Description
These Gluten-Free Oatmeal Cookies are a delicious and wholesome treat made with gluten-free oats and flour, perfectly balanced with sweetness and a hint of vanilla. They have a chewy texture and can be customized with chocolate chips, nuts, or dried fruit for extra flavor and crunch. Perfect for those who need to avoid gluten but still want to enjoy classic homemade cookies.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups gluten-free oats
- 1 cup gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup coconut oil (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chocolate chips (optional)
- ½ cup chopped nuts or dried fruit (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, combine gluten-free oats, gluten-free all-purpose flour, baking soda, baking powder, and salt. Stir well to distribute the leavening agents evenly throughout the flour mixture.
- Cream Sugars and Oil: In a separate bowl, whisk together the granulated sugar, brown sugar, and melted coconut oil until the mixture is smooth and slightly creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract. Mix well until all wet ingredients are fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients; stir gently until fully incorporated and a dough forms. Do not overmix to avoid tough cookies.
- Fold in Optional Add-ins: If using, fold in chocolate chips, chopped nuts, or dried fruit evenly through the dough for extra texture and flavor.
- Scoop Dough onto Baking Sheet: Using a tablespoon or cookie scoop, place dollops of dough spaced about 2 inches apart onto the prepared baking sheet. Flatten slightly if you prefer flatter cookies.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown, but the centers remain soft.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and hold their shape.
- Serve and Enjoy: Enjoy your gluten-free oatmeal cookies as a snack or dessert. Store leftovers in an airtight container at room temperature for up to a week.
Notes
- For a vegan option, substitute eggs with flax eggs or chia eggs and ensure the chocolate chips are dairy-free.
- You can adjust the sweetness by varying the amount of sugars or using natural sweeteners like maple syrup.
- If you prefer a chewier cookie, add a tablespoon of honey or molasses to the wet ingredients.
- Make sure your gluten-free oats and flour are certified gluten-free to avoid cross-contamination.
- To store longer, freeze the baked cookies in an airtight container for up to 3 months.
