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Gluten-Free Whole-Grain Oatmeal Cookies on a paper towel.

Gluten-Free Whole Grain Oatmeal Cookies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 48
Author GlutenFreeBaking.com

Ingredients

  • 3/4 cup sorghum flour (3 ounces; 85 grams)
  • 1/4 cup gluten-free oat flour (3/4 ounce; 21 grams)
  • 2 tablespoons ground flax (2/3 ounce; 18 grams)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 sticks butter, softened (1 cup; 8 ounces; 226 grams)
  • 1 cup dark brown sugar (7 1/2 ounces; 212 grams)
  • 1/2 cup turbinado sugar (3 3/4 ounces; 110 grams)
  • 1 large egg (about 1 3/4 ounces; 50 grams, out of shell)
  • 2 teaspoons vanilla extract
  • 3 cups gluten-free oats (10 1/2 ounces; 297 grams)
  • 1 1/2 cups chocolate chips (9 ounces; 255 grams)
  • 1 cup raisins (5 1/4 ounces; 148 grams)

Instructions

  1. Adjust oven rack to middle position. Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
  2. In medium bowl, whisk together sorghum flour, oat flour, ground flax, salt, baking powder, ground cinnamon, ground nutmeg, and ground cloves. In bowl of stand mixer fitted with paddle attachment, combine butter and sugars. Cream on medium speed until thick paste forms, about 2 minutes. Stop mixer and scrape down sides and bottom of bowl. Add egg and vanilla. Turn mixer on to medium speed and blend until light and fluffy, about 1 minute. Stop mixer. Scrape down bottom and side of mixer. Mix for 1 additional minute. Stop mixer. Add whisked dry ingredients and oats. Mix until thick dough forms, about 1 minute. Turn off mixer. Add chocolate chips. Turn mixer on to low. Mix until combined, about 30 seconds.
  3. Using a tablespoon measure, drop heaping tablespoons of dough onto prepared baking sheet. Lightly press down dough with palm on your hand but don’t flatten cookies. Bake 1 tray at a time until golden brown, about 20 minutes. Cool for five minutes on baking pan. Transfer cookies to wire rack to cool completely. Repeat, baking second batch on cool baking sheet, until all dough is used. Store cooled cookies in sealed container for up to 1 week.