These Gluten-Free Oatmeal Cookies are a little crispy on the outside and soft inside. You have lots of options for add-ins, all of them delicious – chocolate or butterscotch chips, raisins or dried cherries, chopped nuts, or just a hint of cinnamon. The recipe makes about 4 dozen two-inch diameter cookies.
Ingredients
- 8 T butter, melted
- 1 ½ C brown sugar
- 2 eggs
- ¾ C white rice
- ¾ C almond flour
- ¾ C tapioca flour
- 1 t baking powder
- ½ t xanthan gum
- 3 C rolled oats
- Optional: Up to 1½ cup of any of the following – chocolate chips, butterscotch chips, raisins, dried cranberries, chopped nuts, etc.
- Optional: ½ t cinnamon
Directions
Preheat oven to 350 degrees if making drop cookies. If shaping them into balls, you’ll need to chill the dough so you can hold off on preheating the oven.
Mix butter and sugar. Add eggs and mix.
Whisk together flours, baking powder, xanthan gum, and (if desired) cinnamon. Add to butter, sugar, and egg mixture. Combine thoroughly.
Add oats and mix until combined. Add any extra optional ingredients you want, like chocolate chips or raisins.
Chill the dough or bake as drop cookies. If chilling the dough, put it in the refrigerator for 30 minutes or more and then shape into one-inch balls and place on parchment covered baking sheets. Press to about ½” thick and bake. Otherwise, drop by rounded tablespoonfuls onto parchment paper-covered baking sheet. Cookies should be about 2” apart.
Bake your Gluten-Free Oatmeal Cookies at 350 degrees for 11 – 13 minutes. Cool on a rack. Store in an airtight container. If you overcook them a little and they get crunchy, put a piece of gluten-free bread in your container (not touching the cookies). This will soften them up.
Enjoy!
For more gluten-free cookie recipes, click here.