My earliest kitchen memories involve me, kneeling on a barstool, packing 1 cup of brown sugar as firmly as I could muster, as my mom prepared the other ingredients for a nice big batch of chocolate chip cookies. Those occasions were so special to me, that I used every major holiday as an excuse to bake cookies, and Easter was certainly no exception. This year, it looks like oatmeal cookies are on the agenda. A few weeks ago we featured a recipe for Bakery-Style Oatmeal Cookies from Hannah Kaminsky. Following that post, we received a few emails requesting Gluten-Free Bakery-Style Oatmeal Cookies. Unable to resist a challenge, I headed to the kitchen and preheated my oven …
I was elated to have a successful recipe on the first pass, and look forward to making these again this weekend. My adapted version is still vegan (egg-free and dairy-free), but thanks to some flour swaps, certified gluten-free oats, omitting the nuts, and using more common sweeteners, these babies can be enjoyed in most free-from households. So get out the mixing bowls and barstools, it’s time to do some holiday baking with the kids …
Jodiann had some high raves for these cookies: “BEST COOKIE EVER!!! My daughter couldn’t stop eating them. Said it’s the first thing she’s had “allergy free” that tasted like the originals…”
Special Diet Notes: Gluten-Free Bakery-Style Oatmeal Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, gluten-free, vegan, plant-based, and vegetarian. Optionally soy-free.
These cookies have a soft and chewy texture. Store them in an air-tight container to keep them from drying out.
- 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 (corrected - this previously said tablespoon)
- ½ tablespoon 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)
- Preheat your oven to 350ºF and line a baking sheet with a silpat or parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in an airtight container.