Cookie recipes usually require you to combine the liquid ingredients in one bowl and dry ingredients in another, but for this gluten-free cookie recipe the dry ingredients are sprinkled right on top of the liquids so there's just one bowl to clean. Don't skip the step of refrigerating the dough. The oat flour needs time to hydrate or the cookies will be too dry and crumbly. Regular rolled oats work if you're not gluten-sensitive.
Make Ahead Tip: Refrigerate dough (Step 1) for up to 1 day; store cookies airtight at room temperature for up to 2 days or freeze for up to 6 months. Microwave frozen cookies for 20 to 30 seconds.
We use gluten-free flours, such as oat flour and almond flour or meal, in recipes--gluten-free or not--to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.
For the best flavor and texture, use Medjool dates in cookies and other baked goods. They're the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.
People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
133 calories; protein 2.7g; carbohydrates 14.9g; dietary fiber 1.5g; sugars 8.6g; fat 7.2g; saturated fat 2.7g; cholesterol 17.6mg; vitamin a iu 124.4IU; folate 4.6mcg; calcium 11.8mg; iron 0.5mg; magnesium 17.3mg; potassium 81.5mg; sodium 75.2mg; added sugar 4g.