Whole Grain Gluten-Free Oatmeal Cookies

Name: Whole Grain Gluten-Free Oatmeal Cookies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 227 grams cup butter, softened; 355 milliliters chocolate chips, raisins, chopped dried fruits, or nuts (or a combination); 227 grams cup dark brown sugar; 1 large egg; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 Tbsps ground flax; 0 teaspoons ground nutmeg; 21 grams 1/4 cup (about oat flour; 48 servings To make oat flour, blend whole oats in a food processor until fine; 710 milliliters gluten-free oats; 1 teaspoon salt; 85 grams 3/4 cup sorghum flour; 99 grams 1/2 cup turbinado sugar; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Whole Grain Gluten-Free Oatmeal Cookies a try. This recipe serves 48. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 123 calories. A mixture of salt, ground flax, oat flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Adjust oven rack to middle position. Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In medium bowl, whisk together sorghum flour, oat flour, ground flax, salt, baking powder, ground cinnamon, ground nutmeg, and ground cloves. In bowl of stand mixer fitted with paddle attachment, combine butter and sugars. Cream on medium speed until thick paste forms, about 2 minutes. Stop mixer and scrape down sides and bottom of bowl.

Ingredients you will need

Ground Cinnamon

Baking Powder

Ground Clove

Nutmeg

Oat Flour

Butter

Cream

Flaxseed

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add egg and vanilla. Turn mixer on to medium speed and blend until light and fluffy, about 1 minute. Stop mixer. Scrape down bottom and side of mixer.

Ingredients you will need

Vanilla

Egg

Equipment you will use

Blender

Mix for 1 additional minute. Stop mixer.

Equipment you will use

Blender

Add whisked dry ingredients and oats.

Ingredients you will need

Oats

Mix until thick dough forms, about 1 minute. Turn off mixer.

Ingredients you will need

Dough

Equipment you will use

Blender

Add chocolate chips. Turn mixer on to low.

Ingredients you will need

Chocolate Chips

Equipment you will use

Blender

Mix until combined, about 30 seconds.

Using a tablespoon measure, drop heaping tablespoons of dough onto prepared baking sheet, 24 per sheet. Lightly press down dough with palm on your hand but don’t flatten cookies.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake 1 tray at a time until golden brown, about 20 minutes. Cool for five minutes on baking pan.

Equipment you will use

Baking Pan

Oven

Transfer cookies to wire rack to cool completely. Repeat, baking second batch on cool baking sheet, until all dough is used. Store cooled cookies in sealed container for up to 1 week.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Wire Rack