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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Gluten-Free Oatmeal Cookies {Dairy-Free Option}
Ingredients
- ½ cup unsalted 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
- ½ 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."
Becca says
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!
Tamie says
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!