Gluten-Free Oatmeal Walnut Cookies

Gluten-Free Oatmeal Pecan Cookies

Gluten-Free Oatmeal Walnut Cookies take two! I made a version of these before the holidays and OH so tasty, but spread very thin when they baked. I wanted to use the MELT® Organic Buttery Sticks, so I thought I would give these cookies another shot.

Still chewy and delicious and even a fluffy!

Gluten-Free Oatmeal Pecan Cookies

Gluten-Free Oatmeal Walnut Cookies
Author: 
Cook time: 
Total time: 
Serves: 30 ciookies
 
Ingredients
  • ½ cup butter*, softened
  • 1 egg
  • ½ cup brown sugar, packed
  • ¼ cup sugar
  • 1 teaspoons vanilla extract
  • 1 cup gluten-free all-purpose flour*
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon xanthan gum (omit if flour blend contains)
  • 1 cup gluten-free quick oats*
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 375°F and line two cookie sheets with parchment paper, set aside.
  2. In the bowl of a stand mixer, beat butter, brown sugar, sugar, eggs and vanilla until light and fluffy.
  3. Turn off mixer and add flour, baking soda and salt.
  4. On low speed mix until well combined, scraping the sides as needed.
  5. Add oats and mix until combined.
  6. Using a wooden spoon, mix in walnuts.
  7. Chill dough for 10 minutes.
  8. Drop by the teaspoon onto prepared cookie sheet.
  9. Bake for 8 to 10 minutes.
  10. Allow cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
Notes
* I used MELT Organic Buttery Sticks, Pamela's Gluten-Free All-Purpose Flour and Bob's Red Mill Gluten-Free Quick Oats
 

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