Last month I had fun making some recipes from Nestle. My husband loved the oatmeal cookie recipe that I made. He called them “an amalgamation of everything that is good”, so I was determined to make a gluten-free, dairy-free version.
I have to agree with my husband, these cookies are amazing! I replaced the flour with gluten-free flours, used dairy-free, soy-free margarine, dairy-free chocolate, and rice milk. Even though these are free of most allergens, you will not notice a thing missing! They may just be the best oatmeal cookies ever.
You must be careful when making this recipe to use Gluten-Free Quick Cooking Oats.
- ½ cup rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ¾ teaspoon xathan gum
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups brown sugar
- ½ cup butter, softened (or dairy-free margarine)
- ¼ cup milk (or rice milk or almond milk)
- 1 large egg
- 2 teaspoons gluten-freevanilla extract
- 2¾ cups gluten-free quick oats
- 1 cup dried cranberries
- 1 cup dark chocolate pieces
- Preheat oven to 375° F.
- Combine rice flour, tapioca flour, potato starch, xanthan gum, baking soda and salt in small bowl.
- Mix sugar, butter, milk, egg and vanilla extract in a large bowl until creamy. Gradually add in flour mixture.
- Stir in oats, cranberries and chocolate.
- Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake for 10 minutes or until lightly browned.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
More Gluten-Free Cookie Recipes:
- Gluten-Free Pumpkin Snickerdoodles
- Gluten-Free Chocolate Peanut Butter Cookies