GLUTEN FREE OATMEAL LACE COOKIES
Crispy, chewy oatmeal cookies with hints of caramel and cinnamon.
Provided by dolcedahlia.com
Categories Dessert
Number Of Ingredients 16
Steps:
- Beat butter and sugar together until combined. Add milk and vanilla. Beat until incorporated.
- Add all dry ingredients. Beat until combined, scraping bowl as needed. Add oats. Beat until mixed in throughout dough. Add chocolate chips or raisins if using and mix until combined.
- Scoop dough out in rounded tablespoon sized balls. If dough is too messy to work with, refrigerate until it firms up. Chill dough, or freeze to bake later.
- In a preheated 350° oven, bake cookies for 11-12 minutes, until edges are browned and center of cookie is set up. Let cool before eating.
GLUTEN-FREE OATMEAL COOKIES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
- In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
- Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g
OATMEAL LACE COOKIES
These cookies are are more like sweet "crisps". They are thin and crispy, and have a noticable buttery flavor. Wonderful served with a fruit or cream type dessert. My favorite is ice cream. YUM!
Provided by PanNan
Categories Dessert
Time 1h28m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Beat sugar and butter until well blended.
- Beat in flour, vanilla and salt.
- Stir in oats.
- Form into a ball. (See photo).
- Cover and refrigerate cookie dough 1 hour.
- Line 2 baking sheets with parchment paper.
- Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
- Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
- Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
- Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
- Let cookies rest on sheets 1 minute.
- Using spatula, transfer cookies to a rack and cool completely.
GLUTEN-FREE OATMEAL COOKIES
Unlike many other oatmeal cookie recipes with refined sugars and flours, you won't find any of that nonsense here. Just old-fashioned oats, maple syrup, and loads of fiber. Oh yeah, and dark chocolate chips, which by the way are little antioxidant powerhouses. Scrumptious and entirely guilt free! Adding gluten-free brewer's yeast to this recipe makes for a great, nutrient-dense lactation cookie for new, nursing moms. Omit for a more classic oatmeal cookie. Store in an airtight container at room temperature, or freeze.
Provided by Edible Times
Time 35m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 23.5 g, Cholesterol 20.7 mg, Fat 17.6 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 13.6 g, Sodium 119.4 mg, Sugar 8.7 g
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