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Author Notes: The first time I made these my son immediately asked if he could bring them in to school to share for his birthday. The original recipe was really fragile and I had visions of delivering a container full of crumbs and suggesting the teacher give everyone a spoon. I played with the recipe until they had the same flavor profile but held together better. While I was experimenting I tried substituting rice flour for the wheat flour to make them gluten free so my sons gluten free classmate could also enjoy them. The only problem I had when I made these was sending almost all of them away. - Hippo Flambe —Hippo Flambe
Food52 Review: Need to make a scrumptious, foolproof gluten-free treat, but hesitant because gluten-free baking seems so darn tricky? Problem solved! These little gems come together in a snap, bake up just like they are supposed to, and taste like, well, the best old-fashioned oatmeal cookie you’ve ever eaten. We like that you can actually taste the oats, because they’ve not been smothered with excessive extract flavors and spices. And “Lace” aptly describes the light texture of these cookies, thanks in part to the relatively small amount of flour. Hats off to Hippo Flambe for this terrific recipe!! - AntoniaJames —AntoniaJames
Makes about 50 cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 1/2 cups gluten free rolled oats
- 1/4 cup rice flour
- 1 large egg
- Preheat the oven to 350 degrees.
- Melt the butter, brown sugar, vanilla and salt in a medium pot over low heat.
- Turn off the heat and add the oats and flour to the melted butter mixture in the pot and mix well.
- Add the egg and stir well immediately after adding it until everything is well combined.
- Prepare baking sheets by lining with parchment paper.
- Drop 1.5 to 2 teaspoons of batter onto prepared cookie sheets with at least 2 inches of space between each cookie.
- Use the back of a spatula to flatten each cookie out to about a 2 inch diameter.
- Bake the cookies for 10 to 18 minutes, rotating trays halfway through baking, until cookies are golden brown and look set.
- Either allow the cookies to set on the baking sheets or let them set for 1 minute before sliding the parchment with cookies on them off onto a cooling rack to finish cooling.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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