Gluten-Free Oatmeal Cookies
Insanely delicious oatmeal cookies with two different flavor options?! These recipes are basically all you need in life ;)
Servings: 20 cookies
Calories: 203kcal
Ingredients
- 1 1/4 cups gluten-free all-purpose flour or brown rice flour*
- 1 cup gluten-free quick oats or GF old fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup unsweetened creamy almond butter
- 2/3 cup pure maple syrup
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Version:
- 1 1/2 cups semisweet chocolate chips or dark chocolate chunks
White Chocolate Macadamia Nut Version:
- 2/3 cup white chocolate chips
- 2/3 cup dried cranberries
- 2/3 cup macadamia nuts chopped
Instructions
- Preheat the oven to 350 degrees F.
- Stir together the first 6 ingredients (GF all-purpose flour through sea salt) in a mixing bowl (dry ingredients).
- In a separate bowl, stir together the remaining ingredients (almond butter through pure vanilla extract) Note - if your almond butter is hard, microwave it for 20 - 30 seconds to soften it up to make it easier to stir.
- Add the dry ingredients to the mixing bowl with the wet ingredients. Stir until combined and a dough forms.
- Fold in your choice of add ins (see options above) and stir until combined.
- Drop spoonfuls of dough on a large baking sheet and bake for 12 minutes, or until the edges of the cookies are golden-brown. Allow cookies to cool 5 minutes before removing from cookie sheet.
Notes
*You can replace the rice flour with a gluten-free all-purpose flour blend.
Nutrition
Serving: 1Cookie | Calories: 203kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Fiber: 2g | Sugar: 8g