Gluten Free Oatmeal Cookies – 4 Ways

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5 from 11 reviews

Author: Demeter | Beaming Baker
Total Time: 38 minutes
Yield: 24-32 cookies, depending on Add-ins amount 1x

Description

Gluten Free Oatmeal Cookies – 4 Ways: learn how to make the best gluten free oatmeal cookies, 4 yummy ways: Chocolate Chip, Oatmeal Raisin, Trail Mix and Simple & Easy!

Ingredients

Scale

Dry Ingredients

2 cup gluten free rolled oats
¼ cup + 2 tablespoons gluten free oat flour
¼ cup golden ground flaxseed
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients

¼ cup melted coconut oil
½ cup unsalted creamy, natural almond butter
¼ cup + 2 tablespoons pure maple syrup
¼ cup + 2 tablespoons coconut sugar
2 teaspoons pure vanilla extract

Add-ins

For Simple & Easy: no Add-ins
For Oatmeal Raisin go here: Classic Gluten Free Oatmeal Raisin Cookies
For Trail Mix go here: Easy Chewy Vegan Trail Mix Cookies
For Oatmeal Chocolate Chip go here: My Favorite Vegan Oatmeal Chocolate Chip Cookies

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Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients.
In a medium bowl, whisk together the wet ingredients.
Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. For instructions on add-ins, see other recipes listed below.
Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies to desired thickness.
Bake for 10-14 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!