Gluten-Free Oatmeal Cookies
Published
These gluten-free oatmeal cookies are one of my favorite cookies of all time. They’re soft and chewy on the inside and have a crispy, lacy edge… just the way oatmeal cookies should be! Made with a handful of pantry staple ingredients, these homemade oatmeal cookies take just 20 minutes from start to finish. I love them with chocolate chips and raisins, but they’re so easy to make however you like them best.
Gluten-Free Oatmeal Cookies Recipe
This recipe for thick and chewy homemade gluten-free oatmeal cookies is one of my family’s favorites! My husband loves oatmeal cookies, especially with raisins, and my kids are camp chocolate chip. I usually make 2 batches so everyone is satisfied, and I never have to worry about having too many cookies since they stay fresh for days.
Ingredients
- Unsalted Butter: Makes these cookies rich and tender. For a dairy-free option, use Smart Balance butter.
- Sugar: I used a combination of granulated white sugar and brown sugar to create moist and sweet cookies.
- Pure Vanilla Extract: Enhances the sweetness of the cookies.
- Egg: Helps give the cookies structure.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Leavening: Baking soda and baking powder work together to help the cookies rise.
- Salt: Enhances the flavor of the cookies.
- Cinnamon: Adds a touch of warmth to the cookies.
- Gluten-Free Quick Oats: Give these cookies extra structure and chew. You could use gluten-free old-fashioned oats but they are larger so you may want to chop them up a bit.
- Mix-Ins: Chocolate chips or raisins add a pop of sweetness to the cookies. Use one or a combination of both. For a dairy-free option, use Enjoy Life Mini Chocolate Chips.
Tips and Suggestions
- Soften your butter. Take the butter out of the refrigerator and allow to soften on the counter for 10-15 minutes.
- It’s super important to measure the gluten-free flour correctly. Use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup), and use the spoon and level method.
- Always use a greased cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game-changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
Are Oats Gluten-Free?
Oats are naturally gluten-free, but most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can even happen in fields where wheat, rye, or barley are also present.
It is safest to use oats that are certified gluten-free and from purity protocol oats. Certified gluten-free oats are tested for levels of gluten. Purity protocol oats are not only tested for gluten but are also grown in a dedicated gluten-free field.
Why Are My Oatmeal Cookies Hard?
If your cookies turned out hard once they cooled, you may have overbaked them. Reduce the bake time by 2 minutes next time.
Can I Freeze The Cookie Dough?
Yes, you can! The best way to freeze this cookie dough is to freeze the dough balls (just like you are making cookies). Place the dough balls on a lined cookie sheet and put them in the freezer to flash-freeze for 10 minutes.
Once the cookies are flash-frozen (a little frozen), place the cookie dough balls into a freezer bag. Frozen raw cookie dough can actually last 9 to 12 months in the freezer.
Storage Instructions
Store leftover homemade gluten-free oatmeal cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
More Gluten-Free Cookie Recipes to Try!
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Gingerbread Cookies
- Gluten-Free Monster Cookies
- Gluten-Free Snickerdoodles
- Banana Oatmeal Cookies
- …Browse all our gluten-free cookie recipes!
Gluten-Free Oatmeal Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups gluten-free quick oats
- 1 cup chocolate chips or raisins
Instructions
- Preheat oven to 375°F (190°C) Line two baking sheets with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and brown sugar on medium speed until smooth.
- Add vanilla extract and egg and mix until fully combined.
- Add flour, baking soda, baking powder, salt, cinnamon, oats to the mixture and mix until fully combined.
- Mix in chocolate chips/raisins until fully combined.
- Scoop dough with a greased 1½-tablespoons cookie scoop and place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 10–12 minutes until cookies start to turn golden brown.
- Allow cookies to cool for 2–3 minutes before moving to a cooling rack.
Notes
- Soften your butter. Take the butter out of the refrigerator and allow to soften on the counter for 10-15 minutes.
- It’s super important to measure the gluten-free flour correctly. Use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup), and use the spoon and level method.
- Always use a greased cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game-changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
- To store: Place the cookies in an airtight container at room temperature for up to 1 week.
- To freeze: Place the cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month.
- Mama says, “Check all of your labels.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Oatmeal Cookies Step-by-Step
Preheat oven to 375°Line two baking sheets with parchment paper. In a large bowl, beat together ½ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar on medium speed until smooth.
Add 1 teaspoon of vanilla extract and 1 large egg and mix until fully combined.
Add 1 cup of gluten-free all-purpose flour with xanthan gum, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, ½ teaspoon of cinnamon, and 1½ cups of gluten-free quick oats to the mixture and mix until fully combined.
Mix in 1 cup of chocolate chips/raisins until fully combined.
Scoop dough with a greased 1½-tablespoons cookie scoop and place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes until cookies start to turn golden brown. Allow cookies to cool for 2–3 minutes before moving to a cooling rack.
This recipe calls for 125g (1 cup) of flour. I use Cup4Cup and it is 140g = 1 cup when weighed. Which measured amount should I use for this recipe?
If you weighed it, then I would go with 140g. The weight may vary by flour brand.
I have made these cookies multiple times since finding this recipe only a few months ago. I have never been a fan of oatmeal cookies but these changed my mind. I follow the recipe exactly. I’m making another batch today!
Not sure what’s different in my ingredients (than other commenters). These were so sweet they were inedible and I added quote a bit more oats, too. Had to throw them away. Next time I’ll reduce flour and sugar by half maybe…
I have made these cookies about a half dozen times. Love the flavor and texture. But should the dough be very stiff? Once I add the dry ingredients, my mixer really struggles, and it’s difficult to mix in chocolate chips. Otherwise, no notes! Thank you
These cookies are absolutely delicious! Thank you!
can you use Monkfruit sugar as a replacement for white sugar?
Hi Denise, You can definitely give it a try, with a couple caveats. If it’s a monk fruit baking blend (not pure extract), it’s usually a 1:1 swap. Just know that sugar affects texture and spread, not just sweetness, so cookies may spread a little less or bake up slightly drier. If you’re using pure monk fruit, it’s much more concentrated and not a direct substitute. For best results, stick with a cup-for-cup baking blend and don’t be surprised if the texture is a bit different from the original.
Can I substitute Organic Agave instead of the processed sugars?
Hi Susan, yes, but you’ll need to adjust the recipe since agave is a liquid and sweeter than sugar. Use about ⅔ cup agave for every 1 cup of sugar, reduce the other liquids slightly to prevent excess spreading, and consider lowering the oven temperature by about 25°F since agave browns faster. Keep in mind the cookies may turn out softer and a bit more cake-like.
good
this recipe was very popular with my group of volunteers at a hospital thrift store
I will be looking on this site for future gatherings of our group
Made these for Christmas and everyone loved them! Even those who love to eat gluten thought they were delicious😊
Easy and Excellent! Delicious Oatmeal Cookies that don’t taste GF! We went straight up oatmeal and were not disappointed. Wish I’d doubled the recipe!