Description
Gluten free salted oatmeal cookies deliver a perfect balance of sweet and salty in each delightful bite. Crisp edges, chewy centers, and a sprinkle of sea salt make these cookies irresistible for anyone craving a sophisticated treat.
Ingredients
Scale
Main Ingredients:
- 150 grams gluten free old fashioned oats
- 120 grams Gluten Free Multipurpose Blend
- 113 grams unsalted butter, room temperature
Sugar and Sweeteners:
- 120 grams light brown sugar
- 90 grams granulated white sugar
- 100 grams add-ins (e.g., Valrhona Dulcey – Caramelized White Chocolate)
Binding and Seasoning Ingredients:
- 1 large egg
- 50 grams gluten free oat flour
- 20 grams cornstarch
- 1 teaspoon Diamond Kosher Salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- To finish: Maldon Flaky sea salt
Instructions
- Cream room temperature butter, sugars, and salt in a stand mixer at medium speed until the mixture becomes light, fluffy, and pale, approximately 6-8 minutes. Use a flexible spatula to scrape down the bowl and beater midway through mixing.
- In a separate bowl, whisk together gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon until thoroughly combined.
- Prepare your gluten-free oats and additional mix-ins in another bowl, setting them aside for later use.
- With the mixer running on low speed, incorporate the egg into the butter mixture, ensuring complete blending. Pause to scrape down the sides of the bowl.
- Gradually add the flour mixture to the butter mixture while mixing on low speed, stirring until just combined.
- Gently fold in the gluten-free old fashioned oats and chosen add-ins, mixing at low speed until evenly distributed.
- Transfer the dough to a sealed container and refrigerate for a minimum of 4 hours, ideally 12 hours or longer, to develop deeper flavors and improve texture.
- Remove the dough from the refrigerator and let it sit at room temperature until it becomes easily scoopable.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, portion the dough and place 6 cookie balls on the prepared baking sheet, leaving ample space between them. Store the remaining dough in the refrigerator or freezer.
- Bake the cookies for 10 minutes, then rotate the baking sheet to ensure even browning. Continue baking for an additional 6-8 minutes until the edges are lightly golden and the centers appear set.
- Optional: Use a round cookie cutter slightly larger than the cookies to shape them into perfect circles while still warm.
- Sprinkle the freshly baked cookies with flaky sea salt and allow them to cool on the baking pan for 5-10 minutes before transferring to a cooling rack.
Notes
- Chill the dough overnight to develop deep, rich flavors and create a chewier texture that elevates these gluten-free cookies beyond ordinary recipes.
- Rest the cookie dough for at least 4 hours, allowing gluten-free flour to fully hydrate and ensuring a more tender, soft cookie with better structure.
- Use a precise 2-tablespoon cookie scoop to guarantee consistent cookie size, promoting even baking and professional-looking results every time.
- Rotate the baking sheet halfway through cooking to ensure uniform golden edges and prevent any potential uneven browning or hot spots in the oven.
- Sprinkle flaky sea salt immediately after baking to enhance the sweetness, add a gourmet touch, and create a delightful sweet-salty contrast.
- Let cookies cool slightly on the baking sheet to help them set and firm up, preventing potential crumbling when transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 183
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 29 mg