Gluten-Free Oatmeal Cookies
These old fashioned oatmeal cookies are so stinking good... add the icing to take them over the top!
Servings 36 cookies
Calories 88kcal
Ingredients
- 1 cup Pamela's All-purpose Gluten-Free Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter softened
- 1/4 cup shortening
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats Bob's Red Mill - Gluten-Free
Icing (Optional)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 Tablespoon milk
Instructions
- Preheat oven to 350°F. Use non-stick baking sheets or line sheets with parchment or silicone mats.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream together the shortening, butter, and sugar.
- Add in the egg and vanilla, mix well.
- Next add in the dry ingredients and mix.
- Lastly, add in the oats and mix until well combined.
- Drop by rounded tablespoons onto the cookie sheets. Bake at 350°F for 10-12 minutes.
- Remove from oven and allow the cookies to set on baking sheets for a couple of minutes before removing to wire racks to cool.
For the Optional Icing
- Combine the powdered sugar and vanilla. Add milk 1 tablespoon at a time, mixing well after each addition. Add milk until a thin, spreadable consistency is reached.
- Spoon 1 tablespoon of icing onto cooled cookies. Add sprinkles while icing is still wet, if desired.