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Gluten Free Oatmeal Cookies

Gluten Free Oatmeal Cookies On Rustic Table.
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  • Author: The Prestons
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Servings: Makes about 24 cookies

Ingredients

Scale

For the Cookies:

  • 2 cups certified gluten free oats (old fashioned or quick oats)
  • 1 cup gluten free all purpose flour
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup unsalted butter, softened (or dairy free alternative)
  • 2 large eggs (or flax eggs for a vegan option)
  • 1 teaspoon vanilla extract

Optional Add-Ins:

  • 1 cup chocolate chips or raisins
  • ½ cup chopped nuts (e.g., walnuts, pecans)
  • ¼ cup shredded coconut

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Cookie Dough:

  1. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add eggs and vanilla extract, and mix until well combined.
  3. In a separate bowl, whisk together gluten free flour, baking soda, salt, and cinnamon.
  4. Gradually mix the dry ingredients into the wet mixture, combining until smooth.
  5. Fold in the gluten free oats and any optional add ins like chocolate chips, raisins, or nuts.

3. Shape and Bake the Cookies:

  1. Scoop tablespoon sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  2. Bake for 10-12 minutes, until the edges are golden and the centers look slightly soft.

💡 Pro Tip: For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet for a few minutes.

4. Cool and Serve:

  1. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  2. Enjoy these cookies with a glass of milk, tea, or as a sweet snack.

Notes

For a vegan friendly version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and replace butter with coconut oil or vegan butter. To make the cookies nut free, avoid almond flour and use a certified gluten free all purpose flour instead. These cookies store well in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 3 months.

Find it online: https://zoominrecipes.com/gluten-free-oatmeal-cookies/