These Gluten Free Oatmeal Cookies are perfectly chewy and so easy to make. You’ll love them!
This oatmeal cookie recipe is made with 10 ingredients and comes together in no time. I used my stand mixer to make these cookies, but a hand mixer will work just as well.
I opted to keep these oatmeal cookies plain, by leaving out the chocolate chips. But if you’re wanting gluten free oatmeal chocolate chip cookies, by all means, throw in those chocolate chips!
Gluten Free Oatmeal Cookies – Ingredients
- Gluten free flour (with xanthan gum)
- Baking soda
- Baking powder
- Sea salt
- White cane sugar
- Light brown sugar
- Old fashioned oats (rolled)
- Egg
- Butter
- Vanilla
Gluten Free Oatmeal Cookies – How To Make
First, fix the paddle attachment to the stand mixer. Place the butter, sugar, vanilla, and egg into the mixing bowl.
Cream the ingredients together until light and fluffy. About 2 minutes.
Slowly add in the gluten free flour, baking soda, baking powder, and salt until a dough forms.
Add in the oats and chocolate chips if using, and mix on low speed. Or, if using a hand mixer, mix them in by hand.
Scoop the cookie dough onto a parchment lined baking sheet and bake in a 350℉ oven for 10 minutes.
Remove the cookies from the oven and allow them to come to room temperature. They’ll continue to cook as they cool. Who says gluten free desserts can’t be delicious!
Gluten Free Oatmeal Cookies – Tips
The cookies will continue to cook on the pan as they’re cooling to become the perfect chewy texture.
When subbing the brown sugar for more white, the cookies will be lighter in color but just as delicious.
The cookies will look underdone when you take them out of the oven – this is perfect!
Not all gluten free flour is created equal. I recommend using the same brand I used for this recipe!
To make these oatmeal raisin cookies, just swap the chocolate chips for raisins!
I haven’t tried these cookies using substitutions like oat flour, almond flour, or coconut oil instead of butter, so I recommend sticking to the recipe for this one.
Gluten Free Oatmeal Cookies – FAQ’s
Q: Are Quaker Oats gluten free oats really gluten free?
A: Anything certified gluten free has been tested for gluten and has been found to be free of it.
Q: Are all oatmeal cookies gluten free?
A: Nope. While oats are naturally gluten free, most are cross contaminated with gluten. Because of this, you’ll want to make sure to consume only certified gluten free oats if you’re sensitive to gluten.
Q: What is the best gluten free oatmeal?
A: I love Bobs Red Mill products, and their oatmeal doesn’t disappoint!
Q: Where is the best place to buy gluten free cookies?
A: Gluten free products are everywhere these days. You can buy gluten free cookies at your local grocery store, or even online at big box stores like Target, Walmart, and Amazon!
Follow me on Instagram and use the tag #simplyjillicious if you make these gluten free oatmeal cookies! I’d love to see them!
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If you try these gluten free oatmeal cookies, or any of my recipes, please leave a review and star rating – thank you!
More gluten free cookie recipes:
Banana Bread Cookies
Almond Flour Snickerdoodles
Chocolate Walnut Cookies
Gluten Free Oatmeal Cookies
Ingredients
- 1 cup gluten free flour Bob's Red Mill brand
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon sea salt
- 1 cup gluten free rolled oats
- 1/2 cup white cane sugar
- 1/4 cup brown sugar can sub more cane sugar
- 1 stick butter softened to room temp
- 1 egg
- 1/2 teaspoon vanilla extract
- heaping 1/2 cup dark chocolate chips optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Fit the paddle attachement to the stand mixer, and place the butter, sugar, vanilla, and egg inside the mixing bowl.
- Cream together on medium high speed for about 2 minutes until the mixture is light and fluffy.
- In a separate bowl, whisk the flour, salt, baking soda, and baking powder together until well combined.
- Slowly add the flour mixture into the wet ingredients at medium low speed until a dough forms.
- Add in the oats and chocolate chips if using, and mix on low speed. Or mix them in by hand with a wooden spoon.
- Scoop the cookie dough onto the sheet pan using a 1.5 tablespoon cookie scoop.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and allow them to come to room temperature. *
Notes
Nutrition
Hungry for more? Click a link below see some of my favorite recipes!
Peanut Butter Snack Balls
Pumpkin Spice Energy Balls
Instant Pot Baked Potatoes
Almond Butter Cups
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies – dairy free
Paleo Pecan Cookies With Chocolate Chips
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles
Vegan Peanut Butter Banana Ice Cream
Double Chocolate Walnut Cookies
Gluten Free Chocolate Chip Cookies
My family loves this recipe. I make it dairy free with Mykanos plant based butter and it still comes out great.
Great idea! So glad it works out with the plant based butter. I’ll have to try it. Thanks for taking the time to review the cookies, Cortney!
Hi, could this dough be refrigerated overnight before baking? Thanks!
Hi Grace, I haven’t tried refrigerating the dough over night so I can’t say for sure – but I would think it’d be fine!
Love these cookies! I make them vegan with bobs red mill egg replacer and dairy free butter and they’re still perfect.
Yay! So glad you love them. Thanks for sharing what substitutions work for you! Thanks, Rachel!