Description
Delicious gluten-free oatmeal cookies that are soft, chewy, and packed with flavor. Perfect for allergy-sensitive guests.
Ingredients
Scale
- 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