Gluten-Free Oatmeal Cookies Recipe
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: Makes 1 dozen cookies
- Category: Dessert
- Method: Baking
- Diet: Gluten-Free
Ingredients
Units
- 4 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/2 cup coconut oil
- 1 cup finely ground almond flour
- 2 tablespoons coconut flour (I only use bob's red mill for gluten-free baking)
- 1/2 teaspoon grass-fed gelatin
- 3/4 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1/3 cup organic cane sugar
- 3/4 cup organic brown sugar
- 1 large egg, plus one egg yolk
- 3 cups sprouted rolled oats
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- Place the butter in a small saucepan over medium-low heat. Heat until the butter melts, foams and then the milk solids begin to turn brown on the bottom, about 8 minutes. Add the cinnamon to the browned butter and stir until incorporated. Then add the coconut oil and let it melt. Remove from the heat.
- Whisk together the almond flour, coconut flour, gelatin, sea salt and baking soda.
- In a second mixing bowl, combine the browned butter mixture, organic cane sugar, brown sugar, egg and egg yolk until combined.
- Add the dry mixture to the wet mixture and stir until combined. Then, stir in the oatmeal. Let the dough sit for 5 minutes before scooping.
- Using a 3 tablespoon cookie, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 9-10 minutes, until the edges are just turning golden brown. Cool for 10 minutes. Serve.