Oatmeal is a contradictory ingredient when it comes to eating gluten-free.
When I visited Australia last year, I was doing some grocery shopping and discovered that gluten-free oatmeal didn’t exist there — at least not in the area I was in. Naturally, though, oatmeal is gluten-free, it just depends on how it’s grown and processed — but don’t quote me on that. All I know is that I am eternally grateful to America for having gluten-free oats.
If you happen to live in an area that doesn’t have gluten-free oats, I would assume you can order some online. I know Bob’s Red Mill carries some, but I’ve started purchasing the H-E-B brand gluten-free oats because they’re a bit cheaper. However, if there’s no way of getting a hold of gluten-free oats, you can use regular oats and make them for a friend! They’d love you for it.
Oatmeal cookies are bit easier to make than regular chocolate chip cookies. The consistency of the oats doesn’t require a starch-based gluten-free flour for the cookie to have that desired homemade taste. I found that using the Bisquick Gluten Free Pancake & Baking Mix to be the best option. Using a flour without much leavening will make cakey cookies, so if you don’t have gluten-free Bisquick in your area, try finding a flour with a bit of leavening — the ingredients will specify.
Baking any cookie that uses brown sugar requires a baking temperature of 375ºF in order for the sugar to caramelize. This will result in a crispy on the outside and chewy in the inside texture. And don’t worry, this recipe doesn’t require that you chill the dough in the fridge for half an hour like the chocolate chip cookies. Whew! Quick and easy.
Pro tip: After baking cookies, I would suggest hiding them from friends and family (i.e. in your room or random cabinet) or else you’ll never see them again. Tell them to eat their own gluten-filled cookies. Eating gluten-free is not cheap!
- 3/4 cup Bisquick Gluten Free Pancake & Baking Mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup dark brown sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats (certified gluten-free)
- 1 egg
- 1 cup mix-ins (I used chocolate chips)
- Preheat oven to 375ºF.
- In a medium bowl, whisk together flour, salt, cinnamon and baking soda. Set aside.
- In a separate bowl, beat butter and sugars until fluffy. Add egg and mix until fully incorporated. Add vanilla.
- With mixer on low speed, slowly add flour and mix until combined. Add oats and mix-ins (chocolate chips) and slowly mix until just combined.
- Pour the mixture into a greased loaf pan and place in oven. Bake for 50-60 minutes or until center is set.
- Take about two tablespoons of the cookie dough and roll into a ball. Place onto a greased cookie sheet and press down on the rolled dough so that it is slightly flattened. This will help the cookies bake all the way through. Each cookie should be about 1-2 inches apart. Yields about 16 cookies.
- Bake for 10-12 minutes or until edges are golden. Cool for about 5 minutes before transferring to a cooling rack or plate.