Easy Gluten-Free Oatmeal Cookies (Dairy-Free)

Baking Cookies Non Stop

December has literally been a baking marathon, and our oven has been churning out batch after batch of holiday cookies.

From gingerbread cookies and chewy molasses cookies, to soft sugar cookies and snickerdoodles, to crunchy almond biscotti, it’s definitely feeling like Christmas!

My Favorite Childhood Cookies

Since I was a little girl, oatmeal cookies have always been a big favorite of mine. Sweet, buttery, crispy outside and chewy inside, a bite of oatmeal cookies has always felt like a little bit of heaven.

In fact, when I first started this blog, my sweet mum sent over a recipe for oatmeal cookies and it was among the first recipes I’d ever baked and shared.

Can you tell that oatmeal cookies have a very special place in my heart?

Amazing Gluten-Free Oatmeal Cookies

I wanted to re-create a dairy-free and gluten-free version of those cookies, and I spent two whole days testing and experimenting before I was finally satisfied with this recipe.

Everyone who tasted them absolutely LOVED them, and I’m sure you will too!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these gluten-free dairy-free oatmeal cookies are easily accessible and simple (nothing fancy required)! In fact, you might already have the ingredients in your kitchen.
• Easy To Make: I’m not a fan of complicated recipes, and this gluten-free oatmeal cookie dough comes together easily. A little chilling in the freezer helps us to more easily form the dough balls, which are then flattened and baked into heavenly cookies!
• Ready in No Time: A batch of these oatmeal cookies comes together in just 35 minutes, which means you can enjoy freshly baked cookies in almost no time at all!
• Totally Gluten-Free & Dairy-Free: I used coconut oil instead of butter, and gluten-free flour instead of regular wheat flour. This means that these cookies are totally gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances (or those on a gluten-free diet) can enjoy them without any issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free oatmeal cookie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of the post.)

Ingredient Notes/Substitutions:

• Quick Cooking Oats: If you are Celiac or allergic to gluten, make sure you use certified gluten-free quick cooking oats or rolled oats (sometimes oats are processed in the same facility as wheat and there may be cross-contamination).
• Gluten-Free Flour Blend: I highly recommend using a good-quality gluten-free all-purpose flour blend made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend a gluten-free flour blend made with heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan Gum is the substitute for gluten in gluten-free flours, and is essential in helping the ingredients better bind together. If your gluten-free flour blend doesn’t already include it, make sure to add it in.
• Baking Powder: In this oatmeal cookies recipe, baking powder is the leavening agent and helps the dough to rise. If you have Celiac disease or are gluten-intolerant, make sure you use gluten-free baking powder.
• Spices: I like to add ground cinnamon and ground nutmeg for extra flavor. If you prefer not to, feel free to leave them out.
• Coconut Oil: I prefer using refined coconut oil (which has a more neutral flavor), instead of extra virgin coconut oil (which has a more pronounced coconut taste). You may also use dairy-free butter (vegan butter) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
• Sugar: I used granulated sugar, but you may also use cane sugar, light brown sugar, dark brown sugar, maple sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I strong recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Vanilla Extract: I like adding a splash of vanilla extract for extra flavor, but you may also use almond extract if you prefer! Alternatively, you may also leave it out completely.
• Egg: The egg helps to better bind the ingredients together. If you are vegan or allergic to eggs, feel free to use aquafaba or an egg-replacer instead.

How to Make Gluten-Free Oatmeal Cookies (Step by Step):

1. Preheat and Line

Preheat oven to 350F and line a baking sheet with a silpat or parchment paper.

2. Whisk Dry Ingredients

In a medium bowl, whisk the gluten-free oats, gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk well to combine.

3. Cream Coconut Oil and Sugar

In a large mixing bowl, cream the coconut oil and sugar together until light and fluffy.

4. Add Vanilla and Egg

Add in vanilla and egg to the sugar-oil mixture and mix well.

5. Combine Wet and Dry Ingredients

Add the dry ingredients to the bowl with the wet ingredients and mix well until a sticky and thick dough forms.

6. Chill Dough

Chill the cookie dough in the freezer for 5 minutes.

7. Form Cookie Dough Balls

Scoop 1 heaping tablespoon of dough and form a golf-sized ball. Place the ball on a plate. Repeat until all the dough is used up.

8. Chill Dough Balls

Chill the cookie dough balls in the freezer for at least 5 minutes.

(Tip: Don’t skip this step as it’s essential to ensure the cookies do not spread as they bake!)

9. Transfer Dough Balls to Baking Sheet

Place the cookie dough balls in a single layer on the prepared cookie sheet, leaving at least 2 inches of space between each.

10. Flatten Dough Balls

Use the back of a spatula and flatten the balls into the thickness you would like your cookies to have (the dough will not spread much).

11. Bake Until Golden

Bake for 14 to 15 minutes until the edges are golden brown.

12. Let Cool Completely Before Eating

Allow the cookies to cool for 2 minutes in the pan before removing and cooling fully on a wire rack. As the cookies cool, they will crisp up even more on the outside.

Dish by Dish Tips/Tricks:

• Line Baking Sheet: Make sure you line your baking sheet with either a silpat or parchment paper to ensure that the cookies do not stick to the sheet and that they can be easily removed.
• Chill Dough Before Baking: For best results, it’s essential to chill the dough before baking so that the dough doesn’t spread too much while it bakes. Make sure you don’t skip this step!
• Optional Add-Ins: If you would like to jazz up your oatmeal cookies, feel free to fold in 3/4 cup of raisins to make gluten-free oatmeal raisin cookies or chocolate chips to make gluten-free oatmeal chocolate chip cookies, or add chopped almonds or walnuts to the cookie dough before chilling it and rolling the dough into balls.
• Make Smaller or Larger Cookies: If you prefer, you can make 24 smaller cookies instead (using 1 heaping teaspoon of dough per cookie and bake for 8 to 10 minutes) or 6 larger cookies (using 2 tablespoons of dough per cookie and bake for 16 to 18 minutes).

Recipe FAQs:

Other Gluten-Free Cookies You’ll Love:

• Soft Sugar Cookies (Gluten-Free, Dairy-Free)
• Easy Snickerdoodles (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
• Chickpea Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Coconut Macaroons (Gluten-Free, Dairy-Free)

Sweet Treats to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Oatmeal Cookies Recipe (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

With crispy edges and a chewy interior, these gluten-free oatmeal cookies come together easily and taste so good! Make sure to add these to your holiday cookie platter, or eat them anytime of the year! Ready in just 35 minutes, these cookies are totally dairy-free too, but no one would know! Go bake a batch or two today!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups gluten-free quick cooking oats
• 3/4 cup gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut oil, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

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Instructions

1. Preheat and Line: Preheat oven to 350F and line a baking sheet with a silpat or parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk the quick cooking oats, gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk well to combine.
3. Cream Coconut Oil and Sugar: In a large mixing bowl, cream the coconut oil and sugar together until light and fluffy.
4. Add Vanilla and Egg: Add in vanilla and egg to the sugar-oil mixture and mix well.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a sticky cookie dough.
6. Chill Dough: Chill the dough in the freezer for 5 minutes.
7. Form Cookie Dough Balls: Use a cookie scoop to scoop 1 heaping tablespoon of dough and form a golf-sized ball. Place the ball on a plate. Repeat until all the dough is used up.
8. Chill Dough Balls: Chill the cookie dough balls in the freezer for at least 5 minutes.
9. Flatten Dough Balls: Place the cookie dough balls in a single layer on the prepared cookie sheet, leaving at least 2 inches of space between each. Use the back of a spatula and flatten the balls into the thickness you would like your cookies to have (the dough will not spread much).
10. Bake Until Golden: Bake for 14 to 15 minutes until the edges are golden brown.
11. Let Cool Before Eating: Allow the cookies to cool for 2 minutes in the pan before removing them from the sheet and cooling fully on a wire rack.

Notes

Quick Cooking Oats: If you are Celiac or allergic to gluten, make sure you use certified gluten-free quick cooking oats (sometimes oats are processed in the same facility as wheat and there may be cross-contamination).

Gluten-Free Flour Blend: I highly recommend using a good-quality gluten-free all-purpose flour blend made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend a gluten-free flour blend made with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan Gum is the substitute for gluten in gluten-free flours, and is essential in helping the ingredients better bind together. If your gluten-free flour blend doesn’t already include it, make sure to add it in.

Baking Powder: In this oatmeal cookies recipe, baking powder is the leavening agent and helps the dough to rise. If you have Celiac disease or are gluten-intolerant, make sure you use gluten-free baking powder.

Spices: I like to add ground cinnamon and ground nutmeg for extra flavor. If you prefer not to, feel free to leave them out.

Coconut Oil: I prefer using refined coconut oil (which has a more neutral flavor), instead of extra virgin coconut oil (which has a more pronounced coconut taste). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.

Sugar: I used granulated white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar, maple sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I strong recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a splash of vanilla extract for extra flavor, but you may also use almond extract if you prefer! Alternatively, you may also leave it out completely.

Egg: The egg helps to better bind the ingredients together. If you are vegan or allergic to eggs, feel free to use aquafaba or an egg-replacer instead.

Storing/Freezing: To store, place the cooled oatmeal cookies in an airtight container and store at room temperature for up to 5 days. To freeze, place the cooled oatmeal cookies in a freezer-safe container, separating each layer with a plastic sheet and freeze for up to 2 months. When ready to eat, reheat the cookies in the oven at 350F for 5 minutes.

• Prep Time: 10 mins
• Chilling Time: 10 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American