Gluten-Free Swedish Oatmeal Wafers a crisp thin wafer that crumbles and melts in your mouth. Most importantly, these wafers have a slight almost toffee flavor to them. Not to mention that they are quick and easy to make. A crisp slightly sweet oatmeal cookie that will leave your taste buds wanting more. Needless to say, it is a quick and easy recipe. These delightful wafers will have you after just one bite. Consequently, they are very similar to oatmeal lace cookies. Indeed, they are the total opposite of the thick, hearty, and soft American oatmeal cookies. 
Gluten-Free Swedish Oatmeal Wafers
In all honesty, I am getting ready to celebrate Sankta Lucia in my home. Prepping Scandinavian cookies to serve on Sankta Lucia. Winter solstice was on December 13th according to the old Gregorian calendar. In any case, December 13th )Sankta Lucia) marks the begging of a month-long Christmas celebration. Nevertheless, if you have never heard of Sankta Lucia the oldest daughter of the house dresses in a white robe with a red sash and a crown of holly and candles. In fact, all the children in the house dress in white robes and are considered Lucia Hence, the daughter and her siblings carry a try. The tray is filled with coffee, cookies, and other baked treats for their father and mother as the sun begins to rise. Moreover, this holiday is studded with both Christan and pagan symbolism. Check out this information about Sankta Lucia.
Gluten-Free Swedish Oatmeal Wafers
Ingredients:
- 1/2 cup melted butter
- 1 cup gluten-free oats
- 1/2 cup oat flour or oats run through a high powered blender
- 1 cup monkfruit sweetener
- 2 tbsp canned coconut milk or heavy cream
- 1 egg
- 1 tsp pure vanilla extract
- a pinch of salt
- 1 1/2 tsp baking powder
- 1 tbsp cassava flour
Directions:
First, preheat oven to 350 F. Second, oil 2 cookie sheets. combine the melted butter, and oats until well incorporated. Add the oat flour, cassava flour, baking powder, monkfruit sweetener. and salt to the oats. Stir until well combined.Finally, beat the egg, cream, and vanilla together. Next, combine the egg mixture to the oat mixture until well combined. Finally, using a tablespoon place a small amount of dough onto a cookie sheet.Most importantly, spread the batter as best as possible. Use the tines of a fork to flatten the wafer. Next, cook for 8-9 minutes. Lastly, remove it from the oven and allow it to cool before removing off from the cookie sheet. In conclusion, it makes approximately 36 – 40 cookies.
Gluten-Free Swedish Oatmeal Wafers
Gluten-Free Swedish Oatmeal Wafers Recipe a quick, easy, thin, crisp, vintage, and classic lace cookie. Perfect for the holidays or anytime.
Course Dessert
Cuisine Scandinavian, Swedish
Keyword Celiac Recipe, Celiac Recipes, Christmas Cookie, Christmas Dessert, Christmas Recipe, Classic Recipe, Cookie Recipe, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Holiday Cookies, Holiday Recipe, No Wheat, No Wheat No Problem, Oat Cookie, Retro Recipe, Scandinavian Cookies, Scandinavian Recipe, Swedish Cookies, Traditional Recipe, Vintage Recipe
Prep Time 5 minutes minutes
Cook Time 9 minutes minutes
Total Time 14 minutes minutes
Servings 50 servings
Calories 29kcal
Equipment
" class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons
Ingredients
- 1/2 cup melted butter
- 1 cup gluten-free oats
- 1/2 cup oat flour or oats in a high powered blender
- 1 cup monkfruit sweetener
- 1 whole egg
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 1 tbsp cassava flour
Instructions
First, preheat oven to 350 F.
Second, oil 2 cookie sheets.
Thirdly, combine the melted butter, oats, and oat flour until well incorporated.
1/2 cup melted butter, 1 cup gluten-free oats, 1/2 cup oat flour or oats in a high powered blender
Next, combine the cassava flour and baking powder.
1 tbsp cassava flour, 1 1/2 tsp baking powder
Finally, beat the egg, vanilla, and monkfruit sweetener together.
1 cup monkfruit sweetener, 1 whole egg, 1 tsp pure vanilla extract
Next, combine the egg mixture with the oat mixture until well combined.
Finally, using a tablespoon place a small amount of dough onto an oiled cookie sheet.
Spread the batter as thin as possible.
Next, cook for 8-9 minutes.
Remove from the oven allow to cool before removing off of the cookie sheet.
Makes approximately 36 - 40 cookies
Notes
| Nutrition Facts |
|---|
| Servings50.0 |
| Amount Per Serving |
| Calories29 |
| % Daily Value * |
| Total Fat2g | 3% |
| Saturated Fat1g | 6% |
| Monounsaturated Fat1g |
| Polyunsaturated Fat0g |
| Trans Fat0g |
| Cholesterol9mg | 3% |
| Sodium2mg | 0% |
| Potassium2mg | 0% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Sugars0g | |
| Protein1g | 1% |
| Vitamin A | 16% |
| Vitamin C | 0% |
| Calcium | 1% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Nutrition
Serving: 50g | Calories: 29kcal | Carbohydrates: 2g | Protein: 1g
Pumpkin Crepes
Cinnamon Ginger Custard
Gingerbread Waffles
Pumpkin Spice Syrup
FAQs
Gluten-free baked goods can have a crumbly texture and fall apart easier than their gluten-rich counterparts. One way to prevent them from falling apart is to simply scoop the cookies smaller. The smaller sized cookies will hold together better and have less of a chance of crumbling.
Why are my gluten-free cookies so dry? ›
Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.
How to make gluten-free cookies less cakey? ›
Use a Mix of Flours
A cookie made with just rice flour will be too cakey, while one made with only almond meal with be too dense. To mimic wheat flour, you will need to mix flours of different densities with a bit of tapioca or potato starch to lighten it up; the recipe below is a good place to start.
How do you know when gluten-free cookies are done? ›
While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.
Why are my gluten-free cookies dry and crumbly? ›
7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.
What makes cookies soft instead of crunchy? ›
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
What is the secret to moist gluten-free baking? ›
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
How to make gluten-free more moist? ›
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
How can I improve my gluten-free cookie texture? ›
Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.
Should I add xanthan gum to gluten-free cookies? ›
Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.
Why your toothpick may be lying. With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.
What is the trick to baking with gluten free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Should you let gluten free cookie dough rest? ›
Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.
How to add moisture to gluten-free cookies? ›
Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.
Why is gluten-free baking crumbly? ›
The Gluten Free Cake is Dry or Crumbly:
If your cake is dry, most likely you didn't use enough liquid ingredients (or you had too much flour.) See above for gluten free flour measuring tips. Another cause of a dry cake is overbaking. If you bake your cake too long, moisture is baked out of the cake.
How do you make cookies less crumbly and more chewy? ›
How To Make Cookies Chewy Without Cornstarch
- Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
- Choose margarine or shortening instead of butter. ...
- Use baking powder instead of baking soda. ...
- Rest your dough. ...
- Shorten baking time.
Although some of the best gluten free flours are a blend of those, creating an all-purpose flour, they don't bind as well as standard flour does, hence why more often than not a crumbly texture may appear in a cake. There is a way to tackle that issue, and that is the introduction of binding agents.
Finally, beat the egg, cream, and vanilla together.
Next, combine the egg mixture to the oat mixture until well combined. Finally, using a tablespoon place a small amount of dough onto a cookie sheet.
Most importantly, spread the batter as best as possible. Use the tines of a fork to flatten the wafer.
Next, cook for 8-9 minutes. Lastly, remove it from the oven and allow it to cool before removing off from the cookie sheet. In conclusion, it makes approximately 36 – 40 cookies.
