Gluten Free Oat Cookies with a White Chocolate Drizzle

Gluten Free Oat Cookies with a White Chocolate Drizzle

I really like oat cookies – oats are naturally gluten free and taste fantastic in a cookie.

I’ve made this basic recipe tons of times, just tweaking it slightly such as adding chocolate chips, ginger, or topped with milk chocolate (check out my recipe for copycat chocolate hobnobs). However, you don’t need to dress these up if you don’t want – they taste just as amazing when completely naked!

Gluten Free Oat Cookies with a White Chocolate Drizzle

The measurements below yield around 12-18 cookies, depending on how large you make them (baking times may also vary too), but you could easily halve (or double) the recipe to suit your needs.

Gluten Free Oat Cookies with a White Chocolate Drizzle

Gluten Free Oat Cookies with a White Chocolate Drizzle

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Ingredients

  • 75g (1/3 cup) butter (softened)
  • 75g (1/3 cup + 1 tablespoon) brown sugar
  • 1½ tablespoons milk
  • 3 tablespoons syrup (light or golden)
  • 1½ teaspoons bicarbonate of (baking) soda
  • 1½ teaspoons flax seeds
  • 1 teaspoon vanilla sugar
  • 105g (1 cup + 1 tablespoon) oat flour
  • 105g (1 cup + 2 tablespoons) oats
  • 10g white chocolate (for the drizzle)

Directions

~ Pre-heat the oven to 150°C (300°F) and line a baking tray with grease-proof paper.

~ Beat the butter and sugar together and then beat in the milk and syrup.

~ In a separate bowl, mix the dry ingredients together and then add to the wet, stirring until well combined. Take roughly one tablespoon of dough and form into a ball (move quickly because the dough is sticky). Place on the baking tray and then using a fork, flatten the balls into rough round shapes. Leave a little space between them (they puff up but don't spread out a great deal).

~ Bake for around 15 minutes until they are golden. The edges will feel fairly firm but the middles will be very soft. A minute or two can make all the difference between being ready and burnt, so keep an eye on them!

~ After removing them from the oven, let the cookies sit on the tray for around ten minutes until they firm up, then move them to a wire rack to cool completely.

~ Melt the chocolate and then drizzle over the cold cookies. Enjoy!

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https://www.theculinaryjumble.com/gluten-free-oat-cookies-with-a-white-chocolate-drizzle/

Gluten Free Oat Cookies with a White Chocolate DrizzleGluten Free Oat Cookies with a White Chocolate Drizzle

 

13 thoughts on “Gluten Free Oat Cookies with a White Chocolate Drizzle

  1. My oh my. Those cookies look and sound delicious. I was pretty impressed to read that it doesn't take that long at all to be made. I've come across other recipes that called for flax seeds and I'm not sure where to find them.
    1. For this particular recipe, they are not essential. I usually use them to bind gluten free things together a little. I would imagine you could buy them in a regular supermarket and most certainly a health shop! Thanks for your sweet comments x
    1. Absolutely! I buy oat flour because it is so cheap here and I am lazy! As long as you could grind them quite fine, it wouldn't make any difference! Thanks for your kind comments x

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