Gluten-Free Oatmeal Cookies

These classic gluten-free oatmeal cookies are thick, chewy, and full of rich flavor. They are crispy around the edges and soft in the center, making them perfect for anyone who loves a bakery-style cookie at home. This is a simple one-bowl recipe, so there is very little cleanup, and the cookies come together quickly.

The secret to these cookies is the balance between old-fashioned rolled oats and light brown sugar. The oats give a chewy texture, while the brown sugar adds moisture and a deep caramel taste. Even though these cookies are gluten free, they are just as good as traditional oatmeal cookies, and no one will notice the difference.

These cookies also include a small amount of chocolate chips. They add texture and light chocolate flavor without overpowering the oats and brown sugar. The dough is chilled before baking, which helps the cookies hold their shape and prevents them from spreading too much in the oven.

Step-by-Step Instructions

1. Prepare the oven

Preheat your oven to 350°F (180°C). Line rimmed baking sheets with parchment paper and set them aside.

2. Mix the dry ingredients

In a large mixing bowl, add the gluten-free flour blend, xanthan gum, baking soda, salt, and granulated sugar. Whisk well so everything is evenly mixed and there are no lumps.

Add the rolled oats and light brown sugar. Mix again, breaking up any brown sugar lumps so they spread evenly in the dough.

3. Add the butter

Add the butter in small clumps, about 1 tablespoon at a time. Toss the butter in the dry ingredients so it gets coated.

Using the back of a mixing spoon, press the butter into the flour and oats. Keep pressing and mixing until the mixture looks like coarse, damp sand. There should be no large butter pieces left.

4. Add eggs and vanilla

Make a well in the center of the bowl. Add the beaten eggs and vanilla extract.

Mix slowly, alternating between stirring and pressing the dough with the back of the spoon, until all dry ingredients are moistened and a thick dough forms.

5. Add chocolate chips

Add the chocolate chips and mix until they are evenly spread throughout the dough.

6. Shape the cookies

Divide the dough into 24 equal portions, each about the size of a golf ball (at least 45 grams).

Roll each portion into a ball, then gently flatten it into a disk about ¾-inch thick.

Place the shaped dough on a plastic-lined plate and chill in the refrigerator for 30 minutes or in the freezer for 15 minutes, just until firm.

7. Bake

Place the chilled cookie dough on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake in the center of the oven for about 12 minutes, until the cookies are lightly golden all over and slightly darker around the edges.

8. Cool

Remove the baking sheet from the oven. The cookies will be soft at first.

Let them cool on the baking sheet for about 10 minutes, until firm enough to move. Transfer to a wire rack and let them cool completely.

Tips & Tricks

Best flour blend: This recipe works best with Better Batter’s original blend or Nicole’s Best multipurpose flour (with added xanthan gum). Bob’s Red Mill 1-to-1 also works if you add an extra ¼ teaspoon xanthan gum.
Chocolate options: You can use up to 8 ounces of chocolate chips or swap them for raisins for a more traditional oatmeal cookie.
Do not overbake: The cookies should look soft in the center when you remove them from the oven. They firm up as they cool.
Chilling matters: Chilling the shaped dough helps control spreading and keeps the cookies thick.