Get ready to bake the best Gluten-Free Oatmeal Cookies you’ve ever had! This recipe delivers perfectly soft, chewy centers, slightly crisp edges, and a rich, buttery flavor that will make you forget they’re gluten-free. Forget dry, crumbly cookies; this is the only recipe you’ll ever need. They are simple to make, packed with wholesome ingredients, and endlessly customizable with your favorite mix-ins.
We’ve tested this recipe countless times to ensure it’s foolproof and absolutely delicious. Whether you’re baking for someone with a gluten sensitivity or simply looking for a healthier treat, these cookies are a guaranteed crowd-pleaser. They are perfect for after-school snacks, holiday cookie exchanges, or a simple dessert to enjoy with a glass of milk.
Why You’ll Love This Recipe
Perfectly Chewy Texture: We use a specific combination of ingredients to lock in moisture, resulting in a delightfully chewy cookie that holds together perfectly.
Incredibly Easy to Make: With simple, straightforward steps and no complicated techniques, even beginner bakers can achieve amazing results.
Customizable: This recipe is a fantastic base for all your favorite additions. Think chocolate chips, raisins, nuts, or dried cranberries!
Wholesome Ingredients: Made with the goodness of certified gluten-free oats and almond flour, these cookies are a treat you can feel good about.
The secret to perfectly chewy cookies every time.
The Secret to Perfectly Chewy Cookies: Key Ingredients
The magic of these gluten-free oatmeal cookies lies in the careful selection and balance of ingredients. Each one plays a crucial role in creating that perfect chewy texture and rich flavor we all crave.
Choosing the Right Gluten-Free Oats
The most important ingredient is, of course, the oats! For this recipe, you must use certified gluten-free old-fashioned rolled oats. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. Certified gluten-free oats ensure they are safe for those with celiac disease or high sensitivity. Avoid steel-cut oats (too tough) and instant oats (too fine, will make cookies mushy).
The Flour Blend That Makes a Difference
We skip the pre-made gluten-free flour blends and use a simple combination of super-fine almond flour and a touch of cornstarch. Almond flour provides moisture, structure, and a lovely nutty flavor, while the cornstarch helps create a tender crumb and prevents the cookies from spreading too much.
Sugars and Fats: The Foundation of Flavor and Texture
A mix of packed brown sugar and granulated sugar is key. Brown sugar adds moisture and a slight caramel note, which contributes significantly to the chewiness. The fat source is unsalted butter, which should be softened to room temperature, not melted. This allows you to cream it properly with the sugars, incorporating air that gives the cookies a slight lift and a tender texture. For a different but equally delicious flavor profile, check out this recipe for Almond Ricotta Cookies.
Look at that perfectly soft and chewy texture!
Step-by-Step Instructions
Follow these simple steps to bake your batch of delicious gluten-free oatmeal cookies.
Prep Your Station: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free rolled oats, almond flour, cornstarch, baking soda, ground cinnamon, and salt. Set it aside.
Cream Butter and Sugars: In a separate large bowl using a hand mixer or stand mixer, beat the softened butter, packed brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Be careful not to overmix.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. The dough will be thick.
Add Mix-Ins: Gently stir in your chocolate chips, raisins, or any other desired mix-ins with a spatula.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. For a more uniform look, use a medium cookie scoop.
Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers look set. They might appear slightly underdone in the middle, but they will continue to cook on the hot pan.
Cool Completely: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial to prevent them from breaking.
For another easy baking project, why not try these amazing Butter Swim Biscuits that are perfect for any meal!
Baker’s Tips for Success
Measure Flour Correctly: Spoon your almond flour into the measuring cup and level it off. Do not scoop directly from the bag, as this compacts the flour and can lead to dry cookies.
Room Temperature Ingredients: Using a room temperature egg and butter is essential for a smooth, emulsified dough.
Don’t Overbake: The key to a chewy cookie is to pull it from the oven when the center is just set. Overbaking will result in a hard, crunchy cookie.
Let Them Rest: Allowing the cookies to cool on the baking sheet for a few minutes is non-negotiable for gluten-free cookies, as it helps them set and prevents crumbling.
Fun Variations to Try
Make this recipe your own with these delicious additions! Simply add about 1 cup of your chosen mix-in during the final step.
Classic Raisin: Add 1 cup of raisins or golden raisins for a classic oatmeal raisin cookie.
Nutty Crunch: Stir in 1 cup of chopped walnuts or pecans for a delightful crunch.
White Chocolate Cranberry: Mix in 1/2 cup of white chocolate chips and 1/2 cup of dried cranberries.
Storing Your Gluten-Free Oatmeal Cookies
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Simply thaw them at room temperature when you’re ready to enjoy.
The key is to use a good binder like an egg and the right flour combination, such as almond flour. Most importantly, let the cookies cool on the baking sheet for at least 5 minutes after baking. This allows them to set properly before you move them.
Yes, but only if the oats are certified gluten-free. While oats are naturally gluten-free, they are often cross-contaminated with wheat during processing. Always choose oats that are explicitly labeled ‘certified gluten-free’ to be safe.
Chewiness in these cookies comes from using brown sugar, which has a higher moisture content than white sugar, and from not overbaking. Pulling them from the oven when the centers are just set allows them to finish cooking on the hot pan, resulting in a soft, chewy center.
Absolutely! You can substitute the unsalted butter with a high-quality, dairy-free butter substitute in stick form. Also, ensure your chocolate chips are dairy-free.
Flat cookies are often caused by melted butter instead of softened, room-temperature butter. It’s crucial to ‘cream’ the softened butter and sugars together to incorporate air, which provides structure. Also, ensure your baking soda is fresh.
Share Your Creations!
We are so excited for you to try this recipe for the best chewy Gluten-Free Oatmeal Cookies! If you make them, please leave a comment below and let us know what you think. Don’t forget to save this recipe to your favorite board on Pinterest!
Save this recipe for the best chewy gluten-free oatmeal cookies you'll ever make!
Gluten-Free Oatmeal Cookies Recipe
FL Recipes
Gluten-Free Oatmeal Cookies (That Are Actually Chewy!)
The best recipe for soft, chewy, and easy Gluten-Free Oatmeal Cookies. Made with wholesome ingredients like certified gluten-free oats and almond flour, these delicious cookies are simple to make and completely irresistible.
1.5cupsCertified Gluten-Free Old-Fashioned Rolled OatsDo not use steel-cut or instant oats.
1cupSuper-Fine Almond FlourSpoon and leveled.
2tbspCornstarch
1tspGround Cinnamon
1/2tspBaking Soda
1/2tspSalt
1/2cupUnsalted ButterSoftened to room temperature.
1/2cupPacked Brown Sugar
1/4cupGranulated Sugar
1Large EggRoom temperature.
1tspVanilla Extract
1cupChocolate ChipsOr other mix-ins like raisins or nuts.
Equipment
2 Baking Sheets
1 Electric Mixer (Hand or Stand)
2 Mixing Bowls
Method
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free rolled oats, almond flour, cornstarch, ground cinnamon, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, packed brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until just combined.
On low speed, gradually add the dry ingredient mixture to the wet ingredients until just incorporated. Do not overmix.
Stir in the chocolate chips or your desired mix-ins.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 12-15 minutes, until the edges are golden brown and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking.
Nutrition
Calories: 125kcalProtein: 2gFat: 7gFiber: 1g
Notes
Measure Flour Correctly: Spoon flour into the measuring cup and level it off to prevent dry cookies. Room Temperature Ingredients: Use room temperature butter and egg for the best dough consistency. Don't Overbake: For a chewy texture, remove cookies from the oven when the centers look just set.
Keyword almond flour oatmeal cookies,chewy oatmeal cookies,gluten free oatmeal cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
