This is hands down – the best gluten-free cookie I have ever made. It’s the best cookie I have ever made. There is that je ne sais quoi about some cookies that is hard to put into words. One thing I have realized is that I really love cookies that use brown sugar only. I didn’t used to like coconut, so why do I like these so much? I think it is because it is just a whiff of coconut. It doesn’t overtake the flavor of the cookie. Rather it gives another texture and mild flavor that mixes perfectly with the rest of the ingredients. I didn’t skimp on the sugar like I sometimes do. I make this one with a regular amount of sugar, so that when you eat it, you don’t feel like you are in another category of eaters – the gluten-free eater who skews healthy. These are not healthy cookies. Not really. They are full of delicious butter and brown sugar and you will enjoy every bite. They are exactly what you want an oatmeal cookie to be.
I normally use dried cherries but raisins or dried cranberries are just as great. Experiment with ratios – increase or lower the dried fruit. Same with the coconut. But leave the core ingredients alone. Speaking of ingredients, I’m learning that brown rice flour and oat flour are fantastic to bake with. I’d love to hear from you. Did you enjoy these as much as I do?
A Few Recipe Notes
Let the dough rest for 15 minutes before baking.
For the chewiest cookies, remove them from the oven when the centers still look slightly soft.
Store in an airtight container for up to 4 days.
Try this recipe with Trader Joe’s Gluten Free Organic Rolled Oats with Ancient Grains & Seeds
THE BEST Gluten Free Oatmeal Cookies!!
Ingredients
- 1/2 cup unsalted butter, softened one stick
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup oat flour
- 1/2 cup brown rice flour use more oat flour if you don't have
- 3/4 cup unsweetened coconut flakes
- 3/4 cup raisins or cried cherries or dried cranberries
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F.
- Cream butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in egg and vanilla.
- Mix in oats, oat flour, brown rice flour, baking soda, and salt (about 15 seconds)
- Fold in coconut and raisins
- Scoop into heaping tablespoon portions and place on a baking sheet
- Flatten slightly with your hand.
- Bake for 11–13 minutes, until the edges are lightly golden but the centers still look a touch soft.
If you enjoy these cookies, you might also like:
• Sorghum Chocolate Chip Cookies
• The Best Gluten-Free Flours for Cookies
These recipes explore more ways to bake delicious cookies using gluten-free flours.
