Chewy Gluten Free Oatmeal Cookies
The recipe Chewy Gluten Free Oatmeal Cookies can be made in roughly 45 minutes. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 70 calories, 1g of protein, and 3g of fat per serving. This recipe serves 24. 161 person were impressed by this recipe. It works well as a very reasonably priced hor d'oeuvre. It is brought to you by Gluten Free Recipe Box. Head to the store and pick up baking soda, oats, vanillan extract, and a few other things to make it today. Overall, this recipe earns a not so great spoonacular score of 25%. Similar recipes include Chewy Gluten Free Oatmeal Chocolate Chip Cookies, Chewy Gluten Free Vegan Oatmeal Cookies with Superfoods, and Gluten Free Soft & Chewy Almond Butter Granola Bar PLUS a Gluten Free Chex Oatmeal Giveaway.
Servings: 24
Ingredients:
1/2 teaspoon baking soda
1 large egg
3/4 cup light brown sugar, packed
1 1/2 cups gluten-free oats
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
2/3 cup walnuts, chopped (optional)
2/3 cup dried blueberries, dried cranberries, or raisins, or desired amount
Equipment:
baking paper
baking sheet
bowl
oven
whisk
ice cream scoop
wire rack
Cooking instruction summary:
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. If you do not have parchment paper you can place them on an ungreased cookie sheet.In a large bowl, cream together the butter and brown sugar.Add egg and vanilla and mix until smooth.In a separate bowl, whisk the flour, baking soda, and salt together; add the dry mixture the butter mixture.Add oats, cranberries, and if using, walnuts; mix together using the dough hook of your mixer or fold in by hand.Scoop about 1 1/2 tablespoons onto a cookie sheet, 2 inches apart. I use a cookie scooper, much like an ice cream scooper, but smaller.Bake for 13 to 15 minutes or until bottoms are golden brown around the edges.Allow them to cool about 4 minutes and pick up the parchment paper and transfer it to the cooling rack. If not using parchment, put each cookie on the rack. Allow them to cool completely and serve or store in an airtight container.
Step by step:
1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. If you do not have parchment paper you can place them on an ungreased cookie sheet.In a large bowl, cream together the butter and brown sugar.
2. Add egg and vanilla and mix until smooth.In a separate bowl, whisk the flour, baking soda, and salt together; add the dry mixture the butter mixture.
3. Add oats, cranberries, and if using, walnuts; mix together using the dough hook of your mixer or fold in by hand.Scoop about 1 1/2 tablespoons onto a cookie sheet, 2 inches apart. I use a cookie scooper, much like an ice cream scooper, but smaller.
4. Bake for 13 to 15 minutes or until bottoms are golden brown around the edges.Allow them to cool about 4 minutes and pick up the parchment paper and transfer it to the cooling rack. If not using parchment, put each cookie on the rack. Allow them to cool completely and serve or store in an airtight container.
Nutrition Information:
covered percent of daily need
