You know that feeling when you bite into a warm cookie and everything just feels right? That's exactly what these gluten free oatmeal cookies do. I've spent countless Saturday mornings testing this recipe with Logan and Ellie, and let me tell you—these cookies are the real deal. Big, soft, loaded with chocolate chips, and they stay chewy for days.
What makes these different from other gluten free oatmeal cookies? I use more oats than flour. Yep, you read that right! This simple ratio creates the chewiest texture without any weird aftertaste. No one will ever guess they're gluten-free.
The best part? No chilling required if you're in a hurry, though I'll share why a quick 30-minute rest makes them even better. Ready to bake? Let's go!
Jump To
- Why This Gluten Free Oatmeal Cookie Recipe Works
- Essential Ingredients for Perfect Gluten Free Oatmeal Cookies
- INGREDIENTS
- PREPARATION
- Expert Tips for the Best Gluten Free Oatmeal Cookies
- Delicious Recipe Variations
- Storage & Make-Ahead Instructions
- Why Are My Gluten-Free Oatmeal Cookies Spreading Too Much?
- Troubleshooting Common Problems
- Substitution Options
- Frequently Asked Questions
- Serving Suggestions
- Coconut Meringue Cookies (Czech Kokosky Recipe)
- Easy Gluten-Free Sugar Cookies (Drop Style Recipe)
- Final Thoughts
- 📖 The Complete Recipe
- Classic Gluten Free Oatmeal Cookies Recipe (Perfectly Chewy!)
- 💬 Reviews
Why This Gluten Free Oatmeal Cookie Recipe Works
Here's my little secret: I use 2½ cups of certified gluten-free oats to only 1½ cups of flour. Most recipes do it the other way around, but reversing that ratio gives you cookies that taste like classic oatmeal cookies—not gluten-free versions.
Brown sugar is your friend here. It adds moisture and creates that beautiful caramel flavor that makes these cookies so addictive. I always use a mix of granulated and brown sugar because the combination gives you both sweetness and chewiness.
When I chill the dough for 30 minutes, the cookies hold their shape better and develop thicker centers with those perfect crispy edges. But honestly? If Logan and Ellie are begging for cookies right now, I skip this step and they still turn out amazing.
Here's a quick look at how this recipe compares:
| Recipe Type | Oats | Flour | Result |
|---|---|---|---|
| Traditional GF Recipe | 1½ cups | 2 cups | Dense, flour-heavy |
| This Recipe | 2½ cups | 1½ cups | Chewy, oat-forward |
Essential Ingredients for Perfect Gluten Free Oatmeal Cookies
Choosing the Right Gluten Free Flour
This is where so many people get stuck, and I totally get it—the gluten-free flour aisle can feel overwhelming! After testing batch after batch (my freezer was full of cookies for weeks), I've found what works best.
For gluten free oatmeal cookies, you want a good all-purpose blend that either includes xanthan gum or tells you to add it. Xanthan gum acts like glue, helping everything stick together since we don't have gluten doing that job.
My top picks:
- Better Batter Original - This is what I reach for most often. It already has xanthan gum, and the texture is spot-on every single time.
- King Arthur Measure for Measure - Perfect if you're new to gluten-free baking. No xanthan gum needed!
- Bob's Red Mill 1-to-1 - The budget-friendly option. Just add ¼ teaspoon xanthan gum to the recipe.
If you use a flour blend without xanthan gum, add ¾ teaspoon to the dry ingredients. Trust me on this one—I learned the hard way when my first batch spread into one giant cookie pancake!
Best Gluten-Free Flour for Oatmeal Cookies
Let me break down the options so you can choose what works for your kitchen:
| Flour Blend | Xanthan Gum Needed? | Texture Result | Best For | Cost |
|---|---|---|---|---|
| Better Batter Original | No (included) | Perfectly chewy | Best overall results | $$$ |
| Bob’s Red Mill 1-to-1 | Yes (+¼ tsp) | Slightly denser | Budget-friendly option | $$ |
| King Arthur Measure for Measure | No (included) | Soft, tender | Beginners | $$$ |
| Cup4Cup | No (included) | Very soft | Sweet cookies | $$$$ |
| Homemade Blend | Yes (¾ tsp) | Variable | Customization | $ |
Quick Answer: Better Batter Original or King Arthur Measure for Measure give the most reliable results without adding xanthan gum. For budget-conscious bakers, Bob's Red Mill 1-to-1 works great with an extra ¼ teaspoon xanthan gum.
Certified Gluten Free Oats Matter
Okay, this is important. Regular oats might not contain gluten naturally, but they're usually processed in facilities that also handle wheat. For anyone with celiac disease or gluten sensitivity, this cross-contamination is a real problem.
I always buy certified gluten-free oats. According to the Celiac Disease Foundation, this certification means the oats have been tested and contain less than 20 parts per million of gluten.
My go-to brands:
- Bob's Red Mill Gluten Free Old Fashioned Oats
- GF Harvest
- Quaker Gluten Free Oats
Old-fashioned vs. quick oats: I tested both! Old-fashioned rolled oats give you that classic chewy texture with great shape. Quick oats make softer, more cake-like cookies that spread more. For the best gluten free oatmeal cookies, stick with old-fashioned.
Complete Ingredient Breakdown
Here's what you need and why each ingredient matters:
- All-purpose gluten free flour blend + xanthan gum → Creates structure and holds everything together
- Baking soda → Helps the cookies rise and get those beautiful golden edges
- Granulated sugar + brown sugar → The perfect balance of sweetness and chewiness
- Certified gluten-free oats → The star ingredient that gives us that signature texture
- Unsalted butter → Adds richness and helps with spreading (use it at room temperature!)
- Large eggs → Binds everything and adds moisture
- Pure vanilla extract → A little warmth and depth
- Semi-sweet chocolate chips → Because chocolate makes everything better
- Salt → Brings out all the flavors
INGREDIENTS
Dry Ingredients:
- 1½ cups (180g) all-purpose gluten-free flour blend
- ¾ teaspoon xanthan gum (omit if your blend includes it)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ cups (225g) certified gluten-free old-fashioned oats
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1½ cups (255g) semi-sweet chocolate chips (or raisins for oatmeal raisin cookies!)
PREPARATION
- Prepare your workspace.
Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup so much easier. Set them aside while you make the dough.
- Mix the dry ingredients.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and salt. Add the oats and stir until everything is evenly distributed. The oats should be coated with a light dusting of flour.
- Cream the butter and sugars.
In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together for about 2-3 minutes. You want it light and fluffy—this step adds air and makes your cookies tender. The mixture should look pale and creamy
- Add eggs and vanilla.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Your kitchen should smell amazing right about now!
- Combine wet and dry
Add the dry ingredients to the wet ingredients in three parts. Mix on low speed after each addition, just until combined. Don't overmix! Once you can't see any more flour streaks, you're done. The dough will feel thick and slightly sticky.
- Fold in chocolate chips.
Using a wooden spoon or spatula, gently fold in the chocolate chips. Make sure they're evenly distributed throughout the dough. This is where Ellie always sneaks a few chips!
- Chill the dough (optional).
Cover the bowl and refrigerate for 30 minutes. This step isn't required, but it helps the cookies hold their shape and develop a thicker, chewier texture. If you're in a hurry, you can skip straight to baking.
- Shape the cookies.
Preheat your oven to 350°F (175°C). Use a cookie scoop (about 2 tablespoons) to portion the dough onto your prepared baking sheets. Leave about 2 inches between each cookie—they'll spread a bit during baking.
- Bake to perfection.
Bake for 12-14 minutes, until the edges are golden brown but the centers still look slightly underdone. They might look a little soft in the middle—that's perfect! The cookies will continue to set as they cool.
- Cool properly.
Let the cookies cool on the baking sheet for 5 minutes. This is crucial! They need this time to firm up. Then transfer them to a wire rack to cool completely. Try to resist eating them all while they're still warm (I never can).
Expert Tips for the Best Gluten Free Oatmeal Cookies
After making these cookies more times than I can count, here are my tried-and-true tips:
Don't skip the chilling step if you want thicker cookies. I know 30 minutes feels like forever when you want cookies now, but chilled dough spreads less and creates those bakery-style thick centers. Pop the dough in the freezer for 15 minutes if you're really in a rush.
Measure flour by weight for accuracy. Gluten-free flour can be tricky because it packs differently than regular flour. If you have a kitchen scale, use it! 180g of flour is more accurate than measuring cups. If you don't have a scale, spoon the flour into your measuring cup and level it off—don't scoop directly from the bag.
Room temperature ingredients matter. Cold eggs and butter don't mix well with the other ingredients. Leave your butter out for about 30 minutes before you start (it should be soft enough to leave an indent when you press it, but not melted). You can warm your eggs by placing them in a bowl of warm water for 5 minutes.
Don't overbake! This is the number one mistake I see. The cookies will look slightly underdone when you take them out—glossy centers are totally fine. They firm up as they cool, and this keeps them soft and chewy for days.
Use a cookie scoop for uniform size. All the cookies bake evenly when they're the same size. Plus, it's way faster than using spoons! I use a 2-tablespoon scoop.
Let them cool on the baking sheet first. I know you want to dig in right away (me too!), but those 5 minutes on the hot pan help them set. Otherwise, they might break when you transfer them.
Delicious Recipe Variations
One of the things I love about this recipe is how easy it is to customize. Here are some variations my family adores:
Gluten Free Oatmeal Raisin Cookies
Swap the chocolate chips for 1½ cups of raisins. Add 1 teaspoon of ground cinnamon to the dry ingredients for that classic warmth. Logan wasn't sure about this version at first, but now he requests them specifically! The raisins get soft and sweet during baking.
Gluten Free Oatmeal Chocolate Chip Cookies
Want to go all-in on chocolate? Increase the chocolate chips to 2 cups (340g). I like mixing half semi-sweet and half dark chocolate chips for a richer flavor. Sometimes I even add a handful of white chocolate chips too—because why not?
Other Fun Variations to Try:
Cranberry Walnut - Use 1 cup dried cranberries and ½ cup chopped walnuts instead of chocolate chips. Add a pinch of orange zest for something special during the holidays.
White Chocolate Macadamia - Replace chocolate chips with 1 cup white chocolate chips and ¾ cup chopped macadamia nuts. These feel fancy but are just as easy!
Peanut Butter Oatmeal - Add ½ cup creamy peanut butter to the wet ingredients and reduce butter to ½ cup. Use peanut butter chips if you can find them. These are Ellie's absolute favorite.
Storage & Make-Ahead Instructions
These cookies stay soft and fresh for days when stored properly. Here's what works best:
Room temperature storage: Place cooled cookies in an airtight container with a piece of bread (yes, really!). The bread helps keep them soft. They'll stay fresh for 5-7 days on your counter. After day three, you might want to warm them for 10 seconds in the microwave—they taste just-baked again!
Freezing baked cookies: Let the cookies cool completely, then freeze them in a single layer on a baking sheet for about an hour. Once frozen, transfer to a freezer bag or container. They'll keep for up to 3 months. To serve, let them thaw at room temperature for 15-20 minutes, or warm them in a 300°F oven for 5 minutes.
Freezing cookie dough: This is my secret weapon for busy weeknights! Scoop the dough into balls, freeze them on a baking sheet for 2 hours, then transfer to a freezer bag. They'll keep for 3 months. Bake from frozen at 350°F for 14-16 minutes (just 2-3 minutes longer than fresh dough). It's like having a cookie shop in your freezer!
Freezer to oven tips: No need to thaw frozen dough balls. Just add a couple extra minutes to the baking time and watch them carefully toward the end. The edges should be golden and the centers still slightly soft.
Why Are My Gluten-Free Oatmeal Cookies Spreading Too Much?
This is the most common question I get, and I've totally been there! Gluten-free oatmeal cookies spread too much when the dough is too warm or lacks structure. Here's how to fix it:
5 Reasons & Quick Fixes:
- Dough Not Chilled
- Problem: Warm butter melts too fast in the oven, causing cookies to spread before they set
- Fix: Chill shaped dough balls for 30 minutes in the refrigerator or 15 minutes in the freezer before baking
- Wrong Flour Blend
- Problem: Your flour lacks binding power without xanthan gum
- Fix: Add ¾ teaspoon xanthan gum if your blend doesn't include it. Check the ingredient list on your flour bag!
- Butter Too Soft
- Problem: Overly softened or melted butter creates excessive spread
- Fix: Butter should be room temperature (65-68°F), not melted or too soft. It should hold an indent when pressed but not sink in completely
- Insufficient Oats
- Problem: Too high a flour-to-oats ratio makes cookies spread
- Fix: Use the tested ratio of 2½ cups oats to 1½ cups flour for best results
- Oven Temperature Too Low
- Problem: Cookies spread before the structure sets
- Fix: Verify your oven is at a true 350°F with an oven thermometer. My oven runs 25 degrees cool, so I always adjust!
The 30-Second Butter Test:
Press your finger into room-temperature butter. It should leave an indent but not sink in completely. If your finger goes straight through easily, it's too soft—pop it in the fridge for 10 minutes.
Pro Tip: For extra-thick cookies, add 2 tablespoons more gluten-free flour or increase oats by ¼ cup. You can also try freezing the shaped dough balls for 10 minutes before baking—they'll hold their shape beautifully!
Troubleshooting Common Problems
Why Are My Cookies Too Hard?
Hard cookies usually mean one of three things:
Overbaking - Remember, they should look slightly underdone when you remove them from the oven. The centers will firm up as they cool. Set a timer and check them at 12 minutes!
Too much flour - If you scooped flour directly from the bag, you might have packed in too much. Always spoon flour into your measuring cup and level it off, or better yet, weigh it.
Old baking soda - Baking soda loses potency over time. If yours is more than 6 months old, it might not be giving your cookies enough lift. Do a quick test: add ¼ teaspoon to a tablespoon of vinegar. It should fizz vigorously!
Can I Use Quick Oats Instead of Old-Fashioned Oats?
Yes, but the texture will be different! Quick oats have been cut into smaller pieces, so they create softer, more cake-like cookies that spread more during baking. Old-fashioned rolled oats give you that classic chewy texture with better shape retention.
If you only have quick oats on hand, here's what I do: pulse them 3-4 times in a food processor to make them even finer, then use them as directed. The cookies will be delicate and tender—different, but still delicious! Just know they won't have quite the same hearty, chewy bite as cookies made with old-fashioned oats.
Substitution Options
Life happens, and sometimes you need to work with what you have. Here are substitutions that actually work:
Dairy-free option: Replace butter with vegan butter or margarine (I like Earth Balance or Miyoko's). Use the same amount and make sure it's at room temperature. The cookies will be slightly less rich but still delicious. You can also learn more about gluten-free diets and dairy-free options from trusted health sources.
Egg-free option: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes until gel-like). I'll be honest—the texture won't be quite as chewy, but it works in a pinch. The cookies will be slightly denser and more crumbly.
Sugar alternatives: You can use coconut sugar in place of brown sugar for a less processed option. The cookies will be slightly less sweet and have a subtle caramel flavor. I haven't had success with artificial sweeteners in this recipe—they don't provide the same moisture or structure.
Oat-free option: If you need to avoid oats too, try replacing them with buckwheat groats (yes, despite the name, buckwheat is gluten-free!). The flavor will be earthier and nuttier. It's definitely different, but some people love it.
Frequently Asked Questions
Absolutely! This is one of my favorite time-savers. Shape the dough into individual cookies, freeze them on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F for 14-15 minutes (just 2-3 minutes longer than fresh dough). It's so nice having homemade cookies ready to bake whenever a craving hits!
Yes, if you have celiac disease or gluten sensitivity. Regular oats don't contain gluten naturally, but they're often cross-contaminated with wheat during growing and processing. Look for brands labeled "certified gluten-free" like Bob's Red Mill, Quaker Gluten-Free, or GF Harvest. The certification guarantees they've been tested and meet safety standards.
The edges should be golden brown, but the centers can still look slightly glossy and soft. They'll continue to bake on the hot pan after you remove them from the oven. If you wait until the centers look completely set, they'll be overbaked and hard once they cool. Trust the process!
Only if your gluten-free flour blend already contains it (check the ingredient list!). Without any xanthan gum, the cookies will spread too much and have a crumbly texture. If you're avoiding xanthan gum for other reasons, you can try substituting ½ teaspoon of guar gum, though I haven't tested this extensively.
Serving Suggestions
These gluten free oatmeal cookies are perfect for so many occasions! Here are my family's favorite ways to enjoy them:
After-school snack perfection - Pack a couple in Logan and Ellie's lunchboxes with a piece of fruit. They're filling enough to hold them over until dinner but not so sweet that they crash before homework.
Cozy movie nights - Serve them warm with a glass of cold milk. I like to pop a few in the microwave for 10 seconds to get them slightly warm and gooey again.
Holiday cookie platters - Make a batch with chocolate chips and another with cranberries and walnuts. Arrange them on a pretty plate for a gorgeous (and gluten-free!) gift.
Ice cream sandwiches - Let the cookies cool completely, then sandwich vanilla ice cream between two cookies. Roll the edges in mini chocolate chips and freeze for an hour. These are a huge hit at birthday parties!
Coffee shop moment - These pair beautifully with your morning coffee or afternoon tea. The oats and chocolate chips complement espresso drinks especially well.
Looking for more gluten-free treats? Try my gluten-free sugar cookies for decorating or meringue cookies for a light, crispy option!
Coconut Meringue Cookies (Czech Kokosky Recipe)
These traditional Czech coconut meringue cookies (Kokosky) are a delightful Christmas treat featuring crispy golden exteriors and impossibly airy, chewy centers. Made with just three simple ingredients using the foolproof Swiss meringue method, these naturally gluten-free cookies are perfect for holiday cookie platters, gift-giving, or enjoying with afternoon tea. Light, delicate, and only 44 calories each, they stay fresh for up to two weeks.
Easy Gluten-Free Sugar Cookies (Drop Style Recipe)
These gluten-free sugar cookies have crispy edges and soft, tender centers that stay fresh for days. No rolling, no chilling, no fuss – just mix, scoop, and bake!
Final Thoughts
There's something special about pulling a tray of warm cookies from the oven. The smell, the anticipation, the way everyone gravitates to the kitchen—it's pure joy. These gluten free oatmeal cookies have become a weekly staple in our house, and I hope they bring the same happiness to your kitchen.
Remember, baking is as much about the process as the result. Don't stress if your first batch isn't perfect. Every oven is different, every kitchen has its quirks, and that's okay! The important thing is that you're creating something delicious from scratch.
If you try this recipe, I'd love to hear how it turns out! Leave a comment below and let me know what you think. Did you make any fun variations? Did your family devour them as fast as mine does? I read every single comment and love hearing your stories.
Happy baking, friends! May your kitchen always smell like warm cookies and your cookie jar never be empty for long.
Print📖 The Complete Recipe
Classic Gluten Free Oatmeal Cookies Recipe (Perfectly Chewy!)
These thick and chewy gluten free oatmeal cookies are loaded with chocolate chips and stay soft for days. Made with more oats than flour for the perfect texture – no one will guess they're gluten-free!
- Prep Time: 15 minutes
- Chill time: 30 minutes (optional)
- Cook Time: 12-14 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Americain
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- 1 ½ cups (180g) all-purpose gluten-free flour blend
- ¾ teaspoon xanthan gum (omit if your blend already includes it)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups (225g) certified gluten-free old-fashioned oats
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 ½ cups (255g) semi-sweet chocolate chips
Instructions
- Prepare baking sheets: Line two large baking sheets with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, xanthan gum (if using), baking soda, and salt. Stir in the oats until well combined.
- Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer for 2-3 minutes until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
- Combine wet and dry: Add dry ingredients to wet ingredients in three parts, mixing on low speed just until combined after each addition. Do not overmix.
- Fold in chocolate chips: Using a wooden spoon or spatula, gently fold in chocolate chips until evenly distributed.
- Chill dough (optional): Cover bowl and refrigerate for 30 minutes for thicker cookies. You can skip this step if you're in a hurry.
- Shape cookies: Preheat oven to 350°F (175°C). Use a 2-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing cookies 2 inches apart.
- Bake: Bake for 12-14 minutes until edges are golden brown but centers still look slightly underdone and glossy.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Flour blend: Use a quality gluten-free flour blend like Better Batter, King Arthur Measure for Measure, or Bob's Red Mill 1-to-1.
- Xanthan gum: Check if your flour blend already contains xanthan gum before adding extra.
- Room temperature ingredients: This ensures even mixing and better texture.
- Don't overbake: Cookies should look slightly underdone when removed from oven. They'll continue to firm up as they cool.
- Storage: Store in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.
- Make-ahead: Freeze shaped cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 extra minutes.
Nutrition
- Serving Size: 1 cookies
- Calories: 185
- Sugar: 15g
- Sodium: 115mg
- Fat: 8.5g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 28 mg
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