Oatmeal Cookies Lactose Free Dairy Free Gluten Free Recipes

GLUTEN-FREE OATMEAL COOKIES

Gluten-Free Oatmeal Cookies image

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

Ingredients

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

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 COOKIES - LACTOSE FREE DAIRY FREE GLUTEN FREE

Oatmeal Cookies - Lactose Free Dairy Free Gluten Free image

Modified version of http://www.food.com/recipe/oatmeal-raisin-cookies-dairy-free-99839 You need something like a Ninja blender or a food processor to grind down the Quick Oats until they are turned into a flour like consistency. Huge thanks to Chelle_DaysFlutterBy for posting that original recipe. My cookies came out light and fluffy and were ready to eat right out of the oven. I use a large Wilton cookie sheet and used a small amount of Margarine to grease it and the cookies came right off whole. You can add a cup of raisins to make them oatmeal raisin cookies if you wish.

Provided by lucidbarrier

Categories Drop Cookies

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup country crock margarine (spreadable margarine)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups finely ground quick oats

Steps:

Preheat oven to 375 F (190C).
Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside.
In large bowl, cream together margarine, white sugar and brown sugar until smooth.
Beat in the eggs and vanilla until fluffy.
Stir together baking soda, cinnamon and salt.
Beat into creamed mixture.
Gradually stir in finely ground quick oats and mix well.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake 8 - 10 minutes in the preheated oven, or until golden brown.
Cool slightly; remove from cookie sheet to wire rack or plate.
Cool completely. (Optional).

Nutrition Facts : Calories 317.8, Fat 13.9, SaturatedFat 2.9, Cholesterol 31, Sodium 352.2, Carbohydrate 44.7, Fiber 2.8, Sugar 26.2, Protein 4.8

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