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!
Chewy Gluten Free Oatmeal Cookies
A delicious, chewy, gluten free oatmeal cookie recipe with the option of adding raisins or dried cranberries.
- 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 Carla’s 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 blueberries, dried cranberries, or raisins, or desired amount
- 2/3 cup walnuts, chopped (optional)
- 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 to the butter mixture.
- Add oats, dried berries, 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.
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