Gluten-Free Apple Spice Oatmeal Cookies

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Although I don’t follow a gluten-free diet, I’ve got many family and friends eat gluten free, and so I was excited to try out a gluten free cookie recipe, especially when I had all of the ingredients on hand.

Gluten Free apple spice oatmeal cookies

As I was preparing the cookies today, my husband came into the kitchen and – I admit – acted a little disappointed when I told him it was an experimental gluten free recipe.

Gluten Free apple spice oatmeal cookies

I based these cookies on a gluten-free oatmeal cookie recipe I found in a Martha Stewart magazine using ground rolled oats instead of flour…but instead of raisins and chocolate chips, I thought adding apples would be a nice touch.

Gluten Free apple spice oatmeal cookies

Although they aren’t the prettiest cookies, they turned out better than I could have ever imagined. Soft, delicious, and definitely a recipe to make again!

Gluten Free apple spice oatmeal cookies

Note: Although oats are gluten free, make sure that the oatmeal you use has been processed in a gluten free facility.

Gluten Free apple spice oatmeal cookies

5.0 from 1 reviews
Gluten Free Apple Spice Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookies
Serves: 3 dozen
Ingredients
  • 4½ cups gluten-free old-fashioned oats, divided
  • 2 Tbsp cornstarch
  • 1½ tsp cinnamon
  • 1 tsp gluten-free baking powder
  • ½ tsp salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup diced apples (about 2 small apples)
Instructions
  1. Preheat oven to 350° F.
  2. In a blender, process 1½ cups of oats into a fine "flour." Mix the oat flour with the cornstarch, cinnamon, baking powder, and salt.
  3. In a separate bowl, mix butter and sugars with a hand mixer until light and fluffy. Beat in eggs and vanilla.
  4. Add the oat mixture into the wet ingredients and mix until combined.
  5. Gently fold in the remaining regular oats and the diced apple.
  6. Place cookie dough balls on an ungreased cookie sheet and bake at 350° F for approximately 14 minutes, or until golden brown. Immediately remove the cookies and place them on a cooling rack. Makes about 3 dozen cookies. Enjoy!

 

© 2012, Lolli. All rights reserved.

About Lolli

Lolli has written 2851 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. You can also find me writing at Home Made Simple, Famous Footwear blog and P&G Everyday. *Add my posts to BlogLovin' or Feedly today!*

Comments

  1. Courtney Mayorga says:

    It was really moist – so I’m not sure, but I think next time I’ll just be sure to measure really carefully. The mixture, all-be-it crumbly was DELICIOUS and my gluten free friend loved it (but so did all of my non-GF friends!)

    [Reply]

  2. I have some GF Oat Flour I would like to use up. Is there a way I could use it instead of making flour from the oats I have?

    [Reply]

    Lolli Reply:

    Definitely! I’m sad I didn’t measure out the flour after I ground the oats. I know that the volume is slightly less when it’s ground versus when the oats are whole. Maybe 1 cup oat flour?
    Lolli´s last blog post ..The Couple Sitting in the Row Behind Me… #ConnectingFlights

    [Reply]

    Annie Gingrich Reply:

    I am going to try using it with the oats like the recipe says as I have an abundance of oats too. When I do I can measure it and let you know how much it comes to.

    [Reply]

    Annie Gingrich Reply:

    I made them and it makes 1 1/4 cups of flour according to my measurements. I will be making many more of these as I ate 9 of them today. Yummy is the best way I can describe them.

    [Reply]

  3. These taste great – but mine fell apart — any suggestions on what I might have done wrong?

    [Reply]

    Lolli Reply:

    Courtney, I’m sorry yours fell apart! Were they dry? My dough was very moist (to the point that I thought it would be a problem) but the cookies baked up and stayed together just fine. I’m not sure what to suggest other than to experiment with the moisture level.
    Lolli´s last blog post ..Gifts of the Heart – NY/NJ Disaster Relief – WW

    [Reply]

  4. These look delish! Can’t wait to try them.

    [Reply]

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