It’s National Cookie Day!

Monica says:

Oh what a great day to celebrate! Who loves cookies?

We certainly do!

Ever since Daria bought a bag of cinnamon chips while visiting the Wilbur Chocolate Factory in Lititz, I was dreaming of oatmeal cookies.



When the girls were little, I used to bake oatmeal cookies with cinnamon chips if I could find the chips….they always seemed to be elusive! Anyway, the cinnamon chips that she gave me were the mini ones, so I just knew that I had to marry these with cookies!!


This recipe is very simple….that’s what we like, right?

You don’t have to make these oatmeal cookies with cinnamon chips (although I HIGHLY recommend it)…you can add in raisins, dried cranberries, walnuts, or whatever else you like….or nothing at all! The oatmeal cookies can stand alone and just be delicious!

It’s up to you!


Gluten Free Oatmeal Cookies

Preheat your oven to 350⁰. Choose two favorite cookie sheets and line them with parchment paper.


Whisk together the following:

1 ¼ cups brown rice flour

¼ cup arrowroot starch

3 cups oatmeal (gluten-free, of course)

1 tsp baking soda

1 tsp ground cinnamon (good quality)

½ tsp salt

Set the dry ingredients aside.


In a large bowl or stand-alone mixer, cream the following:

1 ½ sticks of salted butter

¾ cup brown sugar

¼ cup granulated sugar


Now add in eggs, one at a time and mix after each until well blended.

2 large eggs (room temperature)


Add in:

1 ½ tsp vanilla

If you are using a mixer, slow down the speed to medium or less, and add all of the dry ingredients. I like to add the dry a little at a time.  Continue until all dry and creamed ingredients are blended.

Now stir in:

1 cup of your choice of cinnamon chips, chocolate chips, walnuts, dried cranberries, raisins, etc.

Cover the dough with wax paper and chill for at least 15-20 minutes in the refrigerator.


Are you ready to bake?

Get out your ice cream scoop and scoop generous portions onto your parchment paper-lined baking sheets and be sure to leave room around each cookie. Mine stayed in lovely mounds and took between 12-15 minutes to bake and brown slightly.

Remove from oven and let your cookies sit on the sheet for a few minutes before letting them cool on wire racks.

Using an ice cream scoop yields nearly 2 dozen cookies, while if you drop them by tablespoonfuls, you would yield nearly 4 dozen…once again, your choice!

Do you like your cookies big like we do?


 It’s your choice….just enjoy the day!


© 2014, Monica of glutenfreedoubletalk