![]() Variation: Egg-Free and Dairy-Free Oatmeal Cookies. I love the combination of both chocolate chips and raisins. But they sure are a lovely addition! Add your favorite. These cookies don’t need chocolate chips or raisins. A splash of vanilla extract adds a nice flavor. ![]() If you want to make these cookies egg-free, the best egg replacer for this recipe is a flax egg. A large egg helps to hold the dough together. ![]() No brown sugar in the kitchen? No problem! Use an equal amount of granulated sugar. For a lighter, more caramel-like flavor, use light brown sugar. If you like molasses flavor, use dark brown sugar. Melted regular or dairy-free butter adds richness. A little baking soda helps the cookies to rise. If you love cinnamon, double the amount called for in the recipe. If you don’t like it, simply leave it out. I love the flavor cinnamon brings to oatmeal cookies. For the best texture, use a blend that contains xanthan gum. This is why it’s important to use oats labeled gluten-free by the manufacturer. However, during growing, handling, and processing, they can be contaminated with gluten. Ingredient Note: Be sure to use gluten-free oats. If you love cakey oatmeal cookies, use instant oats or a blend of the two. Cookies made with quick oats are cakey instead of chewy. Quick cook and instant oats work but the flavor isn’t as strong. They’re nicely oat-y and have a great, chewy texture. My favorite oats to use in this recipe are old-fashioned oats. ![]() Gluten-Free Oatmeal Cookies: Ingredients and Substitutions. The cookies turn out thick, chewy, and flavorful.Īre you looking for more gluten-free cookie recipes? Try this buttery gluten-free shortbread recipe or make a batch of classic gluten-free chocolate chip cookies. Simply mix all the ingredients together in one bowl, drop the dough onto a baking sheet, and bake. This gluten-free oatmeal cookie recipe is easy to make. ![]()
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