These oatmeal cookies are very moist with a good flavor. Add a cup of raisins, chocolate chips, or cinnamon chips if you desire. I know it is a lot of ingredients, but wow are they good. Pour a big glass of milk and enjoy! Yum yum!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.

  • Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.

  • Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook's Notes:

I added about a 1/2 cup chocolate chips, and about 1/2 cup cinnamon chips.

Nutrition Facts

112 calories; protein 1.8g 4% DV; carbohydrates 16.2g 5% DV; fat 4.6g 7% DV; cholesterol 17.9mg 6% DV; sodium 106.6mg 4% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
11/10/2014
Very delicious and. Maureen you should do more research before submitting a negative score on someone's recipe. Oats are gluten free unless cross contaminated. Thanks for this recipe:D Read More
(13)

Most helpful critical review

Rating: 1 stars
07/06/2014
oatmeal is not gluten free. Rolled oats have gluten in it. You would have to use a gluten free hto cereal like quinoa flakes or rice bits. Read More
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/09/2014
Very delicious and. Maureen you should do more research before submitting a negative score on someone's recipe. Oats are gluten free unless cross contaminated. Thanks for this recipe:D Read More
(13)
Rating: 5 stars
03/22/2015
Good recipe, especially for GF. I was low on butter so I used 1/2 cup coconut oil, 1/2 cup butter. Also had mostly steel cut oats so they were a little more grainy in texture. Substituted GF all-purpose flour for total of flours and cornstarch (2 1/2 c), as well as Truvia in place of white sugar. I added chocolate chips/chunks to make them more appealing to the kids. I'll make this again. Read More
(10)
Rating: 5 stars
12/04/2014
My recipe, but hey, I think they are terrific! Oats are gluten free if you buy them certified that way, Joyce. If you baked your cookies and they spread out too much, then next time let the dough sit in the fridge a little while, so that the oats can plump up. Read More
(9)
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Rating: 5 stars
04/15/2014
This recipe is awesome I really really love it it tastes great Read More
(6)
Rating: 5 stars
02/11/2016
I used coconut oil instead of butter and rice flour instead of sorghum. Best cookies I've had in forever. Read More
(5)
Rating: 5 stars
02/15/2015
only oats is wheat free I buy them all the time and never had a problem with them and this recipe is great thank you for posting this I wonder if I tried to change the flours to an all purpose flour how it will work will let you know how it works tomorrow. Read More
(5)
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Rating: 5 stars
12/22/2018
Delicious is right! Making my third batch. Due to allergies, substituted a safe-for-me gluten free flour blend for all 2.5 cups of flours and some ground vanilla bean (whisked into the dry stuff) for the vanilla extract. I noticed the recipe has baking soda but no liquid acidic ingredient to start the rising action. So I substituted 2.5 teaspoons of corn-free baking powder for the baking soda. It made a terrific difference in texture! They are lighter now and stay tender, as long as you don't overbake them, which I'm prone to do. I broke with tradition and added the raisins to the creamed ingredients to hydrate them a bit before added the flours and oats. Easier on my mixing arm and plumper raisins in the end. My friends don't realize these are GF! Read More
(5)
Rating: 5 stars
01/29/2018
I love this recipe! I used gluten free all purpose flour mix and half butter half coconut oil. I reduced white sugar to half cup and added raisins and choc chips gluten free. They were so good my kids could not tell they were gluten free. Read More
(4)
Rating: 5 stars
10/01/2015
awesome but you should eat them once you make them because by the next day they will start to crumble Read More
(2)
Rating: 1 stars
07/06/2014
oatmeal is not gluten free. Rolled oats have gluten in it. You would have to use a gluten free hto cereal like quinoa flakes or rice bits. Read More