Description
Gluten Free Toasted Oatmeal Cookies taste crispy on the outside and soft and chewy on the inside. Add in your favorites such as mini chocolate chips, raisins, or chopped nuts. Design your own cookie and share the love!
Ingredients
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Dry
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 3T spoon & level)
- 225g (7.9 oz) Gluten Free Rolled Oats, toasted & cooled (2 1/2 C)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1 tsp Baking Soda (4.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/2 tsp Ground Cinnamon (1.5g)
Wet
- 210g (7.4 oz) Light Brown Cane Sugar (packed 1 C)
- 105g (3.7 oz) Cane sugar (1/2 C)
- 227g (8 oz) Softened Butter (1 C or 2 sticks)
- 2 Large Pasture Raised Eggs (100g)
- 1/2 T Pure Vanilla Extract (7.5 ml)
Add-In
- 2 C Mini Chocolate Chips (340g/12 oz) or
- 2 C Raisins (300g/10.5 oz) or
- 2 C Chopped Nuts (250g/8.8 oz) or
- Any combo of the above or none
Instructions
Equipment: Digital Scale (preferred), Cookie Sheets, Rimmed Baking Sheet, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer
Before You Dive In – Prep: Please read!
- Bring butter and eggs to room temperature
- Move oven rack to center
- Toast oats at 350 degrees Fahrenheit (177 C) for 15-20 minutes on a parchment lined, rimmed baking sheet. Stir oats half way through baking time. Cool toasted oats for at least 15 minutes.
- Preheat the oven to 400 degrees Fahrenheit (204 C)
Bake cookies!
Step 1: Toast and cool oats as instructed in the prep note.
Step 2: Combine dry ingredients in a medium bowl. Set aside.
Step 3: In a bowl fitted to a stand up mixer, or a large mixing bowl, cream together the butter and sugars. Add each egg, one at a time and blend until mixed. Add the vanilla and beat until combined.
Step 4: Add the dry blend to the wet mix and beat on low until combined. Gently mix in the “add-ins”.
Step 5: Drop onto parchment covered baking sheets. We use different sized scoops to drop depending on the desired size of cookies.
Step 6: Bake in the center of the oven for 8 minutes or longer depending on the size. Do not overcook or your cookies will be crunchy instead of chewy. Cookies will be a lovely golden brown on the outside when done.
Step 7: Remove from the oven and allow cookies to cool on the pan for a few minutes before transferring to a cooling rack.
Enjoy!
Notes
To store: When cookies finish cooling, store in a container with a loose fitting lid to maintain crisp (unless you live in a very humid environment.) They stay delicious for 2 days, or freeze for up to a month.
The nutrition information provided below is for the recipe as written using organic salted butter and organic raisins. If adding chocolate chips instead of raisins, the nutrition information is as follows: Calories 110, Total Fat 5g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 15mg, Sodium 85mg, Total Carbohydrates 15g, Fiber 1g, Sugars 8g, and Protein 1g.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: cookies
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Gluten Free Toasted Oatmeal Cookies