Best Gluten Free Oatmeal Cookies Recipes

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

GLUTEN-FREE EGG-FREE OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Steps:

• Cream the sugars and butter until fluffy.
• Add the eggs one at a time and thoroughly incorporate into the batter.
• Stir in the vanilla.
• In a separate bowl, combine all dry ingredients (except oats), mixing well.
• Stir into the creamed mixture until integrated.
• Stir in the oats and raisins.
• Cover the bowl and chill until cold, at least 2 hours.
• Preheat oven to 350 F for static ovens or 325 F for convection.
• Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
• Bake for about 10 minutes, or until lightly brown.
• Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

GLUTEN-FREE DELICIOUS SOFT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
• Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
• Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
• Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
• Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)

Steps:

• Preheat oven to 350.
• In a large bowl, combine the oats, cranberries, and walnuts.
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
• Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• Lightly spray cookie sheets with cooking spray or line with parchment paper.
• Drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
• Transfer cookies to wire racks; cool completely.
• Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
• Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
• Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
• Bake in the preheated oven until golden and soft, 7 to 9 minutes.

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
• 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
• 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
• 5. Shape into 2 inch cookies.
• 6. Place on a parchment lined cookie sheet.
• 7. Bake for 12 minutes. Cool on rack before eating.

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350° F.
• In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
• In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
• In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
• Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
• Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

NO BAKE CHOCOLATE OATMEAL COOKIES (GLUTEN FREE)

Steps:

• Combine first 5 ingredients.
• Bring to boil and cook for 90 seconds.
• Remove from heat.
• Stir in 1/2 cup peanut butter; dissolve.
• Add 3 cups quick cooking oats.
• Add 1 tsp vanilla. Mix well.
• Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
• NOTE: Some recipes omit the cocoa.

GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES

Steps:

• In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
• Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
• Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
• Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
• Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
• Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
• Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
• In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
• You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
• Place in fridge for about 10 minutes.
• Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
• Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
• The cookies will remain soft on the inside and crispy on the outside. A sure winner!
• Makes 24 large cookies.

HEALTHY GLUTEN-FREE OATMEAL RAISIN COOKIES USING OLIVE OIL!

Steps:

• Preheat oven to 350.
• Beat together olive oil and sugars.
• Add eggs and vanilla; beat well.
• combine flour, soda, cinnamon and salt. Add to liquid and mix well.
• Stir in oats and raisins and mix well again.
• Drop by teaspoonfuls onto greased cookie sheet.
• Bake 10-12 minutes or until golden brown.
• Cool 1 minute on cookie sheet and then remove to wire rack.
• Makes 4 dozen.
• for bar cookies: bake 20-30 minutes in ungreased 13x9 inch baking pan (reduce heat to 325 degrees for a glass pan).

GLUTEN FREE OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

GLUTEN FREE SURPRISE OATMEAL CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees F. In a large mixing bowl, cream together butter, peanut butter, sugar, & brown sugar. Add eggs, one at a time. Beat in vanilla.
• In a large bowl, combine gluten free flour, oats, nutmeg, xanthan gum, and baking soda. Mix together. ** will post link to my all purpose gluten free flour mixture below in comments.
• Add dry mixture to creamed sugar mixture and mix well. About 3 minutes. Be sure to scrape down sides of bowl. Fold in milk chocolate chips.
• Line cookie sheet with wax or parchment paper. Drop by tablespoon, or use a cookie scoop to drop in one inch balls on cookie sheet, about two inches apart. Flatten dough with a fork to about a quarter inch thick.
• Bake at 350 degrees F for 10-12 minutes, or until golden brown. Cookies will be soft inside, crispy outside. Let cookies stand for 2 minutes on cookie sheet, then remove to wire rack and allow to cool. Or eat warm... thats the best!

GLUTEN FREE MOCK OATMEAL COOKIES

Steps:

• Cream together the butter, white and brown sugar and eggs.
• Sift the dry ingredeints and mix into the creamed mixture.
• Stir in the slivered almonds.
• Drop by rounded tablespoon onto greased or lined cookie sheets.
• Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
• Cool slightly, remove to cooling racks.
• This makes a crisp cookie.
• Store in freezer to keep fresh.
• Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
• If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
• If this is the case you may want to half the recipe.
• I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.

GLUTEN-FREE OATMEAL PROTEIN COOKIES

Steps:

• Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.