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.
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!
A delicious, chewy, gluten free oatmeal cookie recipe with the option of adding raisins or dried cranberries.
Ingredients:
Instructions:
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Facebook Comment - March 22, 2014:
"They were delicious and the kids love them"
~M.W.T.
I was just wondering if you know the nutritional values of these cookies. I am going to make mine with my own mix of brown rice flour, tapioca and potato starch. Also going to try one batch with 1/4 cup of honey instead of sugar to see what happens. Adding raisins and raw sunflower seeds too. Cross your fingers for me, as this is my first gluten free baking attempt!!!
Hi Stephanie,
When I made these, I made the batter in advance and refrigerated it. Therefore, I have updated the recipe to read, "and set aside to thicken and allow the flour to absorb the liquids."
In addition to this, a belgium waffle iron was used in the photo which makes higher waffles. It really depends upon your waffle iron.
Did you beat the eggs to stiff peaks and use Authentic Foods superfine rice flour?
I hope this helps.
Carla
Stephanie,
I do not know the nutritional values for this recipe, but this article may help: http://glutenfreerecipebox.com/gluten-free-recipe-calculator-nutrition/.
Carla
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! :)