Name: Old-Fashion Gluten free Oatmeal Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 Cup Rolled oats; 1 Cup Bob's Red Mill 1 to 1 gluten free flour; 1 tsp Baking Powder; 1 tsp Baking Soda; 1/4 tsp Salt; 1/2 tsp Cinnamon; 1/2 Cup Butter (Softened ); 1/2 Cup Brown Sugar; 1/2 Cup White Sugar; 1 Egg; 1 Cup Powdered Sugar; 2 TBS Water

Old Fashion Gluten free Oatmeal Cookies are easy to make and are everything you've been looking for.

Cookies are one of our first comfort foods as a child and right up there with the classic chocolate chip cookie are old fashion oatmeal cookies. There is just something so comforting about chewy oatmeal kissed with pure sugar glaze.

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I love making these little guys on the smaller side. They look super cute and they are easier to handle when glazing. Unfortunately the big ones like to break. Plus the plate of small cookies is even more irresistible when offered to guests. They just have an extra cuteness factor when small.

The ingredients

I'm a huge fan of Bob's Red mill products. They have consistent quality and reasonable prices. Plus they are a local company for me and I love supporting local businesses. I always have their Rolled oats and Gluten free 1 to 1 flour on hand.

If you have a Smart Food Services (formerly known as Cash and Carry) in your area check out their flour selection. My local stores carry several Bob's Red mill products, including a few gluten free flours and mixes. I get a 25 lb bag of the 1 to 1 flour for $40 which is a huge savings. It's one of the main reasons why I feature the 1 to 1 flour in most of my recipes.

Cooking tips

These cookies cook up to be firm on the outer edges and slightly soft in the center. It can feel like they aren't cooked enough when you take them out of the oven but trust me 12-15 minutes is perfect for them. Any longer and they will be crunchy and overdone.

The key is to let them cool slightly while still on the baking stone. This will allow the sugars to firm up and make it so the cookie stays together when you move it to the cooling rack.

A plate of gluten free old-fashion oatmeal cookies

The amount of glaze in the recipe is perfect for lightly glazing all the cookies (as pictured). If you want to be a little heavier handed with the glazing you could double the glaze recipe. I've added a note to the recipe so you don't forget.

I find that the perfect way to glaze these guys is to wait till they are completely cool and then carefully flip the cookie over, so the top of the cookies is on the bottom, and gently set it on the surface of the glaze. Then lift it up, flip it back over and place back on the cooling rack until the glaze firms up.

Eat right away with milk or tea. Any leftovers are good for 2-3 days at room temperature or freeze for up to a month.

For more cookie ideas check out my snicker-doodles and chocolate chip cookies recipes.

Old-Fashion Gluten free Oatmeal Cookies

Print Recipe

Comforting oatmeal cookies glazed with sweet icing are what childhood memories are made of.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 Dozen 1x
Category: Appetizer, Dessert
Cuisine: American

Ingredients

Units Scale

The cookies

1 cup Rolled oats
1 cup Bob's Red Mill 1 to 1 gluten free flour
1 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
½ tsp Cinnamon
½ cup Butter (Softened )
½ cup Brown Sugar
½ cup White Sugar
1 Egg

The Icing

1 cup Powdered Sugar
2 TBS Water

Instructions

Preheat the oven to 350F
Pour the rolled oats into a food processor and pulse until the oats are ground into a coarse flour. Add the gluten free flour, baking powder, baking soda, salt, and cinnamon and pulse to combine,
In a stand mixer cream together the butter, brown sugar and white sugar. Once combined mix in the egg until fully incorporated.
With the stand mixer on low slowly add in the dry ingredients. Mix until it forms a dough.
Spoon out a large marble sized amount of dough, roll into a ball and squish into a dish for the best shaped cookies. Evenly space them on a baking stone (not too close or they will melt into each other) and place in the oven.
Bake for 12-15 minutes until the tops are evenly cracked on top. Remove from oven and allow to cool for 5-10 minutes to firm up before moving to a cooling rack.
Meanwhile, whisk together the powered sugar and water and set aside.
Once the cookies are completely cooled they can be iced by lightly dipping the top of the cookie in the icing and laying back down on the cooling rack. The farther you dip the cookie the more icing will gather on the top. *see notes*

Notes

The amount of icing in this recipe is for lightly icing 2 dozen small cookies. If you make your cookies bigger or want more than a light coating of icing on your cookies you should double the icing recipe.