Traditional Oatmeal Cookies (Gluten Free, Vegan)
Recipe type: Dessert
Serves: 4 doz
I've taken my Mom's traditional recipe for oatmeal cookies and updated it so that it's vegan and gluten-free. The dough keeps well in the fridge for a couple days and freezes well too.
  • 3 cups gluten-free rolled oats (I use Only Oats)
  • 1 cup packed brown sugar
  • ¾ cup brown rice flour
  • ¼ cup tapioca starch
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup vegan margarine, melted
  • ¼ cup boiling water
  • 1 teaspoon baking soda
  1. In a large bowl combine oats, brown sugar, brown rice flour, tapioca starch, salt, vanilla extract and melted vegan margarine. Combine well.
  2. In a small bowl mix boiling water with baking soda. Add to the other bowl. Mix well.
  3. Cover the bowl with plastic wrap and place in freezer for at least 1 hour or even overnight. (You may need to let it thaw slightly if you pull it out of the freezer.)
  4. If you want to make ahead of time and use later just wrap with plastic wrap and place in freezer until further use.
  5. When ready to bake cookies, preheat oven to 375°F.
  6. Line a baking sheet with parchment paper.
  7. Use a spoon to dish out enough dough to make 1" balls. Place on parchment-lined baking sheet with quite a bit of space between each. Flatten the dough ball lightly with the heel of your hand.
  8. Bake in preheated oven for 8-10 minutes until lightly browned and flat.
  9. Let cool completely on baking sheet before removing storing in an airtight container.
Recipe by These Things I Love at