Don’t you just hate it when gluten-free cookies taste sooooo…. well…. sooooo….gluten-free?!
Well, hopefully you’ll agree that the recipe below is super tasty…and not at all gluten-free tasting!
Oh, and these cookies don’t require any obscure baking flours or special ingredients either! Score!
As long as you have a blender, you can just toss in some quick oats or old-fashioned oats to make yourself some oat flour real quick! Then, you’re good to go!
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our e-book, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!! And, it’s FREE!)
Gluten-free Oatmeal Cookie Recipe
Makes 24 small cookies
2/3 cup softened butter
2 tsp pure vanilla extract
1 cup cane sugar
1 1/2 cups oat flour* (just grind some oats in a blender)
1 1/2 cups quick oats*
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup semi-sweet chocolate chips (optional)
*Be sure to use oats that are certified “gluten-free” if you are gluten intolerant.
(Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.)
Preheat oven to 350 degrees, and line 2 cookie sheets with parchment paper.
In a medium mixing bowl, use a hand mixer to cream together the butter, vanilla extract and egg. Then, beat in the sugar until creamy.
Stir together dry ingredients (except for the chocolate chips) in a separate small mixing bowl.
Add dry ingredients into the wet ingredients, and stir to combine. Mix in chocolate chips (optional).
Drop by rounded tablespoon onto parchment paper. Bake 10-14 minutes, until golden brown.
Cool for a few minutes before removing from baking sheet. These are great warm or cooled!
Then, drop a few off at my house! Sluuuuurp!
Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!