Best Gluten-Free Oatmeal Cookies

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These Gluten-Free Oatmeal Cookies are chewy and satisfying – here is the right from scratch version of those yummy oatmeal cookies that are rich and buttery and sweetened without refined sugar.

I can honestly say that this is the best classic oatmeal cookie recipe, except this is a gluten-free version. The cookies have that perfect chewy texture of oats, and they are sweetened with coconut sugar, adding a wholesome, earthy flavour.

 Gluten-free oatmeal cookie recipe made with only 7 ingredients!

This oatmeal cookie is made with certified gluten-free old-fashioned rolled oats, coconut sugar, butter, eggs, vanilla, baking soda and a gluten-free flour blend. I have also added sulfite-free raisins for extra sweetness and texture, but the raisins are optional. The primary reason I used coconut sugar is that it has a lower glycemic index. This is especially important if you are serving the cookies to children. What does a low glycemic index mean? It means it takes longer to spike the blood sugar, keeping the energy at a more even level. By using sweetener such as the coconut sugar, you will avoid the outbursts of energy that we see in younger children when they eat something sweet. I am sure you have noticed when you give your children sugar or chocolate how much energy they have all of a sudden. By using coconut sugar, energy is better balanced. In this cookie recipe, I used only 7 ingredients, most of which you probably already have in your pantry. This means you can make these gluten-free oatmeal cookies at any time. The best part is, you can’t tell that they are gluten-free.

This oatmeal cookie is a wholesome snack to add to your kid’s lunch box, or you can enjoy them as a snack at any time of the day. This cookie is rich in dietary fiber and is not shy of protein. Enjoy!

Check out our gluten-free recipes for kids for inspiration. The recipes are made simply, keeping them healthy as much as possible.

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 the freezer for 15 minutes - this is very important!
  • 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


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