Name: The BEST Gluten Free Oatmeal Cookie Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 48
Cuisine: American
Ingredients: 1 1/2 Cups Gluten Free Flour; 1 Teaspoon Baking Soda; 1 Teaspoon Ground Cinnamon; 1/2 Teaspoon Salt; 1 Cup (2 sticks) Butter (or Butter Alternative *); 1 Cup Brown Sugar; 1/2 Cup White Sugar; 2 Eggs (or 1/3 Cup Applesauce*); 1 Teaspoon Vanilla Extract; 3 Cup Gluten Free Oats (quick or old fashioned, uncooked); 1 Cup Raisins

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The BEST Gluten Free Oatmeal Cookie Recipe

This Gluten Free Oatmeal Cookie Recipe is the perfect adaptation of the classic Oatmeal Cookie recipe. It's easy to make and tastes just like the Original. We've even got suggestions for Vegan and Other Special Diets.

This recipe has been adapted from the Original Quaker Vanishing Oatmeal Cookie Recipe.

The BEST Gluten Free Oatmeal Cookie Recipe

Yield: 48 Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This is The BEST Gluten Free Oatmeal Cookie Recipe! It's EASY to make and tastes just like the Original. With Vegan and other Special Diet Options.

Ingredients

1 ½ Cups Gluten Free Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup (2 sticks) Butter (or Butter Alternative *)
1 Cup Brown Sugar
½ Cup White Sugar
2 Eggs (or ⅓ Cup Applesauce*)
1 Teaspoon Vanilla Extract
3 Cup Gluten Free Oats (quick or old fashioned, uncooked)
1 Cup Raisins

Instructions

Preheat Oven to 350° F.
In small mixing bowl, whisk together Gluten Free Flour, Baking Soda, Cinnamon & Salt. Set Aside.
In large mixing bowl, beat together Softened Butter with Brown and White Sugars until Creamy. Add Eggs and Vanilla, then beat well.
Add in combined Gluten Free Flour Mix and beat well.
Mix in Gluten Free Oats, Raisins and any other optional ingredients.
Scoop cookie dough onto un-greased cookie sheet pans.
Bake for approximately 9-12 minutes or until cookies appear golden brown.
Remove from oven and allow cookies to rest for 1-2 minutes on cookie sheets before transferring to wire racks to cool completely.
Store in airtight container.

Notes

SUBSTITUTION NOTES:
* If using Applesauce in place of Eggs, be sure to add in ½ Teaspoon Baking Powder to the Flour Mixture.

* When using a butter or egg alternative, we highly recommend chilling your cookie dough at least ½ hour before baking. This will prevent them from flattening out.

OPTIONAL INGREDIENTS:
1 Cup Chopped Nuts
1 Cup Shredded Coconut
1 Cup Chocolate Chips
1 Cup Craisins (in place of Raisins)