Oatmeal Spice Cookies
Oatmeal Spice Cookies
These delicious cookies are the perfect gluten free (or not!) treat. I collaborated with MN Nice Spice Company to create these snappy, tasty cookies. You can easily adapt them to your spice drawer, and I know you'll be happy to have them in your kitchen as the fall approaches.
Ingredients
Dry Ingredients
- 1 cup gluten free flour blend or regular flour
- 2 tsp MN Nice Island Spice or 1 tsp each ginger & cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tsp vanilla
Additional Ingredients
- 1.5 cups Gluten Free Rolled Oats I like Bob's Red Mill
- 1/4 cup crystalized ginger optional
Instructions
- Preheat the oven to 350 degrees
- I love the Bob's Red Mill gluten free line of baking products. The One-to-One Baking Flour, along with the Gluten Free Rolled Oats are staples in my kitchen.
- I am also a huge fan of the MN Nice Spice Company - a wonderful product handmade by a local organization with a fantastic mission. This Island Blend is perfect for these spice cookies
- Combine the 1 cup gluten free baking flour (or all purpose flour if you are not making gluten free cookies), 2 tsp Island Blend spice (or 1 tsp ground ginger and 1 tsp ground cinnamon), 1/2 tsp each baking soda, baking powder and salt in a large bowl and stir to combine
- Cream the 1/2 cup softened butter and 1/2 cup each of brown and white sugar in a large bowl
- Add the egg and vanilla and beat until smooth
- Slowly add the dry ingredients and beat until well combined
- Be sure to scrape down the sides of the bowl occasionally so all ingredients combine well
- Chop the crystalized ginger pieces into a small dice. The ginger pieces add a chewy texture and spicy bite to these cookies but no worries if you don't have any - the cookies taste great without them too
- Add the 1.5 cups of rolled oats to the mixture and stir to combine
- Using a small scoop or tablespoon, scoop the cookie dough onto a cookie sheet covered with parchment paper.
- Bake until the cookies are slightly brown and cooked through - 13-15 minutes
- Place the cookies on a rack to cool completely. Store in an airtight container for up to 4 days. The recipe will yield 24 delicious cookies
- Serve with your favorite beverage or with a scoop of vanilla ice cream for a tasty treat.
Sarah made the cookies this weekend. Yum! Crunchy, not too heavy, relish.
I meant DEE-LISH!!!!
Thanks, Laurene.
I’m glad you all liked them. They are one of my favorites!
Privleged to try them from the hands of Maggie herself this week. YUM!!! They are now one of my 2 favorite cookies of all time! and I don’t have a problem with gluten . . .