Traditional Irish Oat Cookies Recipe (Gluten Free Option)

Do you require a cookie that complements a cuppa tea? Then, behold! The perfect item to dip once, twice, and even thrice (if you’re saucy like a saucer).

The Recipe

Time allotment

Prep Time: 15 minutes

Baking time: 9-11 minutes

Yield: 18-20 cookies

Cooking Utensils

One large bowl
Upright mixer - OR - handheld mixer
Measuring cups and spoons
Baking tray
Cooking spray/ parchment paper
Oven

Ingredients

1 cup (227g) unsalted butter
3/4 cup (165g) brown sugar
1 egg
1 1/2 cups (120g) rolled oats (old-fashioned oats)
1 cup (120g) preferred baking flour
- Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)
- I recommend What The Flour! Mix It! Flour Blend (no need for extra xanthan gum)
Pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda

Instructions

Preheat oven to 350°F (180°C)
In a large bowl, cream together 1 cup (227g) unsalted butter and 1 cup (165g) brown sugar
Whisk in 1 egg until mixture is light and fluffy
Stir in until fully combined 1 1/2 cups (120g) rolled oats (old-fashioned oats), 1 cup (120g) preferred baking flour, pinch of salt, 1/2 tsp baking soda, and 1/2 tsp baking powder
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 11-12 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face (or suffer the consequences as I do)
Enjoy!