Oatmeal Cookies

Mid-terms are coming. Stress levels are high. The solution? Delicious oatmeal cookies!


With a comforting buttery flavor, blissful cinnamon scent, and chewy texture, these cookies are the perfect de-stressors. And because they only take 10 minutes to bake, they can easily be made in between work/studying. In no time at all,  your kitchen will  be wafting with a tantalizing cinnamon aroma, one that will draw numerous visitors to your kitchen.

WARNING: It is advised that you stash away some of these cookies the second they come out of the oven; you will be surprised at how quickly they disappear!


These cookies are wonderful eaten on their own, but if you wish to be a little more adventurous, they also make excellent ice cream sandwiches. Just place a spoonful of vanilla ice cream in between two cookies and enjoy!


This recipe is also an introduction to one of my absolute favorite gluten-free baking books: Gluten-Free Baking Classics by Annalise Roberts. The recipes in this collection include cakes, pies, cookies, muffins, breads, doughnuts, and so much more! And all of the recipes I have tried so far have been superb in taste, texture, and presentation. Truly, if you are looking to buy one gluten-free baking book, this would be it; believe me, you will not be disappointed!

Oatmeal Cookies

Adapted from Gluten-Free Baking Classics by Annalise Roberts
Yield: about 60 cookies (can be halved)

1 cup unsalted butter, room temperature
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups GF Flour Mix*
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups GF rolled oats
1 cup raisins

Preheat oven to 350°F. Position rack in center of oven. Lightly grease cookie sheet with cooking spray or cover with parchment paper.

Beat butter and sugars in large bowl of electric mixer until light and creamy. Add eggs and vanilla and mix until smooth.

Add flour, baking powder, baking soda, xanthan gum, salt, and cinnamon; beat until a smooth dough is formed. Mix in oats and raisins.

Drop heaping teaspoons of dough onto cookie sheet. Bake in center of oven for about 10 minutes. Transfer to a wire rack and cool. Store in an airtight container (after three days, store cookies in refrigerator, where they can be kept for two weeks).

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

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