Do oatmeal cookies contain gluten?

Traditional oatmeal cookies typically contain gluten because they are made with wheat flour, which is a common source of gluten. Additionally, oats themselves can be contaminated with gluten during processing, unless they are specifically labeled as gluten-free. Therefore, unless the oatmeal cookies are specifically made with gluten-free oats and gluten-free flour (or another gluten-free binding agent), they will contain gluten.

Why do gluten-free cookies not spread?

Gluten-free cookies often don't spread as much as their gluten-containing counterparts because gluten is a protein that provides elasticity and structure to baked goods. Without gluten, the dough tends to be more rigid and holds its shape, resulting in less spread. To help gluten-free cookies spread, bakers might need to adjust the recipe by adding more leavening agents, such as baking powder or baking soda, or by flattening the cookies before baking.

What are gluten-free cookies made of?

Gluten-free cookies are made using gluten-free flour blends, which can be a combination of rice flour, almond flour, coconut flour, tapioca flour, potato starch, and other gluten-free starches and flours. These ingredients replace traditional wheat flour. Xanthan gum or guar gum is often added to gluten-free cookie recipes to mimic the binding and structural properties of gluten. Other typical cookie ingredients like sugar, eggs, butter, and flavorings are naturally gluten-free and are used as usual.

What are vegan oatmeal cookies made of?

Vegan oatmeal cookies are made without any animal-derived ingredients. This means they do not contain eggs, dairy butter, or dairy milk, which are common in traditional oatmeal cookies. Instead, vegan oatmeal cookies might use plant-based oils or vegan butter as a fat source, and plant-based milk (like almond, soy, or oat milk) as a liquid ingredient. For binding, they might use flaxseed meal, chia seeds, or commercial egg replacers. The oats used should be certified gluten-free if gluten is a concern. Other ingredients like sugar, spices, and add-ins like raisins or vegan chocolate chips are similar to those used in traditional oatmeal cookies.

Gluten-Free Oatmeal Cookies Dairy

Ingredients

Scale

1 ¼ cups (125 g) of certified gluten-free old-fashioned rolled oats
1 ½ cups (180 g) of certified gluten-free oat flour (Tip: You can easily make your own by grinding old-fashioned rolled oats)
½ teaspoon of baking soda
½ teaspoon of kosher salt
5 tablespoons (70 g) of virgin coconut oil, melted and cooled
5 tablespoons (105 g) of honey for natural sweetness
½ cup (122 g) of smooth applesauce, at room temperature
2 large eggs (100 g), at room temperature and beaten
3 ounces of chocolate chips or raisins, based on your preference

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Instructions

Preparation: Start by preheating your oven to 350°F (177°C). Take a rimmed baking sheet and line it with unbleached parchment paper. This setup will make your baking process smoother and cleaner.
Mixing Dry Ingredients: In a large mixing bowl, combine the rolled oats, oat flour, baking soda, and kosher salt. Whisk them together thoroughly for an even blend.
Adding Wet Ingredients: Create a well in the center of your dry mix. Pour in the melted coconut oil, honey, applesauce, and beaten eggs. Stir these together until you have a well-combined mixture.
Forming the Dough: The dough will be quite soft at this stage. Now’s the time to add your choice of chocolate chips or raisins. Mix them in evenly.
Shaping the Cookies: Divide your dough into 10 equal portions on your prepared baking sheet, spacing them about 1 1/2 inches apart. A medium ice cream scoop is perfect for this job. Then, with wet fingers or the back of the scoop, gently flatten each dough ball into a disk shape.
Chilling: Before baking, chill the shaped dough for about 10 minutes. This step is crucial as it prevents the cookies from spreading too much in the oven.
Baking: Place your baking sheet in the center of the preheated oven. Bake the cookies until they are lightly golden brown around the edges and set in the center, which should take about 16 minutes.
Cooling: Let the cookies cool on the baking sheet for at least 10 minutes. This cooling time helps them firm up.
Final Touch: Once cooled, transfer the cookies to a wire rack to cool completely. They are now ready to be served!
Storing: If you’re not serving them immediately, you can freeze the cookies. Place them back on the baking sheet, freeze them completely, and then store in a sealed freezer-safe container. When you’re ready to enjoy, defrost the cookies at room temperature or gently in a low-power microwave.

Author: Valerie
Prep Time: 10 minutes
Cook Time: 16 minutes

Nutrition

Calories: 245 kcal