gluten-free oatmeal cookies on a baking rack
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5 from 5 votes

Gluten-Free Oatmeal Cookies {Dairy-Free Option}

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.
Course Dessert
Cuisine American
Keyword gluten-free dairy-free oatmeal cookies, gluten-free oatmeal chocolate chip cookies, gluten-free oatmeal cookies, gluten-free oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies
Calories 124kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1/2 cup butter, softned ,dairy-free use Smart Balance butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • teaspoon pure vanilla extract
  • large egg
  • 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 1/4 teaspoon of xanthan gum to your flour blend.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups gluten-free quick oats
  • 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."

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 159mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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