Gluten Free Oatmeal Cookies with Walnuts
These are the best chewy-on-the-inside, crunchy-on-the-edges oatmeal cookies you'll ever have!
Servings: 24 cookies
Ingredients
- ½ cup shortening or palm shortening
- ½ cup butter softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour gluten-free or AP
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3 cups old fashioned oats
- ½ cup chopped walnuts
Instructions
- Cream together the shortening, butter, white sugar, and brown sugar in a large mixing bowl.
- Add the eggs and vanilla and mix until combined.
- Mix in the flour, salt, and baking soda until combined.
- Stir in the oatmeal and walnuts by hand until well incorporated.
- Dump the dough out onto a large piece of wax or parchment paper and shape into a long log. The size of the log will determine the size of the cookie. For larger cookies, roll into a 12” log about 4” tall. For smaller cookies, roll into 2, 12” logs about 2” tall. Roll and freeze until you are ready to use (1 hour to months in advance).
- Preheat the oven to 350 ℉. Slice the chilled or frozen dough into 1" rounds and bake for 13-15 minutes, or until golden brown.
- Enjoy with a cup of coffee or a glass of milk or allow the cookies to cool and store in an airtight container on the counter for up to 2 weeks.
Notes
Ingredient Modifications:
- Sub the shortening - while the original recipe calls for shortening (don’t all the best recipes from Grandma’s do the same?), you can substitute palm oil shortening (which results in a thicker, fluffier cookie) or all butter.
- Omit the walnuts - if you are looking for nut-free, you can absolutely leave out the walnuts.
- Freeze the dough - the secret to these cookies is to freeze the dough. They were intended to be make-ahead friendly for an easy slice-and-bake approach when it’s time to bake them. Baking them from frozen helps the cookies hold their shape and gives them their unique chewy-yet-crunchy texture.
- Make a double batch - since the dough is freezer friendly, make a double batch when you’re preparing them so you, too, can have cookies fresh and at-the-ready for whenever you have guests or the craving arises.
- Give plenty of space - bake in batches to give plenty of space for the cookies (especially in you rolled your dough in a large roll) so that your cookies don't spread into one another.
Nutrition
Calories: 196kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 157mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 29IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg