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!
Jump to:
- Baking Cookies Non Stop
- My Favorite Childhood Cookies
- Amazing Gluten-Free Oatmeal Cookies
- Why This Recipe Works
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Oatmeal Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cookies You’ll Love:
- Sweet Treats to Indulge In:
- Your Turn…
- 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 classic 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 and 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 and quantities, please scroll down to the 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 (sometimes oats are processed in the same facility as wheat and there may be cross-contamination). If you don’t have quick-cooking oats, you may also use old fashioned oats instead.
- 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 brown sugar, maple sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I strong recommend that you use Lakanto 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, a flax egg, 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, 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:
Oats are naturally gluten-free, but they are sometimes processed in the same facility as gluten-free containing grains (such as wheat, barley and rye). If you are Celiac or have an allergy or intolerance to gluten, make sure you use certified gluten-free oats.
To store, place the cooled gluten-free oatmeal cookies in an airtight container and store at room temperature for up to 5 days.
Yes, you can! 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.
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:
Your Turn…
What’s your favorite cookie? Let me know in the comments below, I’d love to hear!
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!
PrintEasy Gluten-Free Oatmeal Cookies (Dairy-Free)
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
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!
Ingredients
- 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
Instructions
- Preheat and Line: Preheat oven to 350F and line a baking sheet with a silpat or parchment paper.
- 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.
- Cream Coconut Oil and Sugar: In a large mixing bowl, cream the coconut oil and sugar together until light and fluffy.
- Add Vanilla and Egg: Add in vanilla and egg to the sugar-oil mixture and mix well.
- 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.
- Chill Dough: Chill the dough in the freezer for 5 minutes.
- 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.
- Chill Dough Balls: Chill the cookie dough balls in the freezer for at least 5 minutes.
- 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).
- Bake Until Golden: Bake for 14 to 15 minutes until the edges are golden brown.
- Let Cool Before Eating: Allow the cookies to cool for 2 minutes in the pan before removing 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 brown sugar, maple sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I strong recommend that you use Lakanto 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, a flax egg, 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
Keywords: gluten-free oatmeal cookies
Hi!
Can I use vegetable oil instead of coconut oil? If so, would I use the same amount?
Hi Erica, I do not recommend using vegetable oil. The reason I use coconut oil is because the coconut oil hardens as the temperature cools, and that makes it easier to form the cookie dough into balls. Vegetable oil is always liquid and will make the cookie dough difficult to handle and shape. Alternatively, if you are not diary free, feel free to use butter in equal quantities.
Good morning Felicia,
These oatmeal cookies have always been my all-time favourite – they are great for snacking anytime of the day with a cup of hot
beverage. Little children love them too!
Thanks Felicia for recreating your gluten-free version and sharing it with all the your fans in the community!
Love you always!
Mum
★★★★★
Hi mummy, I wanted to recreate a GF version of my favorite childhood cookies 🙂 This was a recipe based off the one you sent me back in 2012!! Almost 10 years ago!
One cup is equal to how many grams?
Hi Sandy, depending on the ingredient, one cup varies in terms of grams.
According to this very useful conversions article (http://allrecipes.com/howto/cup-to-gram-conversions/):
1 cup of sugar = 200g
1 cup of flour = 130g
1 cup of oats = 85g
Hope this helps!
These look delicious! Thanks for sharing on Foodie Friends Friday!
Thanks for dropping by! Have a good week ahead!
Amazing cookies! I love oatmeal, one of my favorite. Thank you for joining Foodie Friends Friday this week! I am sharing the recipe on my Walking on Sunshine Facebook Page tomorrow. Come on over! And don’t forget to VOTE on Sunday!
Hey Lois! thanks for dropping by and sharing the recipe on your page in advance! Will drop by and vote on Sunday – (is the voting on your page or your facebook?)
Do you FedEx? 🙂
Hahah! can do too! 😉
Hi Felicia! Thank you again for the link you sent me( perfect solution)and wow for this new recipe.
Before you leave I’ll certainly contact you to wish you : feliz viaje!
Anna!
I’m glad the condensed milk substitute helped! did u manage to try it in the end?
These oatmeal cookies are one of my absolute favorites … it’s a pity you are lactose intolerant (because butter is involved. and I’m not sure if using margarine would change the taste alot.)
Gracias por tus saludos! Buen finde!
Agh. I still can’t handle you talking about the heat when it’s so freaking cold here in NJ! Send me some warm thoughts pleaseee. 😀 I’m so happy that you will be visiting your family soon: mine are still in the US but Florida is pretty far and I know how much it means to both them and me when we get to visit. I hope you have a lovely time and bring some of these cookies to munch on on the flight !
Jess!
I can imagine how cold it is there in NJ! a friend of mine is in NY and she told me it was -9 deg cel yest (not sure how much that is in farenheit but it sure sounds freezing cold). Last night on the news I saw the firemen trying to put out a fire in NY and the water being sprayed to put out the fire froze immediately from the cold! Amazing! it looked like some haunted house castle!
I guess I shouldn’t be complaining about the heat since hot weather is still pretty much bearable compared to sub-zero temperature levels!
Am really really excited about being home! 1 week left to go!!!
sending lots of WARMTH and LOVE!! and once more congrats on the social media marketing internship!!
xoxo!!
So happy you get to visit home soon! I’m actually visiting South America-Peru- for the 1st time- in April. I’m ready for some south of the equator warmth!!!
Hey Ruthanne!!
How have you been??
You’re gonna love South America! (i’ve never been to Peru, but still i’m sure you’ll have a great time!)
If you ever do make a trip to Buenos Aires, let me know!
And you’re right, I cant wait to be back home in Singapore!! Am counting down the days!! 🙂
xoxo