Best Gluten-Free Oatmeal Cookies

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I can honestly say that this is the best traditional gluten-free oatmeal cookie recipe. The cookies have that perfect chewy texture of oats, and they are sweetened with coconut sugar adding a little extra flavour. The recipe has only 7 ingredients, and the cookies are super easy to make. What I love about this gluten-free oatmeal cookie is, the flavour and texture are perfect. The best part is, you can’t tell that they are gluten-free. This oatmeal cookie is another wonderful snack to add to your kid’s lunch box, or you can enjoy them as anytime protein and fiber packed delicious treat. In this gluten-free cookie recipe, I used coconut sugar instead of cane sugar not only because of the flavour, but because it has a lower glycemic index. This means it takes longer to spike blood sugar when compared to cane sugar. Enjoy!

Ingredients

  • 1 1/2 cups all-purpose gluten-free flour (cup4cup or better batter work best in this recipe)
  • 1 cup coconut sugar or preferred sweetener
  • 1 tsp. Baking soda
  • 2/3 cup salted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 1/2 tsp. Pure vanilla extract
  • Optional; 3/4 cup sulfite free raisins
  • Instructions

  • In a large bowl whisk together rolled oats, flour, coconut sugar, and baking soda. Add butter and mix well with the dry ingredients
  • Whisk together eggs and vanilla and add to the oat mixture. Stir to combine until you form a dough. If you are using raisins add them in at this time and distribute evenly through the dough
  • Using a medium cookie scoop, place cookies onto a baking sheet lined with parchment paper. If you don't have a cookie scoop, using a spoon divide the dough into 24 equal cookies. Place cookies in a freezer for 15 minutes
  • Preheat oven to 350 F and bake cookies for 13 - 15 minutes, until the edges start to brown. Remove baking sheets from the oven and set aside for 10 minutes to cool, then transfer cookies onto a cooling rack to cool completely


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