These gluten-free oatmeal cookies are a perfect blend of chewy and crispy, made with a wholesome mix of oats and a custom gluten-free flour blend. Enhanced with warm cinnamon and sweetened with coconut sugar, they offer a delightful treat that's both satisfying and comforting. Add raisins, dairy-free chocolate chips, or walnuts for an extra burst of flavor and texture in every bite.
Ingredients
1 cup Gluten Free Oats
1-1/2 cups Rosa's Gluten-Free Flour Blend (recipe on this website)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp ground Cinnamon
1/2 cup Vegan Butter, cold
1/2 cup Coconut Sugar (or Brown Sugar packed)
1/4 cup granulated Sugar
1 Flax Egg (1 Tablespoon ground Flaxseed + 3 Tablespoons Water)
1 tsp Vanilla Extract
1/2 cup Raisins or dairy-free Chocolate Chips (optional)
1/2 cup chopped Walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with water and let it sit for about 10 minutes until it forms a gel-like consistency.
In a medium bowl, whisk together the gluten-free oats, gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat the vegan butter, coconut sugar (or brown sugar), and granulated sugar until light and fluffy.
Mix in the flax egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the raisins or chocolate chips and chopped walnuts, if using. Place the dough in the refrigerator for about 30 minute to an hour to set up.
Drop tablespoon-sized balls of dough onto the prepared baking sheet about 1 inch apart as they may spread a bit.
Bake for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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