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Home » Recipes » Gluten Free Oatmeal Cookies
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Gluten Free Oatmeal Cookies

Directions

Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.

Gluten Free Oatmeal Cookies

Rating

*****

Products Used in this Recipe

Flours & Meals
GF All Purpose Baking Flour

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Gluten Free
Xanthan Gum

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Baking Aids
Brown Sugar

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Gluten Free Oats
Gluten Free Rolled Oats

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Baking Aids
RAISINS - NATURAL UNSULFURED

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Ratings & Comments (18)

5 Stars  83%  15
4 Stars 0%  0
3 Stars 11%  2
2 Stars 0%  0
1 Star 6%  1

*****

18 Reviews

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*****
lynn December 20, 2011
fantastic! we used cherries (and chocolate chips in half), plus pecan pieces. we needed to bake a bit longer (maybe my oven runs cool) but finished product was GREAT!
*****
Steve December 22, 2011
Made these for my mother-in-law. The taste and texture was no different than any of the other oatmeal cookies I have made before. Bravo!
*****
Jennifer January 3, 2012
Great cookies!! I made half the batter with chocolate chips to add another flavor. Im the gluten allergy in the house but my husband wants me to make them again!!
*****
Allison Andrews January 8, 2012
Made them with chocolate chips and coconut delicious! Couldnt taste the flava bean flour in it which made it even better.
*****
Heather January 19, 2012
Yummy! Best oatmeal cookie I have made gluten or gluten-free. I thought my love affair with homemade oatmeal cookies was over when my son was diagnosed with Celiac Sprue and allergies to nuts, corn & soy. Not so! This recipe is perfect, I didnt change a thing to the recipe. DELIISH!
*
CookieMaker March 4, 2012
They are not that great, tasted weird. Constancy is the same as a none GF cookie, but tastes chemicaly to me.. Easy to make though.
*****
KL Hall April 7, 2012
These cookies are unbelievably good! I am new to GF and trying new recipies. This is definitely a keeper. I tweaked it slightly: used Guar Gum and more raisins. Thanks for a great recipe!
*****
Gwynne June 21, 2012
I added walnuts, dried cranberries and dark chocolate chips to this recipe. I also substituted 3/4 cup of coconut oil for the 1 cup of butter and baked these are bars. The total cooking time was 35 minutes and they are amazing!!!!!!! Great consistency and of so delicious!
*****
Jackie December 17, 2012
This is a really good and easy recipe! I also used 3/4 cup of coconut oil instead of butter and instead of raisins I used 1/3 cup dried cherries and 1/3 cup chocolate chips. I will definitely make these again!
*****
Sue April 14, 2013
Absolutely fabulous. Crunchy outside, moist and chewy inside. I added butterscotch chips instead of raisins.
*****
Elizabeth May 4, 2013
Use gluten free white rice flour instead.....they will taste so much better. Delicious recipe after you make that change.
***
Heather January 18, 2014
This recipe would be great if Bob's Red Mill would modify their gluten-free all purpose flour. The garbanzo bean flour taste tainted these cookies. The consistency is otherwise perfect.
*****
Bob's Red Mill January 20, 2014
To reduce the bean flavor in our Gluten Free All Purpose Baking Flour, you may toast it in the oven on 350°F. Stir every 5 minutes, until lightly toasted.
*****
Lisa February 22, 2014
I used my own gf flour blend. And I used dried cherries instead of raisins. They were delicious!
***
c.Brodersen March 2, 2014
The tasted great, but they spread out way too thin. I am not sure what I did wrong. I will have to make again and make some adjustments to see. what will work out better.
*****
Ellen March 9, 2014
Just made these tonight and they were great! Thanks for another wonderful recipe
*****
Taters Mom March 23, 2014
These cookies were awesome. I used golden raisins and they were a big hit with everyone. No one knew that they were gluten free. Don't judge by the raw dough...once baked they are delicious!
*****
Lynn July 18, 2014
baked these following instructions then made these changes. I just cut back on the sugars white sugar to 1/4 cup and brown to 1/2 cup. I used Ener G egg replacer instead of flax, and added only 1/2 cup of raisins. wonderful taste, consistent texture.

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