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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!
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
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 Flour – homemade 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!
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.
Whisk the Wet Ingredients
Afterward, add all of the wet ingredients to a large bowl, then whisk it all together until well mixed.
Combine to Make Gluten Free Oatmeal Cookie Magic!
Now, combine the wet and dry ingredients! Add the dry mixture to your wet mixture to create your gluten free oatmeal cookie dough.
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! 😉
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.
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.
Scoop
Using a medium cookie scoop, scoop and drop balls gf oatmeal cookie dough onto the baking sheet you prepped earlier.
Press add-ins into each ball of cookie dough, then flatten it with a spoon about halfway.
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…)
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.
Use a cookie scoop
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.
Testimonials
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.
Freezer
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.
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
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Oat Flour Chocolate Chip Cookies
- Easy Gluten Free Vegan Oatmeal Raisin Cookies
- Cinnamon Oatmeal Cookies (Gluten Free)
- Healthy Oatmeal Cookies
- …and Gluten Free Edible Cookie Dough, just for fun 😉
The BEST Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
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
Add-ins
- 1 cup chocolate chips
Optional Topping
- 2-3 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
- 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.
- 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.
- 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.
- 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:
- Softer Cookies: Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF)
- Oatmeal Raisin: Easy Gluten Free Vegan Oatmeal Raisin Cookies
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really good! I used a real egg but followed everything else. I don’t usually bake gluten free so I wasn’t sure how it would turn out. I will say, the nutmeg was different but I surprisingly liked it, however I would use less next time (1/8 tsp.).
Wow I’m so glad that you enjoyed your foray into GF baking, Emma! Here’s to more yummy cookies in the future! 🙂
They BEST oatmeal chocolate chip cookies! My husband is a connoisseur of oatmeal chocolate cookies, but I’ve been gluten free/refined sugar free for 5 years now. This is the first recipe I’ve found that he says actually taste like the real thing. I myself thoroughly enjoy them as well! I’m so glad to have found this recipe. It will be my new go-to.
Wow that’s seriously so wonderful to hear, Brittany! I’m so glad you and the hubby can both enjoy some cookies finally. 😉 Here’s to many more yummy sweets in the future!
Thank you for this recipe! I tweak it a bit to suit my own tastes, but it always comes out really well. I opt for less-sweet fillings (dried fruit, nuts) and have them as a breakfast cookie. Substituting some oat bran instead of oats adds a bit of nutritional punch while still keeping a great flavor and consistency. It’s a great, solid recipe to keep in one’s recipe book. 🙂
You’re so very welcome, Liv! I’m thrilled to know how much you’ve been enjoying all those yummy variations. Here’s to more amazing cookie-making adventures! 🙂
Thank you for this fabulous recipe!!!!! I thoroughly enjoyed the cookies, along with my husband, and they were very easy to make!!
You’re so very welcome, Ji Min! 😊 I am so pleased that you and your husband both enjoyed the cookies!
Absolutely amazing!!! Thank you for a fantastic recipe!
Woohoo! You’re so welcome, Rowena! 🙂
I love the sound of this recipe but I am allergic to coconut. I coukd try unsalted melted butter to replace the coconut oil but what should I use for the coconut sugar?
Hi there! I’ve had other readers use avocado oil or canola oil in place of coconut oil in some of my recipes before. And light brown sugar (not packed) should work for the coconut sugar, if that works for you. Hope this helps and happy baking!
Demeter, I have made these cookies too many times to count because they are fabulous!! Thank you for all you do. I was thinking of baking these into bars instead of cookies. Has anyone tried this? I’m not sure of the baking time. Any suggestions would
be helpful. Thank you.
Carol
Hi Carol! Aw, I’m so happy to know you’ve been enjoying them so much! ☺️ As far as making them into bars, I think you light enjoy this recipe: Oatmeal Chocolate Chip Cookie Bars. Hope this helps!