I am so excited to share this recipe with you today for Gluten Free Cookies. This is one of those recipes that I just kept trying and just kept failing at. I’m not a gluten free baker by any means, and wanted to come up with a gluten free cookie recipe that didn’t require anything to crazy to make. After a few tries I finally got. Gluten Free Oatmeal Chocolate Chip Cookies. Trust me, if my husband didn’t miss the flour, nobody will!
For many years we have had friends who don’t eat gluten. One friend has a life threatening allergy to gluten. One friend has Celiac Disease. Another friend just recently started eating gluten free due to some health issues and is trying to find recipes that work for everyone in her family. While we do not follow a gluten free diet, I know that many in the autism community do. So the idea of gluten free eating is nothing new to us, and I know that our friends often face challenges when it comes to gluten free eating. So every now and then I try to come up with a recipe that is easy and doesn’t require any challenging baking techniques.
But trust me, even if you are a flour eating fiend, you will still love these cookies. 🙂 Yes, that’s right, they are for flour eaters and non eaters alike.
These cookies swap out flour and use oats in it’s place. Not only is this an easy swap, personally I like the flavor of oat flour in cookies, probably more than traditional flour. And if you have a food processor, making your own oat flour at home is so easy. You simply put your oats into your food processor, and blend, blend, blend. I usually run mine for about two minutes, stopping to pulse every so often. This recipe calls for four cups of oat flour, and for me that required about five cups of oats to start with. If I end up with more oat flour than I need for a recipe, I simply store the rest of the oat flour in an airtight container. You can always buy oat flour, but trust me, this is super easy.
If you just want a delicious oatmeal cookie, then any oatmeal will work. If you want to make sure it is completely gluten free, you will want to use oats that are specifically gluten free, such as Bob’s Red Mill Gluten Free Whole Grain Rolled Oats. And with all other ingredients, if you are specifically avoiding gluten, make sure you are using gluten free varieties. This recipe calls for corn starch, and I use Argo which is gluten free.
These dough for these cookies does require refrigeration, for about 24 hours. I really try to avoid the whole “chill the dough thing” mainly because I’m usually in a hurry and trying to get things done in little pockets of time. Unfortunately that did not work with these. The chilling of the dough made a huge difference in the outcome of the cookie. So chilling it is. Trust me. It’s worth it.
Seriously love these cookies. Chewy and such great oatmeal flavor. I went with dark chocolate chips, but you can use any that you like, or, if you must, add raisins. I just can’t do raisins in my cookies. Sorry. But I could probably go for some dried cranberries!
Gluten Free Cookies Oatmeal Cookie Recipe
Flour Free Oatmeal Cookies
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 3 eggs well beaten
- 2 tsp vanilla
- 2 cups oats specifically gluten free if you are avoiding all gluten
- 4 cups oat flour specifically gluten free if you are avoiding all gluten
- 2 tsp baking soda
- 2 tsp corn starch
- 1 tsp salt
- 1-2 cups of mix ins - chocolate chips raisins, nuts, dried fruits - whatever you like
- With a mixer beat butter until light and creamy. Add in sugars and cream together with butter. Add in beaten eggs and vanilla and mix until well combined. In a separate bowl, combine oat flour, baking soda, corn starch and salt. Mix oat flour mixture with butter mixture and stir until combined. Add in whole oats and any mix ins, stir until combined, but do not over mix. Cover and refrigerate for approximately 24 hours.
- When ready to bake, preheat oven to 350 degrees.
- Scoop dough onto cookie sheets covered with parchment paper. About 1 1/2 tablespoons of cookie dough per cookie.
- Bake for approximately 10-12 minutes or until lightly brown. Bake longer if you like a crunchy cookie.
- Remove from oven and allow to cool on cookie sheet for about 10 minutes.
- Store in an airtight container.
*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, corn starch and any mix ins.
*To make dairy free: Use a non-dairy butter substitute (I like Earth Balance Baking Sticks) or shortening. Use a non-dairy chocolate chip (I like Enjoy Life).
*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is “safe”. Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice. 🙂
So darn good. Next time I might even leave out the chocolate chips, add some cinnamon and make them as plain and simple oatmeal cookies. I have always adored the flavor of an oatmeal cookie on it’s own.
If you have some extra oats on hand, my might want to try my
Flour Free Chocolate Chip Banana Muffin recipe as well!
Also check out my Gluten Free Bites From Other Blogs Recipe Round Up