Gluten Free Cinnamon Oatmeal Cookies

By Leanne Overlander | Recipes

Mar 04

Iced Oatmeal CookiesWhat do you do on a cold, blustery winter day when there is not enough snow to go out and play in it?  Here in our household, you bake.   It warms up the house not only by the use of the oven,but also with the smells drifting from the kitchen. My fifteen year old daughter loves to bake and loves to try varies recipes she finds on pinterest.  She found this recipe from Mother Thyme on pinterest and decided modified it to be gluten free. Oatmeal cookies are a timeless classic and these continue satisfy the taste buds.  Everyone in the family loved them. Who wouldn't?  Most people like oatmeal cookies.  A mixture of mild sweetness and spice that will calm any craving.  AS luck would have it, she was making these as I was trying to decide what to bring for my BNI meeting as the birthday treat for this month.  Since I am gluten free, I bring the treats every month so most of us can enjoy them.  It is really difficult to address all food allergies.  They were a hit. I did not hear a negative comment about them. So I am sharing with all of you so you too can enjoy these delicious treats with a cup of warm cocoa, co fee, or tea.  The wonderful thing about these cookies, is that they are light and can be eaten anytime of the year.  They will go equally well with a glass of lemonade or iced tea as they do with warm drinks.  A treat to be enjoyed all year round.

Gluten Free Cinnamon Oatmeal Cookies
Yields 24
A timeless classic for everyone.
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
  1. 2 C. certified gluten free oats
  2. 2 C. gluten free all purpose flour
  3. 1 Tbsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 2 tsp cinnamon
  7. 1/2 tsp ground nutmeg (fresh will give a more intense flavor)
  8. 2 sticks butter, softened (palm shortening for a non-dairy option)
  9. 1 C dark brown sugar
  10. 1/2 C sugar
  11. 2 large eggs
  12. 1 tsp pure vanilla extract
  1. 2 C powdered sugar
  2. 3 tbsp milk (lemon juice for a non-dairy option)
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper and set aside.
  3. Process oats in a food processor for about 10 seconds until it resembles coarse flour.
  4. Mix oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  5. In a bowl of an electric mixer, cream butter, brown sugar, and sugar.
  6. Add in eggs one at a time scraping down sides.
  7. Add vanilla.
  8. Gradually add in flour mixture until well combined.
  9. Using a spoon, scoop out 1-2 Tbsp of dough and roll into balls.
  10. Place dough balls onto parchment lined cookie sheets about 2 " apart and press to flatten slightly.
  11. Bake for 10-12 minutes until he bottoms begin to brown slightly.
  12. Cool on baking sheet for several minutes before transferring to cooling racks to cool completely.
  1. Mix powdered sugar with milk or lemon juice in a bowl.
  2. Drizzle over cookies with a spoon and allow glaze to set.
  3. Store in an airtight container.
  1. If oats are finely ground in the food processor, the cookies won't spread. Keep the oats coarse as they create the texture of the cookie.
Adapted from Mother Thyme
Adapted from Mother Thyme
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About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.