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You are here: Home / Recipes / Gluten-Free Apple Spice Oatmeal Cookies

Gluten-Free Apple Spice Oatmeal Cookies

Thursday, November 8, 2012 by Lolli 14 Comments

 
Although I don’t follow a gluten-free diet, I’ve got many family and friends that eat gluten free, and so I was excited to try out a recipe for gluten-free oatmeal cookies, 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
 
Print
Prep time
15 mins
Cook time
14 mins
Total time
29 mins
 
Author: Laura @ Better in Bulk
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!
3.1.09

 

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About Lolli

Lolli has written 3740 post in 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. (Formerly Better in Bulk)

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Filed Under: Recipes Tagged With: cookies, desserts, Recipes

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Comments

  1. Annie Gingrich says

    Friday, November 16, 2012 at 11:57 pm

    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.

  2. Courtney Mayorga says

    Friday, November 16, 2012 at 10:53 am

    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!)

  3. Annie Gingrich says

    Friday, November 16, 2012 at 10:52 am

    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.

  4. Lolli says

    Thursday, November 15, 2012 at 1:06 pm

    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?

  5. Annie Gingrich says

    Thursday, November 15, 2012 at 12:49 pm

    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?

  6. Lolli says

    Wednesday, November 14, 2012 at 9:59 am

    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.

  7. Courtney Mayorga says

    Tuesday, November 13, 2012 at 11:42 pm

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

  8. Jo-Lynne from Rose Romano's says

    Thursday, November 8, 2012 at 8:17 pm

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

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