Gluten Free Oatmeal Cookies Recipe
Prep time: 15 Mins
Cook time: 24 Mins
Yields: 48 cookies.
Baking gluten free and egg free oatmeal cookies can't get any easier. Try these oatmeal cookies and you would definitely agree with me.
Dry Ingredients:
Wet Ingredients:
Instructions
  1. Preheat oven to 350F/180C for 15 Mins. Line cookie sheets with parchment paper. I also sprayed the parchment paper with some non stick cooking spray.
  2. Stir together the dry ingredients in a large bowl.
  3. Mix together the wet ingredients in another small bowl.
  4. Add wet ingredients to the dry ingredients and stir until just combined. I felt that the cookie batter was a bit watery so I covered the bowl of dough with plastic wrap and refrigerated for 15 minutes.
  5. Scoop about a tablespoonful of dough and place it on the prepared cookie sheets. Flatten it gently either with a fork or back of a spoon.
  6. Bake it until lightly browned or for 24 minutes. I took out mine after 22 minutes.
  7. Leave the cookies on the cookie sheet for about 5 minutes and then transfer it to a cooling rack to cool completely before storing them in an air tight container. I baked mine in 3 batches.
My Notes:
  1. The changes I have made are using brown rice flour instead of spelt flour, slivered almonds instead of sunflower seeds and pumpkin seeds, golden raisins and cranberries instead of raisins, mini M&Ms instead of chocolate chips and rice milk instead of soy milk and water. I kept the measurements of all the ingredients same except for the chocolate chips and sugar, so the oatmeal cookies turned out good without any problem.
  2. To cut back on sugar I used just 3/4th cup of mini M&Ms instead of 1 and 3/4th cup of dark chocolate chips and 3/4th cup of white sugar instead of the 1 cup mentioned in the original recipe. Also I used just half the quantity of ground cinnamon because we are not spice fans.
  3. The gluten free oatmeal cookies were very crispy on the day I baked it but it lost its crispness in the following days. It became very chewy. I had stored half the batch in a ziploc bag in the refrigerator and the other half in an airtight container and left it on the counter. The cookies stored in the fridge retained some of its crunch but the ones at room temperature became chewy.
  4. I see in some of the baking websites that honey or maple syrup can be substituted for molasses measure to measure. So you can try it if you don't have molasses in hand. Similarly any flour should work too I guess.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/gluten-free-oatmeal-cookies/