Try this Gluten Free Salted Oatmeal Cookies recipe, or contribute your own.
Suggest a better descriptionCombine the dry ingredients. Whisk together the flour, oats, cinnamon, baking powder, soda, and salt in a large bowl. Set aside.
Cream the butter and sugar. In the bowl of a stand mixer, beat the butter for a few moments on medium speed until it is fluffy. Scrape the down the sides of the bowl. Add the brown sugar and cane sugar and mix until they are beautifully combined with the butter. With the mixer running on low, add the eggs, one at a time. Scrape down the sides of the bowl. Add the vanilla and beat until it has disappeared into the dough.
Finish the dough. With the mixer running on low, add the dry ingredients. Let the mixer run until the flour and oats are incorporated. The dough should be mixed together well but not too wet. Scrape down the sides of the dough.
Hydrate the dough. Cover the bowl with plastic wrap and put it in the refrigerator. Refrigerate for at least 2 hours. Ideally, let the dough sit in the refrigerator to hydrate fully overnight.
Prepare to bake. Heat the oven to 375°. Line a baking sheet with parchment paper. Pull the dough out of the refrigerator. It might feel a little crumbly. If you can pinch together some of the dough and it sticks, then you’re good.
Form some of the dough into a golf-sized ball and roll it in your hands. Put it on the parchment paper and flatten it, just a bit. Sprinkle a bit of sea salt over the top of each ball of dough. Repeat with 5 more balls of dough, leaving about 2 inches of space between them.
Bake the cookies. Bake the cookies until they are starting to turn golden and the centers are just setting, about 12 minutes. If you want, you can bake them a few minutes more to get the edges lacy brown and crunchy. Do not overbake the cookies. You want the centers still soft, with the edges crisp.
Take the cookies out of the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a cooling rack. Repeat with the remaining cookie dough.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 89 | ||
Calories from Fat: 82 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 56mg | 2 % | |
Potassium 25.1mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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