Been craving oatmeal cookies since going gluten free? Well this gluten free oatmeal cookies recipe has you covered! Perfect for those on a gluten free diet (celiac or an intolerance), this recipe is quick, easy, and delicious. Make this great recipe today!
I love gluten free cookies because they are really so easy to make once you know what gluten free flours you should be using. I always like to suggest a gluten free flour blend as it makes any cookie recipe that much simpler. For this recipe (and generally any cookie recipe that you will find on this site) I will specify in that cookie recipe which gluten free flour blend I used to bring them to life!
FAQ
Why do I need to use certified gluten free oats?
Not all oats are gluten free! A lot of oats are processed with wheat and or gluten containing grains and are therefore not deemed gluten free. Oats are naturally gluten free but you need to find a company that offers the certified gluten free oats to make these gluten free oatmeal cookies! I like Bob’s Redmill. If you purchase these oats and are looking for something else to make with them, you can make oatmeal gluten free as well and have an awesome breakfast. You can also pulse your oats in a food processor and make your very own oat flour!
What is xanthan gum? Why do I need it in my gluten free flour blend?
Xanthan gum is a popular food additive that is added to flour blends as a thickening agent. As gluten is the typical thickening agent in all purpose regular flour, for gluten free flour, you need something that will help thicken it and that is why we use it! It is gluten free, dairy free, and vegan
Can I adapt these to gluten free oatmeal raisin cookies?
Yes! You can 100% make these into gluten free oatmeal raisin cookies. All you need to do is follow the exact same steps for the recipe, but, after you add in the oats, you would add in raisins. I would suggest that you add ¾ cup of raisins to your recipe and voila, gluten free oatmeal raisin cookies.
If you would like, instead of raisins you could add chocolate chips (I would avoid chopped walnuts as it may make your cookie dough even dryer).
Can I make these gluten free oatmeal cookies recipe dairy free?
I personally have not tried but you definitely could. The two options for substituting butter that I would suggest would be Myokos vegan butter and Earth Balance vegan butter. That would give you a dairy free version of this recipe as there is no other dairy in the recipe! Remember if you are making these cookies dairy free, and you want to add chocolate chips, then be sure to use dairy free chocolate chips.
What storage options are there for these cookies?
If you want to keep the cookies out, then I suggest you put them in an airtight container. They should keep for 3-5 days. You can also freeze cookies by placing them in a ziploc (or something similar) freezer type bag and marking the date on the bag. They should be good for 3 months.
What do you need for this gluten free oatmeal cookies recipe?
- 1 ½ cups gluten free flour blend, I use King Arthur Gluten Free Measure for Measure flour blend, make sure whichever flour blend you use that it has xanthan gum in it
- 1 teaspoon baking soda
- 2 ½ cups oats, use certified gluten free oats- I used Bob’s Redmill
- ½ cup white granulated sugar
- 1 cup dark brown sugar, you can use light brown sugar if that is all you have
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon cloves
- 1 tablespoon ground cinnamon
- 8 tablespoons unsalted butter, room temperature (if you forget to put your unsalted butter out to come to room temperature, melt in the microwave for 7 seconds, then flip, and for another 7 seconds. it should be good to go)
*optional
You can add either raisins or chocolate chips to this recipe if you would like to make this cookie dough a gluten free oatmeal raisin cookies cookie dough or gluten free oatmeal cookies with chocolate chips!
Tools: wire rack, cookie dough scooper, baking sheet (cookie sheets), parchment paper (or baking mat)
How do you make this cookie dough?
- Heat oven to 350°F and line baking sheets with parchment paper or a baking mat. Meanwhile, in the bowl of a stand mixer or using a hand mixer with a large bowl, cream together the butter and granulated sugar and brown sugar. Scrape down the sides of your bowl and make sure everything is incorporated. Add the eggs, followed by the vanilla extract, and continue to mix.
- Add the gluten free flour blend, cinnamon, clove, baking soda, and mix. Once it has come together, add the oats to the mixture. Now, if you were adding raisins or chocolate chips, this is when you would do it.
- Take your parchment lined baking sheet and scoop dough into dough balls and place on the baking sheets. They will spread a little in the oven but not a huge amount. If you are using a larger baking sheet, then you can do 9-12 dough balls on that baking sheet.
- If you would like to freeze the dough you can for 15 minutes but it is not necessary for this recipe. Take the two baking sheets and place onto the oven rack and bake for 11-12 minutes. When they are done, they will be lightly golden brown color and will have melted down a bit but will still be a bit puffy. Allow the cookies to cool completely on a wire rack the counter and then serve!
Looking for other cookie recipes?
Remember, all of my recipes are gluten free recipes!
Gluten Free Biscotti
Soft Amaretti Cookies
Candy Cane Cookies Recipe
Gluten Free Linzer Cookies
Double Chocolate Chip Cookies
Gluten Free Oatmeal Cookies Recipe
Ingredients
- 1 ½ cups gluten free flour blend I use King Arthur Gluten Free Measure for Measure flour blend, make sure whichever flour blend you use that it has xanthan gum in it
- 1 teaspoon baking soda
- 2 ½ cups oats use certified gluten free oats- I used Bob's Redmill
- ½ cup white granulated sugar
- 1 cup dark brown sugar you can use light brown sugar if that is all you have
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon cloves
- 1 tablespoon ground cinnamon
- 8 tablespoons unsalted butter room temperature (if you forget to put your unsalted butter out to come to room temperature, melt in the microwave for 7 seconds, then flip, and for another 7 seconds. it should be good to go)
Instructions
- Heat oven to 350°F and line baking sheets with parchment paper or a baking mat. Meanwhile, in the bowl of a stand mixer or using a hand mixer with a large bowl, cream together the butter and granulated sugar and brown sugar. Scrape down the sides of your bowl and make sure everything is incorporated. Add the eggs, followed by the vanilla extract, and continue to mix.
- Add the gluten free flour blend, cinnamon, clove, baking soda, and mix. Once it has come together, add the oats to the mixture. Now, if you were adding raisins or chocolate chips, this is when you would do it.
- Take your parchment lined baking sheet and scoop dough into dough balls and place on the baking sheets. They will spread a little in the oven but not a huge amount. If you are using a larger baking sheet, then you can do 9-12 dough balls on that baking sheet.
- If you would like to freeze the dough you can for 15 minutes but it is not necessary for this recipe. Take the two baking sheets and place onto the oven rack and bake for 11-12 minutes. When they are done, they will be lightly golden brown color and will have melted down a bit but will still be a bit puffy. Allow the cookies to cool completely on a wire rack the counter and then serve!
Notes
Nutrition
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Dianna Wilson Sirkovsky says
you can never go wrong with oatmeal cookies – and you can add in so many variations!