Oatmeal Cookies {Gluten Free Adaptable}
Soft and chewy oatmeal cookies made with oat flour, these oatmeal cookies are delicious and can be made gluten free.
Ingredients
- 1 ¼ cup (2 ½ sticks) butter
- ¾ cup (5.75 ounces) brown sugar
- ½ cup (3.75 ounces) white sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups (10 ounces) oat flour see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 cups (10.5 ounces) old fashioned oats see note
- 1 cup (6 ounces) chocolate chips, mini M&M’s or Reese’s pieces optional
Instructions
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Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
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Cream butter and sugars in a large mixing bowl or the bowl of a stand mixer. Add eggs and vanilla and beat well.
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In a separate smaller bowl, add oat flour, baking soda, salt, cinnamon, and nutmeg and mix together. Add the flour mixture to the large mixing bowl and mix until just barely combined. Stir in the old fashioned oats and chocolate pieces if desired.
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Scoop dough by heaping tablespoon and roll into balls (I like to use a #40 cookie scoop). Place on prepared cookie sheet leaving 1 ½ inches between.
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Bake in preheated 375 degrees F oven for 8 minutes or until lightly browned. Remove from oven and cool for 1 minute on cookie sheet before transferring to a wire rack to cool completely.
Recipe Notes
1. For the oat flour, you can grind oat groats in a grain mill. This is my preferred way to make it because it’s fresh and you use the whole grain. If you don’t have a grain mill, you can blend up rolled or quick oats in a high powered blender for 2-3 minutes until finely ground.
2. The best way to measure the flour in this recipe is to use the weight measurements because everyone scoops flour differently, especially if it’s freshly ground.
3. If you need to make this recipe gluten free make sure you use certified gluten free rolled oats. Regular rolled oats often have traces in gluten in them because of the way they are grown, harvested and processed.