An easy recipe for thick and soft gluten-free oatmeal cookies. Baked in just ten minutes with a nice crispy edge. The recipe also has a dairy-free option.
1/2cupunsalted butter, softned,dairy-free use Smart Balance butter
1/2cupgranulated sugar
1/2cupbrown sugar, packed
1 teaspoonpure vanilla extract
1 large egg
1 cupgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free gluten-free flour. If your flour does not have xanthan gum add 1/4 teaspoon of xanthan gum to your flour blend.
1/2teaspoonbaking soda
1/2teaspoongluten-free baking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
1 1/2cupsgluten-free quick oats
1 cupchocolate chips or raisins
Instructions
Preheat oven to 375°Line two baking sheets with parchment paper.
In a large bowl, beat together butter, granulated sugar, and brown sugar on medium speed until smooth.
Add vanilla extract and egg and mix until fully combined.
Add flour, baking soda, baking powder, salt, cinnamon, oats to the mixture and mix until fully combined.
Mix in chocolate chips/raisins until fully combined.
Scoop dough with a greased 11/2-tablespoons cookie scoop and place cookies 2" apart on a parchment-lined baking sheet.
Bake for 10–12 minutes until cookies start to turn golden brown.
Allow cookies to cool for 2–3 minutes before moving to a cooling rack.
Store in an airtight container at room temperature.
Frozen raw cookie dough balls can be frozen up to 9 to 12 months (see the post for instructions).
Video
Notes
Store in an airtight container at room temperature.
For the dairy-free option I used Smart Balance butter and Enjoy Life chocolate chips.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.