These gluten-free oatmeal cookies are soft, chewy, buttery, and easy to customize with your favorite mix-ins. They have golden edges, tender centers, and all the cozy flavor you expect from a classic oatmeal cookie.
A great oatmeal cookie should be simple, comforting, and hard to resist. This gluten-free oatmeal cookie recipe delivers exactly that. The cookies bake up with lightly crisp edges, soft and chewy centers, and just the right amount of old-fashioned oats in every bite.
Because the dough comes together quickly and does not need to chill, this is the kind of gluten-free cookie recipe you can make whenever a craving hits. The flavor is classic and familiar, so even people who do not usually eat gluten-free desserts will happily reach for another cookie.
These cookies are also a wonderful base for add-ins. Keep them plain for a traditional chewy oatmeal cookie, or fold in raisins, chocolate chips, dried cranberries, chopped walnuts, white chocolate, or semisweet chocolate chips.
Key Ingredients
These gluten-free oatmeal cookies are made with basic baking ingredients, but each one plays an important role in the final texture and flavor.
Unsalted butter gives the cookies richness, tenderness, and that classic buttery cookie flavor. Using unsalted butter also lets you control the amount of salt in the recipe. If salted butter is all you have, leave out the added salt.
Brown sugar adds moisture and helps create a soft, chewy center. It also brings a deeper flavor thanks to the molasses naturally found in brown sugar.
Granulated sugar helps the cookies spread and gives the edges a light crispness. The combination of brown sugar and granulated sugar creates a balanced texture.
Gluten-free all-purpose flour is essential for structure. Choose a dependable gluten-free flour blend that includes xanthan gum, since different brands can vary in taste and performance. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour was used for this recipe.
Gluten-free old-fashioned oats are the best choice for a chewy texture. Be sure the package is labeled gluten-free to reduce the risk of cross-contamination.
Baking soda helps the cookies rise and prevents them from becoming dense. It reacts with the brown sugar and gives the cookies a better texture.
Kosher salt balances the sweetness and makes the cookie flavor more noticeable.
How to Make Gluten-Free Oatmeal Cookies
These chewy gluten-free oatmeal cookies are easy to prepare and do not require chilling. Follow these simple steps for the best results.
- Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This takes about four minutes and helps create a better cookie texture.
- Add the egg: Mix in the egg until just combined. Scrape down the sides of the bowl if needed so everything blends evenly.
- Mix in the dry ingredients: Add the gluten-free flour, gluten-free oats, baking soda, and kosher salt. Beat until a soft oatmeal cookie dough forms.
- Scoop the dough: Line a sheet pan with parchment paper or a silicone baking mat. Scoop 6 to 8 portions of dough onto the pan, leaving room for the cookies to spread. A scoop that holds about 1 ½ tablespoons works well.
- Bake the cookies: Bake until the edges are golden and the centers still look slightly underdone. The cookies will continue to set as they cool on the hot pan.
Storage Tips
- Let the cookies cool completely before storing them in a zip-top bag or airtight container. They keep well for up to 3 days.
- To freeze baked cookies: Place cooled cookies in a freezer-safe container and freeze for up to 4 months. Reheat in the microwave in 15-second increments until warm.
- To freeze cookie dough: Scoop the dough onto a plate or parchment-lined sheet pan and freeze for 45 minutes. Transfer the frozen dough balls to a zip-top bag and freeze. Bake from frozen as directed, adding a minute or two if needed.
Oatmeal Cookie FAQs
Oats are naturally gluten-free, but you should use oats labeled gluten-free. Regular oats may be grown, transported, or processed near wheat, which can cause cross-contamination. For gluten-free baking, choose oats with a clear gluten-free label or certification.
Use gluten-free old-fashioned oats for this recipe. They give the cookies a chewy texture and hold their shape better than quick-cooking oats.
Use a gluten-free all-purpose flour blend that contains xanthan gum. This recipe was developed with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Since gluten-free flour blends vary, using a reliable brand helps the cookies bake properly.
Recipe Tips
- Add mix-ins: Stir in ¾ cup of raisins, chocolate chips, chopped walnuts, dried cranberries, white chocolate, or semisweet chocolate chips for a different version.
- No chilling required: This dough can be scooped and baked right away.
- Do not overbake: Remove the cookies when the edges are golden and the centers still look a little soft.
- Cool before moving: Let the cookies rest on the sheet pan for at least 5 minutes before transferring them. Hot cookies are delicate and can fall apart if moved too soon.
My Gluten-Free Flour Recommendation
For this gluten-free oatmeal cookie recipe, Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a dependable choice. It works well in this dough and helps create cookies with a familiar texture. Not every gluten-free flour blend performs the same way, so changing brands may affect the final result.
More Gluten-Free Oatmeal Cookie Recipes
- Almond Flour Oatmeal Cookies
- Double Chocolate Oatmeal Cookies
- Coconut Flour Oatmeal Cookies
- Gluten-Free Cookie Ideas
Gluten-Free Oatmeal Cookies
Equipment
- Sheet pan
- Silicone baking mat or parchment paper
- Stand mixer with paddle attachment or electric hand mixer
Ingredients
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ¾ cup + 2 tablespoons gluten-free all-purpose flour See note
- 1 ¾ cups gluten-free old-fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
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Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
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Beat the butter, brown sugar, and granulated sugar on medium speed for about 4 minutes, or until light and fluffy.
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Add the egg and mix on medium speed just until combined. Scrape the bowl as needed.
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Add the gluten-free flour, gluten-free oats, baking soda, and kosher salt. Mix until a cookie dough forms.
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Scoop 6 to 8 portions of dough onto the prepared sheet pan, leaving space between each cookie because they will spread.
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Bake for about 10 minutes, or until the edges are golden and the centers still look slightly underdone. Let the cookies cool on the sheet pan before removing them with a spatula.
Notes
If the entire cookie looks fully browned when it comes out of the oven, it is likely overbaked. For chewy cookies, remove them when the edges are set and the centers still look soft.
Nutrition
Carbohydrates: 22g
Protein: 2g
Fat: 6g