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Home » Cookies

Easy Gluten-Free Oatmeal Cookies (Dairy-Free)

Published: Dec 13, 2021 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
reaching for a cookie from wire rack
Holding up half-eaten oatmeal cookie.

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!

Gluten-free oatmeal cookies on a wire rack.
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!

Holding up a half-eaten oatmeal cookie.

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.

cornbread in a cast iron skillet
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Can you tell that oatmeal cookies have a very special place in my heart?

A half-eaten cookie in front of a plate of oatmeal cookies.

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!

Holding a plate of gluten-free oatmeal cookies.

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!
Holding a half-eaten oatmeal cookie on a wire rack.

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.)

Ingredients for making gluten-free oatmeal cookies recipe.

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.

A silpat on a cookie sheet.

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.

Whisking dry ingredients in a metal bowl.

3. Cream Coconut Oil and Sugar

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

Creaming oil and sugar in a glass bowl.

4. Add Vanilla and Egg

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

Whisking yellow liquid in bowl.

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.

Mixing oatmeal cookie dough in a glass bowl.

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.

Balls of oatmeal cookie dough on a white plate.

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.

Holding a silpat-lined cookie sheet with cookie dough balls.

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).

Flattening cookie dough balls with a spatula.

11. Bake Until Golden

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

Baked oatmeal cookies on a silpat.

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.

Holding up an oatmeal cookie.

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).
Freshly baked oatmeal cookies on wire  rack.

Recipe FAQs:

Are Oats Gluten-Free?

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.

How Do You Store These Oatmeal Cookies?

To store, place the cooled gluten-free oatmeal cookies in an airtight container and store at room temperature for up to 5 days.

Can You Freeze These Cookies?

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.

Holding up an oatmeal cookie from a plate.

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:

  • Gluten-Free Red Velvet Cupcakes (Dairy-Free)
  • Gluten Free Peanut Butter Cookies (Flourless, Dairy-Free)
  • Mango Chia Pudding (Gluten-Free, Vegan)
  • Creamy Breakfast Polenta Porridge (Gluten-Free, Vegan)

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!

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Easy Gluten-Free Oatmeal Cookies (Dairy-Free)


★★★★★

5 from 1 reviews

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


Ingredients

Units Scale
  • 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

  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: 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 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

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Erica says

    April 27, 2022 at 5:00 pm

    Hi!
    Can I use vegetable oil instead of coconut oil? If so, would I use the same amount?

    Reply
    • Felicia Lim says

      April 29, 2022 at 9:38 am

      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.

      Reply
  2. Grace Lim says

    December 14, 2021 at 6:31 pm

    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

    ★★★★★

    Reply
    • Felicia Lim says

      December 15, 2021 at 8:48 am

      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!

      Reply
  3. Sandy says

    December 18, 2013 at 8:22 am

    One cup is equal to how many grams?

    Reply
    • felicia | Dish by Dish says

      December 18, 2013 at 8:30 am

      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!

      Reply
  4. binomialbaker says

    April 14, 2013 at 10:49 pm

    These look delicious! Thanks for sharing on Foodie Friends Friday!

    Reply
    • rosewithoutthorns says

      April 14, 2013 at 10:59 pm

      Thanks for dropping by! Have a good week ahead!

      Reply
  5. Walking On Sunshine Recipes says

    April 12, 2013 at 9:02 pm

    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!

    Reply
    • rosewithoutthorns says

      April 12, 2013 at 9:04 pm

      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?)

      Reply
  6. Irene says

    January 25, 2013 at 9:01 pm

    Do you FedEx? 🙂

    Reply
    • rosewithoutthorns says

      January 25, 2013 at 10:14 pm

      Hahah! can do too! 😉

      Reply
  7. 76sanfermo says

    January 25, 2013 at 4:02 pm

    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!

    Reply
    • rosewithoutthorns says

      January 25, 2013 at 4:07 pm

      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!

      Reply
  8. Jess @ On Sugar Mountain says

    January 25, 2013 at 3:39 pm

    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 !

    Reply
    • rosewithoutthorns says

      January 25, 2013 at 3:48 pm

      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!!

      Reply
  9. easybaked says

    January 25, 2013 at 2:50 pm

    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!!!

    Reply
    • rosewithoutthorns says

      January 25, 2013 at 2:53 pm

      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

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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