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Gluten-Free Oatmeal Cookies

Recipe photo courtesy of Romulo Yanes

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Source: Everyday Food, October 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

You don't need any specialty flour for these cookies. Grinding oats into a fine meal is the trick to making them gluten-free. Although oats don't contain gluten, they're often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label. Blend up a double batch to have on hand -- these cookies are bound to be requested again and again.

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  • trueheartservic
    18 NOV, 2017
    This recipe turned out incredibly dry ... the cookies completely crumbling. Really disappointed 😔
    Reply
  • terrydownesoty
    4 NOV, 2017
    This is my favorite type of cookie and the best GF cookie I have made. I’ve made them many times and love them.
    Reply
  • powerrowan
    28 SEP, 2017
    So good! They didn't fall apart like some people have said. If you follow the directions and process 1.5 cups of oats into a fine powder like it says, these should come out perfectly!
    Reply
    • trueheartservic
      18 NOV, 2017
      I did do as you suggested and my cookies came out horribly dry and super crumbly
  • amywbenjaminme
    28 MAR, 2017
    Ok. just made these this morning! I highly recommend chilling the dough and I think the addition of mol[filtered] is helpful as another reviewer recommended. They come out looking a little bit like lace cookies. Pretty flat. They taste awesome though!
    Reply
  • alicemeenangma
    18 DEC, 2016
    Love these but since I already have oat flour on hand can someone tell me how much oat flour they get from 1.5 cups oats? Some sites say it yields a cup of oat flour. Thanks! Also did dried cranberry and white chocolate instead of raisins and milk chocolate :)
    Reply
  • lorna_229yahoo
    25 NOV, 2016
    Excellet recipe. I used lactose free butter.
    Reply
  • michellemoore1296
    16 JAN, 2016
    These cookies are the bomb! I added crasins and white chocolate chips. Instead of white sugar I used 1/2 cup of Stevia. The cookies stayed together nicely. My husband likes these better than regular oatmeal cookies. I will absolutely make again.
    Reply
  • auntiena
    21 DEC, 2015
    I had the same crumbly results as another reviewer, although they taste delicious! They will be nice over dairy free ice cream.
    Reply
    • MS12189120
      13 DEC, 2016
      I followed the recipe except i put in the freezer for 15 minutes and still had spreading. Tastes great but looks horrible. How do i stop spreading
  • dicueto22
    19 DEC, 2015
    These cookies are the absolute BEST oatmeal raisin cookies I've had. My daughter -in-law has Celiacs so I was looking for a Gluten Free version to regular Oatmeal Raisin cookies. I happened across this recipe as I didn't have some ingredients for my own recipe. The only thing I added was a teaspoon of mild molasses, and instead of just raisins, I made a 1 cup mixture of white & dark raisins, & craisins. These cookies are crispy on edges & bottoms, moist & chewy inside! Absolutely Delicious!
    Reply
  • MS10172786
    13 DEC, 2015
    NEW FAVORITE COOKIE, CHEWY & DELICIOUS! We made these w/ modifications & they are fantastic! Did not add chocolate. Used 1/2 quick cooking oats, 1/2 rolled oats. Added extra tsp baking powder, more raisins, and 2 tsp molasses. CHILLED DOUGH 45mins before baking... Huge hit!
    Reply

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