Thursday, August 8, 2013

Crispy Salted Oatmeal Cookies (Gluten-Free)

A truly heavenly cookie - light, crispy, melt-in-your-mouth buttery goodness. Not too sweet, with a hint of salt and spice to kick the addictive factor way up. These have quickly become famous among my friends and family. Just try to eat only one ;-)

Inspired by Breakfast at Banjo's.

Makes ~48 cookies. Recipe can easily be halved or doubled.

8 Tbsp butter, softened
6 Tbsp unrefined coconut oil, softened
1 cup coconut palm sugar

2 Tbsp molasses (preferably cooking/Barbados style)
1 large egg
1 tsp vanilla extract
2 1/2 cups gluten-free rolled oats 
(I like Trader Joe's)
1 cup Pamela's Baking Mix
1/2 - 3/4 tsp sea salt
(depending on taste - I like them a little saltier)
1 tsp pumpkin pie spice (or combination of cinnamon, ginger & clove)
1/4 tsp ground ginger


1. Preheat oven to 325 degrees. Line baking sheet with parchment paper. Whisk flour, salt and spices in a medium bowl.

2. Beat butter and sugar until light and fluffy. Scrape down bowl with rubber spatula, then add egg, vanilla and molasses and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated. 

3. Refrigerate dough for 30 minutes or longer. This will make it much easier to handle and will help them from spreading too much.

4. Scoop out cookie dough in 1-Tbsp balls, then place on lined baking sheets about 2-1/2 inches apart. Using back of a spoon or fingertips, gently press down each ball to about 1/2-inch thickness. This is an important step. If you try to cook these without flattening, the outer half will be butter and sugar with a blob of oats in the middle.

5. Bake until cookies are deep golden brown, about 13 to 15 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool. Cookies can be stored in an airtight tupperware for 2 weeks. Make sure to let them cool thoroughly before packing them up.

  • I always prefer organic, pure, unrefined ingredients. 
  • Every oven is different - I highly recommend buying an inexpensive oven thermometer to guarantee temperature. With baking, even a slight variation can affect the outcome. 
  • When you're making a recipe for the first time, bake a "test" cookie. That way you can gauge actual cooking time and make any necessary adjustments.


  1. they look delicious!!!! I need one right now!!!!
    So glad you are doing this blog and look forward to more recipes to come. Your recipes are amazing and are always filled with so much detailed care, you can really taste the difference.
    Thanks so much!!!

    1. Thanks love!!! I learned from the best :-)
      PS I'll get the whole grain pancakes up soon.