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