One of the most interesting things about writing a book on gluten-free breads, was learning about what grains are gluten-free and which are not.
Oats are considered by many to be on the fence. It would seem that it would be a hard, fast line, but there is actually some gray area when it comes to gluten-free ingredients. Oats are 100% gluten-free, BUT they can be contaminated during the processing.
Many celiacs and people who are avoiding gluten for other health reasons often stay clear of oats because the equipment used to harvest and process the cereal is also used for wheat, barley and rye, all of which are full of gluten. So, it is important to buy oats that are labeled “gluten-free,” even though they don’t themselves contain any of the wheat protein that would make them dangerous to celiacs. (Best to check with your doctor if you are unsure about what grains you can eat.)
These cookies happen to be gluten-free, but you’ll never know it. No one in my family is gluten intolerant, so anything I bake without wheat has to pass their discerning (read: critical) palate. My boys are very free with their opinions and my 13-year-old said “these are perfect! Soft on the inside and crunchy on the outside, just how I like them.” The flavor is all about the maple and oats. So even if you don’t need to eat gluten-free, give these delicious gluten-free oatmeal cookies a try. You won’t be disappointed.
If you’re baking these for someone who is celiac or gluten sensitive, be sure that all of your ingredients are gluten-free. Like with oats, gluten hides where you might not expect it!
- 1 cup gluten-free oats
- 1 1/8 cup Cup4Cup all-purpose flour
- 1 tsp baking powder make sure it is gluten-free
- 1 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 cup (1 stick) unsalted butter softened
- 1/2 cup brown sugar well packed
- 1/4 cup sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 cup currants or raisins or chopped dried cherries
- 1/2 cup chopped pecans or walnuts optional
- Preheat oven to 375°F and line two cookie sheets with parchment.
- In a bowl, whisk together the oats, flour, baking powder, salt and cinnamon, set aside. Cream the butter and sugars together in a stand mixer fitted with the paddle attachment. Add the maple syrup and egg, mix well. Add the extracts and currants and mix until combined.
- Use a 2-tablespoon scoop to portion out the cookies. To ensure an even baking it is helpful to flatten the dough slightly before placing in the oven.
- Bake for about 12 minutes or until just golden along the bottom. If you over bake them they will be crunchy instead of soft on the inside.
- Allow to cool slightly before eating or the gluten-free oatmeal cookies will crumble.