If you here, it means you know exactly what kind of cookie you’re craving… The unmistakable Classic Quaker Vanishing Oatmeal Cookie!
This Gluten Free Quaker Vanishing Oatmeal Cookie Recipe is the perfect adaptation of the classic recipe. It tastes just like the Original!
We’ve even suggested ingredient substitutions for those with other allergies or special diets.
- 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
- 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.
* If using Applesauce in place of Eggs, be sure to add in 1/2 Teaspoon Baking Powder to the Flour Mixture.
* When using a butter or egg alternative, we highly recommend chilling your cookie dough at least 1/2 hour before baking. This will prevent them from flattening out.
1 Cup Chopped Nuts
1 Cup Shredded Coconut
1 Cup Chocolate Chips
1 Cup Craisins (in place of Raisins)
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 69 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 8mg Sodium: 53mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 1g