Gluten Free Oatmeal Cookies |Cooking With Amanda

Oatmeal cookies are a delicious classic cookie that would probably make anyone's list of favorite comfort foods. I know they're one of my favorites and I am a true cookie lover at heart.

Oatmeal cookies remind me of chilly fall days after school with the sun setting early and a beautiful orange glow blanketing the trees. If you or someone you know wants to relive the comforts of an oatmeal cookie without the gluten, this recipe is just what you need!

Gluten free oatmeal cookies are surprisingly simple to make and this recipe doesn't require any flour. Not even oat flour. The butter and brown sugar work together to make a slightly rich cookie, sweetened to just the right amount. Vanilla and cinnamon add the perfect flavor and your house will smell just like a bakery when you make these! Seriously.

I'm very pleased at the wide variety of gluten free flours available for purchasing these days, but you can save those flours for another day.

When I make these cookies for my friends and my family, they don't even notice the lack of flour, gluten or otherwise, in this recipe. These cookies are what folks call a crowd-pleaser.

If you're looking for a cookie to take to a friend with a gluten intolerance and you don't have a lot of gluten free baking experience, this recipe is perfect. Just keep in mind that you'll want to purchase oats that are certified gluten free. The same goes for the other ingredients.

This recipe makes one dozen cookies and they'll keep for a couple days stored in an airtight container. Be sure to separate the layers with parchment paper so they don't stick together. I couldn't tell you if they last much longer because they're usually gone within the first couple days after I make them.

Are you ready to start baking?

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Gluten Free Oatmeal Cookies Recipe

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Ingredients

3 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1 egg, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups certified gluten free oats

Directions

Preheat oven to 350°F.
In a mixing bowl, cream together butter and brown sugar until smooth.
Add the egg, vanilla salt and cinnamon. Whisk until smooth for about 2-3 minutes.
Stir in oats and mix until evenly incorporated.
Drop by spoonful on a baking sheet lined with parchment paper.
Bake for 13 minutes or until edges are golden brown.
Transfer to a cookie sheet. They will be a little soft while they are hot and will bend easily so be careful.
Let them cool completely before serving. They will become more firm and you'll be able to pick them up and eat them once they've cooled.
Store in an airtight container with parchment paper in between each layer.