Gluten Free Oatmeal Cookies

Gluten Free Cinnamon Oatmeal Cookies

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Growing up I was never a big fan of Oatmeal Cookies because most of the time they had Raisins in them.  BLECH.  I did not like raisins as a kid and I still don’t care for them in baked goods.  Eating them plain is totally fine though.

One night I decided that I wanted Oatmeal Cookies.  I just had an itch and it needed to be scratched.  I’ll be honest, my first couple of tries sucked.  I didn’t like them at all but Shawn, who will eat anything, loved em and we didn’t have to toss them.

I have now perfected them.

TIP:  If you don’t want them crispy then take them out when they are still gooey.  They will cool and firm up a bit and will be deliciously chewy.  Cook them the recommended time and you are going to get crispier cookies for those who love more crunch.

Honestly, you can’t go wrong with these bad boys.  I even pour the batter into a 9 x 13 casserole dish and make thick brownie like bars.

Gluten Free Oatmeal Cookies
Gluten Free Oatmeal Cookies

INGREDIENTS

  • 2 Cups of Dark Sugar (use Turbinado, Coconut or Brown Sugar depending on your tastes)
  • 1 Cup of Melted Salted Butter
  • 2 Eggs
  • 1 TBL Vanilla Extract
  • 1 1/2 Cups Wendy’s Gluten Free Flour (you can substitute for other all purpose flour too)
  • 1 TBL Ground Cinnamon
  • 1 Tsp Sea Salt
  • 1/2 Tsp Baking Soda
  • 3 Cups Gluten Free Old Fashioned Oats

 

DIRECTIONS

Preheat Oven to 325 degrees.  Get 2 large baking pans and place Parchment Paper on them.

I use a Kitchen Aid Mixer but you can easily use a wooden spoon to mix everything however, if you have a hand mixer or a Kitchen Aid with a Whisk then use these for whipping the butter and sugar together.  It takes me a few minutes on a fast speed to really incorporate the sugar and butter together.

Add in the Eggs and Vanilla and whisk some more until creamy.  Now, change your Whisk out for a standard Beater.

In a separate bowl mix the Flour, Cinnamon, Baking Soda, and Salt and mix with a spoon.  Slowly add the dry mix to the wet mix.  I add about 1/2 a cup at a time.  If you are mixing by hand, just keep mixing until it’s all incorporated.  You got this!

I like to add all the oats in at once and mix on the lowest speed until everything is incorporated.  Now, taste a pinch and decide if you need a bit more cinnamon.  Sometimes I add a very rounded Tablespoon because we love the spiciness.  I’ve even added in a pinch of clove to it until you get the flavor you desire.

Get out two spoons and start making balls.  Trust me though, you don’t have to get too technical here because these suckers are going to flatten and touch.  I always have to get out my knife and separate all the cookies while they cool.  Even when I space them far enough away they still touch.  Embrace it because they won’t be around long enough for anyone to care about it.

Now, check out that TIP at the top of this post for baking times.  Pop your pans in the oven and bake for 15 – 20 Minutes but less times if you want them soft and chewy.  Once they are done I immediately slice the Parchment (with cookies on top) off the pans and onto the counter top to cool.  If you leave them on the pans, they will continue cooking until the pans cool.

I’ve put in chocolate chips as well as chopped walnuts but honestly, everyone loves these more just ‘plain’ – not that there’s anything plain about these cookies.

Enjoy!

PS. This is what the crispier cookies look like from underneath.

Oatmeal Cookies Crispy Upside down
Oatmeal Cookies Crispy Upside down
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