A good oatmeal cookie needs oats you can actually see — which makes gluten-free regular rolled oats No.5 the right choice over quick oats, which dissolve into the dough. Millet flour does the rest: it is mild and slightly sweet, and gives these a soft, sandy crumb that rice flour alone never manages.
A note on oats: oats are naturally gluten-free but are routinely grown and milled alongside wheat. For customers with celiac disease, use only purity-protocol or certified gluten-free oats, and check the certification on your bag.
Prep time: 15 min (plus 1 h chilling) | Bake time: 11-13 min | Makes: about 20 cookies
Ingredients
- 150 g (1½ cups) gluten-free rolled oats
- 100 g (¾ cup) gluten-free millet flour
- 80 g (⅔ cup) gluten-free all purpose blend
- 170 g (¾ cup) butter, softened
- 150 g (¾ cup) brown sugar, packed
- 75 g (⅓ cup) granulated sugar
- 1 large egg plus 1 yolk
- 10 ml (2 tsp) vanilla extract
- 5 g (1 tsp) baking soda
- 4 g (¾ tsp) fine sea salt
- 3 g (1 tsp) ground cinnamon
- Optional: 120 g raisins or chopped pecans
Method
- Cream the butter with both sugars for 3 minutes, until pale and fluffy. Beat in the egg, the extra yolk and the vanilla.
- Whisk the millet flour, all purpose blend, baking soda, salt and cinnamon together, then fold into the butter mixture.
- Fold in the oats last, plus the raisins or pecans if using. The dough will be soft.
- Chill at least 1 hour. This hydrates the oats and stops the cookies spreading thin.
- Heat the oven to 180°C / 350°F and line two trays. Scoop 45 g balls, spacing them 6 cm apart, and flatten each slightly.
- Bake 11-13 minutes, until the edges are golden but the centres still look underdone. Leave them on the tray 5 minutes to finish setting.
They keep four days in a tin and stay genuinely chewy — the millet flour is what does that. The scooped dough also freezes well; bake straight from frozen and add two minutes.
