Gluten-Free Oat Cookies by @cuisinovia

35 min

12 servings

🧁

210 g

Gluten-free flour blend

🫙

5 ml

Baking soda

🧂

2.5 ml

Salt

🪵

1.3 ml

Cinnamon

🌾

250 g

Gluten-free oat flakes

🧈

140 g

Unsalted butter

🍬

200 g

Soft brown sugar

🍬

100 g

Caster sugar

🥚

2 count

Eggs

🍦

1 packet

Vanilla

🫐

170 g

Dried cranberries

  1. Preheat

    Preheat the oven to 160°C (320°F) on fan setting and line 1 baking sheet with parchment paper.

  2. Combine
    • gluten-free flour blend
    • salt

    Combine the 210 g gluten-free flour blend, 1 tsp baking soda, 1/2 tsp salt, and 1/4 tsp ground cinnamon in a mixing bowl.

  3. Stir
    • gluten-free rolled oats
    • Gluten-free flour blend
    • Salt

    Stir the 250 g gluten-free rolled oats into the dry ingredient mixture until evenly distributed.

  4. Beat
    • unsalted butter
    • soft brown sugar
    • granulated sugar

    Beat the 140 g unsalted butter with the 200 g soft brown sugar and 100 g granulated sugar until light and fluffy.

  5. Add
    • medium eggs
    • vanilla

    Add the 2 medium eggs and vanilla, then beat until fully incorporated.

  6. Add
    • gluten-free flour blend
    • salt
    • Gluten-free oat flakes

    Add the dry oat mixture to the butter mixture and mix only until no dry flour remains.

  7. Add
    • dried cranberries

    Add the 170 g dried cranberries and mix for a few seconds until evenly dispersed.

  8. Scoop

    Scoop walnut-sized portions of dough onto the lined baking sheet, leaving space between each portion for spreading.

  9. Bake

    Bake the cookies at 160°C (320°F) for 15 minutes, until set and lightly golden at the edges.

  10. Step

    Gently nudge the hot cookies with a round cookie cutter to neaten their shape, if desired.

  11. Transfer

    Transfer the cookies to a wire cooling rack and cool completely until crisp.

Gluten-Free Oat Cookies by @cuisinovia

35 min

12 servings

🧁

210 g

Gluten-free flour blend

🫙

5 ml

Baking soda

🧂

2.5 ml

Salt

🪵

1.3 ml

Cinnamon

🌾

250 g

Gluten-free oat flakes

🧈

140 g

Unsalted butter

🍬

200 g

Soft brown sugar

🍬

100 g

Caster sugar

🥚

2 count

Eggs

🍦

1 packet

Vanilla

🫐

170 g

Dried cranberries

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C (320°F) on fan setting and line 1 baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/11

    Combine the 210 g gluten-free flour blend, 1 tsp baking soda, 1/2 tsp salt, and 1/4 tsp ground cinnamon in a mixing bowl.

    🧁gluten-free flour blend
    🫙baking soda
    🧂salt
    🪵ground cinnamon
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/11

    Stir the 250 g gluten-free rolled oats into the dry ingredient mixture until evenly distributed.

    🌾gluten-free rolled oats
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/11

    Beat the 140 g unsalted butter with the 200 g soft brown sugar and 100 g granulated sugar until light and fluffy.

    🧈unsalted butter
    🍬soft brown sugar
    🍬granulated sugar

  5. Step 5/11

    Add the 2 medium eggs and vanilla, then beat until fully incorporated.

    🥚medium eggs
    🍦vanilla

  6. Step 6/11

    Add the dry oat mixture to the butter mixture and mix only until no dry flour remains.

    🧁gluten-free flour blend
    🫙baking soda
    🧂salt
    🪵ground cinnamon
    🌾gluten-free rolled oats
    🥣mixing bowl

  7. Step 7/11

    Add the 170 g dried cranberries and mix for a few seconds until evenly dispersed.

    🫐dried cranberries

  8. Step 8/11

    Scoop walnut-sized portions of dough onto the lined baking sheet, leaving space between each portion for spreading.

    🍪cookie scoop
    🍳baking sheet

  9. Step 9/11

    Bake the cookies at 160°C (320°F) for 15 minutes, until set and lightly golden at the edges.

    🍳baking sheet

  10. Step 10/11

    Gently nudge the hot cookies with a round cookie cutter to neaten their shape, if desired.

    🍪round cookie cutter

  11. Step 11/11

    Transfer the cookies to a wire cooling rack and cool completely until crisp.

    ✨wire cooling rack
    🥄rubber spatula

Composition

Ingredients

Types

Grains, Baking, Seasoning, Dairy, Sweeteners, Flavorings, Fruit

Ingredients

Gluten-free flour blend, Baking soda, Salt, Cinnamon, Gluten-free oat flakes, Unsalted butter, Soft brown sugar, Caster sugar, Eggs, Vanilla, Dried cranberries

Notes

Gluten-free flour blend (choose a blend containing guar gum or xanthan gum, or add 1 level tsp xanthan gum), Eggs (medium)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

163 kcal

Macro nutrients

Protein: 2.2g, Carbohydrates: 25.4g, Sugars: 15.8g, Dietary fiber: 1.8g, Fat: 6.7g, Saturated fat: 3.8g

Nutritional Information

Minerals

Calcium: 20mg, Iron: 0.8mg, Potassium: 74mg, Sodium: 105mg

Vitamins

Vitamin A: 60µg, Vitamin B12: 0.1µg, Vitamin E: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring spoons, rubber spatula, baking sheet, parchment paper, cookie scoop, wire cooling rack, round cookie cutter

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon Tea, Holiday, Snack Time

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Greek, European

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Crisp, Chewy

Flavors

Sweet, Buttery, Cinnamon, Tart, Fruity

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5 days (Store fully cooled cookies in an airtight container.,Keep in a cool, dry place away from direct sunlight.), fridge : 10 days (Store in an airtight container.,Bring to room temperature before serving for the best texture.), freezer : 90 days (Freeze fully cooled cookies in a freezer-safe airtight container.,Separate layers with parchment paper.)