cookies · desserts · freezer friendly · gluten free · kid friendly · previous posts · recipes · wheat free

gluten-free oatmeal cookies

3 C oats, use gluten-free  •  1/2 C wheat-free flour, use my recipe
3/4 C sugar  •  1/2 C light brown sugar  •  1 T flax seed meal
2 T cornstarch  •  1 1/2 tsp cinnamon  •  1 T baking powder
1/2 tsp salt  •  1 C butter, unsalted and room temp  •  2 eggs, large
2 tsp vanilla extract  •  3/4 C craisins  •  3/4 C chocolate chips

Lately, you may have noticed that I have been making a lot of wheat-free and gluten-free recipes. There are two reasons for this, the first is that I was experiencing stomach issues for some time and once I made the switch I feel so much better. The second reason is that many of my friends and family members are also eating this way which inspires me all the more to get creative. Since I have been on this no-wheat kick, I have been experimenting with some gluten-free flours and cookie recipes and this is one of my go-to favorites. These cookies also freeze well and make some mean ice cream sandwiches!

Preheat oven to 335 degrees F.

Line two large baking sheets with parchment paper and set aside. In a medium size bowl mix together the oats, wheat-free flour, cornstarch, cinnamon, baking powder and salt; set this aside. Using an electric mixer, in a large bowl beat the butter until fluffy, then add in the white and brown sugars and continue to beat another minute or so until well combined. Add one egg at a time and continue to beat mixture. Pour in the vanilla extract. Slowly begin to add the dry ingredient mixture about 1 cup at a time until completely combined. You will need to switch from using the electric mixer to using a wooden spoon during this process. Finally mix in the chocolate chips and craisins. Using a melon baller or a utensil similar to an ice cream scoop, scoop up mixture and place on lined baking sheet about two inches apart. Bake at 335 degrees F for 15-18 minutes or until tops become golden. Allow cookies to cool and set on baking sheets for 10 minutes before removing. Enjoy.

Makes about 3 dozen

Make my D.I.Y. Wheat-Free Flour

Notes: I also like to add 1/2 cup of chopped pecans to this recipe for added crunch. These cookies spread out quite a bit so make sure you space them out a few inches.

… thankful it’s Friday. Happy weekend and a Happy early birthday to my baby girl! Love you.


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