Today I’m excited to have Summer Harms share a cookie recipe with us! Summer’s blog is one of the first blogs I ever started reading, way back in 2010! She always has such delicious recipes on her blog – I can’t wait to make this chili and this marinated chicken.
These delicate, crumbly, snowy-topped cookies are a family favorite at Christmastime! If you’ve never tried snowy oatmeal crispies before, I think you’ll love them. They’re a light and buttery cookie that’s topped with a mound of sweet powdered sugar. The buttery crunch of the cookie and the soft powdered sugar are the perfect combination.
This version is gluten free and dairy free, too, so everyone can enjoy these festive Christmas treats.
If you aren’t gluten free, you can go ahead and use all-purpose flour in this recipe. And if you can eat dairy, feel free to use regular dairy butter in place of shortening.
What type of gluten free flour works best in these cookies?
You can try these with any brand that suits your needs, but I love to bake with my gluten free flour mix.
How should you store gluten free cookies to keep them fresh?
Store these gluten free oatmeal crispies in an airtight container. You can include a piece of gluten free bread to keep the cookies from drying out.
Snowy Oatmeal Crispies (Gluten Free).
Snowy oatmeal crispies are delicate and sweet, a tasty gluten free and vegan treat!
Ingredients
- 1 cup Spectrum Organic Shortening butter flavor
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend
- 1/4 teaspoon sea salt
- 1 1/2 cups certified gluten free oats
- 1 cup powdered sugar
Instructions
- In a medium bowl, cream the first 3 ingredients together. Add dry ingredients and mix well.
- Chill dough for 20-30 minutes. Using your hands, pack and shape the dough into small balls, place on a parchment-lined baking sheet, and press down with a flat-bottomed glass dipped in flour. (It may help if your hands are slightly damp when working with this crumbly dough.)
- Bake at 350 degrees for 8-10 minutes, or until edges are golden.
- Pile a rounded teaspoon of powdered sugar immediately on top of each cookie while it’s still on the pan.
- Let cool completely before moving.
Makes 4 dozen cookies. These cookies freeze very well.
Recipe Notes
Store cookies in an airtight container to keep them fresh.
Nutrition facts are for one cookie.
Delicious recipe!
Those cookies look both delicious and gorgeous, I haven’t made cookies in a very long time.
My favorite cookies are thin, crispy ones. These would be perfect for me!
These are on my must make list! :)