Gluten Free Oatmeal Cookie Recipe

Gluten free cookie fans unite! This gluten free cookie recipe is delicious and easy to make. It’s a classic recipe using our certified gluten free all purpose baking blend The Muffin and More Mix.

You will not need any special equipment for this recipe. The ingredients below are all you will need:

  • Cookie Sheet & Parchment for baking
  • 1 1/2 cup Josie’s Best Muffin & More Mix
  • 1 ½ cups Certified GF Oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup of butter- room temperature
  • ¼ cup of ricotta(full fat)
  • 1 cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 TBS vanilla
  • 2 egg yolks
  • 1 cup chocolate chips or chunks

The ricotta in this recipe adds flavor and a really nice consistency.

More about Josie’s Best GF

Now, you might be wondering, “What’s the big deal with gluten-free?” Well, friends, gluten is a protein found in wheat, barley, and rye – grains that some folks need to steer clear of for various reasons. But fear not! Embracing gluten-free baking doesn’t mean sacrificing taste or texture. In fact, it’s an opportunity to explore a whole new world of flavors and ingredients. Plus, it’s a chance to bake treats that everyone – whether they’re gluten-sensitive or not – can enjoy together.

At Josie’s Best GF creating memories together over allergy safe food is what we are all about. All of our products are certified gluten free and free from the Top 9+ allergens. That means they are free from:

  1. Wheat and Gluten
  2. Tree Nuts
  3. Peanuts
  4. Fish
  5. Shellfish
  6. Soy
  7. Diary
  8. Eggs
  9. Sesame

In this recipe you will be using our all purpose blend, The Muffin and More Mix. In each of our 18oz multi batch bags we have about 3 ½ cups of mix. So, you can make these cookies and at least one other recipe with 1 18oz bag of our muffin and more mix. Also, check out our bulk gluten free mixes in our 5lb bags!

Our other products, The Pancake, The Waffle, and The Crepe, are specific to what they make.

So, gather your ingredients, dust off your mixing bowls, and preheat those ovens to embark on this gluten-free baking adventure. With Josie’s Best Muffin and More mix by your side, you’re in for a treat that’s as inclusive as it is scrumptious.

Servings 28 3" cookies
Prep Time 5 minutes
Cook Time 10-12 minutes
Passive Time N/A

Ingredients

1 1/2 cup Josie’s Best Muffin & More Mix

1 ½ cups Certified GF Oats

½ tsp baking powder

½ tsp baking soda

1 tsp salt

½ cup of butter- room temperature

¼ cup of ricotta(full fat)

1 cup dark brown sugar

½ cup white granulated sugar

1 TBS vanilla

2 egg yolks

1 cup chocolate chips or chunks

Instructions

Pre Heat your oven to 350 and line a cookie sheet with parchment paper.

Whisk together Muffin & More, Oats, Baking powder, Baking soda and salt. Set this bowl aside.

In a stand mixer with a beater attachment beat butter, ricotta, vanilla and brown and white sugars until smooth.

Add egg yolks and mix until well blended.

Add dry mixture to wet in two parts mixing in-between in part until just combined.

Fold in chocolate chips or chunks

Scoop by 1 1/2 TBS and arrange on the baking sheet with at least 2 inches in-between dough balls. Its so important to not crowd your cookies!

Bake these for about 10 minutes until the edges are set and just turning golden brown.

These will be soft when they come out and need to cool fully on a cooling rack.

Average Rating: 5.0 out of 5 (1 votes)
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JJ
Jen Marrs

Love these!

So good

10 months ago

Review Gluten Free Oatmeal Cookies.

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