Gluten-Free Salted Oatmeal Cookies: A Perfectly Balanced Treat
Looking for a sweet snack that satisfies without the gluten? My latest kitchen adventure might just be your new favorite: Gluten-Free Salted Oatmeal Cookies. These cookies combine the chewy texture of oatmeal with the decadent touch of caramelized white chocolate, all finished with a sprinkle of sea salt for a gourmet twist. Here’s how you can whip up a batch of these delightful treats.
Ingredients:
- 113 grams unsalted butter, room temperature
- 120 grams light brown sugar
- 90 grams granulated white sugar
- 1 teaspoon Diamond Kosher Salt
- 1 large egg
- 120 grams Gluten-Free Multipurpose Blend
- 50 grams gluten-free oat flour
- 20 grams cornstarch
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 150 grams gluten-free old fashioned oats
- 100 grams add-ins (e.g., Valrhona Dulcey – Caramelized White Chocolate)
- To finish: Maldon Flaky sea salt
Directions:
- Start the Dough: In the bowl of your stand mixer, beat the room temperature butter, both sugars, and kosher salt at medium speed for 6-8 minutes until fluffy and pale. Don’t forget to pause halfway to scrape down the bowl and beater.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon.
- Prepare Oats and Add-Ins: Measure out the gluten-free oats and your chosen add-ins, setting them aside in a separate bowl.
- Combine: With the mixer running on low, add the egg to the butter mixture, allowing it to fully incorporate. After scraping down the sides, slowly add the flour mixture until just combined.
- Add Oats and Chocolate: Stir in the oats and add-ins at a low speed until everything is just mixed.
- Chill: Transfer the dough to a Tupperware container and refrigerate for at least 4 hours, though 12 hours or more is ideal for flavor development.
- Baking Prep: When ready to bake, let the dough warm slightly until it’s easy to scoop. Use a 2-tablespoon cookie scoop to form dough balls. Arrange them on a parchment-lined baking sheet, spacing them well apart.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 minutes, rotate the sheet, and bake for another 6-8 minutes or until the edges are golden and the centers set.
- Finishing Touches: For a professional look, use a round cookie cutter to gently shape the hot cookies into perfect circles. Sprinkle with flaky sea salt while they’re still warm.
- Cool: Let the cookies cool on the pan for 5-10 minutes before transferring them to a cooling rack.
Nutritional Information:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories: 185 kcal per cookie
- Servings: 10-12 cookies
Whether you’re gluten-sensitive or just looking for a delicious new cookie recipe, these Gluten-Free Salted Oatmeal Cookies are a must-try. They are perfect for sharing at gatherings or enjoying with a cup of tea. Happy baking!
Gluten Free Salted Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 10-12 1x
Description
These Gluten Free Salted Oatmeal Cookies are a delightful balance of sweet and salty, with the added richness of caramelized white chocolate. The oats provide a chewy texture, while the flaky sea salt on top adds a satisfying crunch with each bite.
Ingredients
113 grams unsalted butter, room temperature
120 grams light brown sugar
90 grams granulated white sugar
1 teaspoon Diamond Kosher Salt
1 large egg
120 grams Gluten Free Multipurpose Blend
50 grams gluten free oat flour
20 grams cornstarch
½ teaspoon baking soda
1 teaspoon ground cinnamon
150 grams gluten free old fashioned oats
100 grams add-ins (e.g., Valrhona Dulcey – Caramelized White Chocolate)
To finish: Maldon Flaky sea salt
Instructions
In the bowl of your stand mixer, combine room temperature butter, both sugars, and salt. Beat at medium speed for 6-8 minutes until fluffy and pale, pausing halfway to scrape down the bowl and beater with a flexible spatula.
In a separate bowl, combine gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon.
Measure out your gluten-free oats and add-ins, setting them aside in a separate bowl.
With the mixer running on low, add the egg, allowing it to fully incorporate. Pause your mixer to scrape down the sides.
Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Mix until just combined.
Add your gluten-free old fashioned oats and add-ins, mixing at a low speed until just combined.
Transfer the batter to a Tupperware container and let the dough rest in the fridge for at least 4 hours, preferably 12 hours or longer.
When ready to bake, allow the dough to come to room temperature until scoopable. Use a 2-tablespoon cookie scoop (#20 yellow scoop) to portion the cookie dough. This recipe yields 10-12 cookies.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Arrange 6 cookie dough balls on the baking sheet, leaving room for spreading. Place the remaining dough in the fridge or freezer for future use.
Bake the cookies for 10 minutes, then rotate the baking sheet. Continue baking for an additional 6-8 minutes or until the cookies are lightly golden and beginning to set.
Remove from the oven and, if desired, use a round cookie cutter slightly larger than the cookie to shape them into perfect circles.
Sprinkle with flaky sea salt and allow the cookies to cool for 5-10 minutes on the baking pan before transferring them to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 185