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Gluten-free oat cookies

• Katy Greenwood

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Makes 12

Easy

Prep: 10 mins

Cook: 20 mins

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Soft on the inside with a crispy exterior, these sweet and salty cookies are perfect for those who don’t have a sweet tooth

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Try our gluten-free oat cookies, then discover our gluten-free biscuits, gluten-free gingerbread, gluten-free bread, gluten-free cake, gluten-free cupcakes and more gluten-free baking recipes.

Buckwheat flour is naturally gluten-free and a great prebiotic, and oats and dried apricots both aid digestion. These cookies also contain walnuts, which help feed those good gut bacteria.

Cook's tips: boost your plant points

"For a plant-based twist, swap the egg for 1 tbsp of ground flaxseed mixed with 3 tbsp hot water. Leave it to sit for a few minutes then add in place of the egg. I also topped the unbaked cookies with pistachio halves before going into the oven, as well as dunking them in melted dark chocolate when they had cooled."

Gluten-free oat cookies recipe

Ingredients

Nutrition

• 125g unsalted plant-based butter

• 100g golden caster sugar

• 1 egg

• 150g buckwheat flour

• 150g jumbo rolled oats

• 100g soft dried apricots

  chopped

• 50g walnuts

  chopped

• 1 tsp bicarbonate of soda

Nutrition: per serving

• kcal225
• fat13g
• saturates6g
• carbs29g
• sugars12g
• fibre2g
• protein5g
• salt0.7g

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Method

• step 1

  Heat the oven to 180C/160C fan/gas 4 and line one large or two small baking trays with baking paper.

• step 2

  In a large bowl, beat together the butter and sugar until creamy, then beat in the egg. Stir through the remaining ingredients plus ½ tsp of salt and, with dampened hands, roll into 12 balls. Squash them down into thick discs on the prepared baking tray and bake for 20 mins until just turning golden.

• step 3

  Leave to cool a little and they will firm up more.

Discover gluten-free breakfast recipes

Authors

Katy Greenwood

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