Tag Archives: gluten free cookie

Gluten Free Oatmeal Chocolate Chip Cookies

These cookies are one of the reasons I will be okay without gluten in my life. Most of the commercially made gluten free products I have tried have a certain off texture or flavor, even the cookies. These cookies though, you wouldn’t be able to tell the difference from the “real” thing, even the cookie dough tasted amazing! This makes a relatively large batch, nearly 3 dozen cookies, so if you, like me, are the only one at home who really eats gluten free, these freeze up beautifully. Just portion any left over dough into tablespoon sized portions, and freeze on a parchment lined baking sheet. Once they have hardened, place them in a zip top bag and store in the freezer for up to 3 months.

Gluten Free Oatmeal Chocolate Chip Cookies
Inspired by Cupcake Muffin

1 cup white rice flour
1/4 cup corn starch
1/4 cup tapioca flour
2 1/2 cups quick cook oats (make sure to use certified gluten free oats)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup chocolate chips

Preheat the oven to 350.

In a bowl, mix together the rice flour, corn starch, tapioca flour, oats, baking soda, and salt. Set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars. Add in vanilla extract. Add eggs one at a time, mixing well to combine after each addition.

Add flour mixture to the butter, mixing until well combined. Mix in chocolate chips.

*For thicker, chewier cookies, chill the dough for 20 minutes.

*For thinner, crispy cookies, proceed immediately.

Scoop dough by the tablespoonful onto a parchment lined baking sheet. If using unchilled dough, the cookies will spread, so give them about 3 inches between cookies. If using chilled, 2 inches should be fine.

Bake for 8-10 minutes, until edges are set and golden, and middles still look a little doughy.

Let sit on baking sheet for a few minutes to firm up, then transfer to a cooling rack.

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Gluten Free Peanut Butter Oatmeal Jam Thumbprints

This is a recipe that just goes to show the versatility of gluten free cooking and baking. Originally based off of a regular breakfast cookie, I simply substituted gluten free versions of the same ingredients, and made a few slight alterations to the base recipe. This would work just as well as a non gluten free recipe.

These cookies are pretty fantastic. The closest thing I could compare these to are a soft version of a Peanut Butter Nature Valley Bar. They are less sweet that a regular cookie, but full of oats and peanut butter to make a fairly health grab and go breakfast item; though they work perfectly fine any time of the day!

I decided to make these into thumbprint cookies for easier transportation, but you could also just sandwich two cookies together for a similar effect. These are super simple, quick, one bowl cookies that are easy to whip up any time you have 20 minutes free. You could also make these a little more dessert-like by mixing in a few chocolate chips instead of using the jam.

Peanut Butter Jam Thumbprints

Loosely adapted from Cooking During Stolen Moments

1 1/2 cup quick cook oats, make sure to use uncontaminated oats if making gluten free

1/3 cup oat flour, or all purpose flour if making non gluten free

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp salt

3/4 cup peanut butter

1 tsp vanilla

1 egg

1/3 cup milk

jam of your choice

Preheat your oven to 350.

In a bowl mix together the oats, flour, brown sugar, baking powder, and salt. Add peanut butter, vanilla, egg, and milk, mix thoroughly to combine. The dough will be wetter than most cookie dough, this is normal.

To make thumbprints, scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Place a teaspoon full of jam onto the middle of each cookie. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool.

To make sandwich cookies,  scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool. Let cool completely. Spread jam on the bottom of one cookie, top with a second cookies.

Makes 24 thumbprints or 12 sandwich cookies.

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