Cream Cheese Oatmeal Cookies
Looking for a soft and chewy gluten-free cookie? These cream cheese oatmeal cookies are a simple drop cookie that is perfect for all sorts of different flavors. See the section above for 7 favorite options: apple cinnamon, salty pecan, chocolate chip, and more.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 1x
- Category: Cookies
- Method: baked
- Cuisine: Canadian
- Diet: Gluten Free
Ingredients
Units
Scale
- 1/2 cup cream cheese
- 1/4 to 1/2 cup sugar (optional -see notes)
- 2 eggs
- 1 cup GF oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Additional flavors (see the section above for 7 delicious options)
Instructions
- Start with soft cream cheese. Either make your own (see above for 3 options) or let a store-bought block of cream cheese come to room temperature before making these cookies.
- Cream the cream cheese and sugar until smooth and light. I usually don’t use any sugar, (letting my added flavors provide the sweetness) however, most people enjoy sweeter cookies, so add up to 1/2 cup of sugar.
- Mix in the eggs, flour, baking soda, and salt, mixing until smooth. Because oat flour is gluten-free, you can really beat everything together without worrying about overmixing.
- When the cookie dough is smooth and creamy, mix in any additional flavors (see above for suggestions).
- Chill the dough in the fridge for at least 30 minutes or up to 2 days before baking.
- When ready to bake, preheat the oven to 350 F (180 C).
- Drop balls of dough (about 2 Tbsp each) on a greased baking sheet, leaving 2 inches between each ball as they will flatten as they cook. I like to use a cookie scoop to make them all the same size.
- Bake for 8-12 minutes. The cookies are done when they start browning at the edges.
- Allow to cool for 2 minutes before removing from the cookie sheet. Once the cookies are cool, store them at room temperature in an airtight container for up to 4 days. The cookies can also be frozen in a zip-top bag for up to four months.
Notes
- As I mentioned above, I usually don’t add any sugar to this recipe. However, we’re used to a zero-sugar diet. The more sugar you add, the softer and flatter the cookie. The cookies at the top of the post had 1/4 cup of sugar and the cookies at the bottom of the post had no sugar. Feel free to use the full 1/2 cup of sugar (white or brown) or replace it with an alternative sweetener. I really like date sugar
for added sweetness.
- This recipe will work with any type of whole-grain gluten-free flour. It probably will also work with whole wheat flour, but I haven’t tried it.
Keywords: soaked, pre-fermented, breakfast cookie, energy cookies, salty chocolate pecan, white chocolate macadamia nut, apple cinnamon, chocolate chip, gluten free, coconut