Easy Gluten Free Oatmeal Cookies Food

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
• Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
• Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
• Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
• Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.

GLUTEN FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Fit the paddle attachement to the stand mixer, and place the butter, sugar, vanilla, and egg inside the mixing bowl.
• Cream together on medium high speed for about 2 minutes until the mixture is light and fluffy.
• In a separate bowl, whisk the flour, salt, baking soda, and baking powder together until well combined.
• Slowly add the flour mixture into the wet ingredients at medium low speed until a dough forms.
• Add in the oats and chocolate chips if using, and mix on low speed. Or mix them in by hand with a wooden spoon.
• Scoop the cookie dough onto the sheet pan using a 1.5 tablespoon cookie scoop.
• Bake for 10-11 minutes.
• Remove the cookies from the oven and allow them to come to room temperature. *

GLUTEN-FREE DELICIOUS SOFT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
• Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

3-INGREDIENT OATMEAL COOKIES

Steps:

• Pre-heat the oven to 350 degrees and prepare a baking tray with parchment paper.
• Add the nut or seed butter and maple syrup to a mixing bowl and stir together until smooth and fully combined. If you're adding vanilla, mix it in now as well.
• Add the oats and any other add-ins you're using and mix into a thick, sticky dough. Depending on the consistency of your nut butter, you may need to add a bit of extra maple syrup or nut butter or a bit more oats. The dough should be a thick, sticky cookie dough-like consistency.
• Using a spoon or small cookie scoop, create 12 roughly equal-sized clumps, placing on the baking tray. It's helpful to wet your hands so the dough doesn't stick to you. The cookies will not spread during baking, so press each one down a bit to form a cookie shape (or leave them haystack-style).
• Bake for 15 minutes then allow to cool before handling.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl whisk together flour, oats, cinnamon, salt, allspice, baking powder, and baking soda.
• Using an electric mixer or stand mixer, cream together butter, vanilla extract, and sugar. Add eggs one at a time until completely mixed in.
• Slowly add flour mixture until all ingredients are mixed together. Stir in raisins. Scoop in 1-2 inch balls onto baking sheet. Flatten slightly.
• Bake for 10 minutes, or until cookies are golden brown. Allow to cool before removing from baking sheet.

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Steps:

• Cream the sugars and butter until fluffy.
• Add the eggs one at a time and thoroughly incorporate into the batter.
• Stir in the vanilla.
• In a separate bowl, combine all dry ingredients (except oats), mixing well.
• Stir into the creamed mixture until integrated.
• Stir in the oats and raisins.
• Cover the bowl and chill until cold, at least 2 hours.
• Preheat oven to 350 F for static ovens or 325 F for convection.
• Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
• Bake for about 10 minutes, or until lightly brown.
• Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

GLUTEN-FREE RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
• Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
• Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
• Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 F (190 C).
• In large bowl, cream together butter and sugars until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together four, baking soda, cinnamon and salt.
• Gradually beat into butter mixture.
• Stir in oats and raisins.
• Place teaspoonfuls on cookie sheet. They will spread a little.
• Bake 8-10 minutes or until golden brown.
• Place on rack to cool.

EASY GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
• Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
• Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
• Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
• Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.