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!
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
- Total Time: 34 minutes
- Yield: 24–30 cookies (mine made 27) 1x
- Diet: Gluten Free
Description
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.
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
- Non-Oatmeal: Gluten Free Vegan Oat Flour Chocolate Chip Cookies (GF)
Notes
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
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 8g
- Sodium: 32mg
- Fat: 8g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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These look delicious! Can I use regular butter instead of the coconut oil?
Thanks Kim! Yes, that should work. Just make sure to melt it and use the same amount. Can’t wait to hear what you think! 🙂
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 🙂 Next time, I plan to throw in some pecans and see what happens. Thank you so much for such a wonderful and easy recipe!
That’s so wonderful to hear, Sumeet! 🙂 Oh my, that added maldon salt sounds incredible. Hope you enjoy the pecan version just as much! Thanks for stopping by and baking with me. 🙂
Best GF vegan cookies EVER!!! I’m super happy you used flax eggs. Farmer feed chickens grain so GF store bought eggs are infectious to me. Also… I have yet to find a GF flour I like. I blended the GF oats to make oat flour. It worked well. One last added ingredient was two heaping tablespoons of raw peanut butter. I cannot get over how DELICIOUS these cookies are. Thank you for taking the time to perfect the recipe and I am most gracious for your sharing the recipe. Stay safe. Take care. Share more.
This is a great recipe!! I used a regular egg , brown sugar, Robin Hood gf flour and raisins instead of chocolate chips! My only small complaint is I didn’t love the coconut oil flavour so I’ll try with the refined coconut oil when I buy some.
Thanks Carina! 🙂 I love that you included the exact ingredients you used—many readers will find that helpful. I’ve got to try that Robin Hood GF flour! Hope you enjoy it even more with the refined coconut oil next time. 😉
I made these yesterday and they came out delicious, but I noticed something about the batter. I subbed the coconut oil for vegetable oil and the flax egg for a real egg. The batter was super runny. I put it in the freezer, like it said in the recipe, for 20 minutes and it didn’t firm up. I had the batter in the freezer for an hour total and it didnt firm up. The cookies were spread out and pretty thin when I baked them, but really delicious nonetheless. Was my batter so runny and not firming up because of the vegetable oil?
Hi Sugar, yep, that’s it! I have you chill the batter in the freezer because coconut oil firms up to a solid texture when it’s cold. Vegetable oil doesn’t work the same way, unfortunately. If you can, try it with coconut oil or perhaps even vegan butter in the future. That will ensure that the cookies stay thick and remain in mounds while baking (instead of pooling out and becoming super flat). Happy baking! 🙂
Hi Demeter,
The cookies came out amazing, so happy with your recipe. I substituted a few things as I didn’t have everything on hand. I used avocado oil, 1/2 cup less sugar (I tend to use less sugar in most of my baking recipes) and used turbinado sugar, 1 egg and a little zanthum gum. I noticed as I was mixing all the ingredients it wasn’t binding too much, so that’s why I added a little zanthum gum and a little extra oat flour store bought out flour Bobs). I think the sugar was a little too course, but either way they came out really well, nice thick and still chewy.
Thank you, looking forward to using some of your other recipes.
Hi Natalie! I’m glad to hear you enjoyed the cookies with all the subs. 🙂 Can’t wait to hear what you try next!
Can I use regular eggs instead of flax eggs, I’m not dairy free but I do have to be gluten free & this recipe looks great, I can’t wait to try it!
Hi Cindy! Yes, you can use regular eggs. Can’t wait to hear what you think! 🙂
Can you make these as bars? If so do I need to change the recipe in any way?
Hi Monica, that should be fine! You’ll have to adjust the bake time, although I’m not sure how long. Enjoy!
I used the same scooper and got 10 cookies?
Hi Lin, what number do you see engraved on the inside of your cookie scoop? Also, is it NorPro?
I clicked the link, it’s the exact same one, same size. Cookies were good though, baked perfectly so doesn’t seem to be any larger than yours. Super confusing .
Wow, I just made these cookies and they are amazing. I subbed gluten free all purpose flour and they came out incredible. Thank you so much for such an amazing recipe!!
Yeah!!! I’m beyond pleased that you enjoyed my recipe, Elizabeth! Happy to hear that the gf AP flour worked so well. Thanks for stopping by! 🙂
Hello! I would love to try these. Do you think olive oil could be used instead of coconut oil in this recipe?
Hi Denise! I haven’t tried it myself, but I have had other readers use olive oil in some of my other recipes with good results. Let me know how it goes!
I just got done making these and they are really that good it made about 22 cookies they did not expand that much but the flavor is on point always looking for good healthy treats , I never did used flex meal before instead of eggs you’ll would never know that it has no eggs
Hi Becky! You know I seriously love hearing that “the flavor is on point as always”!! 🙂 Aren’t flax eggs incredible? Thanks for taking the time to let me know how my recipe turned out for you. Happy baking!
I specialize in Gluten Free baking…these are delicious. Thank you for sharing.
Oh thank you Amanda! . I’m so glad you’re enjoying the cookies!
I made these and they came out looking nothing like yours. 🙁 I followed the recipe exactly. Wondering what could have gone wrong? They taste good but are flat and crispy. I did 13 minutes. On the second batch I left them in balls and did no flattening and they were still flat in the end. Any tips? Thx!
Hi Denise. Did you use homemade oat flour? If so, it’s important to make sure it’s very finely ground, as coarse oat flour will cause the cookies to spread. You may need to sift the oat flour after grinding to get it as fine as possible. Hope this helps! 🙂
No, I used store bought. Bobs Red Mill. Maybe still not fine enough? Anyway, my girls ate them all day, they are so yummy! Hope to get them to be a little thicker next time. Thx!
Hi Demeter
These are the best chocolate chips cookies ever. Can’t tell you how many times I have made them. Your blueberry muffins are also awesome. Thank you so much ☺️ for these wonderful receipes
Hi Maria! I’m so happy to hear that you’re enjoying the recipes! . Thank you for taking the time to let me know!
Your welcome Demeter. I forgot to ask is there any chance that you will having any scone receipes in the future.
Scones are definitely on my list of recipes to make! .
I made these and they turned out great! My boyfriend and coworkers Hoover’s them right up. I found I did not need to flatten them before baking, as they spread the same either way. I subbed light brown sugar for the coconut sugar but otherwise followed the recipe as written. I think I might add less cinnamon and nutmeg next time, but that’s my personal preference.
Woohoo! So happy to hear it Jackie! . Sounds like you’ve got one lucky boyfriend, and he’s got some lucky coworkers. .
These look amazing! I was wondering though, could a regular egg be substituted for the flax egg?
Hi Ashley! Yep, that would work fine. Happy baking!
Hi there! Is there something I can use to replace coconut oil (that’s not just another oil) ? I love the look of your recipes but I try and avoid oil in my diet, so any tips you have for an alternative would be hugely appreciated! .
Hi Helen! Hmm… there are a number of oil-free substitutes for coconut oil in baking. You could try: applesauce, pumpkin puree or yogurt. From past experience, I can tell you that each one has a different effect on the final baking product (even from brand to brand). Try experimenting and seeing which yields your preferred baked good texture. Good luck & enjoy!
Hello, I just realized I dont have baking powder. Can I replace it with baking soda?
Hi there! Unfortunately, you can’t swap them 1:1, and to use baking soda you’d need to adjust the quantity and the acid levels (which I haven’t tried yet).
These turned out amazing!! Thank you for the great recipe!
I was wondering if these could be made into oatmeal cookie bars.
Thanks!
Woohoo! I’m so happy to hear it Molly! . As for cookie bars: I’m actually working on a few cookie bar recipes right now! . If you try these as bars, let me know how it goes!