clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Gluten-Free Rosemary Oatcakes

  • Author: Julie Hasson


These biscuits are absolutely delicious! They are a cross between a cracker and a cookie. Lightly sweet, crisp and buttery. Perfect served with cashew cheese or hot tea!



2 cups gluten-free rolled oats
1 cup Julie’s Original gluten-free all-purpose flour blend (or your favorite blend with xanthan gum)
1/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon fine pink Himalayan salt
1/2 cup oil (sunflower, safflower, canola, or olive)
1/4 cup plus 1 tablespoon soy or almond milk
1 tablespoon minced fresh rosemary


Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

In the bowl of a food processor with metal S blade, add oats, GF flour, brown sugar, baking powder, and salt. Pulse until mixed and oats are cut into smaller bits. Add oil and milk, and pulse again until dough comes together. Don’t over-blend, as you want to still be able to see bits of the oats. Add the rosemary and pulse briefly until just incorporated. If the dough is too dry to scoop, stir in 1 addition tablespoon of milk.

Using a cookie scoop, place balls of the dough onto prepared baking sheets. You should have 26 small balls. Using the heel of your hand, press down tops lightly to flatten just a bit. Don’t press them too flat.

Bake in preheated oven for about 13 to 15 minutes, or until golden brown. Remove from oven and let cool on baking sheets.