I am making a Christmas package full of homemade baked goods for a family member and will be shipping it soon. I decided to make gluten free oatmeal cookies for him, even though he is not on a gluten-free diet. I am sure he will not be able to taste the difference in this recipe. He does not like overly sweet baked goods, as do I, therefore, if you have a real sweet tooth, you may wish to increase the sugar. That will make them a little chewier, too.
This recipe is very versatile, as you can substitute the cranberries for chocolate chips or the cranberries for any small dried fruit of your choosing. I mixed in some dried cherries with cranberries, as I had a little of each left over.
I just received some Chateau Cream Hill Estates products today. It was perfect timing! I used their Lara’s Rolled Oats in this recipe. They are guaranteed pure gluten-free oats, free of any cross-contamination.
Now that I have finally made a big batch of gluten-free all-purpose flour, it is so easy to bake now! I used one of the combinations of flours provided by Jules E. Dowler Shepard’s cookbook, “Free For All Cooking” which I have linked to below.
A delicious, chewy, gluten free oatmeal cookie recipe with the option of adding raisins or dried cranberries.
Ingredients:
- 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup Jules Gluten Free All-Purpose Flour Blend Recipe (I used tapioca starch, potato starch, sorghum flour, cornstarch and xanthan gum, in that order.)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cups gluten-free oats
- 2/3 cup dried cranberries
- 2/3 cup walnuts, chopped (optional)
Instructions:
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. If you do not have parchment paper you can place them on an ungreased cookie sheet.
- In a large bowl, cream together the butter and brown sugar.
- Add egg and vanilla and mix until smooth.
- In a separate bowl, whisk the flour, baking soda, and salt together; add the dry mixture the butter mixture.
- Add oats, cranberries, and if using, walnuts; mix together using the dough hook of your mixer or fold in by hand.
- Scoop about 1 1/2 tablespoons onto a cookie sheet, 2 inches apart. I use a cookie scooper, much like an ice cream scooper, but smaller.
- Bake for 13 to 15 minutes or until bottoms are golden brown around the edges.
- Allow them to cool about 4 minutes and pick up the parchment paper and transfer it to the cooling rack. If not using parchment, put each cookie on the rack. Allow them to cool completely and serve or store in an airtight container.
I am baking the cookies as we speak and it appears they are a little runny?!?! Where did I go wrong?!?!?
Hi Yasmeen, Because Jules’ gluten free flour blend has so many chooses, perhaps you used different flours and starches than I did??? I used tapioca starch, potato starch, sorghum flour, cornstarch and xanthan gum, in that order when compared to her list of ingredients. You don’t want your butter melted, just soft enough to mix. If your butter is too soft, I suggest that you refrigerate the dough until it firms up. Other than the above, I there should be no reason why they should turn out any different than the ones I made. I hope this helps.
Carla
This recipe is fabulous! These might be the best oatmeal cookies I have ever made! Thank you!
You are very welcome, Alice. So glad to hear you enjoyed them! What flours and starches did you use from Jules’ flour blend recipe?
This recipe is so simple, how can we NOT make it?! Cookies look delicious as well, we’ll be sure to try them soon! Thanks for sharing! :)