Gluten-Free Oatmeal Cookies

16 Posted on March 16, 2013 - by Jules Shepard

Categories: All, Cookies, Desserts, Recipes

Tags: , Certified Gluten-Free Oatmeal, Certified Gluten-Free Oats, Gluten Free Oats, Gluten-Free Cookie Recipe, Gluten-Free Oatmeal Cookies, Jules Gluten Free Cookie Mix, Oatmeal Cookie Day, Oatmeal Cookie Recipe, Oatmeal Raisin Cookies

Some holidays are admittedly more fun to look forward to than others. National Oatmeal Cookie Day is one of those for me. What’s that? You didn’t know about National Oatmeal Cookie Day?? Well be sure to mark your calendars from now on, as March 18 isn’t just the day after St. Patrick’s Day anymore!

Whether you lovingly prepare these from my scratch recipe, or use my super easy Jules Gluten Free Cookie Mix, you and the lucky few with whom you choose to share, will have a better March 18 (or any day, really) because of these delicious treasures!

Oatmeal Cookies with Jules’ Cookie Mix

Jules Gluten-Free™ Cookie Mix
1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1/2 cup shortening (e.g. Earth Balance® Shortening Sticks)
2 large eggs (or egg substitute, prepared, e.g. Ener-G® Egg Replacer)
2 Tbs. honey or agave nectar
1-2 cups certified gluten-free oats* (use 2 cups if you like lots of oats; 1 cup if you just like a little)
2 tsp. cinnamon
1 1/2 cups baking raisins (or regular raisins – boiled, then drained before adding to dough) ~optional
1/2 cup chopped pecans or walnuts ~optional

Bring the butter and shortening to room temperature, then beat together with half of the cookie mix until light and fluffy – several minutes. Mix in the eggs or egg substitute and honey, until combined. Gradually stir remaining mix, oats and cinnamon into the first mixture. Lastly, stir in raisins and nuts, if using.

Scoop dough into a container and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Yield: Approximately 5 dozen cookies.

*A note on oats: be sure to only buy certified gluten-free oats, as great care is taken with these oats to ensure there is no cross-contamination in growing, harvesting, milling and packaging. Also, the oats which work best in baking for cookies like these, are oats that are instant, small, soft and more absorbent, like my Jules Gluten Free™ Instant Oats.

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This entry was posted on Saturday, March 16th, 2013 at 11:02 am and is filed under All, Cookies, Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

16 Comments

We'd love to hear yours!

Janet said: on March 16, 2013

I Made the Scratch Recipe, but substituted Mahatma Coconut Sugar for the white and brown sugar and they were great! I also added pecans and walnuts instead of raisins. Not a raisin fan.
Reply
- Jules said: on March 16, 2013
  
  Janet, I love coconut sugar and I’m sure in this recipe it was fantastic! Thanks for sharing your ingredient subs!
  Reply
Cecekia said: on March 16, 2013

Just a question. Have you been making any recipes that are gluten-free,low in sugar and in carbs.The reason I ask this is that my granddaughter has Celiac and Diabetes. I wrote to LIVING WITHOUT and they responded back saying they are trying out some new recipes. There are many people and children who have both(my 3 year old granddaughter included).
Please try and included this in your recipes. I have been trying with some of your recipes and they seem to work out well.
PLEASE HELP
Reply
- Jules said: on March 17, 2013
  
  Hi Cecekia – why don’t you check out the Candy Hearts Blog? I know Wendy, the mom of a diabetic and celiac child, posts some great information and recipes there and she also uses my flour, so it should work for your granddaughter’s needs too. I hope that helps!
  Reply
Lynsie said: on March 18, 2013

Hey Jules, My mom and I have recently used your cookie mixes. Our cookies do not look as tasty as yours they tend to spread and go flat. Do you have a tip or a trick to making the cookies more fluffy and thick instead of thin and flat?
Reply
- Jules said: on March 18, 2013
  
  Hi Lynsie – have you read my article on tips for baking better gluten-free cookies? If not, give it a read and see if any of those tips resonate with you (high altitude? egg subs? dough too warm? no parchment? etc.). You can also email us directly at Support@JulesGlutenFree.com for any specific recipe or baking help. Via email, it’s much easier to walk through specific recipes to help you get them just right!
  Reply
Janis Easter said: on March 18, 2013

WOW! My husband is an oatmeal cookie afacianado. He is not required to eaten gluten free but does much of the time to simplify cooking. He loved these cookies. My dough was a bit stiff after adding a full two cups of oatmeal so I added 2 tablespoons of the water from the cooked raisins–which is what my regular flour recipe called for. A lot of the GF cookies I’ve tried making turn into little hockey pucks after cooling off but these are still chewy and soft after cooling down. FIVE GOLD STARS!
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- Jules said: on March 18, 2013
  
  Sweet! In all the senses of the word! So glad your non-GF hubbie gives his thumbs up too, Janis! Good call on adding the water from the raisins if you felt your dough was too stiff. Soft cookies are worth their weight in gold (stars)!
  Reply
Sandra said: on March 23, 2013

I think your link takes us to the wrong recipe! I’m looking for the hot cross buns and what came up is the oatmeal cookie recipe. I’d like to get the one for the buns if possible…thanks!
Reply
- Jules said: on March 24, 2013
  
  I’m sorry, Sandra – I’m not sure what link you’re referring to, but sometimes the wires do get crossed! If you’re ever looking for a recipe, just type it in the search bar on my site and it will find it for you. Here’s the link to Hot Cross Buns. Enjoy!
  Reply
  - Sandra said: on March 25, 2013
    
    Thanks, Jules. What I clicked on was the “ingredients & directions” in the hot cross buns blog info. The link you sent works fine and I got the recipe now. Thanks again.
    Reply
    - Jules said: on March 26, 2013
      
      Thanks for letting me know, Sandra! Glad you got the right recipe this time!
      Reply
Peg R on 4-21-13 said: on April 20, 2013

Can I make the oatmeal cookies with your GF flour instead of the cookie mix?
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- Jules said: on April 22, 2013
  
  Hi Peg – yes, you can absolutely just use my flour plus certified gluten-free oats to make oatmeal cookies! Here’s my recipe!
  Reply
karen lund said: on May 5, 2013

I’m in my fifties and recently diagnosed with a gluten sensitivity. I was always a good baker but can’t seem to get the hang of this new flour thing! I made your oatmeal cookies today with your cookie mix and they are totally flat! They taste good but look terrible. Help!
Also my parchment paper keeps rolling onto a cookie or two in the oven. How do you keep it flat?

Thanks
Reply
- Jules said: on May 7, 2013
  
  Hi Karen, it’s funny because I think it’s almost a harder climb to great gluten-free baking when you baked a lot before going gluten-free! Not to say it can’t be done, mind you! As for the cookies, the problem was probably the oats. Sounds strange to say, but the style and brand of gluten-free oats you use makes a huge difference in this recipe, as oats absorb moisture at different rates. Let me know what kind of oats you used and I think we can trouble shoot from there, but it is often easier to start an email with Kathy in customer service, so you can go back and forth quickly with her to figure out the best tips for fixing any recipe. Just shoot her an email at Support@JulesGlutenFree.com.
  As for the parchment, it will roll up if you use the convection setting and the fan catches the paper just right. Turn the paper over so that if it wants to roll, it will roll under, not up, and turn the baking sheet so that the part of the paper that wants to roll is facing the walls of the oven, not the door and the back. That oughta do it!
  Reply