By / Last Modified On February 12, 2023
Crunchy, chewy with a soft center these gluten-free oatmeal cookies will disappear in no time. This recipe is simple to make and doesn't use any expensive ingredients or labor-intensive steps. You'll love all the combinations you can make.
If you love this recipe, you'll also love my gluten-free double chocolate chip cookies and chocolate coconut oat bars. Looking for more of the best gluten-free cookie recipes? You'll want to make my gluten-free chocolate chip cookies. I also have gluten-free no-bake cookies too.
If you love learning all things desserts, check out this amazing course on how to make delicious cakes using soft and fluffy gluten-free Japanese sponge cakes.
GLUTEN-FREE OATMEAL COOKIES RECIPE
Gluten-free oatmeal cookies aren't attached to a holiday, which makes them a year-round cookie.
If you love oatmeal in cookies, you'll want to try my gluten-free monster cookies next.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE OATMEAL COOKIES
Simple to make - This recipe is so simple to make with my step-by-step instructions.
Inexpensive ingredients - The ingredients are inexpensive, some of which you'll have on hand already.
No labor-intensive steps - These cookies are not labor-intensive your mixer does most of the work.
INGREDIENTS IN GLUTEN-FREE OATMEAL COOKIES
Butter - 5 tablespoons unsalted butter, room temperature.
Sugar - ½ cup light brown sugar (100g.) or dark brown sugar and ¼ cup granulated sugar (50g.).
Vanilla extract - 1 teaspoon gluten-free vanilla extract.
Egg - 1 large egg, room temperature.
Flour - ¾ cup all-purpose gluten-free flour (145g) - tested with Ryze, and Bob's Red Mill 1-to-1
Cinnamon - ½ teaspoon cinnamon.
Baking soda - ½ teaspoon baking soda.
Salt - ¼ teaspoon salt, I like to add my own salt so I can control the amount.
Gluten-free oats - 1 ¼ cups gluten-free old-fashioned whole rolled oats (purity protocol).
Chocolate chips - 1 cup gluten-free chocolate chips (250g.).
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE OATMEAL COOKIES
Mixing bowls - These Pyrex mixing bowls come in handy.
Handheld mixer - I like this hand-mixer. Choose one that's got enough power and speed for a thick dough or else it will burn out. You can also use a wooden spoon or stand mixer.
Baking sheet - These non-stick baking sheets are useful, and they come in 3 sizes.
Cookie scoop - A cookie scoop helps you make perfectly uniform cookies.
If you have any questions about making gluten-free oatmeal cookies, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE OATMEAL COOKIES
I add chocolate chip cookies to my gluten-free oatmeal cookies to make them gluten-free oatmeal chocolate chip cookies.
- In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
- Add egg and beat until well combined.
- Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
- Add in the oats and chocolate chips.
- Stir until combined.
- Drop round tablespoonfuls, two inches apart, onto the cookie sheet and bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free oatmeal cookies, please see the complete recipe below.
IS OATMEAL GLUTEN-FREE?
Oatmeal used in Oatmeal Cookies - Almost daily, someone asks if oatmeal is gluten-free? While oats themselves are naturally gluten-free, if processed in a facility that processes other gluten-containing grains, they can become contaminated. I'm not saying that they do. I'm saying they CAN. So be sure to pick out oats that are certified gluten-free if you have celiac disease.
WHAT ARE THE BEST OATS FOR THIS GF OATMEAL COOKIE RECIPE?
You'll want to stick to purity protocol oats, if possible. Purity protocol oats can vary, but really the goal is to eliminate contamination of oats. Purity protocol means they are grown with care not to contaminate the crops AND they are processed in a dedicated facility. GF Harvest Gluten-Free Organic Rolled Oats is what I like to use. Purity protocol oats is different from certified gluten-free oats.
TIPS ON WORKING WITH THE GLUTEN-FREE OATMEAL COOKIE DOUGH
Let the oatmeal cookie dough chill - It is ok if you can't, but the cookies come out thicker and spread less.
Use a cookie scoop - A cookie scoop helps you get uniform cookies.
Use a mixer - A mixer helps you to combine all the ingredients for the cookie dough.
Use the correct flour - I used all-purpose gluten-free flour (145g). I've tested it with Ryze and Bob's Red Mill 1-to-1.
HOW DO I STORE GLUTEN-FREE OATMEAL COOKIES?
Store these GF oatmeal cookies in an airtight container for up to 5 days.
CAN I FREEZE GLUTEN-FREE OATMEAL COOKIES?
Freeze these GF oatmeal cookies in an airtight container for up to 1 month. You can freeze them baked or unbaked too.
CAN YOU MAKE THESE GLUTEN-FREE OATMEAL COOKIES AHEAD OF TIME?
Yes, you have two options. You can bake the cookies from start to finish and then store them in an airtight container for up to 5 days. Alternatively, freeze them raw but shaped. I like to freeze them in a layer on a baking sheet and then transferring them to a freezer bag.
WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS?
Egg-free - You can try an egg substitute. I have not yet.
Dairy-free - Use a dairy-free butter alternative.
CAN I USE DARK BROWN SUGAR IN THIS GLUTEN-FREE OATMEAL COOKIES RECIPE?
Yes, you can use dark brown sugar. The cookies will be slightly darker and will have a richer molasses flavor to them.
WHY ARE MY GLUTEN-FREE OAT COOKIES HARD?
Hard cookies can be because of the following things occurring:
Overbaking your cookies - Did you bake the cookies for longer than recommended?
Ingredient changes - Did you make any substitutions to the ingredients?
Measure flour correctly - Did you measure the flour correctly?
WHAT VARIATIONS CAN I MAKE TO THESE GF OATMEAL COOKIES?
Oatmeal raisin cookies - If you prefer to add raisins to your gluten-free oatmeal raisin cookies, add them in instead of chocolate chips when you add in the oats.
The combination of raisins and cinnamon in these gluten-free oatmeal raisin cookies is super tasty.
Oatmeal chocolate chip cookies - We like to add chocolate chips to make gluten-free oatmeal chocolate chip cookies, but you don't have to. Simply add the chocolate chips when you add the oatmeal to these gluten-free oatmeal cookies, and stir them in. You can also use white chocolate chips if you prefer.
If you are looking for a vegan option for these gluten-free oatmeal chocolate chip cookies, Texanerin Baking has a recipe for Vegan Oatmeal Cookies that are to die for.
If you want to enjoy a cookie, but you don't want to roll out the cookie dough, A Mind Full Mom has a gluten-free cookie cake that is incredibly delicious.
Gluten-Free Oatmeal Cookies
Crunchy, chewy with a soft center these gluten-free oatmeal cookies will disappear in no time. This recipe is simple and doesn't use expensive ingredients.
Ingredients
- 5 tablespoons unsalted butter, room temperature
- ½ cup light brown sugar (100g.)
- ¼ cup granulated sugar (50g.)
- 1 teaspoon gluten-free vanilla extract
- 1 large egg, room temperature
- ¾ cup all-purpose gluten-free flour (145g) - tested with Ryze, and Bob's Red Mill 1-to-1
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups gluten-free old-fashioned whole rolled oats (purity protocol)
- 1 cup gluten-free chocolate chips (250g.)
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in the center of oven. Line two cookie sheets with parchment paper; set aside.
- In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
- Add egg and beat until well combined.
- Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
- Stir in the oats and chocolate chips.
- Drop rounded tablespoonfuls, two inches apart, onto the cookie sheet.
- Bake for 8–10 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.
- Remove from the oven and let cool on the cookie sheet for 3-5 minutes.
- Finish cooling on a wire rack. Store cookies in an airtight container.
Notes
- You can double this recipe.
- Replace the chocolate chips with raisins for gluten-free oatmeal chocolate chip cookies.
Recommended Products
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Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White -
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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Gorilla Grip Stainless Steel Multipurpose BPA-Free Spring Scoop, 4 TBSP, for Melon, Cookie Dough, Ice Cream Scoops, Perfect Portion Sizes, Easy Squeeze and Clean Release, Scooper Size 16, Aqua
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Enjoy Life Foods Baking Dark Chocolate Morsels, Soy, Nut, Glute & Dairy free, Non GMO, Vegan, Paleo, 9 Oz (Pack of 6)
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NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
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GF Harvest Gluten Free Organic Rolled Oats, 41 Ounce Bag
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 58mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 1g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Frisco’smom
I’m gonna make these sugar free by using sugar free dairy free chocolate chips coconut sugar Nd truvia sweeter
Amanda
This was such a good recipe. I made a few minor changes to fit what I had a taste for. I left out the chocolate chips, added 1/4 tsp cinnamon, 1/8 tsp nutmeg, and 1/2 tsp pumpkin spice and 1 Tbs. Molasses. I also added a Tbs more oats to soak up the extra moisture from the molasses. They were soooo good!
Wendy Stoltz
Hi Amanda,
I'm thrilled to hear that you enjoyed the recipe and made some delightful flavor adjustments to suit your taste!
Kathryn
Can steel cut oats be used? Does that affect the measurement used?
chrystal
Steel cut oats does not work in this recipe. Sorry!
Chrystal
Sarah
I just used them! Same measurements and they turned out great!
Pat
Greased or ungreased baking sheets?
Lindsay
Hi Pat! You don't need to grease the cookie sheets, but I do recommend lining them with parchment paper for easy release and clean up.
Ally
So good! i used equal proportions of rice flour and arrowroot starch, added a bit of xanthum gum, then added butterscotch extract. They spread rlly thin tho... any way to fix? thank you!
Lindsay
Hi Ally, I suspect it has to do with your flour blend. Try them next time with a premade 1:1 baking flour, or one of our gluten free flour blends.
Denise
Note to bakers: these cookies spread like crazy!!!! I wasn’t prepared for that so I have one huge baking sheet of cookie. Lol BUT they taste great and I am very appreciative for this delicious gluten free recipe. Next time, smaller scoops spade farther apart. 🙂
Lindsay
Hi Denise! Thanks so much for the note! Next time, add a little bit more flour to the dough and/or chill it before baking. These things should help the cookies spread less for you.
Bonnie
Can almond flour be substituted?
Wendy Stoltz
Hi Bonnie,
I have not tried it with almond flour. Almond flour tends to bake products differently so I am hesitant to say it will work.
Gayle
I made these tonight. I used organic coconut sugar in place of the white sugar and I substituted the flour with cassava flour. I did have to cook them a bit longer but they turned out and so delicious. Not too sweet. Just right. Thank you so much!!
Wendy Stoltz
Well done, Gayle. Thanks for sharing your substitutions!
Jenn
Fantastic recipe! I used King Arthur GF Measure for Measure flour and they came out great! Mine didn’t really spread out so I ended up baking them for 12 minutes since they were so thick. For mix ins, I used cacao nibs, dark chocolate chips and toasted walnuts. So easy! This will be my go to oatmeal cookie recipe!
Wendy Stoltz
Thanks, Jenn; so pleased you have found you got to recipe!
Next time check you have preheated your oven, the dough temperature is at room temperature, and lastly, make sure your butter is at room temperature. I hope these ideas help!
Teresa
Unfortunately, I had the same issue with spreading. I've had similar problems with other oatmeal cookies--dough chilled or not. They have all been disappointing to my taste. I don't have much GF baking experience but the only successful (oatmeal) cookies I've made were banana oatmeal cookies from an old Mennonite cookbook with a ratio of 3:1 oats to flour, with King Arthur Measure for Measure subbed for regular flour---ended up with exactly the same cookie texture as the original non GF version. I'm sure the banana played some part in its success, but you don't always want banana flavored cookies 😉
Wendy Stoltz
Hi Teresa,
It is hard to advise with not knowing what flour you have used. But here is some guidance:
Next time, add a little bit more flour to the dough and/or chill it before baking. These things should help the cookies spread less for you. I suspect it has to do with your flour blend. Try them next time with a premade 1:1 baking flour, or one of our gluten free flour blends.
Gabriela
Hi! Delicious recipe! I followed everything to a T. Even chilled the dough and used Bob's 1:1. Though mine came out completely flat. They all morphed into one sad pancake lol. Any tricks to prevent this?
Wendy Stoltz
Hi Gabriela!
I'm glad you enjoyed the gluten-free oatmeal cookies recipe! I'm sorry to hear that your cookies turned out flat and merged into one pancake. But don't worry, there are a few tricks you can try to prevent this issue in the future:
Chilling the dough - Chilling the dough is a great step that you already followed. It helps solidify the fats in the dough and allows the cookies to spread less during baking. However, if the dough becomes too stiff after chilling, it might affect the spreading. You can try slightly softening the dough at room temperature before baking to achieve a better balance.
Baking temperature and time- Ensure that your oven is properly preheated to the recommended temperature in the recipe. If the oven is too hot, the cookies can spread too quickly. Additionally, you can try increasing the baking time by a minute or two to allow the cookies to set and firm up more.
Parchment paper or silicone baking mat - Using parchment paper or a silicone baking mat can help the cookies retain their shape better during baking. These non-stick surfaces provide a bit of insulation and prevent excessive spreading.
Cookie scoop or shaping - Using a cookie scoop to portion out the dough can help ensure consistent sizes and shapes. Alternatively, if you prefer a thicker cookie, you can try shaping the dough into slightly taller mounds before baking.
Give these tips a try, and hopefully, you'll achieve perfectly thick and chewy gluten-free oatmeal cookies next time. Remember, baking can sometimes involve a bit of trial and error, so don't be discouraged. Happy baking!
Best regards,
Pamela Fender
This is the second time I've made these amazingly yummy cookies.
My substitutions: I used Bob's Red Mill 1-1 gluten-free baking flour, a full teaspoon of cinnamon, and coconut oil instead of butter.
I added 1/4 teaspoon of baking powder.
This recipe is a definite keeper.
Wendy Stoltz
Thank you for trying our recipe Pamela and telling us how it turned out. Your feedback is much appreciated!
Lorrie
Thank you for this recipe, it is delicious. I'm just now getting familiar with gluten free food . I did add 1 TBL of molasses and 1/4 tsp ginger to make it similar to an oatmeal cookie recipe I used to make for my husband (so he didn't notice the difference) .I may try to use one TBL spoon of butter less to account for the molasses next time though. I did use 3/4 old fashioned oats and 2/4 quick oats, they did fine. Thanks again
Wendy Stoltz
Thanks, Lorrie, I appreciate you sharing.
Lace
This felt like not enough “cookie dough” and a bit too many oats. I would add more dough - flour, butter, and sugar, and subtract the oats just a little bit next time. Otherwise a great cookie. Thank you.
Wendy Stoltz
Thank you for sharing your feedback on the cookie recipe, Lace! It's wonderful to hear that you enjoyed the overall result and found the cookies to be great.