EASY GLUTEN-FREE OATMEAL COOKIES
Thick and chewy gluten-free oatmeal cookies are so easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it's up to you!), and just a hint of cinnamon.
Provided by Elizabeth
Number Of Ingredients 10
Steps:
- Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
- Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
- Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
- Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
- Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.
LACY OATMEAL COOKIES
This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.
Provided by Pookie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
- In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
- Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Nutrition Facts : Calories 43.7 calories, Carbohydrate 5.9 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 54.7 mg, Sugar 4.2 g
GLUTEN-FREE LACY OAT SANDWICH COOKIES
Provided by Liza Jernow
Categories Cookies Chocolate Bake Wheat/Gluten-Free Oat
Yield Makes about 3 dozen sandwich cookies
Number Of Ingredients 14
Steps:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.
- Make the filling:
- In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. Immediately remove pot from heat and stir in chocolate. Let stand for 3 minutes, and then stir until chocolate is melted and smooth. Add orange liqueur and stir to combine.
- Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
- Meanwhile, make the cookies:
- In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. Set aside.
- In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. Remove the pot from the heat and stir in vanilla. Add the oat mixture and stir until well combined. Let dough cool for 15 minutes.
- Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cookies cool completely before removing them from the baking sheets.
- Assemble the sandwiches:
- Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. Let set briefly before serving.
- Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks.
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- Melt butter in a medium saucepan on low heat. Once melted, add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3-4 minutes. (Note: If melted butter is separating from the mixture, remove the pan from heat and vigorously whisk until it is all combined again. It will eventually come back together.)
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- Triple-Ginger Cream Sandwiches. A decadent cream cheese filling is sandwiched between two classic gingerbread cookies in this sparkly Christmas (or anytime) cookie.
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- Peanut Butter Sandwich Cookies, aka "The Nora Ephron" Crunchy peanut butter gets swirled through the batter of these cookies; smooth peanut butter is used in the filling.
- Chewy Amaretti Sandwich Cookies. Consider these almond cookies the Italian version of French macaroons. Get This Recipe.
- Double-Chocolate Sandwich Cookies. Do these look familiar? They're definitely inspired by Oreos—but they're definitely a cut above. Get This Recipe.
- French Macarons with Raspberry-Rose Buttercream. The French macaroon is the OG sandwich cookie. But this version, filled with rosewater buttercream and raspberry jam, offers a modern twist.
- Chocolate Macarons with Orange Ganache. Pro tip: chilling these citrus-spiked chocolate cookies overnight gives them the perfect crisp-yet-chewy texture.
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