Make a batch of these delicious, packable, shareable, gluten-free oatmeal cookies and throw them in the freezer so they are ready when the opportunity for an outing comes along. These cookies made the transition to gluten-free beautifully but you can switch it back to regular flour and leave out the xanthan gum. The vegan version is equally good and adapted seamlessly because they have no eggs. Margarine can be substituted for the butter and what little bit of milk there is can be easily replaced with a non-dairy alternative (I used coconut milk). These are a great road trip cookie because they keep really well for several weeks.

1 cup butter or margarine

1 cup brown sugar, packed

2 cups GF all purpose flour* Gluten-free All Purpose Flour

1 tsp xanthan gum*

1 tsp baking soda 

1/2 tsp salt 

2  cups GF rolled oats, quick cooking, may include some large flake 

1/4  cup buttermilk, yogurt or coconut milk 

*If using wheat flour omit the xanthan gum

• Beat butter with brown sugar until beginning to lighten. This is one cookie you may beat a little more at this stage because there are no eggs.
• Sift flour with xanthan gum, baking soda and salt then stir into butter and continue beating until combined. 
• Add buttermilk, mixing until evenly distributed then beat in oatmeal until dough starts cleaning the sides of the bowl.
• Form dough into 2 discs and chill for 1/2 an hour if rolling. Roll chilled dough between 2
• pieces of plastic wrap or waxed paper to about an 1/8 inch thickness and cut into circles. Carefully lift onto parchment lined baking sheet.
• Alternately you can drop by dessert spoon or 7/8 oz scoop onto a greased cookie sheet and flatten with a glass dipped in GF flour. This is much quicker but cookies are not as uniform in thickness or size when made this way.
• Bake at 375°F for 15 minutes, until firm and beginning to brown.
• Makes about 3 dozen cookies

Anne’s Favourites