Best Wheat Free Oatmeal Cookies Recipes

Oatmeal Barley Cookies (Wheat Free) image

Provided by Lille

Categories Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup butter (or margarine, or a mix of both)
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup barley flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsweetened flaked coconut
2 1/2 cups old fashioned oats (large flake or slow cooking)
1/2 cup raisins

Steps:

In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
Add vanilla and mix.
Add remaining dry ingredients and mix to form dough. It will be thick.
Form dough into cookie-size patties.
Place on parchment-lined cookie sheet.
Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.

Nutrition Facts : Calories 152.4, Fat 6.4, SaturatedFat 4.1, Cholesterol 19, Sodium 127.4, Carbohydrate 22.3, Fiber 2, Sugar 11, Protein 2.6

Wheat Free Oatmeal Lace Cookies image

Provided by laurenlikesfood

Time 9m

Yield 12 dozen, 144 serving(s)

Number Of Ingredients 6

1 cup shortening (or butter, which may result in thinner cookie)
3 cups brown sugar, packed
1 egg, beaten
1 teaspoon vanilla extract (or try 1/2 tsp. almond or orange extract)
1 pinch salt
2 cups quick-cooking oatmeal

Steps:

Preheat oven to 350 degrees.
In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
*Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
**Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!

Nutrition Facts : Calories 34.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.3, Sodium 2.9, Carbohydrate 5.3, Fiber 0.1, Sugar 4.5, Protein 0.2

WHEAT -FREE OATMEAL COOKIES image

Yield 80

Number Of Ingredients 14

1 cup unsalted butter,softened
1 1/2 cups of best brown sugar
2 tsp. real vanilla
2 large eggs
1 1/4 cups brown rice flour
1 cup of spelt flour
1 1/4 cup of oatmeal flakes
3 tbsp ground brown flax seed
1tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup semi sweet chocolat chips
1/2 cup of golden raisons
1/2 cup of dried cranberries

Steps:

Move rack to middle of oven Preheat oven to 375 Beat butter,sugar,vanilla and eggs untill nice and fluffy. Mix in brown rice flour and spelt flour,baking soda,baking powder and salt by hand, Add Oatmeal,ground flax and coconut flakes mix untill well blended. Stir in chocolate chips and raisons and dried cranberries. Drop onto cookie sheet by the heaping teaspoonful making sure they are 2 inches apart.Dont press down, kinda pinch them up so they are like a tall cube. Bake for 8 to 10 minutes, we bake for 8 min. as we like them chewy. Or untill lightly browned. Makes about 80 cookies and everybody loves from 3 years old to 76. Enjoy