These cookies took a bit more trial and error than usual for me. What I ended up with was not what I even started out trying to make, but a completely different type of oatmeal cookie that reminded me a lot of a recipe I used to make before going vegan. They are chewy without being dense, crispy on the edges and bottom, and have a nice caramel-like flavor. My wife said I should call them oatmeal lace cookies because they are more lace cookie-like than they are a traditional oatmeal cookie. I could only agree.
The caramel flavor comes from only using brown sugar. I tried various combinations of brown and regular sugar, but didn’t like them as much as using just brown sugar. I tried increasing the flour slightly to make a thicker, denser cookie. It was slightly thicker and slightly denser, but not better. So I went with these.
The dough is going to look pretty wet when it first comes together. It will thicken up slightly when you add the oats. If you feel like they are going to be too messy to scoop out, stick the mixing bowl with the dough in the refrigerator for a bit, then scoop them out. They’ll still be a little wet and messy, but more manageable.
You can add raisins or chocolate chips. In this case, I liked chips more than raisins, but I liked them best plain, as the flavors come through better. Your mileage may vary.
Gluten Free Oatmeal Lace Cookies
Ingredients
- 1/3 cup +2 tbsp oat flour 56 grams
- 1/4 cup +1/2 tsp white rice flour 42 grams
- 1/3 cup +1 tsp tapioca starch 42 grams
- 1/4 tsp psyllium husks
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup butter
- 1/2 cup brown sugar tightly packed
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 cup oats
- 1/2 cup chocolate chips optional
- 1/2 cup raisins optional
Instructions
- Beat butter and sugar together until combined. Add milk and vanilla. Beat until incorporated.
- Add all dry ingredients. Beat until combined, scraping bowl as needed. Add oats. Beat until mixed in throughout dough. Add chocolate chips or raisins if using and mix until combined.
- Scoop dough out in rounded tablespoon sized balls. If dough is too messy to work with, refrigerate until it firms up. Chill dough, or freeze to bake later.
- In a preheated 350° oven, bake cookies for 11-12 minutes, until edges are browned and center of cookie is set up. Let cool before eating.
Bake the cookies for 10 to 18 minutes, rotating trays halfway through baking, until cookies are golden brown and look set. Either allow the cookies to set on the baking sheets or let them set for 1 minute before sliding the parchment with cookies on them off onto a cooling rack to finish cooling.