Gluten Free Oatmeal Cookies

Get ready to bite into the best gluten-free oatmeal cookies that are as chewy and delicious as they are wholesome! These cookies are easy to make, and proof that you don't need wheat to make an irresistible cookie!

If sticking to a gluten-free diet has kept you from enjoying your family recipe for oatmeal cookies, look no further - this gluten-free oatmeal cookie recipe is SO good! These cookies have crispy edges and bottoms, with a soft and chewy center.

The vanilla and cinnamon add a comforting flavor, and when combined with the hearty oats and rich, melty chocolate, these cookies become the perfect indulgent treat for the family! Take one bite and you'll quickly realize why these are the best gluten-free oatmeal cookies.

Ingredients

You only need simple ingredients to make this recipe, many of which you probably already have on hand:

• Butter. You can use salted, unsalted, or vegan butter sticks. Make sure the fat content is 80% (8g of fat per 2 teaspoons).
• Brown sugar. I recommend dark brown sugar, but you can also use light brown sugar.
• Granulated sugar. You can swap it out for cane sugar if you like.
• Egg. Use a large egg. The egg acts as a binder.
• Vanilla. Use pure vanilla extract or paste for that warm, comforting flavor we all know and love.
• Gluten-free rolled oats. Make sure your oats are certified gluten-free!
• Gluten-free flour. Use a measure-for-measure blend that includes xanthan gum.
• Salt. It enhances the flavors. Use fine sea salt or fine-grain Himalayan salt.
• Baking soda & baking powder. The combination helps the cookies rise.
• Chocolate chips or raisins. Both mix-in options are so delicious!

Are Oats Gluten-Free?

Oats themselves are naturally gluten-free, but many brands process their oats in facilities that also handle wheat and other grains containing gluten. This leads to cross-contamination. To make sure your cookies are gluten-free, be sure your oats are certified gluten-free.

A small portion of people with celiac disease react to oats, even those that are certified gluten-free. Oats contain a protein called avenin that some people are intolerant or allergic to. That said, most celiacs don't have this sensitivity and can enjoy oats and oatmeal cookies as long as they're gluten-free!

How to Make Gluten-Free Oatmeal Cookies

Step 1: In the bowl of a stand mixer, add softened butter, brown sugar, and granulated sugar. Beat on high for about 3 minutes, or until the butter turns fluffy and light in color. Scrape the sides and bottom of the bowl with a spatula.

Step 2: Add the egg and vanilla extract, and continue to beat until combined. Scrape the bowl with the spatula again.

Step 3: In a separate bowl, combine gluten-free flour, gluten-free oats, salt, cinnamon, baking soda, and baking powder. Add this to the butter mixture and mix until combined. Scrape the bowl with a spatula and make sure there are no hidden pockets of dry flour.

Step 4: Using a spatula, fold in the mix-ins if you're adding any. Cover the bowl and put it in the fridge to let the cookie dough chill for 2 hours.

Step 5: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 6: Use a cookie scoop (about a heaped tablespoon) to portion out the cookie dough onto the parchment paper, leaving about 2 inches between the dough balls. Bake in the preheated oven for 8-9 minutes. Let them cool for 10 minutes on the baking sheet before taking them onto a wire rack to cool completely.

Tips for Delicious Cookies

• Measure by weight. Using a kitchen scale to measure your ingredients by weight is the best and most accurate way to measure your ingredients! You won't run the risk of adding too much flour and ending up with hard and crumbly cookies, and your cookies will have the same texture and flavor every time you bake them!
• Scrape the bowl. Occasionally scraping the bowl with a silicone spatula while making the cookie dough helps to combine the ingredients better. Little hidden pockets of dry ingredients can cause your cookies to bake unevenly, leaving you with wonky cookies.
• Chill the dough. I know how hard it is to be patient when a cookie craving hits, but it's important to chill the cookie dough to solidify the butter so your cookies don't spread a lot in the oven.
• Don't overbake. Overbaking will cause your cookies to become dry and crumbly - who wants that?!
• Get perfectly round cookies with a cookie cutter. My round cookie cutter is a must-have tool when I bake cookies! When your cookies come out of the oven and they're still soft and underbaked, place the cookie cutter (or large glass or mug) on the baking sheet so the cookie is enclosed, and shuffle the cookie cutter in a circular motion so the cookie gets pushed into a perfect circle.
• Make them ahead. I highly recommend having cookie dough on hand so you can have freshly baked cookies the moment a craving hits! The next time you make this recipe, place some of the scooped-out cookie dough balls onto a piece of parchment paper and place it in the freezer until it's cold enough for you to touch and not get your fingers sticky. Put the dough balls into a freezer bag and keep it in your freezer for up to 2 months. When you're ready to bake, take them out, preheat your oven, and add an extra minute or two to your baking time.

How to Store the Cookies

Storing: Keep the cookies in an airtight container for up to 4 days at room temperature. Gluten-free cookies tend to have a shorter shelf life than regular cookies and become stale quicker.

Freezing: To avoid freezer burn, wrap each cookie with two layers of plastic wrap, and put them in a freezer bag or container and freezer for up to 2 months. You can thaw them at room temperature or in the fridge overnight.

Variations

Feel free to get creative with your oatmeal cookies! Here are some ideas to try:

• Nuts: Add chopped walnuts or pecans for a crunch and nutty flavor!
• Coconut: Mix in some shredded coconut to add a tropical flavor.
• Dried fruit: Raisins are the classic oatmeal cookie mix-in, but dried cranberries and blueberries are also delicious additions!
• Other chocolate chips: Semi-sweet is my choice of chocolate in my cookies but you can swap it out for some dark chocolate, milk chocolate, or white chocolate chips! No chocolate chips? Chop your favorite bar of chocolate instead.

FAQs

More Gluten-Free Cookie Recipes

• These gluten-free chocolate chip cookies are one of my favorite cookies! If you don't know what cookies to make, you can't go wrong with these cookies.
• If you're not allergic to nuts, these almond flour chocolate chip cookies are so chewy and delicious! This is also a great one if you want to make them dairy-free because the nutty flavor of the almonds adds so much flavor.
• Coconut macaroons are a great option if you're a beginner in the kitchen because it only requires a few ingredients.
• Craving those soft baked sugar cookies from the grocery store? These gluten-free sugar cookies are deliciously buttery and soft, and is perfect for decorating with icing or frosting!
• Gluten-free thumbprint cookies are easy to make yet they're both impressive and nostalgic. I promise it's a crowd pleaser!
• If you're looking for some wheat-free treats for the holidays, these gluten free Christmas cookies are for you! The perfect combination of vanilla and peppermint will have you feeling festive after one bite!