Dairy-Free Gluten-Free Oatmeal Cookies
 
Prep time
Cook time
Total time
 
These delicious cookies come out perfectly tender and are a real crowd-pleaser.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 dozen cookies
Ingredients
  • 1½ cups gluten-free all-purpose baking flour blend (see Flour Notes in post above)
  • 1 teaspoon xanthan gum (omit if flour blend contains gum; see post above for gum-free option)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup dairy-free buttery sticks (softened) or non-hydrogenated shortening (like Spectrum)
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 large eggs (see Egg-Free Option below)
  • 1 teaspoon vanilla extract
  • 3 cups gluten-free rolled oats
  • 1 cup raisins, dried cranberries, or dairy-free chocolate chips (optional)
Instructions
  1. Preheat your oven to 350°F.
  2. In a medium bowl, whisk together the flour, xanthan gum, cinnamon, baking soda, and salt.
  3. In a mixing bowl, beat the buttery sticks, brown sugar, and sugar together until smooth and fluffy. Add the eggs and vanilla and beat well. Stir in the flour blend until combined. Add the oats and raisins, cranberries, or chocolate chips (if using), and mix well.
  4. Drop the dough by the rounded tablespoonful onto an ungreased cookie sheet.
  5. Bake for 10 to 12 minutes, or until golden brown.
  6. Let the cookies cool for one minute on the baking sheet before carefully transferring them to a wire rack.
Notes
Egg-Free Option: In a small bowl, whisk together 2 tablespoons ground flaxseed (flaxmeal) and 6 tablespoons of water. Let it sit and gel for a few minutes. Add it to the recipe in place of the eggs. For other options, see our Egg Substitute Guide.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-gluten-free-oatmeal-cookies