Gluten-Free Oatmeal Cookies
Soft, chewy, and easy to make, these gluten-free oatmeal cookies capture the nostalgic flavor of the classic recipe without the gluten.
Ingredients
Main Ingredients
- 1 cup gluten-free flour blend (ensure it includes xanthan gum)
- 1.25 cups certified gluten-free rolled oats
- 0.5 cup cane sugar
- 0.33 cup brown sugar
- 0.5 tsp ground cinnamon
- 0.125 tsp salt
- 1 tsp aluminum-free baking powder
- 10 tbsp unsalted butter, melted (use vegan butter for dairy-free)
- 1 large egg
- 2 tsp pure vanilla extract
- 0.33 cup raisins or chocolate chips
Optional Add-Ins
- 0.25 cup chopped pecans or walnuts
- 2 tbsp shredded coconut
- 1 tsp orange zest for brightness
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour, oats, baking powder, salt, cinnamon, and both sugars.
- In another bowl, whisk melted butter, egg, and vanilla until smooth.
- Pour the wet mixture into the dry and mix until combined. Fold in raisins or chocolate chips.
- Cover dough and refrigerate for 30–40 minutes.
Baking
- Scoop tablespoon portions of dough, space 2 inches apart on the tray, and flatten slightly.
- Bake for 10–11 minutes, until edges are golden but centers remain soft.
- Leave cookies on the tray for 5 minutes before transferring to a rack.
Notes
Store in an airtight container for up to 4 days or freeze for up to 3 months. Let cookies cool directly on the tray for better texture.
Nutrition
Serving: 1gCalories: 115kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 73mgFiber: 1gSugar: 7g