Gluten Free Oatmeal Cookies

Written By Mikael Rubin

I have been struggling to bake good oatmeal cookies. Today I finally cracked it. What I was looking for were cookies there were crispy on the outside and pleasantly chewy in the middle. I only had rolled quick cooking oats that were slightly smaller (broken).

The ingredients I used were:

  • 1 egg

  • 1 tsp salt

  • A healthy amount of sugar (maybe 1/3 cup? I will measure next time in grams)

  • A healthy amount of avocado oil (maybe 1/3 cup?)

  • 2/3 oats and 1/3 buckwheat flour (proportion not measurement)

  • 1 tsp vanilla

  • Handful of chocolate chips

  • Dash of baking soda

There were significant several changes from the previous versions which ended up far too cakey (nevermind the one without any flour which was not great)

1) I combined everything until the batter was still fairly loose but saturated enough to hold together. I did not try to make cookie dough

2) I left the batter out for around 30 minutes to rest, rather than refrigerating

3) I baked at 325 instead of 350 or 375 for about 15 minutes

The cookies actually spread more than anticipated, but this is a requirement for them to get the range of texture I was looking for. They are delicious! I am not sure if I could sub gluten free flour for the oats or go 50/50 buckwheat and gf flour and get the same result. I don’t mind oatmeal cookies but they are a little…rough. A regular cookie would be nice sometimes.

Mikael Rubin
Next

On baking without a recipe (and by extension cooking).