Cooking and Serving: 25 minutes | 18 cookies
Ingredients
¾ cup (105 g) all purpose gluten free flour, click thru for full info on | ½ teaspoon xanthan gum, (omit if your blend already contains it) | ½ teaspoon baking soda
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 18 cookies
Ingredients
¾ cup (105 g) all purpose gluten free flour, click thru for full info on
½ teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
3 tablespoons (36 g) granulated sugar
½ cup (109 g) packed light brown sugar
1 cup (110 g) gluten free quick oats, (I just pulse old fashioned oats in a
4 tablespoons (56 g) unsalted butter, at room temperature
4 tablespoons (48 g) non hydrogenated vegetable shortening, at room
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
1 cup (115 g) confectioners’ sugar
½ teaspoon freshly squeezed lemon juice
1 to 2 tablespoons tepid water, (plus more
Instructions
MAKE THE COOKIES
In a small bowl, place the flour, xanthan gum, baking soda, salt, cinnamon,.
and oats, and whisk to combine well. Set the bowl aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl.
with a hand mixer, place the granulated sugar, brown sugar, butter,.
shortening, egg, and vanilla, and beat to combine well.
Add the dry ingredients, and mix to combine. The cookie dough will be thick.
but quite soft and sticky.
Scoop the dough into portions about 1 1/2-tablespoons each, using a.
spring-loaded ice cream scoop or two spoons, and place the mounds close.
together on a prepared baking sheet.
Place the pieces of raw dough on the baking sheet in the freezer for at least.
30 minutes, or until the dough is firm enough that it is barely sticky to the.
Remove the dough from the freezer, and roll each piece of dough into a round.
MAKE THE COOKIES
In a small bowl, place the flour, xanthan gum, baking soda, salt, cinnamon,.
and oats, and whisk to combine well. Set the bowl aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl.
with a hand mixer, place the granulated sugar, brown sugar, butter,.
shortening, egg, and vanilla, and beat to combine well.
Add the dry ingredients, and mix to combine. The cookie dough will be thick.
but quite soft and sticky.
Scoop the dough into portions about 1 1/2-tablespoons each, using a.
spring-loaded ice cream scoop or two spoons, and place the mounds close.
together on a prepared baking sheet.
Place the pieces of raw dough on the baking sheet in the freezer for at least.
30 minutes, or until the dough is firm enough that it is barely sticky to the.
Remove the dough from the freezer, and roll each piece of dough into a round.
Notes
* When you’re nearly ready to bake the cookies, preheat your oven to 375°F.
* Line rimmed baking sheets with unbleached parchment paper, and place frozen
balls of cookie dough on the baking sheet about 2-inches apart from one
* Place the baking sheets, one at a time, in the center of the preheated oven
and bake for about 10 minutes, or until lightly golden brown around the edges
and an even thickness.
* The cookies may still seem wet in the very center.
* Remove them from the oven and allow to cool until firm on the baking sheet
before transferring to a wire rack to cool completely.
* In a medium-sized bowl, place the confectioners’ sugar.
* Add the lemon juice and 1 tablespoon of water, and mix until smooth. It will
form a very thick paste.
* Add a bit more water, and mix until smooth and well-combined.
* The icing should be bright white and opaque but thickly pourable. If you’ve
added too much water, balance it thin with a few drops of water than to thicken with more sugar, though, so
* Working with one completely cooled cookie at a time, turn over the cookie,
and hold it around the edges with the tips of your fingers.
* Dip the top of the cookie into the icing, without immersing the cookie. Allow
the extra icing to drip off.
* Place, icing side up, on a flat surface.
* Continue with the rest of the cookies.
* The icing will become firm at room temperature, but thicker spots of icing
may still be soft underneath the very top layer.
Once you’ve frozen and shaped the raw dough briefly, you can either freeze the
shaped dough solid, to be baked from frozen at a later date, or place the shaped
dough and freeze it completely to be baked the same day. It will take about 30
minutes more to freeze the dough.
Originally posted on the blog in 2012. In 2019, photos and video all new; recipe
adjusted to make a smaller batch.
Nutrition information is automatically calculated, so should only be used as an
A fallen over stack of gluten free iced oatmeal cookies.
fallen over stack of gluten free iced oatmeal cookies.