These gluten-free oatmeal cookies are soft, chewy, and perfect for mix-ins. They’re so good, no one will even notice they’re gluten-free. Snag one before they disappear!
I live for a good cookie and this gluten-free oatmeal cookie recipe doesn't disappoint. I know I have a winner when my kiddos won't stop begging me for just - One. More. Cookie.
They have crispy edges with chewy centers and just the right amount of oats. And a nice little bonus - the cookie dough tastes amazing too!
If you obsess over delicious cookies too, check out my very popular gluten free oatmeal scotchies, gluten-free cowboy cookies, or flourless oatmeal cookies!
Key Ingredients
GF oatmeal cookies require simple ingredients!
Unsalted butter - Fat is what gives you tender and chewy cookies. Unsalted butter allows you to control the amount and quality of the salt. If you only have salted, omit the salt from the recipe.
Gluten-free all-purpose flour - It's essential to choose a good gluten-free all-purpose flour blend. Since each brand contains a different blend of flours, they all taste and behave slightly different. My favorite is Bob's Red Mill 1:1 Gluten-Free Baking Flour for it's superb taste and texture.
Gluten-free oats - Be sure to buy old-fashioned oats for this recipe. I prefer Bob's Red Mill's gluten-free oats, but trader joe's and Quaker also carries gluten-free oats. I've found that the quality can vary between brands, which is why I stick with Bob's.
Baking soda - Even cookies need to rise! It prevents them from tasting like dense hockey pucks. Baking soda reacts with the molasses in the brown sugar to create lift.
Kosher salt - A small amount of salt accentuates the sweet flavors!
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
How to Make Gluten-Free Oatmeal Cookies
These cookies are easy to make! Here's what you need to do:
- Cream the butter & sugars: Don't be shy! It takes a good four minutes until the mixture is light, fluffy, and ready for the next step.
- Mix in the egg: Add the egg to the butter mixture and beat until combined.
- Add the dry ingredients: Add the gluten-free flour, rolled oats, baking soda, and salt to the mixture. Beat until a cookie dough forms.
- Scoop cookies onto pan: Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop to scoop 6 to 8 cookies onto a sheet pan. My cookie scoop holds about 1 ½ tablespoons of cookie dough.
- Bake the chewy oatmeal cookies: Bake for 10 minutes or until the edges look golden but the insides look underdone. If the entire cookie is brown when you remove it from the oven, they're over-baked. Cookies set up as they cool!
Storage Tips
- Let the cookies cool completely, then store in a ziptop bag or airtight container for up to 3 days.
- Oatmeal cookies freeze well too! Place them into a freezer-safe container and freeze for up to 4 months. Reheat the gluten-free cookies in the microwave in 15-second increments until warmed through.
- You can also freeze the cookie dough! Scoop the cookies onto a plate or parchment-lined sheet pan. Place the sheet pan in the freezer for 45 minutes. Once the cookies are frozen, place them in a ziptop bag and freeze. Bake from frozen as directed. You may need to add minute or two.
Oatmeal Cookie FAQs
Yes, but make sure to use gluten-free oats. Regular oats are often grown and processed in facilities that also handle wheat, which raises the risk of cross-contamination. To stay safe, look for a gluten-free label or certification on the package. If it’s not clearly marked, choose a brand that is certified gluten-free. Certified products are independently tested, making them more reliable and trustworthy.
Use old-fashioned oats for this recipe. They create a chewier texture and perform differently than quick-cooking oats, which can affect the final result. If you only have quick-cooking oats, try this delicious flourless oatmeal cookie recipe!
You'll need a gluten-free all-purpose flour blend that includes xanthan gum. I highly recommend Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It's the one I used to develop this recipe. Not all gluten-free flour blends have the same taste or performance, so using a reliable one makes a big difference.
Recipe Tips
- Add mix-ins! This recipe can easily be adapted to make gluten-free oatmeal raisin cookies or another variation! Add ¾ cup of raisins, chocolate chips, chopped walnuts, dried cranberries, white chocolate, or semisweet chocolate chips!
- There's no need to chill the cookie dough! Just scoop and bake!
- Let the cookies cool on the sheet pan for at least 5 minutes before transferring. They set up as they cool. If you try to move hot cookies, they will fall apart.
My gluten-free flour recommendation
I love Bob's Red Mill 1:1 All Purpose Gluten Free Flour. They sell it at Walmart for close to 5 bucks a bag. I either buy it there or right here on Amazon where you can get it for less than 4.50 a bag. I like to buy a four pack because I'm an avid baker and one bag lasts about three days in my house. I make pancakes with it at least once a week. My kids and I love that carb life.
More Gluten-Free Oatmeal Cookie Recipes
- Almond Flour Oatmeal Cookies
- Double Chocolate Oatmeal Cookies
- Coconut Flour Oatmeal Cookies
- 21 Irresistible Gluten Free Cookies
Gluten Free Oatmeal Cookies
Equipment
- Silpat or parchment paper
- Stand Mixer with the Paddle Attachment
Ingredients
- ½ cup unsalted butter, room temp
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- ¾ cup + 2 tablespoons Gluten Free All Purpose Flour See note*
- 1 ¾ cup gluten free old fashioned oats
- ½ t. baking soda
- ¼ t. kosher salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. Beat butter and both sugars for four minutes on medium speed with an electric mixer.
- Add the egg beating on medium speed only until combined. Scrape the bowl if necessary.
- Add gluten free flour, gluten free oats, baking soda and kosher salt. Beat on medium speed until thoroughly combined.
- Using a cookie scoop go ahead and scoop 8 cookies onto a silpat lined sheet pan. Use parchment paper if you don't have a silpat. The cookies spread so don't crowd too many onto the sheet pan.
- Bake for 10 minutes, until the outsides are brown and the insides look underdone. The cookies will set as they cool down. Once cool remove from sheet pan with a spatula and enjoy.
Fran says
I cut the dough into thirds Annie chocolate chips to one, chocolate chips and walnuts to another and peanut butter to the last third… They were all super good!!!