Last Updated on April 1, 2026 by Sarah Leadon
These gluten-free oatmeal cookies are soft yet chewy in the center, with crisp edges. They are so good it’s hard to eat just one.
There’s something extremely comforting about the smell of oatmeal cookies baking in the oven. Especially when the cookies are spiced, soft, and chewy with just the right amount of sweetness.
Ingredients
These are the ingredients you need to make these delicious gluten-free oatmeal cookies.
- Unsalted Butter: Butter adds richness and tenderness to every bite.
- Sugar: These gluten-free oatmeal cookies use granulated sugar and brown sugar. This combo creates moist and sweet cookies.
- Eggs: Provide structure and stability. They help the cookies hold their shape and stay soft on the inside.
- Gluten-Free All-Purpose Flour: Every gluten-free flour is different. So the oatmeal cookies may come out differently depending on which flour you use. Just make sure you use a gluten-free flour with xanthan gum. It will give the cookies the right structure.
How To Make Gluten-Free Oatmeal Cookies
First, mix all the dry ingredients in a large bowl until combined and set it aside. I like to do it this way because you don’t have to stop and do this step while you are making the cooking dough.
Cream the butter, brown sugar, and white sugar in a separate large bowl with a hand mixer on medium speed for 2–3 minutes, until light and fluffy. You can also make this gluten-free oatmeal cookie recipe in a stand mixer, just use the paddle attachment.
Beat in the egg. Next, mix in the egg yolk, then the vanilla extract until incorporated.
Add the dry ingredients. Mix until combined. Mix in the oats.
Cover the cookie dough with plastic wrap. Place the gluten-free oatmeal cookie dough in the fridge for 1 hour. This will give the flour and oats time to soak up some ofthe moisture in the cookie dough and keep them from spreading too much when you bake them.
Preheat your oven to 350°F.
Scoop the oatmeal cookie dough onto parchment-lined baking sheets (place each cookie about 2 inches apart so they do not touch while they are baking).
Bake them for 10-13 minutes until they are slightly golden. Check them after 10 minutes. Oatmeal cookies can go from perfect to overbaked in a few seconds.
Let the cookies rest on baking sheets for about 10 minutes so they can firm up. If you try to move them right away, they will break because they are still fragile. Place them on a cooling rack to cool completely and enjoy!
Tips and Suggestions
Use softened butter. Sugar crystals can trap air in soft butter. This is what makes the oatmeal cookies light and chewy instead of hard and dense. Softened butter also mixes smoothly with other ingredients and helps the cookies spread just the right amount. Cold butter can make the cookies too thick. Let your butter sit out for at least 15 minutes before you make the gluten-free oatmeal cookies.
It’s easy to overmeasure gluten-free flour. So use a dry measuring cup or a scale.
Chill the cookie dough for 1 hour. It will give the oats and the flour time to absorb the moisture in the cookie dough. It will also keep the cookies from spreading too much. Though if you want crispier cookies, you can skip the chilling step and bake them right away.
Variations
I’ll admit it. I’m a bit of a purist when it comes to oatmeal cookies. I enjoy them without all the bells and whistles. But if you want to add some texture or extra sweetness, try mixing in one of these tasty add-ins:
- Chocolate Chips
- Raisins
- Pecans
- Dried cranberries
- White chocolate chunks
- Shredded coconut
Storage Instructions
Store your leftover gluten-free oatmeal cookies in an airtight container at room temperature. They will last for 4-5 days as long as they are sealed tightly.
If your oatmeal cookies start to feel a little hard, place a slice of fresh bread in the container with them. The oatmeal cookies will absorb the moisture from the bread and soften up again. The bread becomes stale over time. Just swap out the bread slice when it gets hard to keep the cookies soft.
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Gluten-Free Oatmeal Cookies
22
cookies10
minutes13
minutes124
kcal23
minutesThese gluten-free oatmeal cookies are soft, chewy, and full of cozy flavor. Made with a blend of oats, warm spices, and just the right amount of sweetness, they’re the perfect sweet treat for anyone craving a classic cookie with a gluten-free twist.
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Ingredients
1 ¼ cup (150 grams) gluten-free all-purpose flour
½ teaspoon (3 grams) ground cinnamon
1/4 teaspoon (1 gram) ground nutmeg
½ teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) baking powder
¼ teaspoon (2 grams) salt
½ cup (115 grams) unsalted butter, softened
½ cup (100 grams) white sugar
½ cup (100 grams) brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (135 grams) old-fashioned rolled oats
Directions
- Whisk the gluten-free all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt in a bowl until combined.
- Place the butter, brown sugar, and white sugar in a large bowl and beat with a hand mixer for 2-3 minutes until light and fluffy.
- Add the egg. Mix until combined. Add the egg yolk and vanilla extract. Mix until combined.
- Add the gluten-free flour mixture and mix until combined. Add the oats and mix until combined.
- Cover the oatmeal cookie dough with plastic wrap. Let the oatmeal cookie dough chill in the fridge for an hour.
- Set your oven to 350°F.
- Remove the oatmeal cookie dough from the fridge and unwrap it. Use a 1 or 2-tablespoon cookie scoop to scoop the cookie dough onto 2 parchment-lined baking sheets 2 inches apart.
- Bake the oatmeal cookies for 10-13 minutes until slightly golden.
- Let the cookies cool on the baking sheet for 10 minutes, then place them on a cooling rack to cool.
Notes
- If you are using a stand mixer to make the oatmeal cookies, use the paddle attachment.
Nutrition Facts
- Total number of serves: 22
- Calories: 124kcal
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 28mg
- Sodium: 67mg
- Potassium: 33mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
- Iron: 1mg
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