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. In other words, perfect.
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Yup, oatmeal cookies can be made gluten free!
Are you worried that oats aren't gluten free? Oats are not a gluten-containing grain. They are frequently contaminated with gluten, though, because of the way they are typically grown and stored.
In the United States, there are certified gluten free oats that are grown on dedicated fields, and processed to carefully avoid any contamination. I even buy certified gluten free oats at my local Trader Joe's for a great price.
Why this is the best gluten free oatmeal chocolate chip cookie recipe
It's worth sourcing the proper oats just to make this recipe for thick and chewy gluten free oatmeal cookies. It's been a family favorite of mine, in one form or another, for about 20 years (with gluten, at first!).
They're crisp on the outside, especially the edges and the bottom, but never hard to bite. Then, the browned outside gives way to a super chewy cookie all the way through.
Plus, these cookies have plenty of chewy, nutty-tasting purity-protocol gluten free old fashioned rolled oats gives these rich, moist cookies. That's what gives them a completely different texture and flavor from another classic, our thick and chewy gluten free chocolate chip cookies.
Gluten free oatmeal cookies key ingredients
- Gluten free flour blend – I like Better Batter best here, since it's a solid all purpose gluten free flour blend with lots of structure; be sure to measure by weight, to avoid overmeasuring!
- Baking soda – The rise in these cookies comes from the eggs, but we need a touch of baking soda to neutralize the acid in the brown sugar.
- Sugar – Granulated sugar provides crispness and tenderness, not to mention sweetness, of course
- Old fashioned rolled oats – Purity protocol gf oats provide all the chewy nuttiness of a great oatmeal cookie; in this recipe, we have lots of them!
- Light brown sugar – The rich molasses flavor of brown sugar gives chocolate chip cookies of all kinds their telltale aroma.
- Chocolate chips – We don't use too many chips here so they don't overpower the cookie; you can always replace them with soft, plump raisins for a somewhat more traditional gluten free oatmeal raisin cookies.
- Butter – Butter adds richness and flavor, plus gives the cookies their spread and plenty of tenderness.
- Eggs – The eggs are what give these cookies their rise; they also bind the cookies together.
- Vanilla extract – Vanilla extract doesn't make the cookies taste like vanilla! It just adds depth of flavor.
Tips for working with this very thick gluten free oatmeal cookie dough
You'll notice in the video that this cookie dough is very thick, and nearly seems like it won't come together. You might even be tempted to add some water, but resist the urge!
Use the right gluten free flour blend
Like in most of my gluten free cookie recipes, especially the ones that are thick and chewy, Better Batter classic gf flour blend works best here (or my mock Better Batter blend, of course!). A high-starch blend like Cup4Cup will make a considerably lighter cookie that browns less. And as always, measure by weight!
Let a mixer help you with cookie dough preparation
The balance of ingredients is perfect for making oatmeal cookies that are thick and have that delightful chew, and also have crisp, browned edges. The most effective way to integrate the ingredients fully into one another when making the cookie dough by hand is to alternate between mixing the dough and pressing down on the butter with the back of the spoon.
For the easiest way to make the dough, follow the instructions as written, whisking the dry ingredients as instructed. But use a stand mixer fitted with the paddle attachment everywhere the instructions direct you to “mix” rather than “whisk.”
Try a cookie scoop for easy portioning
A spring-loaded ice cream scoop makes it easy to divide the cookie dough up into uniform portions. It also begins to create the right shape for baking, and helps your cookies all bake at the same rate.
Chill the oatmeal cookie dough
Although the cookie dough is so thick, I prefer to chill it before baking the cookies. That ensures the proper texture every time.
You can make it without chilling the dough, though. The cookies will simply spread a bit more, so they won't be quite as thick. But they'll still be delicious.
Avoid over-baking these gluten free oatmeal 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, though, they won't be firm, particularly on top.
In fact, 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. You'll still get browning, but reduce the chance of baking out much of the chewiness of the cookies.
How to store chewy gluten free oatmeal cookies so they stay soft
These cookies are so good at maintaining their texture, whether they're at room temperature, in the refrigerator, or frozen. Magic cookies!
Freezing baked gluten free oatmeal cookies
Once they're baked and set at room temperature, you can freeze the cookies in a freezer-safe zip-top container. You don't even need to freeze them first in a single layer on a baking sheet to protect them from breaking. Just squeeze as much of the air out of the bag as possible.
Freezing gluten free oatmeal cookie dough
These cookies also freeze raw, and can be baked any time a craving hits. Just shape the raw dough as instructed in the recipe, then freeze it in a single layer on a baking sheet before piling it in a freezer-safe bag, squeezing out all the air.
Then, let the cookies defrost until they're still firm, but aren't frozen solid. Bake as usual, in small or large batches!
Substitutions for gluten free oatmeal cookie ingredients
Gluten free dairy free oatmeal cookies
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.
Gluten free egg-free oatmeal cookies
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). I haven't tried this substitution, though, so I'm afraid you'll have to experiment.
Gluten free oatmeal cookies without oats
If you can’t have oats, you can replace the old fashioned oats in this recipe with flattened (or beaten) rice. If you can't have oats, I recommend having a look at our full discussion about replacing oats in gluten free baking.
You'll even find a photo in that post of a batch of these very oatmeal cookies made with beaten rice. They look perfect, and although the texture isn't identical to oats, it's closer than I ever thought I'd get for oat-free oatmeal cookies!
Gluten free oatmeal cookie variations
Gluten free oatmeal raisin cookies
Make these into arguably more traditional gf oatmeal raisin cookies by replacing the chocolate chips, by weight, with raisins. My favorite type of raisin for baking (and eating) is Thompson raisins, since they're plump and big, but not oversized.
Other dried fruits
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!
Gluten free oatmeal chocolate chip cookies
This recipe calls for semi-sweet chocolate chips, so it's already made with oats and chocolate chips. But you can make those chips any flavor you like. Some ideas: milk chocolate chips, white chocolate chips, or even chopped dark chocolate chunks.
Gluten free, oatmeal walnut cookies
Replace the chocolate chips in this recipe with whopped raw walnuts, by weight, and your cookies will taste transformed! The nuts bring out the nuttiness in the oats.
More variations of gluten free oatmeal cookie recipes:
- Our iced gf oatmeal cookies recipe is a thin and chewy gf oatmeal cookie with a thin layer of sweet white icing that sets fully.
- Gluten free monster cookies are thick and chewy peanut butter cookies with crisp edges made with quick oats and oat flour.
- These gluten free pumpkin oatmeal cookies add the warm spices and rich pumpkin flavor of fall to our gf oatmeal cookie recipe.
- For a completely different gf oatmeal cookie experience, our 3 ingredient oatmeal cookies are made without any added sugar and make a very virtuous, delicious snack.
- For the perfect, lightly sweet oatmeal breakfast cookie, look no further. 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!
FAQs
Oats are naturally gluten free, even though some people who can't have gluten are also sensitive to the distinct protein in oats. Follow the instructions above on how to replace the oats in this recipe if that describes you!
No! Unless, like these gf oatmeal cookies, they're made with gluten-free ingredients, conventional oatmeal cookies are made with wheat flour, which contains gluten by nature.
Oats are a healthy whole grain, and these cookies have plenty of them, but I wouldn't call these healthy cookies. For that, you need our oatmeal breakfast cookies, which are naturally sweetened and much heartier for your morning breakfast.
The best oats for this recipe are purity protocol old fashioned rolled oats. Bob's Red Mill makes safe gluten free oats—but just be sure to grab the bag that says “gluten free.”
Yes! You can successfully double this recipe if you're using a stand mixer with a paddle attachment to mix everything together fully. Otherwise, try making two recipes in two separate bowls to ensure all ingredients are combined properly.
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 color, too.
Yes! Try freezing the shaped cookie dough balls as disks in a freezer-safe bag, with as much air removed as possible. Let defrost until they're firm but not frozen before baking.
Did you overbake the cookies? Did you make ingredient substitutions, especially the flour blend, or measure by volume instead of weight and thereby overmeasure your flour? All of those can lead to hard cookies.
Thick and Chewy Classic Gluten Free Oatmeal Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend I used Better Batter
- 1 ¼ teaspoons 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) certified gluten free old fashioned rolled oats
- 1 cup (218 g) packed light brown sugar
- 6 ounces semi-sweet chocolate chips (See Recipe Notes)
- 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
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine.
- Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.
- Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed.
- 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, on the prepared baking sheets, about 2 inches apart.
- Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until firm, about 15 minutes.
- Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until 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.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Marian says
Best gf cookie recipe I have found thank you
Nicole Hunn says
You’re very welcome, Marian!
Ryan says
Excellent
Ashley G says
Made these this evening, they are delicious! I would love to make a pumpkin version. Do you have a recipe for something like that? Pumpkin oatmeal cookies? Or could I sub an egg for some pumpkin?
Nicole Hunn says
I’m glad you enjoyed the cookies. No, you definitely can’t just swap out an egg for pumpkin, Ashley. That would really require a different recipe. I have a recipe for gluten free pumpkin oatmeal cookies you might like, but it calls for pumpkin butter, not simple pumpkin puree.
Patti Calleia says
Hi Nicole!
I live in Portugal and my freezer is soooo tiny, I cannot put the cookies in there to cool down. Should I put them in the refrigerator, and if so, for how long please? What happens if I do not cool them down before baking?
Thank you so much for posting. I hate spending so much money on expensive, tasteless GF treats!
Patti
Nicole Hunn says
You would just have to approximate the chilling time of 15 minutes in the freezer to the refrigerator, Patti. Maybe 40 minutes in the refrigerator? For more info, please see the text of the post under the heading “Chill the oatmeal cookie dough”
Nipa says
Made these last night, half with mini chocolate chips and the other with cinnamon sugar sprinkles on top. Both delicious! I put half the batter in the fridge to bake today. Should I follow the same timing – 15 mins in freezer – 11 mins in oven? Or do I need to adjust for the overnight refrigeration?
Nipa
Nicole Hunn says
Hi, Nipa, if you refrigerate the cookie dough, you’ll have to let it rest at room temperature until it approximates having been placed for 15 minutes in the freezer. I don’t have success baking right from extended refrigeration (I find that the cookies don’t spread like they should). How long will depend on the environment in your kitchen, but at about 70°F, shaped raw cookies from the freezer should take 20 to 30 minutes to warm to firm room temperature.
Mandi says
These are hands-down the best cookies I’ve ever eaten. They are great with chocolate chips or raisins and/or nuts and/or any other addition I want to throw at them. They’ve become my most often-used base for all kinds of cookies. I’ve also tried adding cocoa for a great chocolate base. This one, like so many of your other recipes that I’ve tried, is a total winner! Thank you!
Nicole Hunn says
Thank you so much for sharing that, Mandi. I’m so grateful that you’ve stuck around and tried so many of my recipes!
Katherine Evans says
Made these today as the recipe cooked for 12 min let cool undersides were not cooked as in raw ?
Nicole Hunn says
If the cookies are raw after 12 minutes, Katherine, if you used one of my recommended flour blends, measured by weight, and didn’t make any ingredient substitutions, I’d guess that your oven is running cold.
KML says
Delicious! I made them for a group event, using raisins instead of chocolate chips. They are outstanding!
Avery says
So good! I split the batch in half, put chocolate chips in one half, and cinnamon and raisins in the other half. Interestingly, the chocolate chip cookies spread so much, the raisin ones didn’t at all. Both are delicious.
Liz W. says
Love this recipe! Made it as stated. Didn’t get first batch out on time – cookies are still great. Second batch are crisp on the outside and tender inside.
Sugar also helps GF foods brown but you said it! If you cook until traditionally browned, they will be overdone.
Thanks!
Nicole Hunn says
Sugar helps all foods brown, not just GF! The baking soda also helps enhance browning. So glad you enjoyed them!
Lisa H says
Excellent chewy cookies! I used King Arthur Measure for Measure GF flour and they turned out great. Nice and chewy. I froze a bunch for later. I might add a little cinnamon, clove and nutmeg for warmth next time.
Bonnie Evers says
Absolutely the best oatmeal raisin cookies I’ve ever had. I also did a batch with chocolate chips. Delicious. I used Bobs red mill gf oats and Bobs red mill gf flour.
Cateyes_33 says
I used walmarts all purpose gluten free flour with trader joes ancient grains rolled oats. I tried half batch uncooled and half cooled didn’t notice too much of a difference at all but these were so good. I also mixed with my hands after adding the eggs,cuz I dont have the stamina to mix with a spoon lol. I also subbed the half cup of granulated sugar with Lokanto monkfruit because I didnt have white sugar. The flavor of these are like a chocolate chip oatmeal sugar cookie hybrid. I will definitely make these again.
Leah Ann Bettandorff says
Added coconut and cooked immediately without freezing. Turned out perfect!
Nice and chewy and pretty little circular shapes. I did use my mixer on low speed with a paddle and worked out fine. Very thick and sticky, but manageable. 😋
Wendy says
I used my Kitchenaid to make the dough and was glad I did as the dough is hard to mix if you have arthritis in your hands
These cookies are worth the effort to make, they are delicious !!
Will make them again
Nicole Hunn says
Yes, it’s a stiff cookie dough for sure, which is how they bake up thick and chewy. I’m glad you have that available to you to help, Wendy and that you enjoyed the cookies!
Sukhi says
Mine were good the first few times I made them but lately they are not!! I did use ready to go oats instead of steel cut. So maybe thats why they dont taste good and too oaty. Also, last time I made them they had a chemically acid taste. So maybe the baking soda which I used, its the one I keep in my fridge. I didn’t use it this time. No chemical taste this time but also tasted blah, maybe its the oatmeal. Does it matter if I measure my ingredients ie powders in a glass measuring cup..or should they be measured differently? Thanks so much.
Nicole Hunn says
Measuring by weight is the only way to measure accurately, Sukhi. No volume measurement is accurate or consistent. This recipe was developed for rolled oats, not steel cut and I assume you mean quick oats by “ready to go,” which are too processed to use in place of rolled oats. If you are having a different result than you have in the past, I’m afraid there’s no way for me to know what you’ve done differently, only you.