- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 410 kcal
Quick summary
“Prepared exclusively with certified gluten-free oats, honey, and brown sugar, these cookies have quick preparation. They have crispy golden edges and a dense center full of functional fibers for a snack.”
What you need to know
- Gluten-free rolled oats provide a chewy texture without the need for additional refined flours.
- Honey enters the mixture acting as a natural sweetener and binding agent along with the egg and melted butter.
- Baking soda promotes the caramelization of sugars and ensures light aeration to the cookie.
Ingredients
Main
- 2 cups gluten-free oats
- 1/2 cup of brown sugar
- 1/2 cup of melted butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
Instructions
Principal
- In a bowl, mix the oats, salt, baking soda, and brown sugar.
- In another bowl, mix the melted butter, honey, egg, and vanilla until smooth.
- Add the liquid mixture to the dry ingredients and stir well until a dough forms.
- Line the baking sheet with parchment paper.
- With a spoon, place portions of the dough on the baking sheet, leaving space between the cookies.
- Bake for about 15 to 20 minutes or until the edges are golden.
- Remove from the oven and let it cool before serving.
Chef's tips
- Check the label carefully to see if the oats have a gluten-free seal if you are serving people with celiac disease.
- Do not bake beyond 20 minutes so that the honey present in the composition does not pass the point and turn bitter.
- Wait for the cookies to cool completely so that the caramelized sugars harden the crust.
Variations
- Mix 1/3 cup of dark raisins or dried cranberries to give acidic notes to the dough.
- Add 1 teaspoon of ground cinnamon to the dry mixture to intensely flavor the baked oatmeal.
- Incorporate shelled pumpkin and sunflower seeds to transform the preparation into a multigrain cookie.
Substitutions
- Honey can be swapped for cane molasses or maple syrup in an equivalent proportion.
- The melted butter can be substituted with coconut oil or mild olive oil to eliminate dairy.
- Brown sugar can be swapped for demerara sugar or coconut sugar while maintaining the same weights.
How to store
Keep in an airtight glass or metal jar well sealed for up to 6 days in a dry and cool environment. Avoid leaving it exposed to ambient air so as not to lose the crispy texture of the edges acquired in the oven.
Can it be frozen?
Freeze the portions of raw dough portioned on a baking sheet and then pack in plastic bags for up to 3 months. Bake the frozen portions directly in the preheated oven at 180°C, adjusting the time to about 22 minutes.
What to serve with
Pairs perfectly with a cup of chamomile tea, natural yogurt with fruit, or mild brewed coffee.
Frequently asked questions
The dough became too crumbly when putting it in the baking pan, what to do?
If the oats absorbed the fat quickly, add 1 tablespoon of warm water or milk to rehydrate the flakes before portioning onto the baking sheet.
Is all oatmeal naturally gluten-free in production?
Oats themselves do not contain gluten, but in most factories they suffer cross-contamination with wheat, rye, or barley. To be safe, use oats explicitly labeled gluten-free.
Can I beat the rolled oats in the blender to turn them into flour?
You can beat half to create flour and keep the other half in whole flakes, creating a more unified texture with a pleasant bite.
How to prevent the bottom of the cookie from burning before browning on top?
Always use a baking sheet lined with good quality parchment paper and position the rack in the upper middle third of the oven preheated to 180°C.
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