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The Best Oat Flour Gluten Free Oatmeal Cookies

Ingredients
  

  • 1/2 cup butter softened to room temp
  • 1/2 cup packed brown sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons soy milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups whole rolled oats
  • Optional chocolate chips about 5 per cookie dough ball

Instructions
 

  • Line a small pan or large plate with parchment paper, and set aside. You will need to refrigerate the dough before baking so no need to preheat the oven yet.
  • In a medium mixing bowl, combine the butter, sugar and pure maple syrup. Cream together well.
  • Add the soy milk 1 tablespoon at a time, mixing well after each addition. You will have a smooth but sticky cookie dough base at this point.
  • If you need to do this step, add your 1½ cups of rolled oats to the blender and blend until you get a fine flour.
  • Pour the oat flour on top of the cookie dough, then add the baking powder, baking soda, sea salt and cinnamon. Gently mix until fully incorporated.
  • Add the whole rolled oats and gently mix in until evenly dispersed.
  • Option to add chocolate chips will come after you scoop out your dough balls.
  • Using a large cookie scoop, (mine is equivalent to 3 tablespoons but you do you), scoop out the dough balls, and place on prepared parchment lined pan or plate. Cover and refrigerate the dough balls for 1-2 hours. If you do not refrigerate the dough, I cannot ensure your success with this recipe. The dough is quite wet and sticky and needs time to firm up.
  • After finished chilling, preheat oven to 350℉. Once preheated, place the cookies on a large baking sheet (a half sheet baking sheet will be enough space for about 6 cookies), bake for about 14-18 minutes until set but still lightly doughy looking in the center. Allow to cool on the pan for an additional 5-10 minutes to finish the cooking process.
  • Enjoy warm or keep in airtight container at room temperature for 1-2 days for maximum freshness.
  • Storage -Freeze any amount of dough balls and bake as directed above when ready to eat. No need to thaw the dough.