The Best Gluten Free Oatmeal Cookies
These are the BEST Gluten Free Oatmeal Cookies! This recipe makes soft and chewy cookies, with or without raisins, that are AMAZING!
Servings: 24 Cookies
Ingredients
- 9 Ounces Gluten Free Old Fashioned Rolled Oats (3 cups)
- ½ Cup Warm Water
- 4 Ounces Almond Flour (3/4 Cup plus 2 Tablespoons)
- 3 Ounces Gluten Free Flour Blend. I used Bob’s Red Mill 1-to-1. (2/3 Cup)
- ½ Fine Salt
- ½ Baking Powder
- ¼ teaspoon Xanthan Gum. Only use this if your flour DOES NOT already have it as an ingredient.
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 7 Ounces Light or Dark Brown Sugar (1 Cup Packed)
- 3 ½ Ounces Granulated Sugar (1/2 Cup)
- 8 Tablespoons 1 Stick Unsalted Butter, melted and cooled.
- 1 Large Egg, plus 1 large egg yolk
- 2 Tablespoons Canola or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 Cup Raisins, optional
Instructions
- Adjust the oven rack to middle position and preheat oven to 375º
- Spread the oats evenly on rimmed baking sheet and bake until lightly browned, about 10 minutes stirring after the first 5 minutes. Place sheet pan of oats on a wire rack to cool for 5-10 minutes.
- Transfer half of cooled oats (4.5 ounces or 1 ½ Cups) to bowl and stir in the warm water.
- Cover bowl with plastic wrap and let sit until water is absorbed, about 10 minutes.
- Whisk almond flour, gluten free flour blend, salt, baking powder, xanthan gum (if using), cinnamon, and nutmeg together in medium bowl; set aside.
- Whisk both sugars, melted butter, egg and yolk, oil, and vanilla together in large bowl until well combined and smooth.
- Stir in flour mixture, oat-water mixture, and remaining toasted oats using a rubber spatula until well mixed and a soft dough forms.
- Fold in raisins, if using.
- Cover bowl with plastic and let dough rest for 30 minutes. This allows the dough to hydrate.
- Preheat oven to 325°. Line a large baking sheet with parchment paper. You should have enough dough for 2 sheets of cookies.
- Using a 2 tablespoon cookie scoop, place the dough 2 inches apart on prepared sheet.
- Once the cookie sheet is full, form each into a ball shape, if needed.
- Using damp hands, press dough to ½ inch thickness.
- Bake cookies, 1 sheet at a time, 22 to 25 minutes, rotating the after sheet after the first 12 minutes.
- The cookies are done when the edges are set and beginning to brown while the centers are still soft and puffy.
- Remove the cookies from the oven and let them cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
- After Cookies have cooled, place them in an airtight container and store at room temperature to keep them fresh.
Notes
- Cooking by Weight – Gluten Free baking works best when cooking by weight. You get better results and your baked goods come out better. It’s a learning curve but no more difficult than traditional baking using measuring cups. You can find inexpensive scales online.
- The Gluten Free Flour – Gluten Free Flours vary and so will your results. For this recipe I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It already has xanthan gum in the mix so you don’t need to add additional the recipe.
- Xanthan Gum – If you’re gluten free flour mix doesn’t contain xanthan gum, add ¼ to the dry ingredients.
- Gluten Free Old Fashioned Oats – Oats are naturally gluten free but are easily cross contaminated with grains that do contain gluten. If you are celiac, make sure you are using Certified Gluten Free Old Fashioned Oats for this recipe.
- Toasting the Oats – Toasting the oats brings out more oat flavor.
- The Raisins – Add them to the dough or don’t. The choice is yours.
- Resting the Dough – Resting the dough allows the wet ingredients to fully hydrate the dry ingredients. Don’t skip this step! Your cookies benefit in taste and texture because of this step.
- Using Cookie Scoops – Cookie scoops are inexpensive and keep everything the same size.
- Wet Hands – The cookies don’t spread much so flatten them down with damp hands. Wet your hands and shake off any excess water, then press cookies down until they are about ½ inch thick.