Key Gluten-Free Ingredients & Substitutions
- Gluten-Free 1-1 Flour Blend – This forms the base of the cookie dough. Feel free to use a store-bought 1:1 gluten-free all-purpose flour, if preferred.
Pro-Tip: If using a pre-made gluten-free flour blend, look for one that contains xanthan gum!
- Spices – Cinnamon and nutmeg add a layer of warmth that balances out the sweetness of the dough.
- Unsalted Butter – If preferred, dairy-free butter or refined coconut oil can be used instead.
- Sugars – We use a combination of raw sugar or sugar substitute and either coconut palm sugar or light brown sugar to help achieve the sweet flavor and soft texture we want while keeping the actual sugar content fairly low.
- Large Eggs – These act as a binder, holding the ingredients together and helping the cookies hold their shape.
- Gluten-Free Rolled Oats – Make sure you use certified gluten-free oats, meaning they’re made in gluten-free facilities! Otherwise, you risk the chance of cross-contamination with other gluten-containing grains.
- Mix-Ins – Dried cranberries (or raisins) and dark chocolate chips make this recipe extra fun! Feel free to use dairy-free chocolate chips, if needed. Milk chocolate or white chocolate would taste great, too!
Healthy Oatmeal Cookies – How We Use Less Sugar!
A Note On Lakanto’s Sugar Substitute
One thing we love is that all of Lakanto’s sweetener ingredients come from natural sources, meaning they don’t affect blood glucose, and they don’t contribute any calories or net carbs to your total intake.
Allulose is only about 70% as sweet as standard granulated sugar. Meanwhile, monk fruit is 300x sweeter than sugar.
So, by combining them, Lakanto is able to achieve a nearly identical taste and texture to sugar with a safe blend of natural ingredients. Plus, unlike other sugar substitutes, Lakanto’s allulose and monk fruit blend actually caramelizes under heat!
How to Make the Best Gluten Free Oatmeal Cookies
- Prepare. Preheat your oven, and line a large baking sheet with parchment paper.
- Combine the dry ingredients. Add all the dry ingredients to a mixing bowl, and whisk to combine.
- Whisk the wet ingredients. In a separate bowl, whisk the melted butter, raw sugar, coconut sugar, and vanilla until smooth. Add the egg, and whisk again.
- Combine the wet and dry ingredients. Pour the wet ingredients into the bowl of dry ingredients, and mix just until combined. Then, gently fold in the mix-ins.
- Chill. Transfer the cooking dough to the fridge to chill.
- Bake. Use a cookie scoop to portion the cookies, and arrange them on the prepared baking sheet. Bake just until the cookies are golden brown and firm around the edges.
- Cool. Allow the cookies to cool on the baking sheet slightly. Then, transfer them to a cooling rack to cool completely.
- Measure carefully. As you probably already know, baking is a science, and this is especially true for gluten-free baking. So, it’s crucial to measure all the ingredients accurately. For the best results, we recommend using a food scale. However, if that’s not an option, the spoon and level method is your next best option.
- Avoid overmixing. We want to keep some texture in these cookies so you get a satisfying chewiness. To do so, you’ll want to mix gently, stopping as soon as the ingredients are combined. Try using a hand mixer or a stand mixer fitted with a paddle attachment to make this extra easy!
- Chill the dough. Once formed, chill the batter in a large mixing bowl (or portioned into cookie dough balls) in the fridge for at least 15 minutes! This will help prevent the cookies from spreading and becoming too thin and crisp in the oven.
- Use a cookie scoop. For equal sized cookies, use a cookie scoop to portion out the dough.
- Don’t overbake. Keep a close eye on your oven, adjusting the baking time as needed. You’ll know your cookies are done when they’re golden and firm around the edges. Remember, they’ll continue to bake and set as they cool!
- Cool. We know it’s hard to wait, but it’s worth it to transfer the cookies to a wire rack after they’ve cooled slightly on the baking sheet and allow them to cool completely. This will prevent them from crumbling and falling apart!
Flavor Variations and Add-Ins
- Swap the fruit. Not a fan of cranberries or raisins? Use dried apricots, dried cherries, or even pitted dates instead.
- Add nuts. For extra crunch, fold in chopped nuts such as almonds, walnuts, or pecans.
How to Store and Freeze
- Store: Once cooled, transfer your homemade gluten free oatmeal cookies to an airtight container or sealable bag, and keep them at room temperature for up to one week.
- Freeze: Transfer your cookies to a freezer bag, and keep them frozen for up to one month. To prevent them from sticking together, flash freeze them first, or place a piece of parchment paper between each cookie.
Common Questions About this Healthy Gluten Free Oatmeal Cookies Recipe
Naturally, oats are gluten-free. However, you’ll want to make sure to use oats that are certified as being gluten-free, because they can come into contact with other gluten-containing ingredients in the factory.
The most common reasons why these cookies turn out hard is that the ingredients weren’t measured properly, the dough was overmixed, or they were baked too long.
Baking soda helps the cookies rise and spread as they bake. It does so by raising the pH of the cookies, which slows the protein coagulation, giving the dough more time to set before the eggs set.
No! Chilling the dough helps create softer, chewier cookies. However, if you prefer your oatmeal cookies to be crispier, feel free to bake them right away!
We don’t recommend using any other gluten-free flour such as almond flour or gluten free oat flour. The taste, texture, and consistency of your gluten-free oatmeal chocolate chip cookies won’t be the same!
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