Get ready to discover your new favorite treat: the ultimate Gluten-Free Oatmeal Cookies! This recipe delivers everything you love in a classic oatmeal cookie—a delightfully chewy center, slightly crisp edges, and a rich, buttery flavor—all without a trace of gluten. We’ve tested this recipe countless times to ensure it’s not just good for a gluten-free cookie, but a fantastic cookie, period. It’s the perfect simple and satisfying bake for sharing with family and friends, regardless of their dietary needs.
Whether you’re packing a school lunch, searching for the perfect afternoon snack, or need a reliable dessert, these chewy gluten-free oatmeal cookies are the answer. They are incredibly easy to make from scratch, using straightforward ingredients you likely already have on hand. Say goodbye to crumbly, disappointing gluten-free desserts forever!
Why This is the Best Gluten-Free Oatmeal Cookies Recipe
You might be wondering what makes this recipe stand out from the rest. Here’s the secret: it’s all about the texture and flavor, achieved through a few key techniques and the right ingredients.
- Perfectly Chewy Texture: We use a higher ratio of brown sugar to white sugar, which adds moisture and creates that sought-after chewy, soft center.
- No Gritty Taste: The key is using a high-quality, 1-to-1 gluten-free baking flour. This ensures a smooth, seamless texture that’s indistinguishable from traditional cookies.
- Rich, Classic Flavor: With pure vanilla, a hint of cinnamon, and creamy butter, these cookies boast a warm, nostalgic flavor that’s simply irresistible.
- Quick and Easy: This is a no-fuss, straightforward recipe. You don’t need any special equipment, and the dough comes together in just a few minutes! For another easy dessert, try our bakery-style-chocolate-chip cookies.
Key Ingredients You’ll Need
Crafting the perfect chewy gluten-free oatmeal cookies starts with the right ingredients. Here’s a look at the key players and why they matter.
For the Cookies
- Unsalted Butter: Make sure it’s properly softened to room temperature. This allows it to cream perfectly with the sugars, creating air pockets that give the cookies lift.
- Light Brown Sugar & Granulated Sugar: Brown sugar provides moisture and a slight molasses flavor, which is crucial for a chewy texture. Granulated sugar contributes to the crisp edges.
- Eggs: Act as a binder, holding the dough together and adding richness.
- Vanilla Extract: Pure vanilla extract is essential for a deep, aromatic flavor.
- Gluten-Free 1-to-1 Baking Flour: This is the most important ingredient. Use a blend that contains xanthan gum, as this recipe is formulated for it.
- Certified Gluten-Free Rolled Oats: Oats are naturally gluten-free but often cross-contaminated. Always use certified gluten-free oats to be safe. Rolled oats provide the best texture; avoid instant or steel-cut.
- Baking Soda: This is our leavening agent, helping the cookies rise and spread just the right amount.
- Ground Cinnamon: Adds a touch of warmth that beautifully complements the oatmeal.
- Salt: Balances the sweetness and enhances all the other flavors.
How to Make Gluten-Free Oatmeal Cookies From Scratch
Making these cookies is a breeze. Just follow these simple steps for a perfect batch every time. This straightforward process makes it one of our favorite recipes, right up there with our viral date snickers recipe.
Step 1: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for the cookie’s final texture.
Step 2: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, whisk together the gluten-free 1-to-1 flour, certified gluten-free rolled oats, baking soda, ground cinnamon, and salt. This prevents clumps of baking soda or cinnamon in your final cookies.
Step 4: Mix the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough.
Step 5: Chill the Dough (Optional but Recommended)
For the best results and to prevent the cookies from spreading too much, cover the bowl and chill the dough for at least 30 minutes. This allows the flour to hydrate and the flavors to meld.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Absolute Best Cookies
Want to elevate your gluten-free oatmeal cookies from great to unforgettable? Follow these expert tips.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in dry, dense cookies.
- Don’t Skip the Chilling Step: Chilling the dough solidifies the fat. When the cookies bake, the fat takes longer to melt, leading to less spread and a chewier, thicker cookie.
- Watch the Bake Time: For chewy cookies, it’s better to slightly underbake them. The centers should look soft and slightly undone when you pull them from the oven. They will continue to set on the hot baking sheet.
- Add Mix-ins: Feel free to add 1 cup of chocolate chips, raisins, or chopped nuts to the dough at the end of the mixing step.
If you love simple, satisfying bakes, you should also try our easy Cinnamon Streusel Bread.
Easy Variations to Try
While this classic recipe is fantastic on its own, it’s also a perfect base for creativity. Here are a few fun variations to try:
- Gluten-Free Oatmeal Raisin Cookies: Add 1 cup of raisins to the dough for that classic combination. Soaking the raisins in hot water for 10 minutes beforehand makes them extra plump and juicy.
- Chocolate Chip Oatmeal Cookies: For the chocolate lovers, mix in 1 cup of semi-sweet chocolate chips. A sprinkle of sea salt on top before baking really makes the flavor pop.
- White Chocolate Cranberry: A holiday favorite! Add 3/4 cup dried cranberries and 3/4 cup white chocolate chips for a festive twist.
Storing Your Cookies
These cookies store beautifully, making them perfect for making ahead. To keep them fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies or the cookie dough. To freeze the dough, portion it into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. You can bake them straight from the freezer; just add an extra minute or two to the baking time.
Yes, pure oats are naturally gluten-free. However, they are often grown, harvested, and processed alongside wheat, barley, and rye, which leads to cross-contamination. That’s why it’s crucial to use oats that are specifically labeled and certified as gluten-free for any gluten-free recipe.
This recipe is specifically developed for a 1-to-1 gluten-free flour blend. Using single flours like almond or coconut flour will significantly alter the texture and moisture content, and they cannot be substituted without adjusting other ingredients. We recommend sticking to a 1-to-1 blend for the best results.
The best way to prevent your cookies from becoming too flat is to chill the dough for at least 30 minutes before baking. This solidifies the fat (butter) in the dough, so it melts more slowly in the oven, resulting in less spread and a thicker, chewier cookie.
Store your baked and fully cooled cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. You can also freeze them for up to 3 months.
For the best results in cookies, we recommend using a high-quality ‘1-to-1’ or ‘measure-for-measure’ gluten-free baking flour blend. These blends already contain xanthan gum, which is essential for providing structure and preventing a crumbly texture in gluten-free baking.
Yes, pure oats are naturally gluten-free. However, they are often grown, harvested, and processed alongside wheat, barley, and rye, which leads to cross-contamination. That’s why it’s crucial to use oats that are specifically labeled and certified as gluten-free for any gluten-free recipe.
This recipe is specifically developed for a 1-to-1 gluten-free flour blend. Using single flours like almond or coconut flour will significantly alter the texture and moisture content, and they cannot be substituted without adjusting other ingredients. We recommend sticking to a 1-to-1 blend for the best results.
The best way to prevent your cookies from becoming too flat is to chill the dough for at least 30 minutes before baking. This solidifies the fat (butter) in the dough, so it melts more slowly in the oven, resulting in less spread and a thicker, chewier cookie.
Store your baked and fully cooled cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. You can also freeze them for up to 3 months.
For the best results in cookies, we recommend using a high-quality ‘1-to-1’ or ‘measure-for-measure’ gluten-free baking flour blend. These blends already contain xanthan gum, which is essential for providing structure and preventing a crumbly texture in gluten-free baking.
Your New Go-To Cookie Recipe!
This easy gluten-free oatmeal cookies recipe is sure to become a staple in your baking rotation. It’s reliable, delicious, and perfect for sharing. We know you’ll love it as much as we do! If you try this recipe, please leave a comment below and let us know what you think. Don’t forget to save it to your favorite board on Pinterest!
Gluten-Free Oatmeal Cookies: The Ultimate Chewy & Easy Recipe
The best chewy Gluten-Free Oatmeal Cookies recipe! These easy cookies are made with simple ingredients for a classic, soft-baked texture that everyone will love. Perfect for a sweet snack or dessert.
Ingredients
Equipment
Instructions
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free 1-to-1 flour, certified gluten-free rolled oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes for best results.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewy cookies, be careful not to overbake. The centers should still look soft when you remove them from the oven.
Feel free to add up to 1 cup of your favorite mix-ins like chocolate chips, raisins, or nuts.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Gluten-Free Oatmeal Cookies: The Ultimate Chewy & Easy Recipe
Ingredients
Equipment
Instructions
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free 1-to-1 flour, certified gluten-free rolled oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes for best results.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add up to 1 cup of your favorite mix-ins like chocolate chips, raisins, or nuts.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
