Deliciously Chewy Gluten Free Oatmeal Cookie Recipe

Oatmeal cookies. Just the words conjure up images of warm, chewy goodness, right? But what if you’re following a gluten-free diet? Does that mean you have to miss out on this classic treat? Absolutely not! This Gluten Free Oatmeal Cookie Recipe will have you enjoying those familiar flavors and textures in no time, without a single worry about gluten. This recipe is easy to follow, even for beginners, and the results are simply divine. So, preheat your oven, gather your ingredients, and let’s get baking!

This gluten free oatmeal cookie recipe relies on a blend of gluten-free flours to achieve that perfect texture. After years of experimenting, I’ve found the ideal combination for that sought-after chewiness. And don’t worry, this recipe is designed to avoid that gritty texture some gluten-free baked goods can have. It’s all about the right balance of ingredients and a few insider tricks! For those looking to perfect traditional oatmeal cookies, check out our guide on How to make perfect oatmeal cookies.

Mastering the Gluten-Free Flour Blend

The key to a successful gluten free oatmeal cookie recipe lies in the flour blend. Gluten, the protein found in wheat, provides structure and elasticity. When baking gluten-free, we need to mimic those properties. This recipe uses a combination of oat flour (make sure it’s certified gluten-free!), almond flour, and tapioca starch. Oat flour lends a familiar heartiness, almond flour adds moisture and a subtle nutty flavor, and tapioca starch contributes a light and airy texture. It’s a match made in gluten-free heaven!

Gluten-Free Flour Blend for Oatmeal Cookies

Sweetening the Deal: Choosing the Right Sugar

While granulated sugar provides sweetness, using a touch of brown sugar adds moisture and a deeper, caramel-like flavor. It’s a simple trick that elevates the overall taste and texture of these gluten free oatmeal cookies. Ever wonder how to make treats without animal products? Take a look at our guide on How to make cookies without eggs or dairy.

The Importance of Binding Agents

Since we’re omitting gluten, we need other ingredients to bind the dough together. In this gluten free oatmeal cookie recipe, we’ll use a combination of flaxseed meal (mixed with water to create a “flax egg”) and applesauce. The flax egg provides structure, while the applesauce adds moisture and a subtle sweetness.

Flax Egg and Applesauce in a Bowl

Adding Flavor and Texture: Oats and Mix-Ins

What’s an oatmeal cookie without oats? We’ll use rolled oats in this gluten free oatmeal cookie recipe for their classic chewiness and wholesome flavor. But don’t stop there! Feel free to get creative with your mix-ins. Chocolate chips, raisins, dried cranberries, chopped nuts – the possibilities are endless! Looking for some inspiration? Check out our guide on Best mix-ins for cookie recipes.

Baking to Perfection

Baking gluten-free cookies can be a bit tricky, as they tend to bake differently than traditional cookies. For this gluten free oatmeal cookie recipe, we’ll bake at a slightly lower temperature for a longer time to ensure they are cooked through without becoming overbaked. Remember to check for doneness by gently pressing the center of a cookie – it should spring back slightly. If you’re ever in a bind with overbaked cookies, don’t despair! We have a helpful guide on how to fix overbaked cookies.

Gluten-Free Oatmeal Cookies Baking in the Oven

Gluten Free Oatmeal Cookie Recipe: Ingredients

• 1 cup gluten-free oat flour
• ½ cup almond flour
• ¼ cup tapioca starch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups rolled oats (certified gluten-free)
• 1 cup chocolate chips (or your favorite mix-ins)

Gluten Free Oatmeal Cookie Recipe: Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oat flour, almond flour, tapioca starch, baking soda, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. In a small bowl, prepare the flax egg by combining flaxseed meal and water. Let it sit for 5 minutes to thicken.
5. Add the flax egg, applesauce, and vanilla extract to the butter-sugar mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Stir in the rolled oats and chocolate chips.
8. Drop rounded tablespoons of dough onto the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Use certified gluten-free oats: This is crucial to avoid cross-contamination.
• Don’t overmix the dough: Overmixing can lead to tough cookies.
• Chill the dough (optional): Chilling the dough for 30 minutes before baking can help prevent spreading.

Cooled Gluten-Free Oatmeal Cookies on a Wire Rack

Enjoy Your Gluten-Free Treats!

This gluten free oatmeal cookie recipe is a testament to the fact that you can enjoy delicious, satisfying treats even while following a restricted diet. So, gather your ingredients, and bake a batch of these chewy, flavorful cookies. You deserve it! And for those looking to explore other gluten-free options, our keto oatmeal cookie recipe might be of interest!