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. Hello! I would love to try these. Do you think olive oil could be used instead of coconut oil in this recipe?

  2. 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

    1. 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!

  3. 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!

    1. 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! 🙂

      1. 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!

  4. 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

      1. Your welcome Demeter. I forgot to ask is there any chance that you will having any scone receipes in the future.

  5. 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.

  6. 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! .

    1. 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!

  7. These turned out amazing!! Thank you for the great recipe!
    I was wondering if these could be made into oatmeal cookie bars.