Wheat Free Oatmeal Cookies Food

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.

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.

OATMEAL BARLEY COOKIES (WHEAT FREE)

Steps:

• In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
• Add vanilla and mix.
• Add remaining dry ingredients and mix to form dough. It will be thick.
• Form dough into cookie-size patties.
• Place on parchment-lined cookie sheet.
• Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
• Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
• Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
• Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
• Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
• Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

AMAZING WHOLE WHEAT OATMEAL COOKIES

Steps:

• Heat oven to 375.
• Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.
• Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl.
• Mix the two bowls into one bowl.
• Then add in the oats and raisins.
• Drop rounded teaspoons of the dough onto a baking sheet.
• Cook for 10-12 minutes or until golden brown.