Whole Grain Gluten-Free Oatmeal Cookies Recipe

Name: Whole Grain Gluten-Free Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (3 ounces) sorghum flour; 1/4 cup (about 3/4 ounce) oat flour*; 2 tablespoons ground flax; 1 teaspoon salt; 1 teaspoon baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup (8 ounces) butter, softened; 1 cup (8 ounces) dark brown sugar; 1/2 cup (3.5 ounces) turbinado sugar; 1 large egg; 2 teaspoons vanilla extract; 3 cups gluten-free oats; 1 1/2 cups chocolate chips, raisins, chopped dried fruits, or nuts (or a combination); *To make oat flour, blend whole oats in a food processor until fine

Servings: persons

3/4 cup (3 ounces) sorghum flour
1/4 cup (about 3/4 ounce) oat flour*
2 tablespoons ground flax
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (8 ounces) butter, softened
1 cup (8 ounces) dark brown sugar
1/2 cup (3.5 ounces) turbinado sugar
1 large egg
2 teaspoons vanilla extract
3 cups gluten-free oats
1 1/2 cups chocolate chips, raisins, chopped dried fruits, or nuts (or a combination)
*To make oat flour, blend whole oats in a food processor until fine

1
Adjust oven rack to middle position. Preheat oven to 325u00b0F. Line two baking sheets with parchment paper. Set aside.
2
In medium bowl, whisk together sorghum flour, oat flour, ground flax, salt, baking powder, ground cinnamon, ground nutmeg, and ground cloves. In bowl of stand mixer fitted with paddle attachment, combine butter and sugars. Cream on medium speed until thick paste forms, about 2 minutes. Stop mixer and scrape down sides and bottom of bowl. Add egg and vanilla. Turn mixer on to medium speed and blend until light and fluffy, about 1 minute. Stop mixer. Scrape down bottom and side of mixer. Mix for 1 additional minute. Stop mixer. Add whisked dry ingredients and oats. Mix until thick dough forms, about 1 minute. Turn off mixer. Add chocolate chips. Turn mixer on to low. Mix until combined, about 30 seconds.
3
Using a tablespoon measure, drop heaping tablespoons of dough onto prepared baking sheet, 24 per sheet. Lightly press down dough with palm on your hand but don't flatten cookies. Bake 1 tray at a time until golden brown, about 20 minutes. Cool for five minutes on baking pan. Transfer cookies to wire rack to cool completely. Repeat, baking second batch on cool baking sheet, until all dough is used. Store cooled cookies in sealed container for up to 1 week.

1519

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup (3 ounces) sorghum flour, 1/4 cup (about 3/4 ounce) oat flour*, 2 tablespoons ground flax, 1 teaspoon salt, and more.

Yes, Whole Grain Gluten-Free Oatmeal Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!