Cooking and Serving: 22 minutes | 24 cookies
Ingredients
How to make gluten free oatmeal cookies (step * Expert tips | Ingredient substitutions | Storage suggestions
Description
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 24 cookies
Ingredients
How to make gluten free oatmeal cookies (step * Expert tips
Ingredient substitutions
Storage suggestions
Flavor variations
Instructions
WORK THE BUTTER INTO THE OAT MIXTURE
The raw cookie dough is very thick, and nearly seems like it won’t come.
together, but it will. Work the butter into the dry ingredient mixture (with the.
sugars) everything is slightly moistened. Then, mix in the beaten eggs and vanilla to.
bring the dough together.
DIVIDE THE DOUGH EVENLY
A spring-loaded ice cream scoop makes it easy to divide the cookie dough up into.
uniform portions, each about 50 grams. I love my OXO medium cookie scoop.
for this, which is equivalent to about a #50.
scoop. It begins to create the right shape for baking, and helps your cookies.
all bake at the same rate .
CHILL THE SHAPED COOKIE DOUGH ON ITS OWN
To control the spread of the cookies in the oven, we chill the raw, shaped disks.
of dough. But I’ve found that it’s best to chill the dough on a separate.
surface, not on the baking sheets that will go in the oven. If the baking sheet.
is very cold, the oven temperature may spike to regain its designated.
temperature, which could burn the cookies.
Just before the edges of these cookies turn brown in the oven, the tops will.
still be glossy and look wet. Even when the cookies are done, they won’t be.
firm, particularly on top.
If you bake them until they’re firm on top to the touch, they’ll be overdone. If.
you’re concerned about over-baking, reduce the oven temperature to 325°F and.
bake them for 15 minutes.
7 cookies just baked on a tray lined with brown paper with oats and chocolate.
cookies just baked on a tray lined with brown paper with oats and chocolate.
DAIRY FREE
In place of regular butter, try block-style vegan butter (not in the tub, which.
is made with too much oil). I’ve made this recipe with Melt brand vegan butter.
in place of butter, and it worked really well. The cookies didn’t brown quite as.
nicely, and they spread a bit more, but overall the substitution worked great.
Miyoko’s Kitchen brand of vegan butter is also a great choice.
In place of each of the two eggs in this recipe, you can try one “chia egg” (1.
tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and.
allowed to gel). You can also try Bob’s Red Mill’s egg replacer or Just Egg.
refrigerated liquid egg replacer.
You can replace the old fashioned oats in this recipe with rolled buckwheat.
groats, or flattened (or beaten) rice. If you can’t have oats, I recommend.
having a look at our full discussion about how to substitute oats in baking.
A closeup image of a corner of a metal baking sheet lined with white parchment.
paper, filled with evenly spaced oatmeal cookies with chocolate chips.
closeup image of a corner of a metal baking sheet lined with white parchment.
paper, filled with evenly spaced oatmeal cookies with chocolate chips.
This simple recipe for thick and chewy gluten free oatmeal cookies is crispy.
around the edges, soft and chewy the rest of the way through.
simple recipe for thick and chewy gluten free oatmeal cookies is crispy around.
the edges, soft and chewy the rest of the way through.
Gluten free oatmeal raisin cookies image raw, baked, and served on a platter.
free oatmeal raisin cookies image raw, baked, and served on a platter.
CLASSIC GLUTEN FREE OATMEAL COOKIES RECIPE
Prep Time: 10 minutes mins.
Cook Time: 12 minutes mins.
Chilling time: 30 minutes mins.
Total Time: 22 minutes mins.
A close view of several golden brown oatmeal cookies with visible chocolate.
chips, overlapping each other on a white surface.
close view of several golden brown oatmeal cookies with visible chocolate chips,.
overlapping each other on a white surface.
These golden brown gluten free oatmeal cookies have more oats than flour for.
extra chewiness, and plenty of brown sugar for deep flavor!
Notes
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* 1 teaspoon baking soda
* ½ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* 2 ½ cups (250 g) gluten free old fashioned rolled oats
* 1 cup (218 g) packed light brown sugar
* 10 tablespoons (140 g) unsalted butter, at room temperature
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper
* In a large bowl, place the flour, xanthan gum, baking soda, salt, and
granulated sugar, and whisk to combine well.
* Add the oats and brown sugar and mix, breaking up any lumps in the brown
* Add the butter in clumps, each about 1 tablespoon, and toss to coat them in
the dry ingredients. Press down the back of the bowl of a mixing spoon to
work the butter into the dry ingredients until the mixture resembles coarse
sand. You shouldn’t see any large clumps of butter when you’re done.
* Create a well in the center of the dry ingredients, and add the beaten eggs
* Mix until the dough comes together. Alternately stir and press the cookie
dough with the back of the spoon until the dry ingredients are moistened.
* Add the chocolate chips, and mix to distribute the chips evenly throughout
and until the dough is completely integrated.
* Divide the dough into 24 equal pieces, each about the size of a golf ball,
weighing at least 45 grams.
* Roll each piece of dough into a ball and then press into a disk of about
3/4-inch thick. Place the shaped cookie dough on a plastic-lined plate and
place in the refrigerator (for about 30 minutes) or freezer (for about 15
minutes) just until firm to the touch.
* Once the cookie dough is chilled, place the pieces on the prepared baking
sheets about 2 inches apart. Bake in the center of the preheated oven, and
bake for about 12 minutes, or until very lightly golden brown all over, and a
bit browner around the edges.
* The cookies will still be soft to the touch. Remove the baking sheet from the
oven, and allow the cookies to cool on the baking sheet until firm (about 10
minutes). Transfer to a wire rack to cool completely.
* Repeat with any remaining pieces of cookie dough.
This recipe works best with Better Batter’s original blend or Nicole’s Best
multipurpose flour (with added xanthan gum). Bob’s Red Mill 1-to-1 should work,
too, with an extra 1/4 teaspoon xanthan gum.
Want to make your own blend? Check out my mock all purpose gluten free flour
You can use up to 8 ounces total chocolate chips, or your favorite
non-traditional chocolate chip style mix-in.
You can also replace the chocolate chips with an equal amount raisins for a more traditional cookie.
Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 90mg | Fiber:
2g | Sugar: 16g | Vitamin A: 169IU | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
A plate of gluten free oatmeal cookies and a tray of just baked cookies.
plate of gluten free oatmeal cookies and a tray of just baked cookies.
These cookies will maintain their texture at room temperature for at least 3
days. For longer storage at room temperature, store them in a sealed glass
container for 5 days or more.
For longer storage, place them in a freezer-safe zip-top container, squeeze as
much of the air out of the bag as possible, and freeze for up to 3 months.
Defrost at room temperature.
You can also freeze the raw, shaped cookie dough in a single layer on a baking
sheet. Pile it in a freezer-safe bag, squeezing out all the air, and freeze for
up to 3 months. Before baking, defrost the mounds of cookie dough at room
temperature until they’re still firm, but aren’t frozen solid. Bake as usual, in
small or large batches.
A baking sheet covered with 16 large round oatmeal cookies studded with
chocolate chips, some stacked and slightly overlapping.
baking sheet covered with 16 large round oatmeal cookies studded with chocolate
chips, some stacked and slightly overlapping.
What are the best oats for this recipe?
Bob’s Red Mill makes safe gluten free oats—but just be sure to grab the bag that
says “gluten free.” And reach for old fashioned, not quick-cooking, oats for the
right chewy texture and controlled spread.
Can I use dark brown sugar instead of light brown?
Yes, you can use dark brown sugar in place of light brown sugar, if you’d like a
richer, deeper molasses flavor. The cookies themselves will be a bit darker in
Why are my cookies hard?
Did you overbake them? Did you make ingredient substitutions, especially the
flour blend, or measure flour? All of those can lead to hard cookies.
OATMEAL RAISIN COOKIES
Make these into arguably more traditional gf oatmeal raisin cookies the chocolate chips, baking (and eating) is Thompson raisins, since they’re plump and big, but not
Replace some or all of the chocolate chips with chopped dried apricots, dried
cranberries, or even pitted, chopped dates. Toss the dates in some flour first,
though, since dates are super sticky!
Instead of semi-sweet chocolate chips, try milk chocolate chips, white chocolate
chips, or even chopped dark chocolate chunks.
OATMEAL WALNUT COOKIES
Replace the chocolate chips in this recipe with whopped raw walnuts, The nuts bring out the nuttiness in the oats.
* Gluten free monster cookies
are thick and chewy peanut butter cookies with crisp edges made with quick
* These gluten free pumpkin oatmeal cookies
the warm spices and rich pumpkin flavor of fall to our oatmeal cookie recipe.
* For a completely different experience, our 3 ingredient oatmeal cookies
without any added sugar and make a virtuous, yet still delicious, snack.
* The perfect, lightly sweet oatmeal breakfast cookie
is sweetened only with honey and applesauce.
* If you’re missing Do-Si-Dos Girl Scout Cookies, try our peanut butter gluten
free oatmeal cookie sandwiches