Even if we can’t agree on what mix-ins should be present, can we concur that there’s nothing quite like a delectable oatmeal cookie straight out of the oven? Whether you love raisins, crave nuts, demand chocolate chips, covet simplicity or like to get really creative, we’ve got you covered with these gluten-free oatmeal cookie recipes.
Falling in love with at least one recipe on this list is practically guaranteed!
As long as you bake with certified gluten-free oats in conjunction with other safe ingredients, oatmeal cookies can be a great option for many sensitive eaters since the titular cereal grain doesn’t contain the same problematic protein composite that’s found in wheat.
That being said, some individuals with celiac disease or other gluten intolerances may still have a problem digesting oats due to the minor protein avenin.
If you’re unsure how your body will react to the consumption of oats, consider consulting with your doctor and minimizing your intake of the grain until you’re sure it’s an okay food for your digestive system to process.
In general, oatmeal cookies are a healthier dessert option since oats may actually help lower cholesterol, regulate blood sugar and reduce blood pressure. In fact, compared to most grains, oats are high in protein and soluble fiber while being low in carbohydrates. But if you want some healthier snacks, try these gluten free snack subscription boxes so you aren't eating too much sugar.
Although such health benefits don’t quite warrant eating a whole batch of cookies in one sitting, we won’t judge you either way.
Table of Contents
- Gluten-Free Oatmeal Cookie Recipes
- Plain Oatmeal Cookies
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
- Nutty Oatmeal Cookies
- Oatmeal No-Bake Cookies
- Additional Oatmeal Cookie Variations
Gluten-Free Oatmeal Cookie Recipes
Plain Oatmeal Cookies
Pamela's Gluten-Free Artisan Flour Blend combines brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, guar gum, sweet rice flour and rice bran to give you a nice all-purpose product that makes baking simple.
To get the classic flavor of an old-fashioned oatmeal cookie, add cinnamon, allspice, nutmeg and vanilla in addition to granulated sugar, dark brown sugar and oats.
Even if you don’t have any fancy gluten-free flours around, you can still enjoy a yummy batch of oatmeal cookies by using oats as a stand-alone grain. The light brown sugar, vanilla and cinnamon you’ll also use will ensure that these treats are still a hit.
For this recipe, you’ll use Namaste Perfect Flour Blend, which contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and xanthan gum.
The expertly created blend of gluten-free flours works well with oats and traditional cookie ingredients to give you a yummy treat even your wheat-eating friends can get behind.
These simple cookies are free of gluten, sugar and animal products, meaning you can serve this allergen-free, vegan-approved treat to a wide-variety of guests. You really just need to combine a couple of ripe bananas with some rolled oats, but you can add more flavor with mix-ins like vanilla, cinnamon, cardamom, ginger or pumpkin pie spice.
Oatmeal Raisin Cookies
This recipe calls for sixteen ounces of old-fashioned rolled oats, half of which you’ll grind up in your food processor and the other half you’ll toss in after you’ve mixed everything else together save it be your raisins.
The hearty and sweet results won’t disappoint, which is a given when it comes to baked goods formulated by the amazing Alton Brown.
This Betty Crocker treat calls for a half cup of your favorite rice flour blend in addition to a mashed banana, some crunchy almond butter and a scoop of raisins, providing a delicious spin-off of a standard oatmeal cookie. The scrumptious results will definitely put a smile on your face.
Featuring Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and some old-fashioned rolled oats, these raisin-accented cookies get their sweetness from brown sugar and an extra lift from xanthan gum.
If you’re looking for an egg-free option, mix together flax seed meal and water before adding the combo to the rest of your ingredients.
Rolled oats serve as the sole grain in these flourless cookies, which taste great and are easy to whip up. Just combine ingredients like brown sugar, evaporated cane juice and raisins for a sweet treat that’s hard to stop eating.
After creating a do-it-yourself blend of sorghum flour, tapioca starch and rolled oats, you can bake a batch of these delicious cookies. The combo of orange juice, cinnamon, nutmeg and raisins will surely delight your taste buds.
Oatmeal Chocolate Chip Cookies
These tender yet chewy cookies are a crowd-pleasing pick. With King Arthur Gluten-Free Flour, some quick-cooking oats and a lot of chocolate chips, it’s hard to go wrong. To get the perfect texture, use baking powder, baking soda and xanthan gum.
For a soft and chewy cookie, try out this recipe. A cup of peanut butter combined with old-fashioned rolled oats, light brown sugar, cinnamon and semi-sweet chocolate chips produces a terrific dessert, which you can actually freeze for up to three months.
Using Betty Crocker Gluten-Free All-Purpose Rice Flour Blend as your base, you'll combine traditional oatmeal cookie ingredients with xanthan gum and dark chocolate chips, proving oats and chocolate really are a classic duo.
As desired, consider melting your butter in a saucepan until it is golden brown before merging it with canola oil and the rest of your ingredients.
The combination of real maple syrup, natural peanut butter, vanilla, coconut oil and semi-sweet chocolate chips will keep you coming back for more. The only grain you need is old-fashioned rolled oats, some of which you’ll grind in a food processor to enhance the consistency of your cookie.
If you can’t decide if you want raisins or chocolate chips in your cookies, go with this recipe, which makes use of both. For the base, you’ll combine cornstarch and oats with a homemade oatmeal produced by processing a portion of your old-fashioned oats in a blender.
Nutty Oatmeal Cookies
Filled with slivered almonds as well as shredded coconut, mini M&Ms, golden raisins, dried cranberries and molasses, these egg-free oatmeal cookies are anything but plain. For the treat’s foundation, you’ll want to use quick-cooking oats, some brown rice flour and a little bit of flax seed.
To start your cookies off on the right note, use one bag of Pamela’s Gluten-Free Oatmeal Cookie Mix, which contains a blend of oats, brown rice flour, tapioca starch, potato starch, sorghum flour, white rice flour, sweet rice flour and guar gum in addition to evaporated cane sugar, brown cane sugar and spices.
You'll also toss in ginger, nutmeg, sunflower seeds, flax seeds, sesame seeds, orange zest, dried cranberries and chopped walnuts.
When you merge the flavors of almond butter, vanilla, light brown sugar, coconut flakes and oats, you get a little taste of heaven. These no-flour cookies are light, delicious and surprisingly nutrient rich for a quick dessert.
If you want to increase the protein content and nut flavors, throw in some slivered almonds or cashew chunks.
One heaping cup of toasted chopped pecans takes this cookie recipe to the next level. Oat flour, potato starch, almond flour and rolled oats provide a nice infrastructure while nutmeg, cloves, cinnamon, vanilla, maple syrup and turbinado sugar keep the dessert’s taste on point.
These oat-based cookies require all of the traditional ingredients like butter, sugar, brown sugar and an egg in addition to one very special pick: Nutella. Before baking the cookies, spoon one teaspoon of your hazelnut spread onto the center of each cookie and then roll the dough's edges up to hide the Nutella inside.
Oatmeal No-Bake Cookies
Here are more variety of no-bake gluten free cookies.
After bringing sugar, milk, butter and cocoa powder to a boil, add in oats and peanut butter before dropping spoonfuls of the chocolatey mixture onto parchment paper. The droolworthy cookie will take thirty minutes to set up but only a few seconds to devour.
As long as you have a food processor, this no-bake recipe is a breeze to make. For the cookies, you'll combine oats, medjool dates, coconut oil and vanilla extract. For the filling, you'll blend raspberries and coconut butter.
Melting brown rice syrup with smooth almond butter produces a sweet sauce you can mix with rolled oats to make an easy no-bake cookie in under five minutes. According to your preferences, serve as is or mix in some chunks of dried fruit.
Additional Oatmeal Cookie Variations
This vegan recipe calls for molasses and brown sugar in addition to Cara’s Gluten-Free Flour Blend, rolled oats and flaxseed meal. For the filling, combine powdered sugar with vegan butter and marshmallows.
Featuring dried sweetened cranberries, diced dried apricots, molasses and honey alongside oat flour and an all-purpose gluten-free flour blend like Better Batter, these Starbucks-inspired cookies are like their name suggests: outrageously good. They’re buttery, chewy and–best of all–suitable for those with wheat-free diets.
Using pumpkin puree in conjunction with your favorite seed butter is a move that pays off. For extra flavor, add vanilla, nutmeg and cinnamon to your base of rolled oats and arrowroot powder. Of course, if you want to add in some chocolate chips or pecans, we won’t try to discourage you.
Made with coconut sugar for a delicious hint of toffee flavor, these golden bars have crispy edges and a chewy middle, which tastes even better when served with a scoop of vegan ice cream.
The foundation consists of oat flour, rolled oats and almond flour while the extra pizazz can be attributed to the non-dairy chocolate chips.
Use oats and your favorite gluten-free blend of all-purpose flour in conjunction with grated zucchini and fun mix-ins like chocolate chips and walnuts. The veggie-packed cookies are sweet and tender with the right amount of chew.
Reminder: Always look for a gluten-free label on your oats so you’re not having to deal with cross-contamination issues that come from oats being processed in the same facilities that handle wheat, barley, rye and other related grains.