Gluten Free Oatmeal Cookie Recipe

Since we moved to the mountains I have found myself with so much more time on my hands. And I’ve been spending it in the cabin kitchen. When I heard a neighbor wasn’t having a rough go at it, I decided to cook up a little care package. These Gluten Free Oatmeal Cookies were the perfect addition!

I don’t think my neighbor has a gluten allergy, but I have been experimenting with gluten free baking as a result of a sinking suspicion that I, myself, may be sensitive. But get this, swapping traditional flour for almond flour upped the protein and fiber content by 20%! I also swapped one of the sticks of butter for 1/2 cup homemade applesauce and that cut the calories by 15%.

I was so happy with how these turned out, I just had to share them. Plus, we just got 10″ of snow these past few days. I was looking out the window this morning and saw the little table I use to take food photos. It was delightfully covered in fluffy snow. Making these gluten free oatmeal cookies not only delicious, but absolutely picture perfect!

I whipped these up with goods from my pantry, so you may find you can make these just about any old moment too, so long as your Plant Forward Pantry is stocked! If you’re looking for an easy, sweet treat or fun project, be sure to save this recipe! Plus, it makes 4 dozen, so you can play good neighbor or coworker and dish them out to everyone you know.

Gluten Free Oatmeal Cookies

These crunchy, chewy oatmeal cookies are the perfect sweet treat! Nutrition enhancements include swapping half the butter for no sugar applesauce and almond flour for traditional all purpose. We end up with the perfect, indulgent cookie but with 15% fewer calories and 20% more fiber and protein!

• Large Bowl
• Medium Bowl
• Hand Mixer
• Rubber Spatula
• Cookie Sheets

• 1/2 cup Butter (Softened )
• 1/2 cup Apple Sauce (No Sugar Added)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 each Eggs
• 1.5 cup Almond Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• .75 tsp Salt
• .75 tsp Nutmeg
• 3 cups Rolled Oats
• 1/2 cup Walnuts (Chopped)
• 1 cup Dried Cranberries

1. Preheat the oven to 350 and prepare pans with spray oil or parchment paper.

2. Add sugars, butter and apple sauce to large bowl. Use a hand mixer to blend until well combined. Mix in eggs, one at a time.

3. Add almond flour, baking soda, cinnamon, salt, baking soda and stir until well combined.

4. Stir dry ingredients into the wet until combined. Stir in oats, walnuts and cranberries.

5. Using a spoon, scoop into about 1" balls and place on cookie sheet. At least 2" apart. Bake at 350 for 12-15 min, until slightly browned on edges and top. Remove from heat and let cool to firm up. They are very soft and crumbly out of the oven so be careful.

This recipe makes about 4 dozen cookies. Serving size is 3 cookies for 284 calories, 6g protein, 15g fat, 35g carbs, 3.4g fiber, and 21g sugar.

Dessert

Let me know if you try this Gluten Free Oatmeal Cookie recipe and also let me know what you think! If you want to stay in the loop, subscribe to my newsletter for regular updates and information to keep inspiring you to unprocess your diet and eat more plants!

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