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Gluten-Free Oatmeal Cookies PDF Print E-mail


3/4 butter softened                                                        
1 cup packed brown sugar                                                                                                                    
1 teaspoon baking powder                                            
¼ teaspoon baking soda                                                          
½ ground cinnamon
¼ teaspoon ground cloves
2 eggs
1 tsp vanilla
1-¾ cups Pamela’s Pancake/Baking Mix
½ teaspoon Zantham gum
2 cups GF Bob’s Red Mill Oats
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, sugar, baking powder, baking soda, cinnamon, and cloves. Scrape sides of bowl as needed. Beat in eggs and vanilla until mixed. Add Pamela’s Mix ½ cup at a time along with Zantham gum until combined. Stir in oats.
Refrigerate dough at least 3 hours, or preferably, over night so dough will not spread too thin while baking.
Drop dough by rounded teaspoons 2 inches apart onto cookie sheet lined with parchment paper. Bake at 375 degree oven for 8-10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.