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!
- 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: 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.
- 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 them from the sheet and cooling fully on a wire rack.
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.
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).
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
Keywords: gluten-free oatmeal cookies