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°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.
SO GOOD! Measure the flour with a spoon. Added less sugar and used coconut sugar instead of brown sugar. It was perfect. Also added more cinnamon and used vanilla bean paste plus a splash of vanilla extract.
These are good. I did 1/2 the called for sugar as others suggested (and I did not pack the brown sugar much). IMO they are still too sweet, but my husband who loves sweet, sweets said they are perfect and that 100% more sugar would be terrible. Others said the mix was very dry so I added 1 egg yoke to the 1 egg called for and a table spoon of maple syrup. I had to refridgerate them over night and I smashed them down before baking the next day. They did not move on the backing sheet. Next time I will fully melt the butter, vs just sofened and do 50/50 butter/coconut oil and then only chill for 30 min. I like a lacey cookie and a hint of coconut would be great!
I have no baking soda, may I leave it out? Will it negatively effect my cookies if I do?
Hi Shynell, You need it to help the cookies rise.
This was my first attempt with gluten free baking and I used Bobs Red Mill gf flour. These were the best oatmeal cookies I’ve ever made! Thank you for the recipe, absolutely delicious!
i love it
I did half raisins and half toasted, chopped walnuts plus a little clove, ginger and pinch of all spice. I also added a touch of honey and maple syrup. I used King Arthur GF Flour. I kept the flour the same except I swapped out 1/3rd a cup with almond flour for a bit of extra nuttiness and softness. They turned out so good but spread out and remind me of crispy, lace cookies! I cut the time for the next batch and they stayed fluffier. I’m going to experiment and try it with chocolate chips and other dried fruits like cherries and see how they turn out. Thank you for this wonderful recipe! It’s a great base for oatmeal cookies wthout being complicated.
If I have gluten free flour that does NOT contain xanthan gum, how much xanthan gum do I add to the cup of flour?
Thanks!
Start with 1/4 teaspoon of xanthan gum for every 1 cup of flour in a recipe
The BEST base recipe for gluten free oatmeal cookies I’ve ever found! thank you so much, these are a staple in our household now, soft on the inside and slightly crispy outside. I use way more spice (2 tsps cinnamon, 1.5tsps allspice) and cut the sugar by half and they are perfect spicy oatmeal+raisin
Thanks Lake!!
Half the sugar and half the salt and it would be great!
Maid theoatmealandchoc chip cookies and the turned out so well! I find the a little sweet so shall add a little les sugar next time. Hope the sugar content doesn’t affect the cookie in any structural way !
Hey there! I am curious why there is no liquid in this recipe and your other cookie recipes like the ginger cookies. I’ve made this recipe twice now and by the time I get to the oats, it’s so flippin dry! 1.5 cups of oats is waaay too much for no liquid. I ended up both times putting peanut butter in to thicken it up and only using .5 cups of oats. They taste great with the tweaks I made but I’m genuinely curious how this can work with only 1 egg and .5cups of butter and no liquid.
Hi Martina, we use butter and eggs to add moisture to this recipe. Depending on the brand of GF flour used, you may need to add more butter since some brands absorb quite a lot more liquid than others. You could also try using rolled oats rather than quick, as they will absorb less liquid, too.
Made the Oatmeal Cookies today. I added both raisins and chocolate chips. They are delish – can’t wait to try your other recipes!
Less sugar, exaltant cookies 🍪
My cookies over spread while baking and went completely flat. Consequently, they are flat and crispy, not chewy. I followed the recipe exactly. Can you please help me troubleshoot to know what went wrong. I chilled the dough for 30 minutes for the first cookie sheet and 45 minutes for the second. They both went completely flat.
Hi Pam, depending on the brand of GF flour you used, you may need to add a little extra to get the cookies to hold their shape. All GF flours are a little different, so you may have to experiment a bit to get the ratio just right. We test all our recipes with Pillsbury GF flour unless otherwise stated.
Had to press them down with my hand before baking-without that they stayed like little balls. I added raisins. They were way too sweet with raisins- sickeningly sweet. All ingredients were carefully measured-No packing of flour or white sugar.
Hi Cheryl, what brand of flour did you use? Different brands require different levels of hydration, and it sounds like you may have needed a bit more liquid here!
Thank you for sharing your recipe. My cookies needed to be pressed down with the back of a spoon for a crispier texture, as I did not use quick cook oats.
I also cut the sugar amount in half and added raisins and they were plenty sweet.
This is an easy to follow recipe with delicious results. I added cranberries for Christmas cookie and they were a hit! Will definitely be checking out other recipes on your site😀
Cookies are good. Batter was super thick. Will probably use 1/2 the chocolate chips it required next time but otherwise good.
OMG these are so chewy and delicious. My husband actually said “I never had an oatmeal raisin cookie I liked before.” And he doesn’t even need to eat GF.
I loved this recipe but they burnt how do I not get them to burn
Hi Jess, what kind of pan did you bake them on? A darker colored baking sheet could cause them to burn. Otherwise, we recommend checking your oven temperature with a thermometer to ensure it is properly calibrated!
This recipe is incredible! I love to make cookies and other desserts for my family and this one just hits the spot! Thank you so much for these delicious, crunchy, and soft cookies!
I would to make these cookies but cannot eat dairy. Could I use coconut oil?
Hi Marie, it should work!
It tastes good however even after following the recipe to a T, mine was rather crumbly and dry so I had to add extra butter to help it hold together when molding them on the baking tray.
You may not have mixed well enough, you need to keep mixing until it comes together. I just made them for the first time now and they came out perfect! I just had to mix a bit longer
This happened to me too where the the final dough seemed too dry. This is probably a dumb question because I don’t bake a lot, but when the recipe says to “combine”- should you still use the mixer or do it by hand? I used my mixer for the 1st step when beating the sugar and butter, but then did the rest of the steps mixing by hand, which is probably why my batter didn’t get mixed well enough! Thank you so much!
These were great. You are a treasure! Over the years I’ve made many of your recipes and they never disappoint.
Thanks so much for all that you do!!
I made these for my daughter and her family, They really enjoyed them. The grand kids loved them, thanks for sharing your recipes.
!!!!!!! Perfect!!!! I froze it and make it fresh every time.
Amazingly good cookies! Came out of the oven exactly as described – crispy on the outside but still soft and chewy. My husband loves them!
Amazing- as is every recipe of yours that I’ve tried!
This made 7 gorgeous 4oz cookies that baked for 17min and topped with flaky salt. The first batch spread a bit so I put the second pan in the freezer for a few min and scooted with a large cookie cutter 12min in just so the edges didn’t burn. They’re so good and loaded with raisins!
These cookies are AWESOME! I made them for a party to have a gluten-free and nut-free option for guests. I could not find the flour you suggested in the time I had to shop, but did get King Arthur GF Measure for Measure Flour and Bob’s Red Mill Organic Old Fashioned Rolled Oats. I followed your directions for spooning the flour, etc. I used new box of raisins to make sure they were toothsome rather than hardened. The old fashioned rolled oats worked fine in the recipe. I had/used the cookie scoop. I cannot believe how buttery and luscious these cookies are. Everything you said they’d be. A new go-to recipe! THANK YOU FOR SHARING YOUR PASSIONATE EXPERTISE WITH US.
Wonderful. I have made these with raisins, dried cranberries or chocolate chips. Rave reviews from everyone from 5 to 80 years old. No one suspects they are gluten free.
These came out super tasty even though they are extremely sweet. Buuuut. They were flat. 🤷♀️ Followed the recipe to a T but they ended up being a flat pan of one cookie. What did I do wrong? I scored it and we still enjoyed them but they were not what I was going for and did not look like the picture. Kinda gooey. But held together once set.
Hi Rachel! Sometimes different types of gluten free flour can produce different results.
Anytime I try a new recipe I only bake 6 cookies on a tray in case of spreading and check with a few min to go! I can usually save the cookies by scooting them with a round cutter or jar lid! These cookies spread for me too!
It was too sugary for my family even after we halved the sugar so next time I might take out even more but I really like them. They taste very good
8/10
I made these with Erika’s Flour recipe, with Raisins, for a work cookie exchange and people loved them and didn’t believe they were gluten free! My husband loved them and told me not to tell him they’re GF. I also made the Snickerdoodles and they went over just as well. Thanks for some great recipes. I’ll be trying more.🤎
In my 20 years of being df, gf and corn and white sugar free, these are the best tasting cookies I’ve ever made. However I did need to take out the sugar and I use desiccated coconut and stevia powder, 2 eggs and some gelatine.
Thank you so much, I’ve thrown out all my other recipes these stick together so well.
I just made these cookies and they came out perfect and delicious! Thank you!
I made this with chocolate chips and without. I prefer it without. I don’t do refined sugar so I used my coconut sugar- tastes fabulous!
Hello Mama Knows Gluten Free, You are my go-to for GF/DF recipes as several folks in our family are GF/DF and I’ve learned to make one recipe and everyone always loves whatever it is. This oatmeal chocolate chip cookie recipe is no exception. Always a favorite with the family. I sometimes add walnuts but usually just make it as stated. Thank you for doing the research and testing of recipes to make life so much easier for choosing delicious GF and DF options.
Oh my goodness These cookies are fabulous ; directions were clear and spot on- having them for a couples get together. Thank you for posting these!
You’re my go to site for GF baking. The oatmeal cookies are terrific. I only added half the regular sugar and used the sprouted oats that I had on hand, but the recipe held up. Yum! Just what I was craving.
Hi Mama, I baked this delicious cookies for my Hubby today. Actually, second batch in the oven. Our house smells amazing. He taste tested them and they passed with flying colors. ❤️❤️❤️This is a bake again. Keep those recipes coming. Thanks for sharing. Baking Queen in Ohio, 🤣🤪🤣Wendy
Have you ever made them with a sugar substitute and did they turn out the same?
Hi Michele! I have not tested this recipe with any sugar substitutes. If you try the recipe please let me know how they turned out.
These are the best oatmeal raisan cookies I have ever had! Thank you so much! My house raved about them all day.
This is s great cookie. I’ve been turning to your recipes lately and they never disappoint. The only change I made is that I always use butter flavored crisco instead of butter, because every recipe I use, no matter who authors it, they spread and or run way too much. I have no idea why. Also I did refrigerate the dough for 30 minutes before baking. A tip I’ve learned on other recipes. I will make these again. It’s just the 2 of us so 24 cookies is perfect! Thanks again for a good cookie recipe. I’ve tried many.
Hi Sandra! I am so happy that you enjoyed the cookies! Thank you for sharing that you successfully used butter flavored Crisco.
Great recipe. Followed the recipe as written with the raisins and using dairy. Very tasty
Can you add raisins for gluten free oatmeal raisin cookies
Hi Patsy. Yes you could add raisins to the cookie dough. I have a choice to add raisins or chocolate chips in the recipe card. I hope you enjoy the cookies!
I increased to make 6 dozen for an event and they turned out beautifully. A few in the last batch spread and the butter ran. I’m not sure if the dough had sat out too long or if I didn’t let the sheet cool long enough. But, those made great testers for me. My husband loved them, then gave me a “I hate when you deceive me” face when I told him they were gluten and dairy free. But, I’m not making two cookies and know there are folks who need GF/DF at the event. I will definitely hold on to this recipe and make again!
Perfection!
The BEST gluten free oatmeal cookies! Easy to make and delicious.
I add macadamia nuts and the cookies are amazing!
I did not know scooping the flour directly from the bag produces more flour into the recipe. I use GF Bob’s Red Mill 1-1 and my dough always makes the batter thick and heavier. I usually use a scale to measure. 🤔 I’ll definitely try this.
I subscribe to your blog because I love reading how the recipes are made. You are one of my favorite bloggers. 💜
Thank you so much Kelly, you just made my day! I hope the tip will help you with your gluten-free baking.
Ohhhhhhhhhh…….these are delicious! Made these tonight & this recipe is definitely a keeper. My husband who is not gf is lovin’ these. I went straight by the recipe, no changes at all. Thanks, Audrey, you have done it again
This is delicious!! I used Caiden’s instead of raisin it was delicious!!! Anytime when I find a recipe online that sounds pretty good I always check your sight and make it from there. Your are my favorite gluten free Arthur I have your book and I love it!!!!!! Thank you, thank you!!!!!!!
Hi, lm from England and l am loving your GF & DF recipes – l’m not known for my baking skills but these come out well every time, and are very popular. I have even invested in a set of baking cups! I do find them a bit sweet for me, no one else feels the same lol. just wondered if l could exchange some of the sugar with something else. Many thanks
My family bakes a lot of cookies, and we nearly always cut the sugar by about 1/3. I tried it with this recipe and it was great. Although I did add 3/4 c. raisins and 1/4 c salted caramel baking chips from Trader Joes. Fantastic!
I made these cookies per the recipe and I made one huge cookie with left over dough I had in my frig for 2 days. Since the dough was stiff I used a flat bottom glass and flattened it out. It baked up crispy on the outside and chewy on the inside. I froze the rest of the dough using my cookie scoop. This is a first time for me in over 41 years in the kitchen officially so I look forward to having just one cookie at a time and not having to use self control with a batch of baked cookies!!!The cookies weren’t too sweet. I used Earth Balance vegan butter. I put in a cup of finely chopped walnuts and 3/4 of a cup of milk chocolate chips as that is all I had left. Will make these again as a cookie to give out and at a social gathering!!I seldom post a comment but these are a great everyday cookie!! Thank you so much!!
Yummy!
This is beyond the very best oatmeal chocolate chip cookie recipe I have ever tasted. Finally the Gluten Free oatmeal chocolate chip cookie hunt is over thank you so much for this amazing recipe. I will start searching for a good bread recipe.
I made these cookies and added chopped cherries and white chips. They are amazing!! I am gluten free but my husband is not and he couldn’t stop eating them.
Omg. I made these for a family gathering and whispered to my grown son, “They’re gluten free, but don’t tell anyone”. He and I were the only ones who knew and they were gobbled up. I realized at the last minute that someone… umm, could’ve been me… had been eating the chocolate morsels out of the freezer so I mixed them with peanut butter morsels and the results were delicious.
Thank you!
I made these today, they are so delicious! We could not wait for them to fully cool off before eating one. I love your GF recipes, thank you! I’m making your banana muffins too. I can’t wait to try those tomorrow.
This is a great recipe – I leave out the raisins or chocolate and its still tasty. Both the GF and Gluten eaters love it in the house. I make lots of recipes from Mama Knows GF – its a favorite site with options for the GF and DF (which we need). Thank you Audrey – you are a life saver!
Thank you so much Meg, you just made my night and really blessed me! You are so welcome, I love sharing the recipe I make for my family and helping others.
Delicious, satisfied my craving, will definitely make them again!
Delicious, satisfied my craving, will definately make them again!
This is a great recipe for oatmeal raisin cookies. My husband did not realize they were gluten free and loved them. It gives me something to have for a treat. Love them.
Fantastic. Not fussy at all. Worked great and even my gluten eaters enjoyed them.
These cookies were delicious; as someone new to GF baking I was impressed with how tasty these were and so easy to make. My non GF husband agrees! Last week I made with chocolate chips. This afternoon I will add raisins instead and I am sure I will be baking another batch next week!
I love making these cookies they are amazing my grandsons eats them all down with in 2-3 days. I love them cause the don’t have alot of sugar in them either. . They are easy dairy free and I tryed many oatmeal cookies recipe but nothing like this one I love it
The cookies were fabulous. I did add an extra egg and cut the sugar back to 3/4 cup of coconut sugar. And they were still fabulous!
Love the recipe. Audrey fantastic nothing was left after making the cookies yesterday. Thank you for the recipes that don’t taste like cardboard. Keep up the great work that you do. Happy New Year 2022.
These were perfect, thank you!
These are my whole familys favorite now. Took to familoy party last week and everyone wanted the recipe.
My kids can’t get enough of these! Great for lunches, snacks, and tea/milk with – cookies😊 I’m making a double batch for my holiday cookie packs because they’re just too good not to share!
I’m new to GF and egg free baking due to a recent intolerance diagnosis and have had some fails with recipes. I followed your recipe and made one modification ( egg replacement). These cookies turned out amazing! Thank you for the recipe .
Love these cookies. Made them for my wife who is gluten free. Added chocolate chips to them. I didn’t have parchment paper. So I used foil instead. I think they might have spread a little too much. But they were a little crispy, not as chewy. But they tasted great. My wife and daughter said they were great. Sadly because it makes so many. I had to eat some too. 😂
Amazing recipe! The best oatmeal cookies I’ve had in years. You can’t tell they are gluten free/dairy free at all! This recipe will be my go-to from now on!
I made these cookies today and they were sooooo good! Thank you for this thoughtful website and recipe. My son, who usually don’t enjoy cookies, loved it too! I used Great Value GF flour and turned out great. I also used 3T flaxseed + 1T water to replace the egg. It was so delicious that I’d love to freeze some cookie dough ahead. The only question I had was… I read that you need to form the dough into balls before putting them into freezer. Can I freeze them using the shape I form from the cookie scoop? I just felt it’s easier for me if I don’t need to use my hands to make the balls. Thanks!
Hi Joanne! I am so happy that you enjoyed the cookies. Thank you so much for sharing about the flaxseed egg replacer. Yers you can use the cookie scoop shaped when you freeze the dough. Thank you so much for the awesome recipe review!
Love it! Absolutely stellar recipe! Crispy on the outside, chewy on the inside, and totally delicious cookies. Oven temp., baking time and cooling time were spot on, and the ingredients resulted in the perfect sweetness level and texture for my taste. No “tweaking” required at all (highly unusual for fussy me). I’m very particular about my baked goods, and this cookie recipe is truly better than my “best GF oatmeal cookie” recipe that I’ve tweaked to my liking and have been using for years (which seems so inadequate now). Thank you, Audrey!
Thes ceookies were absolutely amazing. The only thing I would do different is lessen the amount of salt. You couldn’t tell they were gluten free, except I felt like they were salty. Most of my regular cookie recipes only have 1/4 tsp of salt, so I thought 1 tsp. seemed a bit much as I was making them, but I didn’t want to stray from the recipe the first time making them.
Wonderful Cookies love them better ween there hot but Wonderful wonderful
Cookies are so good! Everyone loved them.
I made these cookies with my 7-year old daughter for Cupcake’s (her stuffy) adorable birthday party. They were simple to make and we split the batter into two parts: 1/2 with raisins, 1/2 with mini chocolate chips-both were delicious. Next time, I think we will put a little less sugar in (we used 1/2 brown, 1/2 coconut sugar) since they were plenty sweet. Yum!
I am lactose intolerant so used lactose free butter as well gluten free 1-1 Bob mills flour and regular oats ( could not find gluten free on the store). I had to squish them down as they had remained in a ball. Very good.
Added two tbl butter and browned it. Replaced white sugar with brown. Turned out super tasty. Thank you!!!
Just made these cookies, they are delicious. Added orange extract and orange zest along with the cinnamon and gave it a lovely orangey spice taste along with raisins. Yummy, love these cookies. Thank you for this awesome recipe.
These were delicious. Instead of butter, I used Refined coconut oil. I used Bob’s Red Mill one-to-one, and regular GF oats. These turned out the perfect amount of sweet, salty and crispy. I can’t wait to try it with chocolate chips (instead of raisins) next time.
The cookie winner. Actually had the time to bake 2 different recipes to compare. Yours won! Simple and tasty. The non-Gf did not even know! My only change was using 1/4 c white sugar since I tend to like things a little less sweet and chocolate usually balances it out. Keeper!
I haven’t had a bad recipe from this site! These cookies are soft, decadent, and feel like a splurge for those of us who are DF and GF. My family prefers these over the traditional recipe that they used to get; they specifically ask me to make the GF cookies!
These are sooo good! my butter wasn’t soft enough so I added some boiled water and some softer butter but they still turned out fantastic!
These were delicious. First time making cookies that are GF and dairy free. Used a sourdough starter flour that wasn’t cooperating and it gave them a great taste. had to add some extra oats and dry flour to thicken….but these maybe my go-to favorites.Thanks for sharing.
I liked the cookies so much, I bought your cookbook. Maybe check the amount of salt you list here in the online recipe. Is 1 teaspoon a typo? It 1/4 to 1/2 teaspoon in your cookbook.
These are the best GF & DF cookies I’ve tried yet!!! They are foolproof and I make them all the time because my family and I can’t get enough!! Thank you so much.
Made these dairy free…oh my so so good!
I had to go gluten free back in February, and I haven’t found many GF bakery recipes that I’ve actually enjoyed. I was hopeful this would be different as I was really craving oatmeal cookies, and it did not disappoint! Next time, I’ll be adding more cinnamon! I drizzled melted white almond bark over these and oh my goodness, SO GOOD!!! Thank you for this recipe! I came back to find it just so I can bookmark it!
My 7 year old grandson and I made these – love love love! We couldn’t decide between adding chocolate chips or raisins and ended up using butterscotch chips and finely chopped hazelnuts and pecans-yummy!
Cookies were awesome! also I appreciated the simplicity of the recipe they did not take long to make
Delicious! I used Bob’s 1 to 1 and had old fashioned oats on hand. Still turned out great. The crispiness seems to go away the next day. I love them that way but hubby likes a bit of a crunch. (Your banana bread is our go to recipe!) 🙂
Thank you for this recipe, love it! I made a batch last week with raisins and all gone between my husband & I. So this week I made 2 – one batch with raisins and another with chocolate chips, hope they will last longer or maybe not! 😆
These were so good. I added less salt since i used sea salt. 1/2 cup of coconut oil instead of butter, 1 1/2 cup of almond flour instead of all purpose flour, and 1 cup of coconut sugar instead of brown and white sugar. Add all the other ingredients as listed. These came out chewy but crunchy. It is in between my favorite cookie and my husbands. Now i need to try not to eat them all before he comes home. Thank you for this wonderful recipe.
These cookies have been phenomenal! I jazzed things up and made them oatmeal raisin cookies with almond slivers and coconut. Trust me you’ll thank me later. Sooo good! ?
My only question is that when I take frozen cookie dough balls from the freezer, do I do anything different as far as baking time? Do I let them thaw or put them directly in the oven right out the freezer?
I am so happy that you enjoyed the cookies! You can either defrost the cookies or you can bake them frozen. If you bake them frozen, start by adding an extra 5-minute to your baking time. Please watch your oven because they all bake differently, Thank you so much for the 5-star recipe review!
Ever since I went GF, there are very few things I miss – but lately I’ve been having a craving for oatmeal raisin cookies. Didn’t have the raisins the first time around so I used chocolate chips and they were good, but… I just made them with TJ’s organic raisins and they are the BOMB! I almost wish I hadn’t found this recipe – they are really, really good. And they don’t have that grainy, GF, feel-like-I’m-missing-something taste. Thank you!
These were great! I used Bobs Red Mill one to one flour. I replaced the 1/2 cup white sugar with a super ripe banana, and they turned out yummy (because I added banana, I also cut out the cinnamon). Still sweet but not overly so.
I liked this better than the America’s Test Kitchen GF oatmeal cookie recipe! Crispy edges, chewy center. Just right. I used ghee and just added a tablespoon of water because margarine and butter have more moisture content than ghee. What a winner! Thank you!
Love, love, love this recipe! I like to add a little more cinnamon and some walnuts! my family loves them!!
4 out of 4 eaters agree: Amazing baking recipe that mom didn’t screw up. Backstory:I am a cursed baker. So to make these, be successful and have the kids and husband say AMAZING? That is a miracle. Permanently in the recipe box.
Wow! Easy and delicious! I love that the results are chewy and hold together. I used 1T cinnamon and dried cranberries. Just yum!
I am super fussy about my cookies…..and love this recipe! Made for my daughter in law, but will make them again for anyone…they are soft, chewy, moist, and delicious!
I love these cookies. Since having to go both GF and DF I’ve been searching for a good cookie recipe and I am so happy my search is over. The cookies are delicious. I didn’t have any quick cooking oats so I “pulsed” them in the food processor about 3 or 4 quick turns. Worked out perfectly.
I overcooked them but still delicious
Spot on for taste and texture! They reminded me of the mall cookies I used to be able to eat. ?
I baked mine from frozen balls, so I have to add about 5 minutes to the cooking time.
Delicious! I’m the only gluten-free person in my family, and I usually just skip dessert (insert sad sigh here), but today I really didn’t want to miss it. So, baked a batch of these (with chocolate chips) and they were a huge hit! My husband and kids were *shocked* when I told them they were gluten-free. This recipe is a keeper!!
Delicious! My husband says this recipe is a keeper, and he is not even the cookie monster in the family (that would be me). I used Robin Hood All Purpose Gluten free flour (it has xanthan) and Bob’s Red Mill Egg Replacer. The egg replacer was a little too thick, and I had to add about 1-2 tbsp water to keep the dough together. I’ll be making these again very soon… Thank you!!
Best oatmeal cookie yet and so easy! Thank you
Delicious. I like to swap raisins for dried cranberries for a nice all-American flavour!
Thank you so much Paula for the wonderful recipe review! I am so happy that you enjoyed the oatmeal cookies. I love cranberries, I will have to try that. Thank you again!
Audrey thank you so much for this quick and easy oatmeal cookie recipe. It’s the perfect staying at-home comfort food.
I am so happy that you enjoyed the oatmeal cookies Melissa! I have been baking up a storm and I have made several batches of these cookies. I totally agree with them being a comfort food for sure. Thank you so much for the awesome 5-star recipe review!
So I made these today for my cousin that has a gluten allergy. She actually said they were better than traditional oatmeal raisin cookies and those were her jam.
With that said, I wanted to provide a bit of info on the ingredients to replicate it.
-Mixer is a Kitchen Aid Professional 600 /w paddle attachment (although a 4.5qt Classic model will work just as well)
-Flour was King Arthur 1-for-1 Gluten Free All purpose flour
-Quick Oats were Bob’s Red Mill Quick cooking oats
-Nordic Ware Aluminum 1/2 baking sheets ( the ones that fit in a home oven) lined with parchment paper.
-One thing I came across, there is no need to pre-soak the raisins
My oven bakes about 25F high but 375F set temp was spot on for the full 12 minute bake time. In addition, leaving them on the tray once removed from the oven for the full 3 minutes helped firm them up to the point I could use a spatula to transfer them to a cooling grate.
I’ll definitely be making these again. Thank you so much for helping my cousin enjoy baked goods again.
Thank you so much Richard for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your cousin enjoyed the oatmeal cookies and you will be making them again. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
These are seriously the BEST oatmeal cookies!!! I’ve made them several times already and can’t get enough! I’ve been meaning to try them with chocolate chips, but every time I go to make them I end up sticking with traditional raisins ?. Maybe today is the day! Thanks for the recipe!!
Thank you so much Cayla for the awesome 5-star recipe review, it really made my night! I am so happy that these are the best oatmeal cookies and you have made them several times. We are a house divided when it comes to team raisin and team chocolate chip. You are ao welcome, I love sharing the recipes I make for my family. Thanks again!
Absolutely delicious cookies. I’ve never baked anything gluten-free before and was a little worried that the cookies would be less tasty than “regular” ones. Big surprise! They were the best tasting oatmeal cookies I have ever had. My co-workers all agreed. I’m making another batch tomorrow.
Thank you so much Dave for the awesome 5-star recipe review, this really made my day! I am so happy that you and your co-workers enjoyed the oatmeal cookies and they are the best oatmeal cookie you have ever had. I am so glad that you will be making them again. Thanks again!
LOVE LOVE LOVE!!!! Hands-down, the BEST gluten-free oatmeal cookie recipe I’ve ever tried!! I made them large and lacy! Thank you! If were there ten stars, I’d give it 10 stars!
Thank you so much Thgil for the awesome 5-star recipe review, it really made my day! I am so happy that you loved the oatmeal cookies and it’s the best recipe you have ever tried. You are so welcome, I love sharing the recipes that I make for my family. Thank you again for your kind words, they really made me smile.
I am in heaven!!! Your recipe is by far the best I have found! It has been a long time since I’ve enjoyed some home baked goods! I didn’t have the all purpose gf flour so I used gf rice flour and used 1/2 tsp of baking power, I also was out of cinnamon so I used 1 tsp of ginger. I will make sure to have your full list of ingredients next time! I absolutely loved this recipe and so happy that I can now enjoy my favourite cookies again!!!
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Thank you so much Rita for the awesome 5-star recipe review, it really made my night! I am so happy that you loved the oatmeal cookies and it’s the best recipe you have tried. Thank you again!
These cookies were a hit!! My little grandson’s celiac tummy was satisfied, and he was a happy boy. Thank you for sharing your delicious recipe! (I used Krusteaz brand one-to-one all purpose flour. 🙂
Thank you so much Pam for the wonderful 5-star recipe review, it really made my day! I am so happy that the cookies were a hit and that your celiac grandson was a happy boy. This really made my heart happy to hear! Thank you for sharing the brand of flour you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family and helping others. Thank you again!
Oh my! YUM! And so easy! I had everything I needed when I got the craving, so no going to the store. I am pleased to say that King Arthur Gluten Free flour also does well since my go-to grocery store stopped carrying the Pillsbury. Had to add xanthan gum to it though. Since I don’t like raisins I used chocolate chips, but would also like to try dried cranberries or butterscotch chips. The only bad thing is I will have to restart my diet on Monday.
Thank you so much Dawn for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the oatmeal cookies. Thank you for sharing that brand of gluten-free flour you used, as I know it will help others. I love dried cranberries in my oatmeal cookies, but I have not tried the butterscotch chips. I need to try them as well. Thank you again!
I’m new to baking and gluten free. These cookies were very easy to make and absolutely delicious. It’s been a long time since I’ve been able to enjoy a delicious cookie. Thank you!
Thank you so much Adrianne for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the oatmeal cookies, that they were easy to make and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
I followed the recipe exactly and these oatmeal raisin cookies were spot on! Thank you so much for bringing back the joy in baking for me since my diagnosis last year!
Thank you so much Amanda for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the cookies and you are finding your joy in baking again, that really makes my heart happy. Thank you again!
Great recipe! Just made these in my new Ninja Foodi Air Fryer oven. I lowered the temp to 350 and they were done to perfection in 12 minutes. Two thumbs up for this recipe. These cookies are delicious. Thanks, Audrey.
Thank you so much Susan for the awesome 5-star recipe review! I am so happy that you enjoyed the oatmeal cookies. Thank you for sharing that you used your Air Fryer, as I know it will help others. I have the Instapot air fryer, I need to try baking in it. You are so welcome, I love sharing what I make for my family. Thanks again!
I modified the cookie recipe just a wee bit… I took 3/4 cups of applesauce, 3/ 4 cups of Bob’s old fashioned rolled oats Bob’s red mill gluten free oatmeal, and 3/4 cups of raisins. Mixed them all together and set them aside. … along with your spices you added; I and also added 1/2 teaspoon of Nutmeg and a pinch of ground cloves. I mixed all the dough together with the raisins, applesauce mix and oatmeal mix. Mixing all ingredients, 1 cup Pillsbury Best Gluten Fee all purpose flour blend. Plus what I had done with the spices I put it in a on a baking sheet with a parchment paper and with a spatula I spread all the dough out like a cookie bar on the cookie sheet.. The dough came put perfect.. I poured it out about a 1/2 inch thick. baked at 350 degrees for 15 minutes… They come out very soft.. The bars didn’t fall apart when I cut them… absolutely delicious… Thank you for your recipe so I could add to it Diana Krotzer
Thank you so much for the awesome 5-star recipe review Diana! I am happy that you enjoyed the oatmeal cookies. Thank you for sharing your modifications, as I know it will help others. You are so welcome, I love sharing what I nake for my family. Thanks again!
Audrey, I have to say cutting these cookies in to bars… Putting them into a sealed container… These cookies are just absolutely delicious… Have a blessed day . I hope others try this recipe.. You did a splendid job. and with the added spices… Oh my goodness it is hard to resist the bar cookies. Diana Krotzer ♪♫♪♫
Thank you so much Diana for the awesome 5-star recipe review! I am so happy that you enjoyed the oatmeal cookies(bars). Thank you for sharing that you made them into bars, as I know it will help others. I have not tried that yet, but I know my kids will love them that too. Thank you again!
I made the recipe using dried cranberries. The first batch seemed too dry, so I reduced the temp to 350 for the second batch and baked them 10 minutes. That batch was perfect.
I had been craving an oatmeal cookie for awhile, so this was a timely posting. Really yummy served warm with a cup of lemon ginger tea.
Thank you so much Grace for the wonderful 5-star recipe review! I am so happy that you enjoyed the oatmeal cookies. I need to try them with dreid cranberries, becasue I love anything cranberry. Thank you again!
Delicious!! Made these today for a get together tomorrow and they are so tasty!! Question though, they didn’t flatten out much like yours did in the picture. Any thoughts on why or what I could do so they spread out?
Thank you so much Sami for the awesome recipe review! I am so happy that you enjoyed the oatmeal cookies. I am not sure why you did not spread out like mine. Can you please tell me which brand of gluten-free flour you used? Also, did you use quick oats? Thank you again!