Deliciously Healthy Gluten-Free Oatmeal Cookies Recipe
If you’re anything like me, you love a good cookie. But what if you have dietary restrictions that make it difficult to enjoy classic cookie recipes? That’s where this gluten-free mock oatmeal cookie recipe comes in.
These cookies are perfect for anyone who needs to avoid gluten or dairy in their baked goods. Plus, they’re made with wholesome ingredients like chickpea flour and quick oats, making these cookies both nutritious and delicious.
But don’t be fooled by the name “mock oatmeal” – these cookies still have all the chewiness and satisfying texture of traditional oatmeal raisin cookies. And with the added bonus of being gluten-free, you can indulge without any guilt or digestive issues.
So join me on this baking adventure as we create a batch of scrumptious gluten-free mock oatmeal cookies!
Why You’ll Love This Recipe
As a nutritionist and food blogger, I am always on the lookout for healthy and delicious recipes that everyone can enjoy. And today, I’m excited to share with you my gluten-free mock oatmeal cookies recipe that will surely satisfy your sweet tooth without sacrificing your health.
Now, you might be wondering why you should try this recipe. Well, let me tell you why.
Firstly, these cookies are gluten-free, which means they’re perfect for people who have gluten sensitivities or celiac disease. Instead of using regular flour, we use a blend of chickpea flour, potato starch, and rice flour to create an irresistible texture that’s both soft and chewy.
Secondly, this recipe is dairy-free, making it an excellent option for those who are lactose intolerant or vegan. We substitute butter with unsalted dairy-free butter to achieve the same rich and buttery taste.
Thirdly, these cookies are made with natural ingredients such as eggs, brown sugar, white sugar, baking powder, baking soda, salt and gluten-free oatmeal. There are no artificial sweeteners or preservatives in this recipe.
And lastly, let’s not forget about the taste. These mock oatmeal raisin cookies are simply delicious. With a perfect balance of sweetness and warmth from the cinnamon and vanilla extract flavors that blend into the dough perfectly creating a mouth-watering aroma.
Overall this recipe fits all types of dietary needs including nut free for those that have allergies. Another reason you’ll love this recipe it s easy to make and customize based on your preferences- did we mention it’s good for dunking in milk?
So whether you have specific dietary restrictions or just looking for a healthier version of oatmeal raisin cookies- this recipe is a must-try!
Ingredient List
Let’s first go through the list of ingredients you will need for these gluten-free mock oatmeal cookies!
Dry Ingredients:
- 2 cups of gluten-free flour blend (I recommend King Arthur Gluten-Free All-Purpose Flour)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of kosher salt
- 1 cup of quick oats
Wet Ingredients:
- 1 cup (2 sticks) of unsalted butter, at room temperature
- ½ cup of granulated sugar
- 1 cup of light brown sugar, packed
- 2 eggs
- 2 teaspoons of vanilla extract
Optional Add-ins:
- ½ cup raisins for oatmeal raisin cookies
- 1/4 cup creamy peanut butter for peanut butter oatmeal cookies
- ½ cup dark chocolate chips for vegan oatmeal chocolate chip cookies
- ½ cup shredded coconut for oatmeal coconut cookies.
It’s important to use gluten-free flour blend, as well as quick oats instead of rolled oats for the texture. You can substitute some ingredients if you have allergies or preferences by using almond flour, chicpea flour, rice flour and potato starch, among other options.
The Recipe How-To
Once you’ve gathered all the necessary ingredients, it’s time to get your hands dirty with this gluten-free mock oatmeal cookies recipe. With this easy step-by-step guide, you’ll have warm, chewy, and delicious cookies in no time.
Step 1: Preheat Your Oven
Set your oven to 350°F (175 °C) so that it’s hot and ready to bake your cookies when the time comes.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, potato starch, chickpea flour, baking powder, baking soda, and kosher salt. Mix well until all ingredients are evenly distributed. Once mixed properly, you will have a gluten-free flour blend that works perfectly for making baked goods like cookies.
Step 3: Cream Butter & Sugar
In another mixing bowl or an electric mixer, cream the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. It should take about 2-3 minutes if using a mixer. Stirring manually can take up to 5 minutes before the mixture turns light brown and creamy.
Step 4: Add Wet Ingredients
Once creamed properly, add eggs and mix properly until the batter becomes light yellow and fluffy.
Step 5: Mix Flour Blend & Oats
Add your dry ingredients to your wet ingredients gradually. Avoid adding too much at once so that everything gets mixed in evenly. After stirring the flour blends into the egg mixture till no flour is visible; add quick oats or finely chopped blanched almonds into the mix. Continue mixing until everything is well incorporated.
Step 6: Bake the Cookies
Using a large spoon or an ice cream scoop, place rounded portions of cookie dough onto a baking sheet lined with parchment paper or a baking mat. Keep space between cookies so that they get enough room to expand while baking. Bake the cookies for 10-12 minutes, depending on your preferred level of doneness. Once baked properly, transfer them onto a rack, and let them cool.
Step 7: Enjoy Your Gluten-Free Mock Oatmeal Cookies
Once cooled, serve the delicious gluten-free mock oatmeal cookies with some almond milk or as is. Store any extra cookies in an airtight container or freeze them so that you have fresh cookies ready-to-eat anytime you desire.
Substitutions and Variations
When it comes to creating delicious gluten-free, dairy-free mock oatmeal cookies, there are endless possibilities for substitutions and variations. Here are some ideas to make this recipe your own:
– Flour Substitutions: If you don’t have access to chickpea flour or potato starch, try substituting them with rice flour or almond flour. Some people prefer using a gluten-free flour blend that includes a mix of different flours for the best consistency.
– Sugar Substitutions: Brown sugar and white sugar can be substituted with coconut sugar or honey for a more natural sweetener. If you’re looking for a sugar-free option, try using monk fruit sweetener instead.
– Egg Substitutions: For those who are vegan or have allergies, eggs can be substituted with a chia or flax egg. To make a chia or flax egg, mix one tablespoon of chia seeds or ground flaxseeds with three tablespoons of water and let it sit for five minutes until it thickens. This mixture can be used in place of eggs in the recipe.
– Add-ins: Add some variety to your mock oatmeal cookies by mixing in other ingredients like peanut butter chips, chopped nuts, dried cranberries, or shredded coconut. You can also experiment with different oat types such as rolled oats or quick oats.
– Dairy-Free Substitutions: To make these cookies completely dairy-free, use vegan butter or coconut oil instead of regular unsalted butter.
– Gluten-Free Vanishing Oatmeal Raisin Cookies: For those who love the classic oatmeal raisin cookie flavor but want to avoid gluten, try using Quaker Oats’ Gluten Free Vanishing Oatmeal Raisin Cookies mix. The mix includes all the dry ingredients needed for a delicious batch of gluten-free cookies.
Remember that substitutions and variations can affect the final texture and taste of your cookies, so experiment until you find what works best for you. With a little creativity and imagination, you can make this recipe your own and enjoy gluten-free and dairy-free baked goods that are both delicious and healthy.
Serving and Pairing
The Gluten-Free Mock Oatmeal Cookies Recipe is a classic sweet treat that’s perfect for serving as a dessert or snack. These cookies are so delicious that they can stand alone as the perfect snack option with a glass of milk, tea or coffee.
But you can take it up a notch by pairing them with your favorite flavored gelato, ice cream or sorbet. Another great pairing idea is to add these cookies to a bowl of Greek yogurt and chopped fruits like bananas, strawberries or berries of your choice. This helps to create an indulgent parfait that’s rich in protein and vitamins.
If you’re looking for something more savory, why not consider serving these mock oatmeal cookies alongside some homemade hummus, guacamole or roasted vegetable dip? The salty flavors of these dips create a perfect balance with the sweetness of these cookies. You’ll find yourself creating an irresistible combination that’s hard to resist.
This recipe is also perfect for bringing to parties and events where people have different dietary restrictions. These gluten-free and dairy-free cookies will be enjoyed by everyone who wants to indulge in baked goods without upsetting their stomachs.
In conclusion, there are endless ways to serve and pair this delicious gluten-free mock oatmeal cookie recipe. Whether you choose to serve it plain as a snack or elevate it with some fancy pairing ideas, you can rest assured that you’re getting a healthy and yummy snack option that everyone will love.
Make-Ahead, Storing and Reheating
You can make a batch of these gluten-free mock oatmeal cookies ahead of time and store them in an airtight container for up to five days. Their flavor and texture will remain deliciously intact. If you want to keep them fresh longer, freeze them for up to three months.
When reheating the cookies, I don’t recommend using the microwave because it tends to create undesirable chewy textures. Instead, preheat your oven to 350°F (180°C) and bake the cookies for about four minutes. This will help maintain their crispy exterior and chewy interior without affecting their taste.
Do you want freshly made oatmeal raisin cookies whenever you want? You can freeze unbaked cookie dough for up to months, so you always have homemade cookies within reach. Just roll the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer the frozen dough balls to a ziplock bag or an airtight container for storage.
This recipe also allows you to get creative with its mix-ins such as chocolate chips, dried fruits, or nuts. If you’re feeling fancy, try making oatmeal coconut cookies or vegan oatmeal chocolate chip cookies by incorporating coconut flakes or almond flour, respectively. Get creative and discover which flavors work best for you!
Tips for Perfect Results
Now that you have all the ingredients and instructions necessary to bake these delicious gluten-free mock oatmeal cookies, let me share some tips to make sure that your cookies come out perfect every time.
1. Use room temperature butter: Using softened butter at room temperature will ensure an even distribution of fats throughout the dough, which will result in a uniform texture and better-looking cookies.
2. Mix well: It is essential to mix the ingredients well to create a homogenous dough. Make sure that there are no lumps or pockets of dry ingredients when you mix the dough.
3. Chill the dough: Chill the cookie dough for at least 30 minutes before baking to help solidify the fat in the dough, which will prevent the cookies from spreading too much while baking.
4. Flatten the dough balls: Flatten each ball of cookie dough slightly before baking to help them cook evenly and achieve a uniform shape.
5. Bake at the correct temperature: Preheat your oven to 350°F (180°C) and bake your cookies for 10-12 minutes or until they turn golden brown on the edges.
6. Cool completely: Once baked, allow the cookies to cool completely on the baking sheet before removing them. This will prevent them from breaking or falling apart when you try to remove them.
7. Store them correctly: Store any leftover cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months.
By following these tips, you’re sure to achieve chewy, delicious gluten-free mock oatmeal cookies every time!
FAQ
Now that you have all the information you need to make these delicious gluten-free mock oatmeal cookies, you may be wondering about some of the details surrounding their preparation. Below are some frequently asked questions to help you achieve perfect results every time. So read on to find out more.
What can I substitute for flour in oatmeal cookies?
One smart tip to enhance the wholesome goodness and fiber content of your baked delicacies is by substituting flour with oatmeal. Quick oats, to be exact. It’s easy to make the switch – just use equal weights of quick oats instead of flour. To see how you like the swap, we suggest starting by using half oats and half flour in your recipe.
How do you bind gluten-free cookies?
Including xanthan gum in your gluten-free baking is crucial for the perfect result. This ingredient works as a binder, preventing the cookies and other baked goods from crumbling. However, it’s essential not to go overboard with it, as it can lead to a gummy and unpalatable final product.
Why are my gluten-free cookies so dry?
The issue with gluten-free baked goods is that they are often dry and have a gritty texture. This is because the flours used in gluten-free recipes are typically high in starches and rice flour, which absorb moisture at a slower rate than regular gluten-containing flours.
How do you thicken gluten-free cookie dough?
If you find that your dough is too soft and runny, it might be because the recipe developer and you measured ingredients differently. Adding a few tablespoons (1-4) more flour could potentially help firm up the dough. To test if this works, bake another pan with the adjusted dough. If it still turns out too soft and runny, repeat the process. By doing so, you can achieve the perfect consistency for your recipe.
Bottom Line
Now that you have all the details for making delicious gluten-free and dairy-free mock oatmeal cookies, it’s time to gather your ingredients and get baking. This recipe is perfect for those who have dietary restrictions or simply enjoy healthy eating. The combination of chickpea flour, potato starch, and rice flour creates a perfect blend for making the ideal cookie dough.
These chewy gluten-free mock oatmeal cookies are perfect for afternoon snacking or as a dessert after mealtime. They pair well with a warm cup of tea or coffee, or even a tall glass of cold milk.
Remember to follow the recipe closely and don’t hesitate to experiment with alternative variations such as adding peanut butter or chocolate chips to the mix.
Not only are these cookies delicious but they also make a great gift for friends and family who follow similar dietary lifestyles like yourself.
In conclusion, I can assure you that once you try this gluten-free mock oatmeal cookies recipe, it will quickly become one of your favorite sweet treats. So what are you waiting for? Grab your apron and bake away!
Gluten Free Mock Oatmeal Cookies Recipe
Ingredients
- 2 cups butter, room temperature
- 2 cups white sugar
- 1 cup brown sugar
- 2 eggs
- 4 cups rice flour
- 1/2 cup potato starch
- 1/4 cup chickpea flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups slivered almonds
- rice flour
Instructions
- Cream together the butter, white and brown sugar and eggs.
- Sift the dry ingredeints and mix into the creamed mixture.
- Stir in the slivered almonds.
- Drop by rounded tablespoon onto greased or lined cookie sheets.
- Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
- Cool slightly, remove to cooling racks.
- This makes a crisp cookie.
- Store in freezer to keep fresh.
- Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
- If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
- If this is the case you may want to half the recipe.
- I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.