Gluten free oatmeal chocolate chip cookies are both wholesome and hearty! With a lovely texture and satisfying chew, these cookies are just as good as their gluten filled counterparts!
There is something perfect about using oatmeal in a cookie.
They have a lovely chewy texture, so if love them like me, try my gluten free oatmeal muffins, or these berry oat bars.
When I finally perfected this recipe…they quickly became my husband’s favorite!
Every hike, every trip…these have been requested. They are worth every little luscious bite!
Fresh cranberries in cookies?
Here in Oregon, we actually get homegrown, fresh cranberries this time of year from a coastal town in the south.
Vincent Cranberries are a real treat, and since I had some on hand, I wanted to find a way to use the FRESH version in a cookie…not the dried (although their fruit juice sweetened dried cranberries are nothing short of amazing!).
The color is more vibrant, and with no added sugar, you get all their tart glory!!
It doesn’t hurt that it looks super festive too!
Are oats gluten free?
Oats are naturally gluten free, but because they processed on the same equipment as rye, barley, and wheat….they are often contaminated.
I like to buy certified organic gluten free oats, and GF Harvest is a small farmer that does it right! Great quality! All their products are processed on their own equipment, and ONLY gluten free items are used!
Make ahead gluten free oatmeal cookies?
These oatmeal cookies work great in the freezer! Simply use a cookie scoop to dollop the cookie dough balls on a parchment or baking lined cookie sheet.
Place in the freezer for at least 30 minutes, then remove to a Ziploc bag to store in the freezer for many months.
Technically, I know the idea is to have a few cookies here and there…but then I always end up eat the dough balls by themselves out of the freezer!! So don’t feel bad if you find yourself doing the same! You’re not alone!
Add a couplle of minutes to the cook time if cooking from the freezer.
Can I make gluten free oatmeal raisin cookies?
Absolutely! Add in 1 cup of raisins in place of the chocolate chips, and be sure to add a teaspoon of cinnamon along with the dry ingredients!
Additional gluten free cookie recipes:
We are a family of cookie monsters, so you have TONS of options on my site! Here are some current favorites:
- My gluten free chocolate chip cookies are by far the most requested by my family and friends alike!
- My chocolate waffle iron cookies are so fun to make and look just like little boot tracks in the snow!
- Chocolate avocado cookies are allergy friendly and decadent!
Gluten Free Oatmeal Cookies Recipe:
If you try these classic cookies, be sure to come back and let e know what you thought! Leave a comment below!
Gluten Free Oatmeal Cookies
Ingredients
- 10 tablespoons butter or coconut oil
- 1/2 cup palm sugar or brown sugar
- 1/2 cup organic cane sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup cassava flour
- 1/3 cup almond flour
- 1/3 cup rice flour or brown rice flour
- 1/2 teaspoon guar gum
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup gluten free rolled oats
Optional Add In's
- 1/2 cup fresh cranberries finely chopped
- 1 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a mixer, beat the softened butter (or coconut oil), and both sugars.
- Add in the egg and vanilla, beat until fluffy.
- With the mixer running on low, sprinkle the gum, salt, soda, and baking powder.
- Continue with the three flours.
- Mix in the rolled oats and any add in's you wish (we like chocolate chips, cranberries, raisins, and white chocolate chips sometimes)
- Place large tablespoons of dough on a cookie sheet. I can fit 12 per sheet (4 rows of 3).
- Bake for 9-10 minutes. Once you remove, if they seem fluffy, settle the cookies, by firmly slamming the cookie sheet on the counter a couple of times. Let cool for a few minutes and remove to a cooling rack.
- Store cookies in an airtight container or in the freezer!
Notes
Nutrition
These look amazing!!! My dietary needs have changed & now need to avoid nuts. I have Bob’s Red Mill 1 to 1 blend on hand, would it work to use a cup of that for the 3 individual flours please? Thank you for great recipes!
Hi Steph! I love the 1 to 1 blend, I bet it will be perfect in these! Would you mind coming back and letting me know?
Thank you, and I will!
also, omit the additional gum since that mix already has it!
These look delicious! One quick question. May I use fine ground rice flours? I find that the regular kind , both white and brown, is too crunchy. I feel like I’m chewing on grains of salt. I have the Authentic brand of both rice flours. Or, is there a trick to eliminating the crunch factor? Thanks!
I think the brand probably makes the difference Alene. The Authentic brand of fine flours are awesome to work with, so if you like those, then stick with it! They’re so finely ground….they definitely will create a finer texture. I lately have been using is the Azure Market organics brand…but not everyone has access to Azure Standard.
Thanks! I think I’m going to make a batch tonight. It will give me something to do while I’m watching the election results.
These cranberry oatmeal cookies look so good! I can’t wait to try them. Pinning now to make soon!
Hi Tessa,
I am just starting to bake with GF flours and could use some advice. I am converting a biscotti recipe that calls for 2 1/4 c of all purpose flour. I saw the ratio suggestion you listed but how much (if any) “gum” do I need to add? Thanks so much!
i’d say 3/4 teaspoon Jennifer!
I just discovered your blog. Your recipes look *great* (I’m going to try the gluten free vegan zucchini bread today). I also really appreciate that your blog entries are short and sweet!
That is my style Liz….short and sweet! I hope you had baking success!
Those look perfect. Yum!
Sweet mother of cranberry! I’m in love.