Wednesday, September 26, 2012

Chewy Gluten Free Oatmeal Cookies

Soft & Chewy GF Oatmeal Cookies gluten free tower
I've actually been holding out on you with these cookies. Not because I enjoy being witholding, but because when I made these, it was insanely hot outside and I didn't think telling you to turn on an oven and produce extra heat in your place of living would be much appreciated. Why I did just that in order to make these very cookies, I know not. It was at night and I had a baking craving and when those strike there is nothing you can do but bake it out.

So I turned on the oven and dealt with the consequences. I sweated and ate cookie dough, then I fed people cookies. In the end, I think it worked out alright.

Even so, they did not seem seasonally appropriate, and I held off. But now the leaves are turning, the air is crisper, people are wearing fashionable (and unfashionable) coats, Starbucks is serving pumpkin spice lattes - which all point to one thing: fall is here.

And so now, at long last, I bring you these gluten free oatmeal cookies, because there's just something warm and comforting about an oatmeal cookie that makes it seem best suited for chilly autumn mornings alongside a cup of coffee. And that's as poetic as I'm going to get for this post, so go make some cookies!

Chewy Gluten Free Oatmeal Cookies
These cookies may surprise you with their soft, chewy texture - you'd never know they're wheat- and gluten-free!

1/2 cup Unsalted Butter, room temperature
1/2 cup packed Brown Sugar
1/4 cup White Sugar
1 Egg
1 tsp Vanilla
1 cup Oat Flour (1 heaping cup rolled oats processed into flour)
1 cup Whole Almonds processed into almond meal
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Rolled Oats

sugar sugar almonds, whole rolled oats

1. Preheat oven to 350°.

2. Cream butter and sugars together until light and fluffy. Beat in egg and vanilla.

3. In a blender or a food processor, process almonds and 1 heaping cup of oats until a flour forms, about 30 seconds. Transfer to a bowl and whisk in the baking soda, salt, and rolled oats.

4. Add the flour mixture to the butter mixture and stir together until well combined. The dough will be a bit sticky, so don't worry! Scoop the dough into small balls and place on a parchment-lined baking sheet. You can bake them straight away or place the pan in the freezer for 30 minutes to an hour to let the dough firm up (this will make for a chewier cookie).

5. Bake for 10 - 15 minutes, until golden brown. If you prefer crispy to chewy oatmeal cookies, leave them in for 15 minutes.

6. Let the cookies cool, and enjoy! They will keep well in a sealed airtight container for at least five days, if they last that long.

16 comments:

  1. I don't know that mine are "chewy" (perhaps overbaked?) but these were indeed delicious! I added dried cherries, a dash of cinnamon and chocolate chips which ensured hubby would nom them up. Thanks so much for the recipe!

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    1. That sounds amazing! I'm so glad you enjoyed the recipe.

      If you found them a bit too crispy, you can try leaving them in the freezer for longer before baking, and or taking them out of the oven 1 or 2 minutes sooner than you did the last time. :)

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  2. ive been gluten free for a couple weeks. after sweeting and going through with drawels adn losing 15 lbs imediately, im ready to venture out and try new recepie. im most excited about yours becase oatlmeal cookies are one of my favorite thigs. than k you,

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    1. Thanks, and best of luck! Just make sure to get certified gluten free oats, as they can be cross-contaminated with wheat, rye, and other grains that do contain gluten.

      Happy baking!

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  3. how many cookies should this recipe yield?

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    1. It depends on what size you make your cookies. I think I got about 2 dozen out of this recipe, making walnut sized cookie balls before baking.

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  4. I just made these and LOVE them! I too added cinnamon and then raisens. I was so pleased that the dough tasted good. I made another recipe and the dough was soooo bad I threw them out before I baked them. I was also able to make the oatflour and almond flour with my new (birthday) food processor! Love new ways to use it, I'm such a newbie. Please keep the recipes coming! I too am a new gluten free cook and baker. Tough but making a new healthful life! Thanks again!!!

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    1. Thank you so much - I'm so glad you liked the recipe! And best of luck with all of your gluten free cooking & baking! :)

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  5. Linked to your wonderful recipe today in my gluten free secret weapon post! These are SO good with my favorite GF chocolate chips!!
    http://thebaezablog.blogspot.com/2013/03/gluten-free-lunches-and-secret-weapons.html

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    1. Thank you so very much! And chocolate chips are always a genius addition to any cookie. :)

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  6. Just made these and I cannot stop eating them! Delicious. I didn't change a thing except to add some chocolate chips and they are the best GF recipe I have tried so far (I am one month off the wheat wagon). Thank you!

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    1. Thank you, and I'm so glad you like them! Chocolate chips are always a welcome addition in my house, too. :)

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  7. So happy to find this recipe, Made them today, very delicious! Thank you!

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  8. Unbelievable! I just made these and they are now my absolute favorite oatmeal cookies! My son is gluten intolerant so I'm always looking for good (and reasonably healthy) baked goods recipes. This is a winner. Even my non-gluten intolerant husband loves them.

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    1. Thank you so much! I'm so glad to hear your family loves them too! Thank you for such a lovely comment. :)

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  9. I just wanted to thank you for this fabulous recipe! We add white chocolate chips to these and they are so good. My husband and son are gluten-eaters and these are still their favorite cookies and none of us can tell they aren't "normal" flour cookies.

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