By Wendy Stoltz / 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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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 -
Gorilla Grip Premium Stainless Steel, Spring-Loaded Scoop for Fruit, Cookie and Ice Cream, Easy Squeeze and Clean Release, Comfortable Handle, Large 4 TBSP Scooper Size 16, Uniform Portions, Aqua -
Enjoy Life Foods Baking Dark Chocolate Morsels, Soy, Nut, Glute & Dairy free, Non GMO, Vegan, Paleo, 9 Oz (Pack of 6) -
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 -
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.
Atim at EffiFit
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.
chrystal
Thank you for letting me know 🙂 These cookies are pretty amazing!
Evelyn Jones
These are so delicious!
Bernadette Grosse
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.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Susie
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
chrystal
I hope you love them!
Best,
Chrystal
Annabelle
Hello,why won't they spread? I did everything ok.
chrystal
HI Annabelle,
I'm not sure. It could be because the butter was too cold or possibly that more flour was added then needed. Were they good?
Best,
Chrystal
Annabelle
I'm thinking about making these again today... BECAUSE I've had so many fails with the flour blend I used, Namaste Gluten free flour ( which I used for these before), I started using your white rice flour blend and it works wonders! Will your white rice blend work in these? Btw ur cupcakes r sooo good!! Ty!
chrystal
Hi Annabelle,
I am so glad you are enjoying my flour blend. Yes, it will work in these cookies.
Best,
Chrystal
Shannon
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!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Scott
Very good texture and flavor. We like crispier cookies, and these were easily fine tuned for that texture! Added dried cherries in one batch which were sublime! Also, I tend to use 2 Tbsps. of sour cream in most of my GF cookie recipes…worked well here, too. Thanks for this simple, delicious GF recipe!
Lindsay
Hi Scott, Sour cream is such an interesting addition! I'm glad you enjoyed these cookies with your own modifications.
Anne
For the gf flour, isn’t 145g more than 3/4 cup? That seems to be more than 1 cup.
chrystal
Every gluten free flour weighs different. It also depends on how you measure the flour.
Best,
Chrystal
Diana
Will this work with a Gluten free all purpose mix or do you have to use Ryze?
chrystal
Hi Diana,
For this recipe, you can use another all purpose blend. The texture may be a little different, but still delish!
Best,
Chrystal
Shaina
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!
chrystal
Thank you for letting me know!
Daniella
These were delicious! Thank you!
chrystal
Hi Daniella,
So glad you liked them! Thank you for taking time to come back and let me know 🙂
Happy Holidays!
Chrystal
Karen
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.
chrystal
HI Karen,
Thank you so much for the lovely comment. I am so glad you like these cookies.
All my best,
Chrystal
Anne
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!
chrystal
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
Bella McEwen
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
chrystal
I'm so glad he loves them. Thank you for sharing what you used.
Best,
Chrystal
EE
Are these supposed to be crunchy or chewy? I made them and it took longer to bake but wow delish!
chrystal
They should be a little crunchy on the edges and chewy in the middle.
Best,
Chrystal
Emily Rosman
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!
chrystal
I am so glad you loved these cookies. Thank you for sharing what you used.
Best,
Chrystal
Danielle
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!
chrystal
I love the addition of dried cherries. I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Alyssa Lane
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.
chrystal
I'm so glad you like these cookies. Thank you for letting me know.
Best,
Chrystal
Chanah
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?
chrystal
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
Jane Seals
Hi, these look great! Can I substitute almond or oat flour? Thanks, Jane
chrystal
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
Karen Evan
These cookies turned out very flat and crumbly. Thought they may have needed zanthum gum or baking powder or both?
chrystal
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
Hellen
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.
chrystal
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
G :)
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!
chrystal
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
Kathy
Just made these cookies, and they are amazing!!! Thank you for sharing this recipe.
Audrey Young
Love these cookies, but often have a hard time finding the right oats. Can I substitute steel cut oats in this recipe?
chrystal
Hi Audrey,
Steel cut oats won't work in this recipe. Sorry!
Best,
Chrystal
Donna
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!
chrystal
So glad you loved them! Thank you for sharing what flour blend you used.
Best,
Chrystal
Nancy
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.
chrystal
I am so glad you love them. Thank you for letting me know.
Best,
Chrystal
Dorothy
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!
chrystal
So glad you like them. Thanks for sharing what you used to make them dairy-free.
Best,
Chrystal
Sydnye
Am I able to freeze the dough?
chrystal
Yes, you can freeze the dough.
Best,
Chrystal
Greg
And freezing extra dough balls makes for some quick cookies later! Just let them thaw for about 20 minutes and bake away!
chrystal
Thank you for sharing, Greg!
Best,
Chrystal
Sarah
Wonderful cookies! I used a little less white sugar and I added some walnuts and some coconut flakes. Just delicious!
chrystal
I am so glad you liked them. Thank you for letting me know what you added.
Best,
Chrystal
Danielle
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!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Kelly
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!
chrystal
I'm so glad everyone like them. Thank you for letting me know.
Best,
Chrystal
Samina
I have earth balance buttery sticks salted, can use it in this recipe?
Also can I sub white sugar with coconut sugar equal amounts?
chrystal
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
Nicole
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.
chrystal
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
Greg
Tasty recipe--thanks so much! Bob's Red Mill conversion tables show 3/4 cup of their 1-to-1 flour at 111g, instead of the 145g you list. I split the difference a bit and used 120g of BRM 1-to-1, and they turned out wonderful. And my cup of chips weighed in at 175g. I love baking by weight for both accuracy and fewer measuring cups to clean, so dialing in a recipe is worth the time for me. Thanks again!
Elise
These were great! I used chocolate chips and left the cinnamon in. I used King Arthur GF flour. They were more on the crunchy side, but I may have slightly over baked them. Next time I will add chopped walnuts!
Marcia
I just finished baking these and they are now my favorite cookie ever!!!!They taste just like my moms gluten Oatmeal chocolate chip cookies!!! My husband got home while they were still warm and he is on his third!!! Thank you so very much for this recipe!!!
chrystal
Awe, I am so glad you both like them. Thank you for letting me know.
Best,
Chrystal