An easy recipe for thick and soft gluten-free oatmeal cookies. Baked in just ten minutes with a nice crispy edge. The recipe also has a dairy-free option.
Gluten-Free Oatmeal Cookies
This recipe for thick and chewy 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.
These gluten-free oatmeal cookies are so easy to whip up, I usually make two batches, one with raisins and one with chocolate chips. I never worry about having too many cookies with making a double batch of cookies because these cookies stay fresh for days.
I have included a recipe video also so you can see just how easy this gluten-free oatmeal cookie recipe is to make!
How To Make Gluten-Free Oatmeal Cookies
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper.
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar on medium speed until smooth. (photo 1)
- Add the vanilla extract and egg and mix until fully combined.
- Add the flour, baking soda, baking powder, salt, cinnamon, and oats to the mixture and mix until fully combined. (photo 2)
- Mix in the chocolate chips/raisins until fully combined. (photo 3)
- Scoop dough with a greased 1 ½-tablespoon cookie scoop and place cookies 2″ apart on a parchment-lined baking sheet. (photo 4)
- Bake for 10–12 minutes until cookies start to turn golden brown. Please watch your oven because all ovens are different.
- Allow the cookies to cool for 2–3 minutes before moving to a cooling rack. (photo 5)
- Store in an airtight container at room temperature.
Tips For Making The Best Gluten-Free Oatmeal Cookies
- 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 ½ 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.
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.
Are Oats Gluten-Free?
You may be thinking, are oats and oatmeal 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.
It is also important to note that not everyone following the gluten-free diet can tolerate gluten-free oats.
Gluten-Free Flour
These gluten-free oatmeal cookies were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!
My favorite gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I have not tried this recipe with almond, coconut, or oat flour.
Pro Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe. Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).
Dairy-Free Baking
I have also included a dairy-free option for this gluten-free oatmeal cookie recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy a gluten-free and a dairy-free oatmeal cookie.
For the dairy-free version of this recipe, I used Smart Balance butter and Enjoy Life Mini Chocolate Chips.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil.
Easy Gluten-Free Oatmeal Cookies Recipe
You will love how easy these gluten-free oatmeal cookies are to make! The cookie batter only takes a few minutes to make and you don’t even have to chill it.
The cookies bake in just 10 minutes and always are soft, chewy and have a crispy edge…just the way oatmeal cookies should be! So whether you want gluten-free oatmeal raisin cookies, gluten-free oatmeal chocolate chip cookies or just plain gluten-free oatmeal cookies this recipe is for you!
More Gluten-Free Dessert Recipes To Try!
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Banana Bread {Dairy-Free Option}
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Oatmeal Cookies {Dairy-Free Option}
Ingredients
- ½ cup butter, softned ,dairy-free use Smart Balance butter
- 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 I like Pillsbury gluten-free gluten-free flour. If your flour does not have xanthan gum add ¼ teaspoon of xanthan gum to your flour blend.
- ½ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ 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 11/2-tablespoons cookie scoop and place cookies 2" 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.
- Store in an airtight container at room temperature.
- Frozen raw cookie dough balls can be frozen up to 9 to 12 months (see the post for instructions).
Video
Notes
- Store in an airtight container at room temperature.
- For the dairy-free option I used Smart Balance butter and Enjoy Life chocolate chips.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The cookie dough can be frozen up to 9-12 months.
- Mama says, "Check all of your labels."
Joyce Franzese says
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.
Lucy Hendrix says
Wonderful Cookies love them better ween there hot but Wonderful wonderful
Heather says
Cookies are so good! Everyone loved them.
Marybeth says
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!
Marianne Rochon-Tryon says
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.
miranda cunningham says
Added two tbl butter and browned it. Replaced white sugar with brown. Turned out super tasty. Thank you!!!
Shari says
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.
Michelle says
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.
Cat says
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!
Kristi says
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!
Random baker says
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!
Denis Desrosiers says
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.
Sue says
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.
Alexis says
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.
Spring says
Made these dairy free…oh my so so good!
Dani B. says
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!
AJ says
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!
Karen Davis says
Cookies were awesome! also I appreciated the simplicity of the recipe they did not take long to make
Gigi says
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!) 🙂
Lily says
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! 😆
Whitney says
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.
Julian says
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?
Audrey says
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!
Liz B says
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!
MH says
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.
Kim says
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!
MaeLea Williams says
Love, love, love this recipe! I like to add a little more cinnamon and some walnuts! my family loves them!!
Jennifer says
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.
Cornelia Kietzman says
Wow! Easy and delicious! I love that the results are chewy and hold together. I used 1T cinnamon and dried cranberries. Just yum!
Suzanne says
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!
Michelle says
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.
Glenn M Smith says
I overcooked them but still delicious
Patribrad says
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.
Katie says
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!!
Monica says
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!!
Julie says
Best oatmeal cookie yet and so easy! Thank you
Paula says
Delicious. I like to swap raisins for dried cranberries for a nice all-American flavour!
Audrey says
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!
Melissa says
Audrey thank you so much for this quick and easy oatmeal cookie recipe. It’s the perfect staying at-home comfort food.
Audrey says
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!
Richard LeVan says
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.
Audrey says
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!
Cayla says
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!!
Audrey says
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!
Dave says
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.
Audrey says
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!
Thgil Gnikooc says
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!
Audrey says
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.
Rita Hachey says
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!!!
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Audrey says
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!
Pam says
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. 🙂
Audrey says
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!
Dawn says
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.
Audrey says
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!
Adrianne says
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!
Audrey says
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!
Amanda Trent says
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!
Audrey says
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!
Susan Shaver says
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.
Audrey says
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!
Diana Krotzer says
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
Audrey says
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!
Diana Krotzer says
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 ♪♫♪♫
Audrey says
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!
Grace says
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.
Audrey says
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!
Sami says
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?
Audrey says
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!