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 tried this recipe when I first shared it on my old blog. She had the following to say.
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.