Chewy Iced Gluten-Free Oatmeal Cookies (with Almond Flour)
These nostalgic gluten-free oatmeal cookies are so soft and chewy, with great flavor from molasses and warm spices. Delicious as-is or topped with icing! I give two recipe variations so you can make these nut-free if you'd like.
- Prep time
- 15 min
- Cook time
- 13 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 165 g Bob's Red Mill gluten-free old-fashioned rolled oats
- 91 g Bob's Red Mill super-fine blanched almond flour
- 56 g Bob's Red Mill tapioca flour
- 50 g Bob's Red Mill sweet rice flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- 100 g organic light brown sugar
- 52 g granulated sugar
- 1 large egg (room temperature)
- ½ tablespoon molasses
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar (sifted)
- ¼ teaspoon pure vanilla extract
- 1-2 tablespoons milk
- Pinch kosher salt
Instructions
- 1
Preheat oven to 350°F and line a large baking sheet with parchment paper.
- 2
If making the iced oatmeal cookies, pulse the rolled oats in the food processor 10-15 times until some of the oats are finely ground and some are just coarsely chopped. This will give the cookie a fluffier texture that is only moderately textured on top, making it ideal for dipping in the icing. If you're not going to ice the cookies, skip this step. Set the oats aside.
- 3
In a medium mixing bowl, sift together the almond flour, tapioca flour, sweet rice flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- 4
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars together starting on low speed and increasing to medium-high speed, until light and fluffy, 3-5 minutes. Scrape down the sides and add the egg, molasses, and vanilla extract and beat until just combined, scraping down the sides as needed.
- 5
With the mixer on low speed, slowly add the sifted flours until just combined. Add the rolled oats and beat for a few seconds until evenly distributed.
- 6
Scoop the dough into 1½ tablespoon-sized balls onto a baking sheet (I use the OXO medium cookie scoop and it makes exactly 18-21 cookies, depending on oat v almond variations).
- 7
Bake immediately or for thicker cookies, chill the cookie dough in the fridge for 1 hour or in the freezer for 15 minutes, until firm. Working in batches, place the chilled cookie dough balls 2 inches apart on the parchment-lined baking sheet. Skip chilling and space cookie dough directly on the parchment-lined baking sheet for thinner cookies.
- 8
Bake chilled cookies for 13 minutes or room temperature cookies for 10-12 minutes, until the edges are set, but the center still looks slightly underbaked. If you did not pulse the oats in step 1, add 1 minute to the baking time. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack with a thin spatula to cool completely before icing.
- 9
When the cookies are completely cooled, prepare the icing.
- 10
In a small bowl, mix together the powdered sugar, vanilla, salt, and 1/2 tablespoon of milk. Add more milk, 1 teaspoon at a time, just until the icing is smooth but very thick. When drizzled back onto itself, the icing should hold its shape for a few seconds before settling back into the bowl. Take a cooled cookie and very lightly dip the top of it in the bowl of icing a few times until it has the desired amount of icing. Imagine gently tapping the cookie on the icing letting any excess drip off before turning it over. This will produce the crackly top. Serve immediately or return to the wire rack to let the icing set for an hour before stacking cookies.