A fabulous gluten-free twist on Grandma’s Old-Fashioned Oatmeal Cookie recipe.
Spicy Gluten-Free Oatmeal Cookies
Spicy GF Oatmeal Cookies in PDF
What gives these buttery and delectable cool weather staples their delightful “something extra” is cayenne.
The generous amount of butter and sugar prevents the pepper from being obvious (a.k.a. ‘hot’), so these great little treats simply possess a complexity that makes them very gourmet. And very delicious.
I just made these, and they’re so good the kids ate the entire batch already!
(Note: Regular flour can be used if you prefer, but see below for the Gluten-free Flour Blend I use.)
C. Ann’s Spicy Gluten-Free Oatmeal Cookies
1/2 lb butter
1-1/4 C GF flour*
1-1/4 C oatmeal
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
1 tsp cayenne powder
1/2 tsp allspice
Preheat oven to 375. In a large bowl cream the butter and sugar together until smooth. Add all dry ingredients and mix until well-blended.
Form 1/2″ to 3/4″ balls in your hands, place on baking stone or cookie sheet, pressing to half thickness with two fingers. Allow at least 2″ spacing, because these cookies really spread.
Bake until light golden brown or to desired crispiness, usually around 12 minutes.
Great with a cup of smooth black tea or coffee!
* C. Ann’s Gluten-free Flour Blend
(Works great for cookies or quick breads when used as a straight substitute for regular flour.)
1 part rice flour
1 part coconut flour
1/2 part oat flour
1/2 part tapioca flour
