The Best Gluten-Free Oatmeal Cookies

Hi Bakers! This was my favorite oatmeal cookie before I became gluten-free and I always wanted to adapt this so I could still enjoy them! Well, I finally did it and these are as good as I remember. Sweet and buttery with tons of oats! I love mixing up the add-ins and making whatever variations suit my current mood. The last time I made them, I added dried tart cherries and dark chocolate chips! I’m making those again, you can’t go wrong with these two flavors in a hearty cookie. I almost feel like this is an acceptable breakfast since they are so packed with whole grain oats…who’s with me on thinking these are a great grab-and-go with a coffee? Bake up a batch and send me the photo I love to know what you are baking! -Carolyn

The Best Gluten-Free Oatmeal Cookies

Adapted for gluten-free from the Quaker Oat’s Vanishing Oatmeal Cookies Recipe

Dry Ingredients

3/4 cup Cup4Cup Multipurpose Flour

1/2 teaspoon sweet rice flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon xanthan gum

Wet ingredients

1/2 cup butter, softened

1/2 cup brown sugar, lightly packed

1/4 cup granulated sugar

1 large egg + 1 yolk

1/2 teaspoon vanilla

1 1/2 cups old-fashioned gluten-free oats

1 cup chips of any kind or a combination of dried fruit, nuts, and chips

Preheat oven to 350F. In a medium-sized bowl, whisk all dry ingredients together and set aside.

In a large bowl, cream butter and sugars. Add egg, yolk, and vanilla and mix until combined. Add dry ingredients and stir until well mixed. Add oats and other add-ins and stir to combine. Scoop in 2 tablespoon-sized portions and bake for 10-13 minutes or until browned around the edges and just set in the center. If you want a puffier cookie, freeze dough portions first and cook for about 15 minutes. Enjoy!

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