Baking Memories with Gluten-Free, Bakery-Style Oatmeal Cookies
Serves: 14
  • 1 cup + ½ cup oats, divided (for gluten-free, use certified gluten-free oats)
  • ¼ cup tapioca starch
  • ⅓ cup brown rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Rounded ⅛ teaspoon salt
  • ¼ cup dairy-free margarine (I Used Earth Balance Soy-Free)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • ½ cup dairy-free chocolate chips and raisins (I used Dream Chocolate Chips)
  1. Preheat your oven to 350ºF and line a baking sheet with a silpat or parchment paper.
  2. Place the ½ cup of oats in a spice / coffee grinder (a food processor or high powered blender should work too) and grind for about 30 seconds, or until you get powdery oat flour.
  3. In a medium-sized bowl, combine the fresh oat flour, the 1 cup oats, tapioca starch, brown rice flour, baking soda, cinnamon, and salt. Set aside.
  4. In a mixing bowl, mix together the margarine, brown sugar, maple syrup, molasses, and vanilla. Stir in the reserved flour mixture until it is all incorporated and you have a nice thick dough. Stir in the chocolate chips or raisins.
  5. Drop the dough by the generous tablespoon-ful onto your prepared baking sheet. I used slightly damp hands to shape the cookies – if the dough is too moist to handle, feel free to refrigerate it for an hour or so to help it firm up.
  6. Bake the cookies for 10 to 12 minutes, or until they just begin to brown. Let them cool for at least 10 minutes before removing them to a wire rack to cool completely. Gluten-free cookies (especially ones without xanthan gum) tend to be fragile when still hot.
  7. Store leftovers in an airtight container.
Recipe by Go Dairy Free at