Brown Sugar Gluten-Free Steel-Cut Ranger Cookies

Brown Sugar Gluten-Free Steel-Cut Ranger Cookies are soft and chewy, with a little nutty crunch. Recently, someone left a comment asking me if they could substitute quick-cooking steel-cut oats for the old-fashioned oats in my Ranger cookie recipe. Knowing how coarse steel-cut oats are, even quick-cooking ones, I honestly didn’t know what the results would be. As it turns out, I love them!

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This cookie recipe is super easy to use with ingredient substitutes:

• Dairy ~ shortening, plant-based butter in sticks, or coconut oil
• Eggs ~ flax eggs, aquafaba (liquid from canned garbanzo beans 3 Tbsp equals 1 egg), or EnerG Egg Replacer
• Gluten ~ any one-to-one gluten-free baking blend, cassava flour, or oat flour
• No nuts ~ omit them or add sunflower seeds
• Regular or gluten-free old-fashioned oats can be substituted for steel-cut quick oats, but reduce flour by 2 Tbsps

Steel-cut quick-cooking oats are difficult to find. After researching, I found that Happy Belly quick-cooking steel-cut oats are gluten-free.

To Make These Tasty Brown Sugar Gluten-Free Steel Cut Ranger Cookies, You Will Need These Ingredients:

• Butter or a non-dairy substitute
• Brown sugar
• Lg eggs
• Vanilla
• Gluten-Free baking blend, I used King Arthur Gluten-Free Measure-For-Measure
• Oat flour
• Salt
• Baking soda
• Baking powder
• Gluten-free steel cup oats
• Gluten-Free Crispy Rice Cereal
• Unsweetened or sweetened shredded coconut
• Chopped walnuts ~ optional
• Dried unsweetened cranberries ~ optional

Can I freeze these cookies?

• Yes, the dough can be frozen ahead and baked later, as can the baked cookies.

Enjoy!

Print Recipe

Brown Sugar Gluten-Free Steel Cut Ranger Cookies

A new twist on an oat cookie. A gluten-free soft chewy cookie with a slightly crunchy texture.

Course: Dessert, Snacks

Cuisine: American

Keyword: brown sugar gluten free steel cut ranger cookies, dairy-free cookies, gluten-free cookies

Servings: 0

Author: Mary Krick

Ingredients

• 1 Cup Butter ~ or a non-dairy substitute softened
• 2 Cups Brown sugar ~ lightly packed
• 2 Lg Eggs ~ or an egg-free substitute
• 1 tsp Vanilla
• 2 Cups Gluten-Free baking blend I used King Arthur Gluten-Free Measure-For-Measure
• 1/4 Cup Oat flour ~ gluten-free
• 1/2 tsp Salt
• 1 tsp Baking soda
• 1/2 tsp Baking powder ~ corn-free if needed
• 2 Cups Gluten-free steel cut oats
• 2 Cups Gluten-Free Crispy Rice cereal
• 1 Cup Unsweetened or sweetened shredded coconut
• 1/2 - 1 Cup Chopped walnuts ~ optional
• 1 Cup Dried unsweetened cranberries ~ optional but super good

Instructions

• Preheat oven to 350
• Cream together butter and brown sugar. Add eggs and vanilla, mix well.
• Add flour, oat flour, salt, baking soda, and baking powder, mix until just combined.
• Add Steel cut oats, coconut, crispy rice cereal and nuts. Gently mix to combine.
• Fold in dried cranberries if you're using them.
• Use about 2 tbsp of dough to form balls and flatten slightly with a fork or your hand.
• Bake for 10-12 minutes. Let sit after removing from the oven for about 1 minute.
• Cool completely on wire racks.

Notes

Corn-free baking powder

Egg substitutes: The best choice for this recipe is aquafaba 6 tbsp for 2 eggs. Aquafaba is the liquid from canned garbanzo beans. It is a fantastic egg substitute for baking. Another good option is a flax egg. 1 tbsp ground flax seed mixed with 3 tbsp warm water, this equals 1 lg egg.