Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks



Oat Bread (Gluten-Free; Dairy-Free; Vegan)

Oat Bread (Gluten-Free; Dairy-Free; Vegan)

You will fall in love with this soft, yummy GF, DF, Vegan Oat Bread! It’s perfect for toast, sandwiches or warm with some fresh buttery spread 🙂 I usually make two loaves at a time and freeze one to have a loaf ready to go when the first one runs out (usually within 2-3 days in our family). I hope you enjoy it!

  • 3 Cups + 3 Tbsp (453 g) GF Bread Flour Blend (I usually use my own blend (from “letthemeatgfcake” and instructions are included with my Italian Sandwich Bread GF recipe) or Better Batter GF Flour Blend (just be sure your GF flour blend contains Xanthan Gum))
  • 2 Tbsp + 1 tsp Granulated Sugar
  • 2 tsp Kosher Salt
  • 2 tsp Quick Rise Yeast
  • 2 Cups Plain Oat Milk
  • 4 Tbsp Buttery Spread (Earth Balance Original or Country Crock Plant Butter with Avocado Oil)
  • 1 Handful GF Whole Oats (for sprinkling on the top)
  1. Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
  2. In a small microwave-proof bowl, melt the butter-substitute and set aside.
  3. Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
  4. In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
  5. Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
  6. With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
  7. Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
  8. Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
  9. Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
  10. Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
  11. Preheat oven to 425 degrees.
  12. Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
  13. Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
  14. Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂
Breakfast, Dinner, Lunch, Snacks