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    You are here: Home / Recipes / Desserts / Cookies / Gluten-Free Oatmeal Cookies

    Gluten-Free Oatmeal Cookies

    Last Update March 5, 2021 By chrystal 59 Comments

    This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Thanks for sharing!

    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.

    If you love oatmeal in cookies, you'll want to try my Gluten Free Monster Cookies next.

    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!

    Continue to Content
    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

    • 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

    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

    GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

    Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

    Previous Post: « Overnight Paleo Oatmeal - Paleo "Overnight Oats"
    Next Post: Gluten Free Chicken Recipes »

    Reader Interactions

    Comments

    1. Atim at EffiFit

      January 16, 2017 at 12:01 pm

      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
      • chrystal

        January 16, 2017 at 4:27 pm

        Thank you for letting me know 🙂 These cookies are pretty amazing!

        Reply
      • Bernadette Grosse

        October 10, 2020 at 1:00 pm

        This is the first time I made this recipe, I use President’s Choice cup for cup gluten free flour., along with gluten free oatmeal. They turned out amazing. Will certainly make these again.

        Reply
        • chrystal

          October 10, 2020 at 1:12 pm

          I am so glad you liked them. Thank you for letting me know.

          Best,
          Chrystal

          Reply
      • Susie

        November 12, 2020 at 8:39 am

        I have your cookies in the oven right now and the fragrance is amazing
        I substituted a tablespoon of cornstarch for some of the flour because we like them crisp
        Out of the oven and couldn’t wait for them to cool
        So yummy
        Thank you

        Reply
        • chrystal

          November 12, 2020 at 9:54 am

          I hope you love them!

          Best,
          Chrystal

          Reply
      • Shannon

        November 15, 2020 at 8:53 pm

        I searched and searched, and now I have found, my favorite gluten free chocolate chip cookie. These are amazing! Added chocolate chips and walnuts. Thank you!

        Reply
        • chrystal

          November 16, 2020 at 6:04 am

          I am so glad you like them. Thank you for letting me know.

          Best,
          Chrystal

          Reply
    2. Diana

      January 31, 2017 at 7:17 am

      Will this work with a Gluten free all purpose mix or do you have to use Ryze?

      Reply
      • chrystal

        January 31, 2017 at 7:29 am

        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. Shaina

      May 05, 2017 at 11:11 am

      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
      • chrystal

        May 07, 2017 at 6:10 pm

        Thank you for letting me know!

        Reply
    4. Daniella

      December 19, 2018 at 8:01 am

      These were delicious! Thank you!

      Reply
      • chrystal

        December 19, 2018 at 8:29 am

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

        Happy Holidays!
        Chrystal

        Reply
    5. Karen

      April 02, 2019 at 12:08 pm

      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
      • chrystal

        April 03, 2019 at 5:37 am

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

        All my best,
        Chrystal

        Reply
    6. Anne

      January 27, 2020 at 6:53 pm

      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
      • chrystal

        January 29, 2020 at 6:09 am

        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. Bella McEwen

      February 12, 2020 at 1:01 pm

      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
      • chrystal

        February 12, 2020 at 1:35 pm

        I'm so glad he loves them. Thank you for sharing what you used.

        Best,
        Chrystal

        Reply
    8. EE

      March 25, 2020 at 11:15 am

      Are these supposed to be crunchy or chewy? I made them and it took longer to bake but wow delish!

      Reply
      • chrystal

        March 25, 2020 at 8:04 pm

        They should be a little crunchy on the edges and chewy in the middle.

        Best,
        Chrystal

        Reply
    9. Emily Rosman

      April 23, 2020 at 7:48 am

      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
      • chrystal

        April 23, 2020 at 11:23 am

        I am so glad you loved these cookies. Thank you for sharing what you used.

        Best,
        Chrystal

        Reply
    10. Danielle

      April 23, 2020 at 4:27 pm

      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
      • chrystal

        April 24, 2020 at 7:00 am

        I love the addition of dried cherries. I'm so glad you like them. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    11. Alyssa Lane

      April 27, 2020 at 7:58 pm

      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
      • chrystal

        April 28, 2020 at 9:39 am

        I'm so glad you like these cookies. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    12. Chanah

      May 03, 2020 at 8:28 pm

      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
      • chrystal

        May 04, 2020 at 6:55 am

        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
    13. Jane Seals

      May 24, 2020 at 8:06 am

      Hi, these look great! Can I substitute almond or oat flour? Thanks, Jane

      Reply
      • chrystal

        May 24, 2020 at 4:47 pm

        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. Karen Evan

      July 02, 2020 at 4:56 pm

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

      Reply
      • chrystal

        July 03, 2020 at 7:15 pm

        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. Hellen

      August 12, 2020 at 1:39 pm

      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
      • chrystal

        August 13, 2020 at 6:21 am

        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. G :)

      August 12, 2020 at 8:51 pm

      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
      • chrystal

        August 13, 2020 at 6:18 am

        Yes, you can make it a day ahead and refrigerate the dough. I'd refrigerate then when you are ready scoop it into dough balls.

        Best,
        Chrystal

        Reply
    17. Kathy

      August 15, 2020 at 3:03 pm

      Just made these cookies, and they are amazing!!! Thank you for sharing this recipe.

      Reply
    18. Audrey Young

      September 01, 2020 at 2:16 pm

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

      Reply
      • chrystal

        September 02, 2020 at 7:28 am

        Hi Audrey,
        Steel cut oats won't work in this recipe. Sorry!

        Best,
        Chrystal

        Reply
    19. Donna

      September 15, 2020 at 6:24 am

      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
      • chrystal

        September 15, 2020 at 9:14 am

        So glad you loved them! Thank you for sharing what flour blend you used.

        Best,
        Chrystal

        Reply
    20. Nancy

      September 26, 2020 at 2:39 pm

      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
      • chrystal

        September 27, 2020 at 9:19 am

        I am so glad you love them. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    21. Dorothy

      October 06, 2020 at 7:38 pm

      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
      • chrystal

        October 07, 2020 at 2:13 pm

        So glad you like them. Thanks for sharing what you used to make them dairy-free.

        Best,
        Chrystal

        Reply
    22. Sydnye

      November 05, 2020 at 9:08 am

      Am I able to freeze the dough?

      Reply
      • chrystal

        November 05, 2020 at 5:07 pm

        Yes, you can freeze the dough.

        Best,
        Chrystal

        Reply
    23. Sarah

      November 22, 2020 at 6:55 pm

      Wonderful cookies! I used a little less white sugar and I added some walnuts and some coconut flakes. Just delicious!

      Reply
      • chrystal

        November 23, 2020 at 6:01 am

        I am so glad you liked them. Thank you for letting me know what you added.

        Best,
        Chrystal

        Reply
    24. Danielle

      January 31, 2021 at 1:45 pm

      I made these today using Bob Redmill 1 to 1 flour, various 80% coco chocolate bars kicking around, and Becel vegan margarine. Cookies turned out well, good enough for me to bring to the Firehall for the boys to eat them all up!

      Reply
      • chrystal

        February 01, 2021 at 5:37 am

        I am so glad you like it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    25. Kelly

      February 03, 2021 at 5:06 pm

      I made these this evening for guests and they loved them! They said they were not able to tell at all that they were gluten free. I used the Red Mill 1 to 1 flour and I put raisins in instead of chocolate chips. I will definitely be making these again!

      Reply
      • chrystal

        February 04, 2021 at 5:48 am

        I'm so glad everyone like them. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    26. Samina

      February 25, 2021 at 11:29 pm

      I have earth balance buttery sticks salted, can use it in this recipe?
      Also can I sub white sugar with coconut sugar equal amounts?

      Reply
      • chrystal

        February 26, 2021 at 5:39 am

        Hi Samina,
        Earth balance doesn't work well in this cookie recipe. It tends to cause the dough to spread out too much. Also, coconut sugar doesn't work in this recipe. You could search google for a gluten free dairy-free oatmeal cookie recipe, and probably find something that would work.

        Best,
        Chrystal

        Reply
    27. Nicole

      March 12, 2021 at 6:01 pm

      Hi Chrystal. Don't feel pressure to respond, please. I love your site and recipes. My husband (gluten-intolerant) loved these cookies, as they are delicious and chewy. My son, who is wary of GF anything, loved them too. This is the first cooking site I have subscribed to. Thank you for your time in making and posting your wonderful recipes.

      Reply
      • chrystal

        March 14, 2021 at 6:33 am

        Hello Nicole,
        Thank you for stopping by and leaving such a sweet comment. I am so glad your husband, son, and you are enjoying my recipes. Thank you so much for trusting my recipes in your kitchen!

        Best,
        Chrystal

        Reply

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