Gluten Free Iced Oatmeal Cookies Recipes

GLUTEN FREE ICED OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Prepare two baking sheets with silicon mat, parchment paper, or leave plain.
• In a small bowl, sift gluten free flour, oat flour, guar gum (if needed), cinnamon, salt, baking powder, and baking soda, set aside.
• In a medium bowl or stand mixer, combine butter, sugar and brown sugar. Add egg and vanilla and beat until well combined. Slowly add the flour mixture into butter mixture and stir until combined. Add rolled oats until incorporated. The dough should be slightly sticky.
• Roll the dough into balls (slightly smaller than a golf ball), and place 2-3 inches apart on prepared baking sheet. Bake for 8-9 minutes, until golden brown. Remove from oven and allow to cool slightly before transferring to a cooling rack.
• In a small bowl, combine powdered sugar and 2 Tbs heavy cream. Stir until well-combined, adding more heavy cream by the tablespoon if needed to reach the desired consistency. The icing should be runny, but still thick enough to hold to the cookie.
• While the cookies are still warm, maybe 10-15 minutes after removing from oven, turn the cookie upside down and stick it in the icing. Gently twist the cookie, remove, and place back on baking sheet to dry completely.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
• Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
• Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
• Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
• Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.