Gingerbread Oatmeal Cookies (GF) (Edit recipe)

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Eating gluten free doesn’t have to mean you can’t make some fabulous treats once and awhile. These have all the flavors of the holidays. Gingerbread…molasses, cinnamon, ginger, brown sugar, and oatmeal. Packed with flavor and glazed to perfection. For the glaze you can decide if you like it lighter or heavier. My family likes a lot of glaze. I mean, it’s the holidays after all 🙂 If you don’t eat gluten free then you can substitute all purpose flour 1:1.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

18

Serves: 22

Ingredients

1 cup Butter, Salted, room temperature
1.25 cup Brown Sugar
2 Tbsp Molasses
1 tsp Pure Vanilla Extract
2 Egg, room temperature
1.66 cups Gluten-Free All-Purpose Flour - Primal Palate, or whatever brand you prefer
2 cups Oats, Rolled, I prefer the Bob’s red mill brand
2 tsp Cinnamon, Ground
2 tsp Ginger, Ground
.25 tsp Nutmeg, Ground
.25 tsp Cloves, Ground
1 tsp Baking Soda
.5 tsp Salt

Glaze

1 cup Powdered Sugar
.5 cup Arrowroot Flour, See notes
2 Tbsp Milk
2 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl add the butter, sugar, molasses, and vanilla. Using paddle attachment stir until well combined.
In a medium bowl add the flour, oats, spices, baking soda, and salt. Stir.
Turn mixer on low and add 1/3 of flour mixture, let combine.
Add one egg continue mixing.
Add 1/3 more flour, then the other egg.
Then lastly the rest of the flour mixture.
Turn mixer off and using spatula ensure all flour is off the bottom and sides of the bowl.
Mix a few seconds longer if needed.
Chill in refrigerator for 30 minutes.
Preheat oven to 350 degrees. Put a piece of parchment paper onto 2 cookie sheets.
Using a small ice cream scoop, scoop out dough and place on pan. I put 8-9 cookies per pan.
Bake for 14-15 minutes.
Let cool while you make the glaze.
In a small bowl sift the powdered sugar (don’t skip this step).
Add the arrowroot flour, milk and vanilla and stir.
I use a pastry brush and brush the glaze on top of each cookie.
If the cookies are cooled you can carefully tip them upside down in the glaze.

Notes

I try not to eat a ton of sugar. One easy way to reduce the sugar is to use some arrowroot flour as a substitute. Of course you can use all powdered sugar if you like. The arrowroot helps decrease the sweetness but it will still be plenty sweet.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	10 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	22 g
Sodium:	191 mg
Fiber:	3 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.