I’m writing this post to give you a recipe. I have yet to publish a recipe on this blog, and I totally understand why bloggers write longword pieces on their recipes (SEO, discoverability, etc) but… I won’t do that to you.
I want to say something before you reach the recipe: it’s so special to share food with people. There’s a pleasure in food sharing that is so intimate while also being so mundane. Taste is personal, creation is personal, yet we all have the everyday need to eat to survive. There’s a magic hidden in the fact that we can create foods that are pleasurable to eat and in the pleasure of sharing what we’ve made. Since I likely cannot bring cookies to your house, this is my way of partaking in the communal bond of food-sharing with you.
This gluten-free recipe is super simple and perfect for fall and winter, holidays or regular days. I made it up one day in my kitchen after wanting a cinnamon Pop-Tart and not being able to have one since a gluten free version doesn’t exist. It was one of two cookie recipes I’ve successfully created from scratch and I’m super proud of it.
WARNING: this recipe creates a double batch because my intent was to share it. In other words: it makes a lot of cookies. But they freeze well. So, do what you will.
The recipe below shares how long it will take to cook 1 batch. Prep time remains the same, but I usually bake about 3-4 sheets of these cookies. Enjoy!
Gluten Free Cinnamon Oat Cookies
- Stand mixer
- 1 cup softened butter (room temp)
- 1 cup cane sugar
- 1 cup brown sugar (packed)
- 3 eggs
- 3 T maple syrup
- 2 tsp vanilla extract
- 2 1/2 cup gluten-free flour (I use Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 3 cup quick cook oats (check to verify gluten free)
- Preheat oven to 375 degrees F
- Cream butter and both sugars; add eggs 1 at a time. Add vanilla and maple syrup.
- Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and oats in a medium-large bowl.
- Slowly add dry mixture to wet mixture until fully incorporated.
- Dough will be thick. Roll into 2″ balls and place on cookie sheet, 2″ apart.
- Bake for 10-12 minutes.
- Let cool on bking sheet for 5 minutes and then transfer to cooling rack.
Y’all. MAKE THESE!! Share them! Show me if you do that!
Thanks for reading and cooking and sharing and creating with me.