Delicious gluten-free cookie recipe for sweet indulgence
As a health-conscious nutritionist and food blogger, I am always on the lookout for recipes that align with my philosophy of creating healthy and delicious dishes. Today’s recipe, Gluten Free Oatmeal Sweet Cookies, is one such recipe that ticks all the right boxes.
These soft and chewy cookies are not only gluten-free but also dairy-free, making them the perfect snack for anyone with dietary restrictions. The recipe is packed with nutritious ingredients like ground flax seeds, rolled oats, applesauce, dried cranberries, and canola oil.
Moreover, these cookies are incredibly easy to make and require only a handful of ingredients that you probably already have in your pantry. They make for an indulgent treat while nourishing your body with all the right nutrients.
In this recipe article, I’ll be sharing detailed instructions on how to make these delicious oatmeal cookies. Whether you’re looking for a sugar-free alternative or just want to satisfy your sweet tooth without compromising on health, this recipe is sure to win you over.
So put on your aprons and let’s get baking!
Why You’ll Love This Recipe
Indulging in a delicious treat should never have to come with guilt or concern about your dietary restrictions. And that’s where this gluten-free oatmeal sweet cookies recipe comes in! Trust me when I say that you won’t regret giving these cookies a try. Here’s why you’ll love this recipe:
First and foremost, these cookies are incredibly versatile. Whether you’re craving something sweet for breakfast, want to satisfy your afternoon cravings, or need dessert after dinner, these oatmeal cookies can do it all! Plus, the inclusion of dried cranberries and apples adds a fruity twist that takes these treats to the next level.
But perhaps the best part of this recipe is how easy it is to whip up a batch of soft and chewy cookies. With only a handful of essential ingredients, these oatmeal cookies turn out perfect every time. The combination of gluten-free oats, almond flour, and ground flax seeds makes them both healthier than traditional cookies and full of fiber and nutrients.
If you’re worried about presentation, don’t be! These gluten-free oatmeal sweet cookies look just as good as they taste. They’re the perfect addition to any snack platter or holiday spread. With their golden-brown color and chewy texture, everyone will be reaching for seconds (and maybe even thirds!).
Additionally, this recipe is easily customizable – swap dried cranberries for raisins or add chocolate chips for those with a sweet tooth. You can also substitute the canola oil with applesauce or peanut butter for some extra healthy fats.
In short, these oatmeal cookies are deliciously satisfying no matter what time of day you indulge in them. Their versatility, ease of preparation, and nutrient-packed ingredients combined with an irresistible taste make them the best gluten-free oatmeal cookies out there. So go ahead and give them a try – trust me, your taste buds (and body) will thank you!
Ingredient List
Here are the ingredients you will need to make delicious gluten-free oatmeal sweet cookies:
Dry Ingredients:
- 2 cups of gluten-free oatmeal (rolled oats 1 ¼ cup, oat fiber ¾ cup)
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup dried cranberries
Wet Ingredients:
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg, at room temperature
- 2 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup canola oil
You can find all ingredients in any grocery store, particularly in the gluten-free section. The use of almond flour and oat fiber gives the cookies a rich and satisfying texture that is difficult to resist. The dried cranberries give them a tartness that balances out the sweetness of the cookie nicely. Don’t forget to have your eggs and butter at room temperature before starting your recipe for best results.
The Recipe How-To
Step 1: Preheat the Oven and Prep the Ingredients
Preheat the oven to 350°F (180°C). Prepare a cookie sheet with parchment paper or a non-stick baking mat. Get all your ingredients out of the pantry, fridge, or freezer. Measure out 1 cup of gluten-free oatmeal (not quick oats).
Step 2: Combine Dry Ingredients
In a medium mixing bowl, combine ¾ cup oatmeal flour and ¾ cup almond flour, 1 tsp of ground cinnamon, 1 tsp of baking powder, ¼ tsp of nutmeg, and ¼ tsp of salt. Whisk together until it’s well combined.
Step 3: Mix Wet Ingredients and Add to Dry Mixture
In another mixing bowl, using an electric mixer on medium speed, cream ½ cup softened unsalted butter with ½ cup packed brown sugar and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract. Add half of the dry ingredient mixture to the wet mixture and beat until just combined. Scrape down the sides of the bowl as needed. Repeat with the remaining dry ingredients until no flour pockets remain.
Step 4: Add Raisins, Chocolate Chips or Cranberries
Fold in either raisins or chocolate chips or dried cranberries, depending on which cookies you are making: Oatmeal Raisin Cookies (with raisins), Oatmeal Chocolate Chip Cookies (with chocolate chips), or Oatmeal Cranberry Cookies (with dried cranberries). Use ¾ cup of add-ins for best results.
Step 5: Forming Cookie Dough Balls and Bake
Using a small cookie scoop or a tablespoon measuring spoon, pick up about 2 tablespoons of dough each time and roll into balls. Place them about 2 inches apart on the prepared cookie sheet. Bake for 12-15 minutes in a preheated oven at 350°F (180°C), until the cookies are lightly golden brown and fluffy.
Step 6: Cool and Serve
Remove from the oven and allow the cookies to cool on the baking sheet for about 5-10 minutes. They will continue to cook while they sit on the baking sheet. Once they have cooled down, transfer them to a wire rack to cool completely. Once fully cooled, store in an airtight container for up to one week or freeze them for up to three months.
Note: When you bake these gluten-free oatmeal sweet cookies, be sure you use room temperature butter. If it is too cold, it cannot cream properly with sugar, and if it’s too warm, it would make the dough greasy. It’s best to wait until soft – about 30 minutes at room temperature.
Substitutions and Variations
One of the great things about this Gluten-Free Oatmeal Sweet Cookies Recipe is how versatile it is. There are many ways to customize it to your preferences or dietary restrictions. Here are some of my favorite substitutions and variations:
– Dried Cranberries: If you’re not a fan of cranberries or don’t have them on hand, feel free to substitute with raisins or other dried fruits such as apricots or cherries.
– Canola Oil: While canola oil is a healthy choice for baking, you can use any type of oil you prefer. Try coconut oil for a nuttier flavor or vegetable oil for a neutral taste.
– Apples: If you have some fresh apples at home, chop them up finely and add them to your batter for some added sweetness and texture.
– Ground Flax Seeds: For an extra boost of omega-3 fatty acids and fiber, substitute some of the oatmeal with ground flax seeds. This will also make the cookies more filling.
– Sugar: Instead of using both brown sugar and granulated sugar, you can use just one type of sugar. I prefer brown sugar for its rich flavor but if you want to reduce the calories, you can use a sugar substitute like stevia or honey.
– Oatmeal Chocolate Chip Cookies: For a classic twist on this recipe, omit the cranberries and add chocolate chips instead. This is a perfect treat for chocolate lovers.
– Dairy-Free: This recipe is already naturally dairy-free but if you want to make it vegan, substitute the egg with applesauce or mashed banana.
– Low Carb/Keto: To make this recipe low carb/keto-friendly, replace the oatmeal with oat fiber and use almond flour instead of all-purpose flour. You can also use sugar-free substitutes like erythritol or monk fruit sweetener.
With these substitutions and variations, you can make this Gluten-Free Oatmeal Sweet Cookies Recipe all your own! Don’t be afraid to experiment and find the flavor combination that works best for you.
Serving and Pairing
These gluten-free oatmeal sweet cookies are perfect for any time of the day as a light snack or as dessert. Serve these delicious cookies alongside a hot cup of coffee or tea, and you will surely enjoy every bite.
These soft and chewy cookies can also be paired well with some fresh fruits, such as sliced apples or bananas. You can also add some cranberries or raisins on top for an extra fruity twist. These cookies are versatile enough to be served at parties or special events.
If you’re looking for a sweeter treat for kids, pair these oatmeal cookies with a tall glass of milk. The combination of soft and chewy cookies and cold milk is sure to be a hit among kids and adults alike.
For those who want to take it up a notch, try making ice-cream sandwiches out of these gluten-free oatmeal cookies. Simply scoop your favorite ice cream between two fresh-baked cookies, press them together gently and enjoy this delightful dessert.
No matter the occasion, these gluten-free oatmeal sweet cookies will make the perfect addition to any meal. So go ahead and indulge in these healthy treats guilt-free!
Make-Ahead, Storing and Reheating
These delicious gluten-free oatmeal sweet cookies can be made ahead of time and stored for later. Once baked, these cookies can last up to a week in an airtight container at room temperature. If you want to store them for longer, you can freeze the cookies for up to 3 months.
To reheat your cookies, take them out of the freezer and let them thaw at room temperature for 30 minutes. Once thawed, you can microwave or put them in an oven preheated at 350°F (175°C) for 5 to 10 minutes until they are warm.
If you plan on making these cookies for an event or as gifts, you can make the dough and freeze it up to three months. The cookie dough will need to be wrapped tightly or placed in an airtight container, so it doesn’t get freezer burn.
When you’re ready to bake your cookies, take the dough out of the freezer and thaw it in the refrigerator overnight. Once defrosted, you can roll it into balls and bake them as usual.
Follow these storage tips, and you’ll always have a supply of fresh gluten-free oatmeal sweet cookies on hand—perfect for any occasion!
Tips for Perfect Results
If you want to achieve the best result in baking these Gluten-Free Oatmeal Sweet Cookies, here are some tips that I can share with you.
First and foremost, it is vital to have accurate measurements of ingredients to avoid errors in the texture and consistency of your cookies. Thus, using a kitchen scale is recommended rather than relying solely on measuring cups.
It is also important to observe the correct oven temperature indicated in the recipe for even baking. Preheating your oven before baking the cookies will help prevent the cookies from spreading too much or becoming too hard.
In addition, allowing the cookie dough to chill in the refrigerator for at least an hour before baking will help keep its shape and ensure a soft and chewy texture.
When it comes to mixing your cookie ingredients, avoid overmixing as it could lead to tough and dry cookies. Just mix until all ingredients are well combined.
Lastly, don’t skip adding salt to your recipe as it helps bring out the flavor and balances the sweetness of the cookies. Also, use fresh ingredients such as nutmeg or cinnamon instead of using old spice jars stored in your pantry.
By following these simple tips, you can make sure that your Gluten-Free Oatmeal Sweet Cookies turn out to be delicious, soft-chewy, and perfect every time!
Bottom Line
In conclusion, the gluten-free oatmeal sweet cookies recipe that I have shared is not only delicious but is also healthy and caters to a wide range of dietary restrictions such as dairy-free and nut-free. With easy-to-find ingredients and simple instructions, these soft and chewy cookies can be whipped up in no time without compromising on taste.
These cookies are perfect for snacking, dessert or even gifting to loved ones. You can experiment with different variations such as oatmeal raisin cookies, oatmeal chocolate chip cookies, cranberry oatmeal cookies, and even pumpkin oatmeal cookies.
By incorporating this recipe into your cooking repertoire, you will not only be able to indulge in a tasty treat but will also be making a conscious effort towards healthier eating habits. So why wait? Get your apron on and start baking these wholesome treats today!
Gluten Free Oatmeal Sweet Cookies Recipe
Ingredients
- 3 cups oatmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon chia seeds
- 2 tablespoons ground flax seeds
- 2 large apples, peeled and grated
- 1 teaspoon cinnamon (ground)
- 1/2 teaspoon nutmeg (ground)
- 2 tablespoons canola oil
- 1 cup water
- 1 egg
- 1 cup dried cranberries
Instructions
- Mix all the dry ingredients together.
- Mix all the wet ingredients together.
- Add the wet ingredients to the dry. Mix well.
- Use ice cream scoop to scoop out oatmeal cookies onto a cookie sheet lined with parchment paper. Leave enough space between cookies. Use a fork to flatten the cookies a bit.
- Bake in a 350 degree Faranheit oven for 30-45 minutes.
- Cookies will be crisp, but will soften when cooled. Enjoy hot or cold.
- If you wish, you can make the same cookies but as savory oatmeal drop cookies. Exchange the grated apples for grated carrot. Exchange the cinnamon and nutmeg for ground rosemary and ground dill. Remove the cranberries, raisins and nuts. Delicious.
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