Now, I don't like mushy, stovetop oatmeal; but, I LOVE oatmeal! And, oatmeal chocolate chip cookies (gluten free, of course!) are my absolute favorite!
I wanted to create an oatmeal cookie with a light citrus and cinnamon flavor, but not an orange or a cinnamon-flavored cookie. So, I added a little orange juice and cinnamon. In case you've never tried, those flavors pair beautifully together! It adds a light sweet flavor with a bit of warmth. SO good!
These gluten free oatmeal cookies have the perfect rich, buttery flavor! Everyone will be begging for more!
Warning: These cookies have been known to disappear quickly!
Ingredients in Gluten Free Oatmeal Cookies
Butter
Brown Sugar (I also used some coconut sugar)
Vanilla
Orange Juice
Eggs
Cinnamon
Baking Soda
Salt
Gluten Free Flour Blend
Old-Fashioned or Rolled Oats
How to Make the Best Gluten Free Oatmeal Cookies
First, make the dough. In a large mixing bowl, beat the butter, sugar, vanilla, orange juice, and eggs. Then, beat in the cinnamon, baking soda, salt, and gluten free flour blend. Finally, stir or fold in the old-fashioned oats.
Next, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients. Plus, you can catch up on a few e-mails or start the next episode of your favorite TV show.
Then, scoop and bake the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop or roll the dough into balls. Then, bake at 350 degrees for 8-10 minutes, until golden brown.
Let the cookies cool for 5 minutes. Allow the cookies to cool on the baking sheet. Then, remove and place on a wire rack to cool completely.
Enjoy! Delicious on their own, but you can add a sweet vanilla drizzle too!
How to Store Oatmeal Cookies so They Stay Soft and Moist
Store in an airtight container on the counter for 4-5 days. You can also add a small piece of bread to help absorb moisture in the container. I often store baked goods in the fridge, which will keep these gluten free cookies very soft!
Should oatmeal cookies have raisins?
Sure! I've never been a big fan, but you could definitely add some raisins! They do add a chewy sweetness. You could also add chocolate chips, white chocolate chips, or chopped nuts.
For an easy homemade treat, these gluten free oatmeal cookies are soft and chewy, with a subtle cinnamon flavor!
Prep:
10
min
cook:
10
min
total:
60
min
Author:
Ingredients
1/2 c. butter, softened (1 stick)
1/2 c. brown sugar
1/4 c. coconut sugar
1 tsp. vanilla
1 Tbsp. orange juice, creamer, or milk
1 egg + 1 egg yolk
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. gluten free flour blend (I used 1/2 c. of oat flour)
1 c. old-fashioned or rolled oats
Vanilla Drizzle
1 Tbsp. butter, melted
1/2 tsp. vanilla
1+ Tbsp. milk or water
1/2 c. powdered sugar
Instructions
In a large mixing bowl, cream the butter, brown sugar, and coconut sugar. Then, beat in the vanilla, orange juice, egg, and egg yolk. Next, beat in the cinnamon, baking soda, salt, and gluten free flour blend. Finally, stir in the oats. Cover and store in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees.
Scoop 1 1/2 inch balls onto a lined baking sheet. Then, bake for 8-10 minutes, until golden brown. Allow to cool for a few minutes before removing from the sheet pan.
VANILLA DRIZZLE: In a small bowl, melt the butter. Then, whisk in the vanilla and 1 Tbsp. of milk. Next, whisk in the powdered sugar. Add more sugar or liquid until desired consistency is reached. You want it to be pourable (drizzle-able), but also thick! Use a spoon to drizzle over the cookies.
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