This recipe and I have a love-hate relationship! My family loves them….I often hated them! This was originally a normal gluten filled recipe from Inquiring Chef and I have worked hard to make them gluten free. They were temperamental before messing with them but once I added the GF flour they were touchy. However, I think I FINALLY figured them out as the last 2 times they worked perfectly!
A few notes:
-Having the oven at 350°F is very important. Too hot and the sugar almost caramelizes and makes them really weird (like the sugar liquefied and boiled out and made a strange lacy cookie that doesn’t work for the rest of the recipe).
-This is one of the few recipes I DON’T weigh my GF flour.
-I use my smallest (1 Tbsp) cookie scoop to portion into the mini muffin tins and it’s perfect! Make sure it’s one LEVEL scoop. Too much they are a pain to get out.
-These have to be totally cool to remove from the pans. I often actually throw in the freezer for 5-10 minutes to get them easy to work with.
Gluten Free Oatmeal Cookie cups
A bite sized cookie reminiscent of a Little Debbie oatmeal pie-a tasty oatmeal cookie cup filled with rich buttercream.
-This is one of the few recipes I DON’T weigh my GF flour.
-I use my smallest (1 Tbsp) cookie scoop to portion into the mini muffin tins and it’s perfect! Make sure it’s one LEVEL scoop. Too much they are a pain to get out.
-These have to be totally cool to remove from the pans. I often actually throw in the freezer for 5-10 minutes to get them easy to work with.
Ingredients
-1/2 (1 stick) butter, softened
-1 cup packed brown sugar
-1 tsp Vanilla extract
-1 large egg
-3/4 cup +2 Tbsp Gluten Free Flour mix-here is my favorite
-1/2 tsp salt
-1/2 tsp baking soda
-heaping 1/4 tsp Xanthan Gum (omit if your flour blend has)
-3/4 cup Gluten free Quick oats (I use Quaker)
-3/4 cup Rolled Oats (I use Bob’s Red Mill)
Buttercream
-1 cup (2 sticks) salted butter, softened but not melted
-3 1/3 cups Powdered sugar
-1/4 tsp salt
-1 Tbsp Vanilla extract (YES-1 TABLESPOON)
-3-4 Tbsp heavy cream **don’t add all at once
Directions
1. Preheat oven to 350°F-be sure to do far ahead of time to ensure oven is AT 350 when you bake.
2. Spray a mini muffin cup well with nonstick cookie spray (I used my silicone pan).
3. Beat together butter and brown sugar until light and fluffy.
4. Beat in vanilla and egg until well combine
5. In another bowl mix flour, salt, baking soda, and xanthan gum. Add dry ingredients in 2 batches. Mix until all incorporated but be careful not to over mix.
6. Add both kinds of oats and mix until oat are evenly distributed.
7. Using 1 TBSP cookie scoop, scoop even scoop into muffin wells.
8. Bake for 12-14 minutes or until most of the cup is medium dark golden brown. Let these cool COMPLETELY before attempting to remove from cups. I often throw into the freezer.
9. The cups centers should sink slightly as they cool but after 5 minutes you could push a teaspoon into the top to make a well.
10. When cookie cups are cook make buttercream.
Buttercream
11. Beat butter 4-5 minutes until light colored and light and fluffy.
12. Add all of the powdered sugar. Turn mixer on LOW (trust me–otherwise powdered sugar goes everywhere!).
13. Add salt and vanilla extract while mixing.
14. Add 2 Tbsp heavy cream. Beat well. Add more heavy cream as needed to get to a nice piping consistency.
15. Place buttercream into a piping bag and pipe into center of cooled cups.
16. You can add sprinkles or just enjoy naturally!
Redheaded baker 