Are old-fashioned oats gluten-free?

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.

Why are my gluten free oatmeal cookies hard?

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.

What is the purpose of baking soda in oatmeal cookies?

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 .

Do I have to chill the dough?

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!

Can I use a different gluten-free flour?

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!

Healthy Gluten Free Oatmeal Cookies

Description

Make these healthy gluten free oatmeal cookies with cranberries (or raisins) and chocolate chips for a low-sugar treat that’s even tastier than the original recipe!

Ingredients

Units Scale

3/4 cup (about 100 to 105 grams) homemade gluten free flour blend or store bought gluten free 1-1 flour blend
3/4 teaspoon baking soda
1 teaspoon cinnamon
pinch nutmeg (optional)
1/4 teaspoon kosher salt
5 Tablespoons unsalted butter or 1/3 cup refined coconut oil, melted
1/4 cup raw sugar or sugar substitute (60 grams)
1/2 cup coconut palm sugar or brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature (see notes for substitute)
1 to 1 1/4 cups (90 grams) gluten free rolled oats
1/2 cup dried cranberries or raisins
3 to 4 Tablespoons dark chocolate chips (optional)

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Instructions

Preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, optional nutmeg and salt.
In a separate small bowl, whisk together melted butter or coconut oil, raw sugar, coconut sugar and vanilla until combined. Add the egg and quickly whisk again until creamy.
Pour the wet ingredients into the bowl of dry ingredients and mix until combined. Fold in the oats, dried cranberries, and optional chocolate chips. Chill the dough in the fridge for 15-20 minutes. *See notes
Using a medium-sized cookie scoop (1 ½ Tablespoons), drop the cookies on the prepared baking sheet. Bake in the preheated oven on the center rack for 10-12 minutes or until the cookies are golden and firm around the edges. For crispier cookies, bake for 11-12 minutes.
Cool on the baking sheet for 15 minutes before removing them to a cooling rack. Store cookies in an airtight container on the countertop for up to 1 week.

Notes

Substitute Tips – A flax egg may be substituted for the egg, but an additional 1-2 Tablespoons (around 15-20 grams) flour will need to be added to the batter. To make a flax egg, combine 1 Tablespoon flax meal with 2 1 ⁄ 2 Tablespoons water and let the mixture sit for 10 minutes before adding to the batter. This recipe has been tested several times with other flours, if needing other flour suggestions please comment below!

Baking Tips – Butter will create a thicker softer cookie versus coconut oil. Gluten free 1-1 flour with xanthan works best. For chewier cookies, be sure to chill the batter in the fridge for at least 15 minutes. Firm dough prevents the cookies from spreading too much and enhances their flavor.

Nutrition based on using butter, egg, and ¼ cup monk fruit sweetener and coconut sugar.

Prep Time: 10 minutes
Chill Time: 15 minutes
Cook Time: 10 to 12 minutes
Category: dessert
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 138
Sugar: 10.6 g
Sodium: 88.5 mg
Fat: 4 g
Saturated Fat: 2.4 g
Carbohydrates: 23.1 g
Fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 21.2 mg