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Gluten-Free Oatmeal Cookies

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Crunchy, chewy, and oh-so delicious, 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 how easy this gluten-free oatmeal cookie recipe is.

If you love recipes with oats, because, who doesn’t? You’ll also love my Gluten Free Double Chocolate Chip Cookies. Looking for more classic gluten free cookie recipes? You’ll want to make my Gluten Free Chocolate Chip Cookies.

five gluten free oatmeal cookies stacked with chocolate chips scattered around them

Gluten-Free Oatmeal Cookies Recipe

You are probably thinking that cookie season is over now that the holidays have passed. Cookie season never really passes for one, and two – we have several other foodie holidays coming up like Valentines Day and Easter.

Gluten-Free Oatmeal Cookies aren’t attached to a holiday, which makes them a year-round cookie. And a favorite of mine. Especially this gluten-free oatmeal cookie recipe.

 

close up of a six gluten free oatmeal cookies with chocolate chips scattered in between them

Gluten Free 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.

Is Oatmeal Gluten Free?

Oatmeal used in Oatmeal Cookies – Almost daily someone asks is oatmeal 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 the CAN.

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.

and image showing the six steps to making gluten free oatmeal chocolate chip cookies

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.

  1. In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
  2. Add egg and beat until well combined.
  3. Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
  4. Add in the oats and chocolate chips.
  5. Stir until combined.
  6. Drop by rounded tablespoonful’s, two inches apart, onto the cookie sheet and bake as directed.

As you can see from the directions, these gluten-free oatmeal chocolate chip cookies are super simple to make. For the full list of ingredient quantities and the baking times please see the recipe below.

two images of oatmeal cookies with chocolate chips with the text gluten free oatmeal cookies in between the two images

Gluten Free 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.

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.

If you make these easy gluten-free oatmeal cookies please come back and leave me a comment letting me know what you thought!

Yield: 24 cookies

Gluten-Free Oatmeal Cookies

close up of a gluten free oatmeal cookie

Crunchy, chewy, and oh-so delicious, these Gluten-Free Oatmeal Cookies will disappear in no time. Replace the chocolate chips with raisins for Gluten-Free Oatmeal Raisin Cookies.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
  2. In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
  3. Add egg and beat until well combined.
  4. Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
  5. Stir in the oats and chocolate chips.
  6. Drop by rounded tablespoonful’s, two inches apart, onto the cookie sheet.
  7. 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.
  8. Remove from the oven and let cool on the cookie sheet for 3-5 minutes.
  9. 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.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 54mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g
© Chrystal
Cuisine: Dessert / Category: Gluten-Free Cookies

gluten free oatmeal cookies on a blue board with the words gluten free oatmeal cookies written over the top

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Reader Interactions

Comments

  1. I love oatmeal chocolate chip cookies! I’m excited to try them with the cinnamon addition. Thanks for sharing, I found you on the Allergy Free Thursdays link party.

    Reply

    • Hi Diana,
      For this recipe, you can use another all purpose blend. The texture may be a little different, but still delish!

      Best,
      Chrystal

      Reply

  3. These cookies were really good! Definitely filled the homemade chocolate chip cookies hole in my life since eliminating wheat from my diet last summer! I’m not a big fan of cinnamon and chocolate together so I decreased the cinnamon to 1/4 tsp but think I’ll leave it out altogether next time. I also might use a little less of the whole oats. And I added chopped pecans because I love nuts in my chocolate chip cookies! But these were really good, I’ll definitely be making another batch soon! Thanks!

    Reply

    • Hi Daniella,
      So glad you liked them! Thank you for taking time to come back and let me know 🙂

      Happy Holidays!
      Chrystal

      Reply

  5. Oh. My. Word. These are phenomenal! Thanks so much for your delicious recipes…. I have never tried one that I didn’t like in the past 2 and a half years since I had to go gluten free. If I need a recipe, I always check your site first to see if you have what I need because I know they are tried and tested.

    Reply

    • HI Karen,
      Thank you so much for the lovely comment. I am so glad you like these cookies.

      All my best,
      Chrystal

      Reply

  6. These cookies tasted delicious but for some reason completely spread out in the pan when I baked them! I followed the recipe to a T, although perhaps the butter and egg were still a little chilly. Any thoughts as to where I may have gone wrong?

    Thanks!

    Reply

    • Hi Anne,
      So sorry to hear that happened. What flour blend did you use? Sometimes if you use certain flours, the oil doesn’t coat the flour the same and it can spread.

      Best,
      Chrystal

      Reply

  7. I made these cookies today. I am trying to cut back on sugar so I substituted the white sugar for Stevia and used the regular amount of brown sugar. They turned out wonderful, My Husband loves them 🙂
    Thank you so much

    Reply

  9. This recipe worked perfectly for me! I didn’t have any xanthan gum and the four I used didn’t have any either, so I added an egg white to substitute, plus a teaspoon of baking powder. The cookies are delicious. I will definitely be making them again!

    Reply

  10. Love! Love! Love this recipe! I used dry cherries and cashews in mine. I doubled the batch and added chocolate chips to half of them. The whole family was happy. Thanks!

    Reply

  11. Thank you so much!! I have made these twice (modified to be vegan and I looked a bit longer) and love it! I am so grateful for you.

    Reply

  12. Would love to see an oat-free oatmeal-type cookie. Used to make my own but also loved the chewy Archway ones. (We are also sensitive to avenin, the oat gluten.). Any pointers?

    Reply

    • Have you made a chocolate chip cookie, but with shredded coconut? You can also use my flour mix that has millet, and add shredded coconut an raisins.

      Best,
      Chrystal

      Reply

    • Hi Jane,
      I haven’t personally subbed oat flour but it might work. Almond flour doesn’t work in this recipe but you can make my paleo chocolate chip cookies, they use almond flour.

      Best,
      Chrystal

      Reply

  14. These cookies turned out very flat and crumbly. Thought they may have needed zanthum gum or baking powder or both?

    Reply

    • Hi Karen,
      Can you share which flour blend you used and how you measured the flour (did you scoop the measuring cup into the flour)? They shouldn’t have been flat or crumbly.

      Best,
      Chrystal

      Reply

  15. hi Chrystal,

    Thank you so much for all your recipes! I have tried a ton and have loved all of them. I noticed my batter was a little bit dry and added a tiny splash of almond milk. Whilst baking all my cookies completely spread out into one giant one. I used the bob mill’s 1-1 gluten free flour. Could it be because of my flour of the fact that I added a bit of almond milk. Let me know and I will try again! I also used raisins instead of chocolate chips.

    Reply

    • Hi Hellen,
      Your cookie dough shouldn’t have been dry or needed a splash of almond milk. It could have spread because you added the almond milk, or it could have been that your butter was too soft. I hope that helps.

      Best,
      Chrystal

      Reply

  16. Hi! I’m excited to try these. Can the dough be made ahead of time and refrigerated? If so, for how long and would you recommend rolling into balls before or after refrigerating?
    Thank you!

    Reply

  18. Love these cookies, but often have a hard time finding the right oats. Can I substitute steel cut oats in this recipe?

    Reply

  19. Hi There!
    I replaced the flour blend in this recipe with the “Robin Hood Gluten Free” all purpose blend. The Xanthan Gum is already added to the Robin Hood all purpose flour. The cookies were amazing!

    Reply

  20. Just made your cookies and they turned out exactly as the recipe states. I would leave out the cinnamon when using chocolate chips and only add it when using raisins. Thanks for your good and dependable recipes.

    Reply

  21. Crunchy and chewy! One of the best Gf cookies I’ve made. I omitted the cinnamon (my husband is not a fan) and played with the shortening to make them dairy free (2 1/2 Tbsp plant based becel and 2 Tbsp crisco plant based shortening). I make half with chocolate chips and half with raisins, and some I mix with both. Simply delicious!

    Reply

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