GoodShoog™ Gluten-Free No-Egg Oatmeal Cookies

Soft, chewy, and wholesome — these oatmeal cookies are made completely without eggs or wheat, making them perfect for gluten-free baking. Sweetened with GoodShoog™ and packed with rolled oats, they have that classic oatmeal cookie texture with a clean, simple ingredient list. Chill the dough briefly for the easiest scooping.

Ingredients

• 1½ cups melted butter
• ¾–1 cup GoodShoog™
• 1 tbsp vanilla extract
• 1½ cups whole rolled oats
• 3 cups gluten-free oat flour
• 3 tsp psyllium husk powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp sea salt

Instructions

1. Preheat oven to 325°F and line baking sheets with parchment paper.
2. In a large bowl, cream the melted butter and GoodShoog™ together until well combined.
3. Stir in the vanilla extract.
4. Add the rolled oats and mix well.
5. In a separate bowl, whisk together the oat flour, psyllium husk powder, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
7. Chill the dough for 15–20 minutes for easier handling (optional).
8. Scoop tablespoon-sized portions of dough and place on the prepared baking sheets, leaving about 2 inches between cookies.
9. Optional: Gently flatten each cookie with the bottom of a glass or with two forks.
10. Bake for 12–15 minutes, or until the edges are lightly golden.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information

Per cookie (makes about 24 cookies):

Carbohydrates exclude the Allulose and Tagatose in GoodShoog™.