Indulge in the delightful symphony of flavors and textures presented by these gluten-free oatmeal cookies. Crafted with a harmonious blend of wholesome ingredients, these cookies are a symphony of chewy oats, sweet raisins, and a hint of cinnamon, all enveloped in a tender, gluten-free embrace. Each bite offers a satisfying crunch followed by a soft, chewy center, while the raisins add a burst of sweetness that dances on your palate. These cookies are not just gluten-free alternatives; they are delectable treats that will captivate your taste buds and leave you craving more.
This meticulously curated article features a collection of gluten-free oatmeal cookie recipes that cater to diverse dietary preferences and culinary skills. Whether you're a seasoned baker seeking a new gluten-free adventure or a novice cook embarking on your gluten-free journey, these recipes have been carefully selected to ensure success in your baking endeavors. From classic oatmeal cookies with a hint of nostalgia to innovative variations infused with unique flavors, this article offers a delectable journey through the world of gluten-free oatmeal cookies.
GLUTEN-FREE OATMEAL COOKIES
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
- In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
- Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g
SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE
A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.
Provided by LARavenscroft
Categories Dessert
Time 2h35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream the sugars and butter until fluffy.
- Add the eggs one at a time and thoroughly incorporate into the batter.
- Stir in the vanilla.
- In a separate bowl, combine all dry ingredients (except oats), mixing well.
- Stir into the creamed mixture until integrated.
- Stir in the oats and raisins.
- Cover the bowl and chill until cold, at least 2 hours.
- Preheat oven to 350 F for static ovens or 325 F for convection.
- Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
- Bake for about 10 minutes, or until lightly brown.
- Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES
These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).
Provided by Bobbiann
Categories Drop Cookies
Time 25m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 15
Steps:
- Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
- Use a cookie scoop to drop onto parchment-lined baking sheet.
- Bake at 375°F for 10 to 15 minutes or until browned.
Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2
CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)
This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)
Provided by worldmom12
Categories Drop Cookies
Time 24m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine the oats, cranberries, and walnuts.
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
- Transfer cookies to wire racks; cool completely.
- Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES
Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.
Provided by Irene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
- Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until golden and soft, 7 to 9 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g
DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES
Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)
Provided by skinnysweetsdaily
Categories Dessert
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
- In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
- You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
- Place in fridge for about 10 minutes.
- Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
- Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
- The cookies will remain soft on the inside and crispy on the outside. A sure winner!
- Makes 24 large cookies.
GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES
These are a wonderful, healthy cookie that will satisfy your cravings without packing on too many calories and it's loaded with whole and nutritious ingredients. Calories per cookie: 102 Total Fat 4.9g Saturated Fat 0.9g Cholesterol 0mg Sodium 1mg Total Carbohydrate 11.9g Dietary Fiber 1.7g Total Sugars 4.8g Protein 3g ...
Provided by Amy H.
Categories Other Snacks
Time 15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
- 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
- 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
- 5. Shape into 2 inch cookies.
- 6. Place on a parchment lined cookie sheet.
- 7. Bake for 12 minutes. Cool on rack before eating.
Tips:
- Use old-fashioned rolled oats for the best texture. Quick oats or steel-cut oats will not work as well.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the cookies come together more easily.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on a wire rack before serving. This will help them firm up.
Conclusion:
These gluten-free oatmeal cookies are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With a few simple tips, you can make perfect gluten-free oatmeal cookies every time. So what are you waiting for? Give this recipe a try today!
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