Delicious thick and chewy gluten-free oatmeal cookies with crispy edges.
1 1/2 cups packed brown sugar
1 cup dairy-free buttery spread (Smart Balance or Earth Balance), room temperature
2 teaspoon vanilla extract
2 eggs, room temperature
1 1/2 cups gluten-free flour mix (Better Batter Gluten-Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
3 cups gluten-free old-fashioned oatmeal
1 cup of the following dairy-free chocolate chips, raisins, or chopped walnuts.
Set out the dairy-free buttery spread and eggs to come to room temperature. Around 10-20 minutes before you’re ready to make the cookies.
Preheat oven to 350°. Line a baking sheet with parchment paper or silicone baking mat.
Using a stand mixer cream together the buttery spread and brown sugar, then add in the vanilla extract. Next, add in one egg at a time scraping down the sides as needed.
In a medium bowl whisk together the gluten-free flour, baking soda, and salt and then add to the creamed mixture. Mix thoroughly and then add in the gluten-free oats.
Optional add-ins: Mix in the chocolate chips, raisins, or chopped walnuts. You can divide the dough in half or thirds and mix in a small portion of add-ins for a variety.
Use a cookie scoop to drop cookie dough onto the baking sheet at least 2 inches apart.
Bake for 13 minutes or until just crispy around the edges. Remove from the oven and let cool on the baking sheet for 5 minutes. Then remove cookies to a wire rack to completely cool.
*Dairy-free chocolate chips: Enjoy Life Morsels, Nestle Simply Delicious Morsels
**Always double check to make sure your ingredients are gluten-free.
Keywords: gluten-free cookies, gluten-free oatmeal cookies, dairy-free oatmeal cookies, oatmeal cookies