Soft and chewy gluten-free oatmeal cookies
Makes: about 2 1/2 dozen cookies
Prep Time: 8 minutes
Total Time: 45 minutes, plus cooling time
1 cup gluten free all-purpose flour blend
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons xanthan gum
3/4 cup firmly packed golden brown sugar
1/3 cup granulated sugar
1/2 cup coconut oil
1 large egg
1 teaspoon vanilla extract
2 teaspoons water
1 1/2 cups gluten-free rolled oats
1. Preheat Oven: Place oven rack in center position. Preheat oven to 350 degrees.
2. Prep Pan: Spray cookie sheet with vegetable cooking spray of cover with parchment paper.
3. Combine Dry Ingredients: In a medium bowl, sift flour mix, baking soda, baking powder and xanthan gum together. Set aside.
4. Cream Sugars: In another medium bowl, cream brown sugar, granulated sugar and coconut oil together until well blended. Add egg, vanilla and water and stir well to combine.
5. Add Dry Ingredients: Add flour mixture and mix well to combine. Stir in oatmeal.
6. Scoop & Bake: Using a scoop or a Tablespoon, place dough balls on cookie sheet about 3 inches apart. Bake about 15 minutes until the edges are just brown.
7. Cool & Enjoy: Allow to cool 5 minutes before transferring to a wire rack to cool until set. Enjoy!
