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Gluten-Free Oatmeal Cookies

Soft, chewy gluten-free oatmeal cookies with cacao chips. We bake them with a diabetic-friendly brown sugar and a stevia-based granulated sugar so everyone at our table can have one.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup white rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 1/2 cups certified gluten-free rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg optional
  • 3/4 cup cacao chips or chocolate chips or raisins
  • 1/2 cup chopped pecans or walnuts optional

Method
 

  1. Preheat the oven to 350°F.
  2. Cream the butter, brown sugar, and white sugar until fluffy.
  3. Beat in the eggs and vanilla.
  4. Whisk together the rice flour, tapioca starch, potato starch, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the wet ingredients.
  6. Stir in the oats and whatever add-ins you are using.
  7. For thicker, chewier cookies, refrigerate the dough for 30 minutes.
  8. Scoop onto a parchment-lined baking sheet, about 2 tablespoons per cookie.
  9. Bake 10 to 12 minutes, until the edges are golden but the centers still look slightly underdone.
  10. Let them sit on the baking sheet for 5 minutes before moving them.

Notes

The sugar. We bake these with a diabetic-friendly brown sugar and a stevia-based granulated sugar so my husband can have one. The ones we use measure cup for cup, but check your package, because not every brand does. The oats, flours, and add-ins still carry carbohydrate, so this is a cookie made friendlier, not a free food.
The flours. The rice flour, tapioca starch, and potato starch add up to exactly one cup. One cup of a gluten-free all-purpose blend works in their place. No xanthan gum needed either way.
The oats. They must say certified gluten-free on the package. Oats are naturally gluten-free but are usually grown and milled alongside wheat.
Make ahead. Scoop the dough into balls, freeze them solid on a sheet pan, then keep them in a bag. Bake from frozen and add a couple of minutes.