Okay, so I wanted to bake something, but I’m trying to avoid gluten, you know? I found this recipe for gluten-free almond butter oatmeal cookies and thought, “Why not give it a shot?” It seemed simple enough, which is always a plus in my book.
Gathering the Goods
First things first, I gathered all my ingredients. I already had most of the stuff, which was convenient. I grabbed some almond butter from the pantry—the smooth kind, not the crunchy one. Then I checked my baking stash for rolled oats, baking soda, and salt. I had to make a quick run to the store because I was out of brown sugar and vanilla extract. And of course, I needed an egg and some regular sugar.
Mixing It Up
Once I had everything, I preheated my oven to 350°F (175°C). While that was warming up, I lined a couple of baking sheets with parchment paper. I always do this; it makes cleanup so much easier.
In a big bowl, I mixed the almond butter, both sugars, the egg, and the vanilla. I just used a wooden spoon, nothing fancy. I stirred it all up until it was nice and smooth, without any big lumps.
- 1 cup almond butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
The Dry Ingredients
Next, I added the dry ingredients to the wet mixture: the rolled oats, baking soda, and salt.
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
I folded them in gently until everything was just combined. You don’t want to overmix it, or the cookies will be tough. It looked a little crumbly, but that’s okay.
Baking Time
I scooped out rounded tablespoons of the dough and placed them on the prepared baking sheets. I left some space between each cookie because they spread out a bit while baking. Then, I used a fork to make that classic crisscross pattern on top of each cookie. It’s not necessary, but it makes them look pretty.
I popped the baking sheets in the oven and baked the cookies for about 10-12 minutes. I kept an eye on them toward the end because every oven is different. They were done when the edges were golden brown.
Cooling Down
After I took the cookies out of the oven, I let them cool on the baking sheets for a few minutes. This is important because they’re still soft when they’re hot. Then, I carefully transferred them to a wire rack to cool completely.
The Taste Test
Finally, the moment of truth! I tried one of the cookies, and they were really good! They were soft and chewy, with a nice almond butter flavor. And the best part? They were gluten-free, so I could enjoy them without any worries. I’d definitely make these again. They were easy, tasty, and perfect for a little treat.
So, yeah, that’s how I made these gluten-free almond butter oatmeal cookies. It was a pretty simple process, and I’m happy with how they turned out. If you’re looking for an easy gluten-free cookie recipe, give this one a try. You might just be surprised at how delicious they are!
