Salty Oat Cookies, Gluten-Free

We’re back from our trip to Washington, DC and Colonial Williamsburg.  We had an amazing time.  We walked miles per day–no need for the hotel fitness room!  I plan to have a later post detailing all of our adventures.

One thing we enjoyed every day while we were in DC was going for tea and breakfast at Teaism.  If you don’t know Teaism, it’s a chain of tea places in DC.  I think there are 3 of them.  They have a wide selection of teas (duh) and they also serve food–and much of it Asian-inspired.  And it was just the way I need it as a gluten-free person–a la carte.  Our family is somewhat unusual in that we often have brown rice and veggies for breakfast.  Don’t get me wrong, Girlfriend has cereal and milk or toast many mornings before school, but just as often she has a bowl of brown rice with wheat-free tamari.  I was thrilled to discover that I could order brown rice and edamame for breakfast at Teaism.  And a pot of tea–I usually chose a full-bodied Ceylon tea.  It was such a lovely and civilized way to start the day.

If you know Teaism, you also know about their famous Salty Oat Cookies.  dAhub had one and declared it delicious.  Of course, I couldn’t have one (they are made with wheat flour).  But as soon as I got home I did some research to find their recipe to adapt.  It turns out that the actual recipe is under lock and key.  Instead, I found a recipe from The Washington Post that is very close.  The Post, in turn, had adapted a recipe from The DCist.  I decided to adapt The Washington Post version (although there are only very small differences between the two).

I really liked the result!  This recipe makes a nice, basic oatmeal cookie that is crunchy on the outside and tender in the center.  The oat flavor is not overshadowed with a lot of spices and you can make them with or without raisins.  The salt on top nicely offsets the sweetness of the cookie.  dAhub tasted them and declared them just like the Teaism ones!  Yay!

Salty Oat Cookies, Gluten-Free (similar to the Teaism Salty Oat Cookies)
-adapted from The Washington Post, 6/13/07

Special Equipment Needed
-a stand mixer is nice, but a hand mixer will do

12 tablespoon (1 1/2 sticks) unsalted butter, softened
1 cup light or dark brown sugar (I used dark)
1/2 cup granulated sugar
2 large or extra large eggs
1 tsp vanilla extract
1 3/4 cup Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
2 cup rolled oats (gluten-free)–not quick cooking
Salt for sprinkling
1 cup raisins (optional)

Preheat oven to 375 degrees.  Line cookie sheet with parchment paper.

In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and oats.  Set aside.

In the bowl of stand mixer fitted with the paddle attachment, beat butter for a few minutes on medium-high until light and fluffy.  Add the two sugars, beat for a couple of minutes.  Scrape down sides.  Add the vanilla extract, beat to mix in.  Add the eggs, one at a time, beating after each addition.

Add the flour mixture to your butter mixture.  Beat just to incorporate. Make sure to scrape the bottom of the mixing bowl–the resulting batter is thick enough that some of the dry ingredients don’t get incorporated.  Do a final mix by hand to incorporate any stray dry ingredients.  If using raisins, mix them in at this time.

Form golf-ball sized balls of dough.  Even though the dough seems too sticky, you can form them with your hands without too much mess.  Place them 2 inches apart on lined cookie sheet.  Generously sprinkle each cookie with a good pinch of salt.

Bake at 375 degrees for 15 minutes.  Don’t overbake.  The cookies should have a tender interior.  Transfer cookies to wire rack to cool completely.


Get More Updates!

Sign up to get exclusive updates & tips!

Pre-Order Gluten-Free Wish List


  1. I Ain't says

    These turned out beautifully with a substitution of two parts applesauce to one part safflower oil instead of the butter (I can’t have dairy). Still experimenting on a sugar-free version for family. Thanks for the great recipe; I’m definitely going to make these again. First gluten-free oatmeal cookies I’ve tried that actually get the texture right.

  2. Michelle says

    Delicious! I added choc chips to half of the dough because my family likes oatmeal cookies that way, and both types of cookies are great.

  3. Henrietta M says

    These are delicious. Lighter than my original favorite oatmeal cookie, but I like these way better, they are sweet and delicious. Thank you these are awesome.

  4. Emily says

    I was just thinking I needed to work on a GF version of the “Teaism” salty oat cookie. Back when I ate gluten and worked around the corner from the DuPont Circle location, it was all I could do to NOT eat these everyday. Thanks! I can’t wait to try this recipe. The funniest part about the Washington Post recipe is that the secret ingredient is rice flour.

Leave a Reply

Your email address will not be published. Required fields are marked *