Gluten-free oatmeal cookies are a wholesome treat that everyone will love. Whether you’re gluten intolerant or simply looking for a healthier option, these cookies will quickly become a favorite!
These chewy cookies are adapted from my original oat flour chocolate chip cookies. In this version, some oat flour is replaced by rolled oats for added texture.
You’ll love that this recipe requires no specialty gluten-free flours or blends. In fact, you can make homemade oat flour simply by blending oats in a blender!
Gluten-Free Tip
Oats are naturally gluten-free but can experience contamination during processing. Shop for certified gluten-free oats if needed.
Swap the butter for refined coconut oil if you need a dairy-free recipe. Refined coconut oil will add zero coconut flavor, but use virgin coconut oil if you enjoy the coconut taste.
Need an egg-free cookie recipe? Try substituting a flax egg for an egg. The cookies will turn out slightly softer with this swap, but they will still be delicious.
How to Make Gluten-Free Oatmeal Cookies
Preheat your oven to 350ºF and line a large baking sheet with parchment paper.
Combine one stick (4 oz.) softened butter and 3/4 cup granulated sugar in a large mixing bowl. (White or light brown sugar will also work.)
Use a spatula to cream these together, then add 1 large egg and 1 teaspoon of vanilla extract. Mix again.
Next, add the dry ingredients, starting with 1 1/2 cups of oat flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Mix until the cookie dough looks smooth.
Then fold in 1/2 cup of rolled oats and 3/4 cup chocolate chips.
Cinnamon Raisin variation
For a cinnamon-raisin gluten-free oatmeal cookie, swap the chocolate chips for raisins and add 1/2 teaspoon ground cinnamon to the cookie dough. You can also add extra warm spices, like a pinch of nutmeg or ginger.
Use a heaping tablespoon or cookie scoop to scoop the dough onto the lined pan. Leave 1 to 2 inches of space between the dough balls to allow for spreading.
Bake at 350ºF for 8 to 10 minutes. For cookies with a soft middle, remove the cookies at the 8-minute mark, when the centers look slightly undercooked. They will continue to cook and firm up as they cool on the pan.
For crispier cookies, let them bake for 10 mintues then cool complately on the pan. (Note: Using white sugar also creates crispier cookies that spread more, if that is your goal.)
You should get roughly 24 gluten-free oatmeal cookies from this batch, which means you’ll need to bake them on two baking sheets or in two batches. I like to freeze half of the cookie dough to save for later.
Storage Tip
These cookies have the best flavor and texture when served at room temperature. However, they will start to dry out over time, so it’s best to store them in an airtight container in the fridge. They should last up to a week if you don’t eat them all before then!
Tips for Freezing Cookie Dough
If you love a freshly baked cookie, make this part of your meal prep routine!
- Scoop the prepared cookie dough onto a lined baking sheet or plate that will fit on a flat shelf in your freezer. Make the dough balls just like you’re going to bake them, but instead of putting them in the oven, place them in the freezer to firm up.
- After 1 hour or more, transfer the frozen cookie dough balls to a freezer bag or container. (This will preserve their flavor.)
- When you’re ready to bake the frozen cookie dough, place as many frozen dough balls as you want to bake on a parchment-lined baking sheet. Let them thaw at room temperature as your oven preheats, about 20 minutes.
- Bake at 350ºF for about 8 to 10 minutes.
The frozen cookie dough might not spread as much as when it was freshly made, making the centers gooey. To avoid this, flatten the thawed cookie dough slightly before baking.
Looking for more gluten-free cookie recipes? Try Buckwheat Cookies, Gluten-Free Chocolate Cookies, or Chickpea Flour Cookies.
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, mix the butter and sugar.
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Next, add the egg and vanilla extract and stir again. Then add in the oat flour, baking soda, and salt. Mix well until the dough looks uniform, with no visible clumps. Fold in the oats and chocolate chips. (If you prefer to use raisins, you may want to also add ½ teaspoon of ground cinnamon.)
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Use a heaping tablespoon or cookie scoop to scoop the dough onto the prepared pan. (My cookie scoop is roughly 1 ½ tablespoons and yields 24 cookies from this batch.) Leave 1 to 2 inches of space between the cookie dough balls to allow for spreading.
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Bake at 350ºF for 8 to 10 minutes. For cookies with a soft center, remove the cookies at 8 minutes and let them cool completely on the pan. For crispier cookies, let them bake for 10 minutes.
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These gluten-free cookies will feel more fragile when you serve them warm, but they will firm up as they cool. Store them in an airtight container in the fridge for the best shelf life; oat flour will continue to dry out if you store these at room temperature for too long. You can also freeze the cookie dough and bake it later! (See notes for tips.)
Gluten-Free Note: Oats are naturally gluten-free but can be contaminated during processing. If needed, shop for certified gluten-free oats. You can also make your own oat flour by simply grinding rolled oats in a dry blender.
Butter Note: I love using salted butter in cookie recipes for extra flavor. However, unsalted butter will also work. For a dairy-free cookie, swap this for vegan butter (like Miyokos brand) or refined coconut oil, adding zero coconut flavor.
Freezer Tips: To freeze cookie dough for later, drop the dough balls on a lined plate or baking sheet as if you’re about to bake them. Place this in the freezer on a flat shelf to freeze for 1 hour. Then, transfer to a freezer bag or airtight container and freeze for up to 3 months. To bake the frozen cookie dough, let the dough balls thaw on the pan for about 20 minutes as the oven preheats to 350ºF. Flatten them slightly if you want them to spread out (frozen dough won’t spread as much as freshly made dough). Bake for 8 to 10 minutes and let the cookies cool on the pan before enjoying.
Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 116mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Calcium: 7mg | Iron: 0.4mg
If you try this gluten-free oatmeal cookies recipe, please leave a comment and star rating below letting me know how you like it.
