Gluten Free Maple Bacon Oatmeal Cookies Recipe - Kudos Kitchen (2024)

FAQs

Why are my oatmeal cookies gummy? ›

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

Oatmeal Cookie Ingredients:

Egg: To bind all of our ingredients together. Vanilla extract: Be sure to use pure vanilla extract for optimum flavor. Oats: This recipe calls for old-fashioned oats (also known as rolled oats), which will make the cookies nice and chewy.

Unless, like these gf oatmeal cookies, they're made with gluten-free ingredients, conventional oatmeal cookies are made with wheat flour, which contains gluten by nature.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Over-baked cookies will be dry, hard, and crumbly. Secondly, always store your cookies in an air-tight container. They should stay soft for up to 3 days. If they aren't as soft as you'd like, just add a slice of white bread to the container and they should soften right up.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

Why is Quaker oatmeal not gluten-free? ›

Oats are naturally gluten-free however, during farming, transportation and storage, gluten-containing grains like wheat, rye and barley may be unintentionally introduced. Quaker gluten-free oat products are clearly labeled on packages and available in stores under the Quaker Select Starts line.

How To Fix Sticky Cookie Dough. Adjust the flour: Add more flour, one tablespoon at a time, to the dough until it reaches a consistency that is easier to handle. Avoid adding too much, making the cookies dry and crumbly.

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.

Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

Simple tip #1: Make oatmeal with milk (or a non-dairy alternative) versus water. Not only does oatmeal made with water taste way less delicious, but you're also missing out on the extra protein staying power that milk will add to the breakfast. Water will also make the oats more gummy instead of creamy.