When a client requested gluten free oatmeal cookies, I had to be honest and tell her that I didn’t have a recipe. “I’ll start looking, right away”… I said. Happily the search didn’t take long, as I’d already found the spectacular cookbook Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients by Nancy Cain, and this recipe.
Having already made two outstanding recipes from the book, one for gluten free ginger snaps and another for gluten free pizza dough which, btw is the best GF pizza recipe currently in my repertoire, I was pretty sure the oatmeal cookie recipe would be just as fabulous! Boy! do I like when my instincts are right!
Have I mentioned how in love with this cookbook I am…??? With so many on the market, I try to buy only the ones I find extremely useful, meaning it has to have, and be more, than a few good recipes. The copy you see here, is on loan from the library. This cookbook has now catapulted to the top of my to-buy list!
As easy to make as any cookie, the biggest task in making them GF is ensuring the flours/starches you use are indeed gluten free. If they’re not labelled gluten free… well, they’re not, and cross contamination with wheat/wheat products could be a very strong possibility.
When forming the cookies, I do as always.. and taste the raw dough. Yum. Sweet, with just the right amount of cinnamon. As we all know with any cookie dough, a good raw dough will turn into a good baked cookie. Be sure to use a flexible spatula to get all the dough; my favourites… this easy flex 3-piece silicone spatula set from Wilton. They’re the blue ones you see throughout my posts.
Butter and oil are both used; the butter for flavour & tenderness, and the oil to keep the cookies from spreading too much. The name of old-fashioned… in the charming side bar note, it’s credited to an adapted recipe from a paternal grandmother.
Light. Crispy. Delicious. Gluten Free. Yes, please~
*note: this post contains affiliate links with amazon, and only for products I use and recommend. If you click through and purchase I receive a very small commission, and I thank you; every bit helps to keep my posts coming!
Gluten Free Old-Fashioned Oatmeal Cookies
- 1 1/3 cups /185 grams tapioca starch
- 1 1/3 cups /160 grams light buckwheat flour
- 1/3 cup /65 grams potato starch
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup canola oil I used extra virgin olive oil
- 8 tablespoons salted butter softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon gluten free vanilla extract
- 3 cups gluten free rolled oats
- *extra: 1 cup raisins or chocolate chips
Heat oven to 325°F and line 3 baking sheets with parchment paper.
In a medium bowl, blend the tapioca starch, buckwheat flour, potato starch, cinnamon and baking soda.
In a large bowl, use a hand mixer and combine the oil, butter, sugars, eggs and vanilla and mix on high until the batter is light yellow. By hand, stir in the dry ingredients mixture until it is fully blended. Fold in the rolled oats, and raisins/chocolate chips if using.
Roll the dough in small balls, just under the size of a ping pong ball. Place the balls about 2 inches apart on the baking sheets. Bake the cookies one sheet at a time, for about 15 minutes.
*recipe is easily halved, for smaller quantities.