Wheatless Wednesday: Gluten-Free Oatmeal Cookies
By: Leah Rodrigues
Published: August 22, 2012

These oatmeal cookies from Cooking Gluten Free are the perfect gluten-free treat to send with the kids to school. Made with a base of almond flour and tapioca flour, these cookies turn out to be soft and tender.  They are sweetened with palm sugar and agave nectar instead traditional white sugar which is better for you and adds another layer of flavor.  This recipe for gluten-free oatmeal cookies contains no raisins or chocolate chips but feel free to add them.
 
Gluten-Free Oatmeal Cookies
 
Ingredients:
 
2 cups Blanched Almond Flour, Finely Ground
1/2 cup Tapioca Or Arrowroot Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
1/2 teaspoon Cinnamon
1/2 cup Spectrum Non-Hydrogenated Shortening
1/2 cup Light Agave Nectar
1/2 cup Palm Sugar
1 tablespoon Vanilla (gluten Free)
1 whole Egg
1 1/2 cups Quick Cooking Oats, Gluten Free
 
Directions:
 








Preheat oven to 350 degrees.


   
In a small bowl, soak raisins in warm water and set aside.


   
In a large mixing bowl, beat the shortening and palm sugar until combined.


   
In a separate bowl, whisk together the egg, agave, and vanilla.


   
Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.


   
In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.


   
Add the dry ingredients to the wet and stir until well combined.


   
Drain the plump raisins and fold into the batter.


   
Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands.


   
Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.

Preheat oven to 350 degrees.


     
In a small bowl, soak raisins in warm water and set aside.


     
In a large mixing bowl, beat the shortening and palm sugar until combined.


     
In a separate bowl, whisk together the egg, agave, and vanilla.


     
Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.


     
In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.


     
Add the dry ingredients to the wet and stir until well combined.


     
Drain the plump raisins and fold into the batter.


     
Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands.


     
Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.