keep your cookie sheet (with balled dough) in the freezer for one hour prior to baking.
Baking and Cooling
Then, preheat your oven to 350 degrees. Once the desired heat is achieved, bake your cookies for about 20 minutes. Check frequently to ensure they do not over-bake, and rotate your cookie sheet halfway through the baking cycle so cookies bake evenly. Remove from oven and let cool for 30 minutes.
For an even more flavorful take on this basic recipe, add a cup of chocolate chips, dried cranberries or raisins, or even a half cup of ground walnuts to your cookie dough.