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 1/2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but recommended)
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup melted coconut oil
- 1/2 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 1/2 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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I was wondering if you have tried these as blondies, just putting them in a pan and baking them…
I have made these twice now and LOVE them! DEFINITELY add the nutmeg – oh my goodness – it makes them EXTRA delicious. I also use regular eggs, honey (because I have more of it than maple syrup) and make my own oat flour in my blender. I think my oat flour isn’t fine enough, as some batches have come out of the oven flat but they are still gooey and oh so tasty. I love that I can include this treat in my kids’ lunches and not feel bad about it! Thank you for sharing this amazing recipe!
You’re so welcome Marie! I’m so glad that you and the little ones are enjoying the cookies, and that your subs are working well for you. 🙂 As for the oat flour, I’ve found that sifting it after blending it helps remove the coarse bits that can cause spreading. Hope this helps!
This is my go to recipe for oatmeal cookies. They are delicious and VERY addicting! I make these different almost every time but each is awesome. I use homemade oat flour, no nutmeg but use cinnamon, ghee for butter, regular egg. Add ins can be homemade chocolate chunks, dried cherries or nuts. Have had them plain too and still very tasty.
That’s so wonderful to hear, Laura! 🙂 Ooooh, I’m loving the sound of all your add-in variations! I mean, dried cherries and chocolate chunks would be my go-to combo if I had to pick. 😉 Thank you for taking the time to stop by and let me know. Can’t wait to see what you try next!
These are so mouthwateringly delicious!
I’m glad you enjoyed them!
Who can resist these chocolate chip cookies?! They are on my baking list already!
No one! Heehee. 😉 Hope you enjoy them, Catalina.
This looks so delicious and yummy! I can’t wait to give this a try! So excited to make these!
Get ready to enjoy some amazing cookies Beth! 😊
This was so tasty! Sending this to my gluten free mom!
Aww how sweet of you! I know she’ll just love it. 😊
This is THE BEST oatmeal cookie recipe!
Thanks so much, Amanda! I’m so happy you enjoyed it! 🙂
These Gluten Free Oatmeal Chocolate Chip Cookies sound delicious! Dangerously good…
Oh yes, they’re utterly irresistible!
Those look so irresistible with melting gooey chocolate chips. Thanks for this terrific recipe!
You’re so very welcome Helen!
Wowzers! This look absolutely fantastic! It is hard to believe that they are gluten free. 🙂
Thanks Carrie! 😊
This recipe reminds me of how much I adore oatmeal cookies. Bookmarking!
Perfect! I know you’ll just love them Wanda! 🙂
Great cookies! My family loved them.
Yay! That’s so great to hear!
These cookies look so ooey gooey and delicious!
You know it Erika!
Could you use all oat flour?
Do you mean leave out the rolled oats completely and only use oat flour? If so, try my thick & chewy vegan chocolate chip cookies or my oat flour chocolate chip cookies. Enjoy!
Made these the other day. Followed exactly except since I didn’t have coconut sugar I replaced it with organic brown sugar. I got 8 cookies probably because I shaped them by hand (no cookie scoop.) Delicious! I was shocked. Kept checking the recipe before I baked them thing something must be missing. Gonna make again soon but add raisins. Not usually a raisin fan but I love chocolate and raisins together especially with oatmeal. Posted on IG @lisasquickienails and my next post will be the chocolate banana bread for sure! Thanks for these awesome recipes!
I’m so happy to hear you enjoyed the cookies Lee! 😊 Yep, hand shaping will definitely result in some variation when it comes to final quantity. Love the chocolate chips and raisin combo! And I can’t wait to see how the banana bread turns out!
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. Thanks so much xoxox
Let me just say… WOW!! Just know that I’m blushing over here, Julia! I’m so happy that you enjoyed my recipe, and truly so appreciative that you took time out of your day to stop by. Thank you for being you! Sending you big hugs. Xoxo xoxo
Delicious!! Made these and your gluten free vegan chocolate chip ones (although only gluten free for the oatmeal ones and non vegan for both)
Question- why is the coconut melted in some recipes and used in its solid form in others?
Thanks!
Thanks Marla! I’m so glad you enjoyed both recipes. 🙂 Good question! Sometimes, we want the coconut oil to be in a solid state to create a more solid structure for the baked good when it’s raw–then it can melt at the perfect point in the oven, which allows it to “collapse” at just the right moment. Other times, we want the coconut oil to be liquidy right away because that specific baked good doesn’t require a “collapsing” in the oven and/or that baked good needs a smoother batter/dough with the melted coconut oil incorporating seamlessly into it. Does that make sense? 🙂
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 !
Thank you so much, Selena! 🙂 I seriously love how you described this recipe as having a “most balanced integration”. Wonderful! I’m so happy you enjoyed the cookies. Happy baking!
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!
Woohoo! I’m always so happy to hear that a recipe is a hit for a whole crowd. . Can’t wait to see what you try next Ellen!