Dish Snapshot
There’s something utterly comforting about warm oatmeal cookies straight from the oven—their toasty, nutty aroma filling the kitchen, the first bite offering a tender chew with a slight crunch around the edges, and molasses-kissed sweetness that lingers. These Gluten-Free Oatmeal Cookies are crafted to deliver that classic cookie nostalgia while being kind to gluten-sensitive guests. They’re soft in the middle, gently crinkled on top, and perfectly balanced between wholesome oats and buttery coconut oil.
This recipe shines on cozy mornings with coffee, at school lunchboxes, for last-minute gatherings, or as a small, satisfying dessert over the holidays. If you’re building a recipe rotation of dependable, allergy-aware treats, these cookies belong near the top—easy to make, adaptable, and crowd-pleasing. If you like to compare textures and baking approaches, you might also enjoy pairing this cookie session with a tried-and-true loaf—see my take on Classic Moist Banana Bread for a complementary weekend bake.
Nutrition Highlights
All nutrition values below are approximate and were calculated using ingredient databases (USDA FoodData Central) and rounded for practicality. Consider these per-serving (1 cookie) estimates based on 24 cookies per batch, without optional add-ins.
- Calories: ~120 kcal
- Protein: ~2.0 g
- Total Carbohydrates: ~16.5 g
- Dietary Fiber: ~0.8 g
- Sugars: ~8.8 g
- Total Fat: ~5.4 g
- Saturated Fat: ~3.9 g
- Cholesterol: ~15 mg
- Sodium: ~25 mg
Notes:
- These figures are estimates from standard ingredient values (USDA FoodData Central) and do not account for brand-specific differences.
- Adding 1 cup (about 170 g) of chocolate chips increases the batch by roughly 800–820 kcal total — about +33–35 kcal per cookie (so ~153 kcal each). Nuts or dried fruit will similarly increase calories and sugars or fats depending on the choice.
- For more general guidance on portion sizes and dietary needs, refer to reputable health sites such as Mayo Clinic and CDC.
Why You’ll Love It
- Comfort and nostalgia: The scent of toasted oats and vanilla evokes warm memories—perfect for family baking sessions.
- Inclusive baking: This recipe uses gluten-free oats and flour, so it’s a reliable option for guests who avoid gluten (confirm oat-brand labeling if severe celiac disease is a concern).
- Speed and simplicity: With pantry-friendly ingredients and straightforward steps, you can have cookies from start to finish in under an hour.
- Versatility: The base accepts chocolate chips, nuts, dried fruit, or warm spices like cinnamon or cardamom—adaptable for seasons and moods.
- Health-forward swaps: With coconut oil and a relatively moderate sugar level per cookie, this recipe can be nudged toward healthier directions without sacrificing texture.
Method & Process
Ingredients
- 1 ½ cups (135 g) gluten-free rolled oats
- 1 cup (120 g) gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (packed, ~110 g) brown sugar
- ½ cup (about 108 g) coconut oil, melted (sub: unsalted butter or neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (optional) chocolate chips
- ½ cup (optional) chopped nuts or dried fruit
Optional substitutions and notes:
- Vegan option: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use dairy-free chocolate chips.
- Lower sugar: Reduce granulated sugar to 1/3 cup and brown sugar to 1/3 cup; cookies will be less sweet but still satisfy.
- Flour swap: If you prefer a single-grain approach, use 1 cup almond flour + ½ cup oat flour (note: almond flour is higher in fat; adjust baking time slightly).
Step-by-step instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free oats, gluten-free all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Avoid overmixing—overworking can make cookies dense.
- Fold in chocolate chips and/or nuts/dried fruit if using.
- Using a tablespoon or small cookie scoop, drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Slightly flatten each mound with the back of the spoon for even baking.
- Bake 10–12 minutes, until the edges are golden and centers are just set; cookies will continue to firm as they cool. For chewier cookies, err toward the shorter bake time.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Practical tips:
- If using old-fashioned oats and you prefer a finer texture, pulse 1/2 cup of the oats in a food processor to make oat flour before mixing.
- For consistent cookies, chill the dough 20–30 minutes before baking—this helps shape and prevents too much spreading.
- Use a kitchen thermometer or your oven’s calibration if you notice uneven browning; small home ovens can vary.
For a savory-sweet afternoon spread, consider complementing cookies with a picnic main like the Chicken Caesar Salad Wrap recipe—it’s great for an outdoor cookie-and-sandwich combo.
Best Pairings
- Hot beverages: chai tea, coffee, or a cinnamon-spiced latte enhance the oat and vanilla notes.
- Cold milk: classic pairing—dunk and enjoy.
- Spread: a thin smear of almond butter or cream cheese for a richer snack.
- Dessert plate: serve alongside vanilla ice cream with a warm cookie for an instant a la mode treat.
- Snack pack: include plain cookies in lunchboxes, or pair with fruit and a nut mix for a balanced snack.
Presentation tips:
- Stack 3–4 cookies on a small plate with a dusting of cinnamon for a cozy presentation.
- For gatherings, arrange on a wooden board with small bowls of chocolate chips and chopped nuts for DIY customization.
Keeping it Fresh
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to help retain moisture (bread trades moisture with cookies).
- Refrigeration: Keep in an airtight container up to 1 week; bring to room temperature before serving for softer texture.
- Freezer: Freeze cookies in a single layer on a sheet tray until firm (about 1 hour), then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in a 300°F (150°C) oven for 5–8 minutes.
Label containers with date and any add-ins (chocolate, nuts, fruit) to easily identify allergens or flavor variations.
Chef’s Advice
- Best oats: Use certified gluten-free rolled oats (not instant) for texture and flavor; quick oats can be used but will yield a denser, less chewy cookie.
- Fat choice: Coconut oil gives pleasant aroma and crisp edges; unsalted butter will produce a richer, more traditional cookie flavor. If using butter, melt and cool slightly before mixing.
- Texture keys: For chewier cookies, slightly underbake them and allow residual heat to finish the set. For crispier cookies, flatten slightly and bake a minute longer.
- Doneness cue: Look for golden edges and a slightly glossy center—when centers are no longer shiny and a toothpick inserted comes out with a few moist crumbs, they’re ready.
- Scaling: This recipe scales well—double the ingredients and bake across multiple sheets, rotating pans halfway through.
Switch It Up!
- Vegan Chocolate Cherry: Replace eggs with flax eggs, use dairy-free chocolate chips and add ½ cup chopped dried tart cherries. Optionally fold in 1/2 tsp cinnamon for depth.
- Nutty Almond-Citrus: Use ½ cup chopped toasted almonds, add 1 tsp almond extract (reduce vanilla to 1/2 tsp), and fold in 1 tbsp finely grated orange zest for brightness.
- Spiced Apple Oat: Substitute ½ cup chopped dried apple or very small fresh apple dice (pat dry), add 1 tsp cinnamon and 1/4 tsp nutmeg; reduce added sugar by 2 tbsp if using sweet dried apples.
- Lower-Sugar Swap: Replace half the sugars with mashed ripe banana or unsweetened applesauce (note: texture will be softer and may require slightly longer baking).
Each variation can be adjusted to taste and dietary needs—experiment with mix-ins and spices to make the recipe your own.
Recipe Q&A
Q: Can I use quick oats instead of rolled oats?
A: Yes, but expect a denser, less chewy texture. If you prefer a chewier cookie, use rolled oats or pulse some oats to a coarse flour.
Q: My cookies spread too much—what happened?
A: Dough that’s too warm or too wet will spread. Chill the dough 20–30 minutes before baking and ensure your measuring of wet fats (coconut oil/butter) is accurate.
Q: I need these egg-free—how can I substitute?
A: Use two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled 10 minutes) or commercial egg replacer per package instructions. Baking time may vary slightly.
Q: How can I make them chewier or cakier?
A: Chewier: underbake slightly; add an extra tablespoon of brown sugar for moisture. Cakier: increase the flour by a tablespoon or add 1 tbsp milk to the batter for loft.
Q: Are these safe for celiac guests?
A: Use certified gluten-free oats and a certified gluten-free flour mix. Double-check all add-ins (chocolate chips, baking powder) for gluten-free labeling.
Conclusion
Baking these Gluten-Free Oatmeal Cookies gives you a reliable, comforting treat that adapts to many dietary needs and flavor preferences. Whether you keep them simple and nostalgic or dress them up with chocolate and nuts, they offer a warm, homey bite perfect for mornings, snacks, gatherings, or holiday plates. If you enjoyed this recipe and want a deeper dive into variations or pairing ideas, check out Amy’s take on oatmeal cookies at Amy’s healthy oatmeal raisin cookie post and a vibrant gluten-free approach in the Beaming Baker’s guide Beaming Baker gluten-free oatmeal cookies.
Happy baking—share your photos and tweaks so we can swap ideas and make this cookie your new classic.
Print
Gluten-Free Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten-Free
Description
Delicious gluten-free oatmeal cookies that are soft, chewy, and packed with flavor. Perfect for allergy-sensitive guests.
Ingredients
- 1 ½ cups (135 g) gluten-free rolled oats
- 1 cup (120 g) gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (packed, ~110 g) brown sugar
- ½ cup (about 108 g) coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (optional) chocolate chips
- ½ cup (optional) chopped nuts or dried fruit
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free oats, gluten-free all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Avoid overmixing—overworking can make cookies dense.
- Fold in chocolate chips and/or nuts/dried fruit if using.
- Using a tablespoon or small cookie scoop, drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Slightly flatten each mound with the back of the spoon for even baking.
- Bake 10–12 minutes, until the edges are golden and centers are just set; cookies will continue to firm as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake them. Use certified gluten-free rolled oats for best texture. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8.8g
- Sodium: 25mg
- Fat: 5.4g
- Saturated Fat: 3.9g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 0.8g
- Protein: 2g
- Cholesterol: 15mg
