Gluten Free Oatmeal Cookies {Truly Amazing!}

The BEST ever gluten free oatmeal cookies! Lightly spiced, packed with indulgent chocolate chips or sweet raisins, and buttery flavor with chewy oats!

You’ll love how easy it is to customize these deliciously chewy gf oatmeal cookies! Have them as gluten free oatmeal chocolate chip cookies or oatmeal raisin cookies, and more!

Stack of three gluten free oatmeal cookies with melty chocolate chips.

Welcome to my all-time favorite, BEST gluten free oatmeal cookies. Yep, I just threw that gluten free cookie gauntlet down. And I’m not taking it back! 😉

Why are these oatmeal cookies the BEST gluten free oatmeal chocolate chip cookies? I’m so glad you asked…

The Taste, the Texture, the Everything.

These gluten free oatmeal cookies are crispy on the outside, just the perfect amount of chewy on the inside, packed full of oatmeal goodness, with just a hint of the perfect warm spices to highlight the cozy oatmeal cookie comfort you’ve been searching for.

Gluten free oatmeal cookies ingredients pre-measured in mis en place bowls

Gluten Free Oatmeal Cookies Ingredients

Check out the simple, guilt-free ingredients I use to make this gluten free oatmeal cookies recipe! You’ll find substitution suggestions and more tips below.

  • Gluten Free Oat Flourhomemade oat flour or store-bought oat flour works to well in this recipe to amp up the deliciously healthy oat vibes and enhances these oatmeal cookies’ sweetness. Some readers have successfully substituted Bob’s Red Mill Gluten Free One-to-One Baking Flour
  • Gluten Free Rolled Oats: I love using old-fashioned oats for mouthwatering chewiness. You might also call this type of oats “rolled.”
  • Cinnamon & Nutmeg: the combo of both adds a delicious, more complex spice profile that makes for the best gluten free oatmeal cookies.
  • Coconut Oil: you can try using unsalted butter for an added butteriness, but trust me, you won’t miss it with coconut oil. :;)
  • Coconut Sugar + Maple Syrup: Two kinds of sweetness that add sweet-tooth satisfying warm sweetness for the best oatmeal cookies!
  • Egg: I usually make this with a flax egg, but you can feel free to use the egg of your choice.
  • Vanilla + Baking Powder: Be sure to use pure vanilla extract, not imitation.
  • Add-ins: As you can see from my pics, chocolate chips are my go-to to make gluten free oatmeal chocolate chip cookies! But you can add juicy raisins, chopped walnuts, truly any of your favorite GF cookie add-ins!
Row of gluten free oatmeal cookies leaning on each other.

How to Make Gluten Free Oatmeal Cookies

Whether you choose to make this gluten free oatmeal cookies into gluten free oatmeal chocolate chip cookies or oatmeal raisin, you’ll absolutely love the simple steps and delicious results!

Prep-Time for Gluten Free Oatmeal Cookies!

First things first, preheat your oven to 350°F. Then, line a baking sheet with parchment paper.

Whisk the Dry Ingredients

Next, add all dry ingredients to a medium bowl and whisk until well mixed.

Two photos showing How to Make Gluten Free Oatmeal Cookies – whisking dry ingredients in a mixing bowl

Whisk the Wet Ingredients

Afterward, add all of the wet ingredients to a large bowl, then whisk it all together until well mixed.

Two photos showing How to Make Gluten Free Oatmeal Cookies – whisking wet ingredients in mixing bowl 

Now, combine the wet and dry ingredients! Add the dry mixture to your wet mixture to create your gluten free oatmeal cookie dough. 

Two photos showing How to Make Gluten Free Oatmeal Cookies – combining wet and dry ingredients in bowl

Start combining your cookie dough by whisking the dry and wet ingredients together.

Once the cookie dough gets too tough to mix, switch to using a rubber spatula. Make sure to get all of the cookie dough out of the whisk first! 😉

Two photos showing How to Make Gluten Free Oatmeal Chocolate Chip Cookies – whisking and stirring cookie dough 

Choose Gluten Free Oatmeal Cookies Add-ins!

Then, pick your very favorite add-ins and add them to the gluten free oatmeal cookie dough. Stir and fold the add-ins to the cookie dough until very well mixed.

Two photos showing How to Make Gluten Free Oatmeal Chocolate Chip Cookies – stirring in add-in ingredients

Chill the Gluten Free Oatmeal Cookies Dough

Cover your bowl of gluten free oatmeal cookie dough and place it in the freezer for about 20 minutes.

Chill your gf dough until it’s just soft enough to scoop, but still very firm throughout.


Using a medium cookie scoop, scoop and drop balls gf oatmeal cookie dough onto the baking sheet you prepped earlier.

Two photos showing How to Make this GF cookie recipe – scooping cookie dough

Press add-ins into each ball of cookie dough, then flatten it with a spoon about halfway.

Two photos showing How to Make GF cookie recipe – adding toppings and flattening cookies  

Bake, Cool & Enjoy

Lastly, bake for about 14 minutes, cool and enjoy the BEST gluten free oatmeal chocolate chip cookies! (Or best gluten free oatmeal raisin cookies! Oh, you get the drift…)

Tray of cookies with one stacked on top of another.

tips & tricks for the best gluten free oatmeal chocolate chip cookies

Use your favorite allergy-friendly chocolate chips:

Don’t worry about what other people think—focus on what you like, whether it’s the cheapest chocolate chips, or the hardest to find fancy chocolate chips. Use your fave & they’ll shine like a diamond (hehe) in your soon-to-be-favorite gluten free oatmeal chocolate chip cookies recipe!

Don’t skip chilling the dough

You know I almost never ask you to chill the cookie dough (because: it’s fussy!). So when I ask, you know that it’s important. This ensures that the gf oatmeal cookie dough stays perfectly firm (aka: won’t spread like a mofo) when baked—it also enhances the flavor of the oatmeal cookies!

Use fine gluten free oat flour

When making your own homemade oat flour, make sure it’s fine aka free of coarse bits of oats. Coarse oat flour could cause crumbly cookies.

Use GF rolled oats or “old-fashioned” oats, not QUICK oats

Quick or 1-minute oats are less thick, less chewy, and generally work differently in recipes that call for rolled oats. You can buy gluten free rolled oats here.

For uniform size and perfectly packed balls of gf oatmeal cookie dough. This is the medium cookie scoop I own multiples of and love.

If you don’t like the flavor of coconut at all:

Try using refined coconut oil. It’s flavorless. Or, try using melted vegan butter.


Julia says, “I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot.”

Selena says, “This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy!”

Ellen says, “Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes!”

Sumeet says, “I had so much fun making these cookies! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg. After I pulled the cookies out of the oven, I sprinkled Maldon flaky salt on top and my friends lost their minds. They said the cookies live up to the recipe’s title. 🙂 …Thank you so much for such a wonderful and easy recipe!

storing your gluten free oatmeal cookies

Room Temperature

Store your gluten free oatmeal cookies in an airtight container at room temperature, out of direct sunlight, away from heat sources. Store gf cookies for up to 2 weeks.


Store gluten free oatmeal cookies in a freezer-friendly container. To enjoy the frozen gluten free cookies: allow to thaw for 30 minutes at room temperature, or heat in the microwave for 5-10 seconds or until just warm.

The best gluten free oatmeal cookies that are better than the rest–deliciously crispy edges, chewy centers and oodles of yummy add-ins.

Three cookies stacked on top of each other, with the top one partially bitten.

So whaddya think? Are you ready to blow all of your friends’ socks off with my best gluten free oatmeal chocolate chip cookies recipe?  Let’s bake it! You grab the chocolate chips, I’ll grab the gluten free oat flour! It’s truly such an honor to make these special healthy treats together. I can’t wait to hear what you think! In the mean time…

Sending you all my love and maybe even a dove, xo Demeter ❤️ 

📸 Did you make this gluten free oatmeal chocolate chip cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Gluten Free Oatmeal Cookies & More

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The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at

The BEST Gluten Free Oatmeal Chocolate Chip Cookies

  • Author: Demeter | Beaming Baker
  • Total Time: 34 minutes
  • Yield: 2430 cookies (mine made 27) 1x
  • Diet: Gluten Free


The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. GF.



Dry Ingredients

  • 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 1 ½ cups gluten free rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional, but recommended)
  • 1/3 teaspoon salt

Wet Ingredients

  • ½ cup melted coconut oil
  • ½ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes) or regular egg if not vegan
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup


  • 1 cup chocolate chips

Optional Topping

  • 23 tablespoons chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
  4. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
  5. Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
  6. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press chocolate chips into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
  7. Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Gluten Free Oatmeal Chocolate Chip Cookies:


A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.

Freezing Instructions: Store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.

Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 27 servings per recipe, without the optional 2-3 tablespoon chocolate chip topping.

  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 129
  • Sugar: 8g
  • Sodium: 32mg
  • Fat: 8g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: best gluten free chocolate chip cookies

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  1. As my wife says…”these are the best cookies I have EVER had”…vegan/gf or otherwise-and she is not even vegan/gf! She has been eating them nonstop and she has almost finished them…I made them late last night and it’s early the next morning! I can’t wait to keep making these and sharing them with everyone I know! As a vegan of 30 years, and gf for 8 years, I’m always excited to share recipes with friends and family that are great recipes that just happen to be vegan/gf, and also better for them than the junk out there, and your recipes are always a hit. Thanks for being a part of my baking journey for years!

    1. Aww, thank you so much for your kind words, Andrea! I’m honored to be a part of your baking adventures. ☺️ And I totally agree–there’s nothing like the approval of a non-v/gf eater on a v/gf recipe! lol I’m simply so pleased that you and your wife have been enjoying the cookies. I cannot wait to hear what you make next! ❤️

  2. Hands down the best oatmeal cookies I’ve ever had! 1st super easy to make, 2nd gluten free so I can enjoy it without any issues, 3rd tastes like heaven! My husband has been asking for more and I just made them last weekend! So this is now the only oatmeal cookie I will ever make again!! Also I did half with hu gems and the other half with raisins. You can put any add ins in or leave by itself. Thank you so much for this amazing cookie recipe!

    1. Aww, thank you so much Candis! 😊 You’re seriously making my day right now. I’m super happy that you and the hubs are enjoying the cookies. Don’t Hu gems add such a rich, dark chocolate flavor to the cookies? Thank you for taking the time to leave such a sweet comment! ❤️

  3. I’m not big on baking, especially since I’ ve had to go gluten-free. Full of self-doubt I plundered through this recipe. Wow!
    In the end these cookies were perfect! Crispy on the outside and chewy on the inside. Thank you so much Demeter.

    1. Wow I’m so happy that you had such a good time baking, Kay! I definitely know what it’s like to go into a recipe with zero faith that it’ll turn out, and how wonderful it is when it all comes together in the end. Thank you for taking the time to leave this sweet message. Can’t wait to see what you make next!

  4. I’m baking these cookies now and I just tried one…..they are delicious!!! They bake up just the way I had hoped. I added Pistachios for a little twist. I will make these again and again. Thank you so much. They really make a perfect cookie.

  5. How long can you chill the dough for? Could I prep the dough and keep in the fridge for a couple of days?