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Indulge in the perfect blend of chewy, crispy, and salty-sweet with these Gluten Free Salted Oatmeal Cookies. Packed with wholesome oats and a touch of caramelized white chocolate, these cookies are a delightful treat for anyone following a gluten-free diet.
I first discovered the magic of Gluten Free Salted Oatmeal Cookies during a cozy winter evening. The aroma of cinnamon and oats filling the kitchen was simply irresistible. Since then, these cookies have become a staple in my baking repertoire, bringing joy to friends and family alike.
Get ready to embark on a baking adventure that will fill your home with warmth and your heart with happiness.
What to Expect
- Time: Approximately 20 minutes (plus chilling time)
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure your butter is at room temperature for the perfect cookie dough consistency.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter, room temperature | 113 grams |
| Light brown sugar | 120 grams |
| Granulated white sugar | 90 grams |
| Diamond Kosher Salt | 1 teaspoon |
| Large egg | 1 |
| Gluten Free Multipurpose Blend | 120 grams |
| Gluten free oat flour | 50 grams |
| Cornstarch | 20 grams |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Gluten free old fashioned oats | 150 grams |
| Add-ins (Valrhona Dulcey – Caramlized White Chocolate) | 100 grams |
| Maldon Flaky sea salt | To finish |
Step-by-Step Guide
- In the bowl of your stand mixer, combine room temperature butter, both sugars, and salt. Beat at medium speed for 6-8 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- In a separate bowl, combine gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon.
- Measure out your gluten-free oats and add-ins and set them aside in a separate bowl.
- With the mixer running on low, add the egg, letting it fully incorporate. Pause your mixer to scrape down the sides.
- With the mixer on low, slowly add the flour mixture to the butter mixture. Mix until just combined.
- Add your gluten-free old-fashioned oats and add-ins at a low speed and mix to combine.
- Transfer the batter to a Tupperware container and let the dough rest for at least 4 hours in your fridge. Better even if you can let it sit for 12 hours or longer.
- Once the dough has rested, allow it to come to room temperature or until it is scoopable.
- Use a 2 Tablespoon Cookie Scoop to portion the cookie dough. This recipe should give you 10-12 cookies.
- Preheat your oven to 350°F and line a sheet tray with parchment paper. Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading.
- Bake cookies for 10 minutes, then rotate your baking sheet. Bake for an additional 6-8 minutes or until lightly golden and beginning to set.
- Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Sprinkle with flaky sea salt.
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
Pointers for Perfection & How to Store
For the best results, ensure your cookie dough is well-chilled before baking. This helps the cookies maintain their shape and enhances the flavor. Store your Gluten Free Salted Oatmeal Cookies at room temperature for up to 3 days.
For another delicious gluten-free cookie recipe, check out Sugar Free Oatmeal Cookies With Almond Flour.
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Gluten Free Salted Oatmeal Cookies
- Total Time: 90
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Gluten Free Salted Oatmeal Cookies are a sweet and salty lover’s dream. Inspired by the famous ‘Salty Oat’ cookies, they feature a thick, chewy interior packed with rolled oats and a hint of cinnamon, all finished with a generous sprinkle of flaky sea salt. They are rich, buttery, and perfect with a cup of tea or coffee.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
2 cups gluten free rolled oats (old-fashioned, not quick oats)
Flaky sea salt (like Maldon), for sprinkling
Instructions
1. Prep: Line a baking sheet with parchment paper. (Note: You will preheat the oven later, as the dough requires chilling).
2. Cream Butter & Sugars: In a large bowl or stand mixer, beat the softened butter on medium-high speed until creamy. Add the brown sugar, granulated sugar, baking powder, baking soda, and cinnamon. Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
3. Add Wet Ingredients: Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add Dry Ingredients: With the mixer on low, gradually add the gluten free flour and mix until just combined. Stir in the oats by hand or on low speed until evenly distributed.
5. Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (and up to 3 days). This step is crucial for the texture and prevents the cookies from spreading too much.
6. Preheat: When ready to bake, preheat your oven to 375°F (190°C).
7. Shape & Salt: Scoop the chilled dough into large balls (about the size of a golf ball, approx. 2 tablespoons each). Place them 2 inches apart on the prepared baking sheet. Gently press them down slightly to flatten the tops.
8. Garnish: Sprinkle the top of each cookie generously with flaky sea salt.
9. Bake: Bake for 12–15 minutes, or until the cookies are puffed and the edges are golden brown. The centers should still look slightly soft.
10. Cool: Let the cookies cool on the baking sheet for 5–10 minutes to set, then transfer them to a wire rack to cool completely.
Notes
Oats: Ensure you use ‘certified gluten free’ rolled oats (old-fashioned oats). Quick oats will result in a different, less chewy texture.
Texture: These cookies are meant to be thick and chewy. If you skip the chilling step, they will spread into thin, crispy lace cookies.
Add-ins: While delicious plain, you can add 1/2 cup of raisins or chocolate chips to the dough if desired.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 19
- Sodium: 160
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can use a blend like Bob’s Red Mill 1-to-1. If your blend doesn’t have xanthan gum, add 4 grams (roughly 1.25 teaspoons).
- How long can I store the cookie dough?
- You can store the cookie dough in the fridge for up to 5 days or in the freezer for up to 3 months.
Can I omit the add-ins?
Yes, you can omit the add-ins or substitute them with your favorite gluten-free chocolate chips or dried fruits.
Dig In & Enjoy!
There you have it! A delightful batch of Gluten Free Salted Oatmeal Cookies that are sure to impress. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, these cookies are a perfect treat for any occasion. For more delicious ideas, follow me on Pinterest.