This post may contain affiliate links. Please read my disclosure policy.
How do you define a good oatmeal cookie?
Mine must be soft, and chewy. The edges buttery and crinkly. A little sticky from the fruit. And a definite cinnamon flavor throughout.
And all of those requirements go for a gluten free oatmeal cookie too.
It’s tough to find a recipe that strikes the right chewy/crispy balance and doesn’t taste like a health biscuit. Or crumble like the crispy oatmeal raisin cookies that I swear after grandmother has in their cookie jar.
After lots of hunting and tweaking (adapting a recipe from “The Alternative Baker” cookbook, and inspired by this recipe too) this is my formula for success, every time.
These gluten free oatmeal cookies are a little grown up, with dried cranberries that give a much needed tartness to balance the sweetness. And hear me out on the addition of poppy seeds. Maybe me being a little extra, but also me testing this with different nuts and thinking they were too chunky. So I settled on poppy seeds, which have a tiny bit of crunch, and add to the texture of the cookie without over taking it.
And as I mentioned, these brown beauties are gluten-free made with whole grain teff flour that give them a fabulous malty flavor. They’re rounded out with sweet rice flour + tapioca starch for binding and chew.
You’ll use brown sugar and a little molasses for the brilliantly soft texture.
Now let’s talk dried cranberries for a hot minute. The ones I used in this recipe are from Patience Fruit & Co. They’re whole organic cranberries, sweetened with apple juice.
And they’re the juiciest cranberry I’ve ever tasted. Dried to a minimum to keep their softness, they provide an incomparable experience in the mouth.
Patience Fruit & Co makes healthy snacks from Quebec berries, cultivating them with the utmost care.
They practice organic farming, and do not use any genetically modified ingredients, synthetic fertilizers or chemical pesticides. And deeply believe that it is better to do well than to hurry, living at the rhythm of nature. “We do not ask more than what it can give naturally, and we press our berries just enough to make them more tasty and juicy.”
And did you know polyphenols are naturally present in cranberries and apples, 150 mg of polyphenols per 40 g serving to be exact! (You may have heard people talk about the polyphenols in olive oil, which are micronutrients that we get through certain plant-based foods. They’re packed with antioxidants and potential health benefits related to digestion issues, diabetes, neurodegenerative disease, and cardiovascular diseases).
The end result gives you the ultimate oatmeal cookie fix: This cookie is chewy, warmly spiced, and my new standard against which all other oatmeal cookies will be judged. Even my own. ;)
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen