Gluten-Free Chewy Oatmeal Cookies (with Vegan Option)

Chewy Oatmeal Cookies

This Chewy Oatmeal Cookies recipe comes with each box of the Inspiration Bakery and Mixes Versatile Cookie Mix. Really, who doesn't love oatmeal cookies? And gluten-free ones even more, right? Maybe with a few raisins or craisins, nuts, or chocolate chips blended in for some interesting flavors?
We also use this mix to make Always-Delectable Chocolate Chip Cookies and Jelly-Filled Cookies (see elsewhere under this recipes tab). This Chewy Oatmeal Cookies recipe can also be made vegan and that option is shown in the instructions below.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 30

Equipment

  • Oven
  • Stand Mixer or Hand Mixer
  • MIxing Bowls (2)
  • Baking or Cookie Sheet
  • Spray Oil
  • Spatula
  • Wire Rack

Ingredients
  

Chewy Oatmeal Cookies

  • 1 1/2 Cups Inspiration Bakery and Mixes Versatile Cookie Mix
  • 3 Cups Gluten-free Oats (uncooked, old-fashioned style)
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 3/4 Cup Butter or Margarine, or Shortening
  • 1 1/4 Cup Brown Sugar (lightly packed)
  • 1 Egg or Vegan Option
  • Vegan Option: flaxseed or commercial egg replacer
  • 1/3 Cup Milk, Rice Milk, or Coconut Milk
  • 1 1/2 Teaspoons Vanilla Extract

Instructions
 

  • Preheat your oven to 375° F.
  • Lightly grease or oil your cookie or baking sheet.
  • Using a mixing bowl, blend your cookie mix, oats, baking soda, salt, cinnamon, and set aside.
  • Vegan Egg Substitute: follow the instructions on your egg-replacer package. Or, if using flaxseed, measure out 1 tablespoon flaxseed and 3 tablespoons water. Grind the flax seeds into a fine powder. If you have pre-ground flaxseed, 3/4 tablespoon should work. Combine the flaxseed and water and then whisk until the mixture becomes gelatinous. Substitute for the eggs in the next step.
  • Put your butter/margarine or shortening, brown sugar, egg or egg substitute, milk, and vanilla extract into a large mixing bowl. Beat on medium until well-blended.
  • Gradually mix your dry ingredients into the wet mixture until well-blended. By hand, stir in raisins or craisins, chocolate chips, or nuts if desired.
  • Drop rounded teaspoons of cookie dough 2 inches apart onto your ungreased cookie sheet. Cookies may be made larger by using a larger spoon such as a tablespoon but remember to leave more space between them to allow for expansion while they bake.
  • Put your cookie sheet in the oven and bake your cookies for 10-12 minutes, until lightly brown.
  • Remove your Chewy Oatmeal Cookies from the oven and let them rest for two minutes. Then, using your spatula, move the cookies from your baking sheet to a wire rack to finish cooling. You can definitely eat 'em warm!
Keyword Gluten-free, Gluten-free Cookies, Gluten-free Oatmeal Cookies, Non-GMO, Oatmeal Cookies

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