Gluten Free Lacy Oat Sandwich Cookies Recipes

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EASY GLUTEN-FREE OATMEAL COOKIES



Easy Gluten-Free Oatmeal Cookies image

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

1/2 cup butter, melted and cooled slightly ((4 ounces/ 113 grams))
3/4 cups firmly packed brown sugar, see note ((6 ounces/ 170 grams))
1 large egg ((about 2 ounces/ 57 grams, out of shell))
1 teaspoon vanilla extract
1 cup gluten-free flour, see note ((5 1/4 ounces/ 150 grams))
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups gluten-free quick or old fashioned oats, uncooked ((5 1/4 ounces/ 148 grams))
1 cup chocolate chips OR 1 cup raisins ((about 6 ounces/ 170 grams))

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



Lacy Oatmeal Cookies image

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

1 cup quick cooking oats
¼ cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract

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



Gluten-Free Lacy Oat Sandwich Cookies image

Provided by Liza Jernow

Categories     Cookies     Chocolate     Bake     Wheat/Gluten-Free     Oat

Yield Makes about 3 dozen sandwich cookies

Number Of Ingredients 14

For the chocolate filling:
1/4 cup heavy cream
1 tablespoon brown rice syrup
6 ounces high-quality bittersweet chocolate, finely chopped
1 tablespoon orange liqueur, such as Cointreau
For the cookies:
1 3/4 cups gluten-free rolled oats
3 tablespoons rice-based gluten-free all-purpose flour*
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
2 tablespoons heavy cream
2 tablespoons brown-rice syrup
5 tablespoon unsalted butter
1/2 teaspoons vanilla extract

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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