Gluten Free Oatmeal Cookies
I first made these gluten-free oatmeal cookies on a rainy afternoon when the pantry was light but the craving for something chocolatey was strong. They come together with pantry staples, rely on almond flour and rolled gluten-free oats for texture, and use maple syrup and coconut oil for gentle sweetness and chew. If you like simple cookies that are dairy-free and naturally gluten-free, these are a reliable go-to — and if you want another gluten-free snack to try later, I also recommend this easy gluten-free cornbread that bakes quickly and stores well.
Why you’ll love this dish
These cookies hit a sweet spot: substantial chew from rolled oats, a tender crumb from almond flour, and pockets of melty dairy-free chocolate. They’re great for packing into lunchboxes, serving at casual brunches, or keeping on the counter for an afternoon energy boost. Because they use coconut oil and maple syrup, they’re naturally dairy-free and lightly sweetened — a nice balance if you want less refined sugar without sacrificing cookie satisfaction.
“Comforting, chewy, and easy to make — these gluten-free oatmeal cookies became my family’s favorite rainy-day treat.”
They’re also forgiving for busy bakers: the dough holds its shape well, doesn’t need chilling, and can be customized with add-ins.
The cooking process explained
Before you mix anything, here’s the quick roadmap so you know what to expect:
- Measure and preheat so the oven’s ready when the dough is mixed.
- Whisk dry ingredients in one bowl and wet ingredients in another.
- Combine until just mixed, fold in chocolate chips, then scoop onto a lined sheet.
- Bake 10–12 minutes until edges are lightly golden, cool briefly, then transfer to a rack.
This short overview makes the recipe scanner-friendly and helps you plan timing — the total hands-on time is about 15 minutes, and baking is roughly 10–12 minutes.
What you’ll need
- 2 cups rolled gluten-free oats
- 1 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
Notes and substitutions:
- Rolled gluten-free oats give the best chew — quick oats will make a denser cookie.
- Almond flour keeps the cookies tender; for nut-free, try sunflower seed flour but expect a slight color change.
- Swap brown + coconut sugar for 1 cup granulated sugar if you prefer.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, almond flour, brown sugar, coconut sugar, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil with the maple syrup and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir until everything is moistened and a rough dough forms. Fold in the dairy-free chocolate chips.
- Use a tablespoon or small scoop to drop rounded portions of dough onto the prepared sheet. Space them about 2 inches apart.
- Bake for 10–12 minutes, watching for the edges to turn lightly golden. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Short, clear steps make the bake easy even for beginner cooks. If you prefer softer centers, aim for the lower end of the bake time.
Best ways to enjoy it
Serve warm with a glass of plant-based milk or coffee for a cozy snack. For a dessert plate, stack two cookies with dairy-free ice cream for impromptu sandwiches. These cookies also travel well in snack boxes — wrap single cookies in parchment for portioned treats.
Pairing ideas:
- Almond or oat milk latte for breakfast.
- Fresh fruit and yogurt for a balanced brunch platter.
- Add a sprinkle of flaky sea salt on top right after baking for a sophisticated sweet-salty finish.
How to store & freeze
To keep cookies fresh:
- At room temperature: store in an airtight container for up to 3 days.
- In the fridge: freeze quality declines slower; keep in an airtight container for up to 2 weeks.
- To freeze: arrange cookies in a single layer on a tray and flash-freeze for 30 minutes, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5–7 minutes.
Food-safety note: these are low-moisture cookies so bacterial growth risk is small, but always discard if they develop off smells, visible mold, or an unusual texture.
Helpful cooking tips
- Measure oats by lightly spooning into the cup — don’t pack them, or the cookies will be dense.
- Let melted coconut oil cool slightly before mixing with maple syrup to prevent melting the sugars too much.
- If you want flatter cookies, gently press each dough mound with the back of a spoon before baking.
- For extra chew, swap 1/4 cup of oats for quick oats.
- If you need inspiration for more almond-forward treats, try these soft ricotta almond pillows for a complementary dessert idea: soft ricotta almond pillows.
Creative twists
- Add-ins: chopped walnuts, dried cherries, or shredded coconut work well.
- Spice it up: 1/2 teaspoon cinnamon or a pinch of cardamom adds warmth.
- Peanut butter swirl: fold 2 tablespoons creamy peanut butter into the wet mix for nutty richness.
- Lower-sugar: reduce coconut sugar to 1/4 cup and increase maple syrup to 2/3 cup for a different sweetness profile.
- Make them oat-free: replace oats with 1 cup buckwheat groats ground into coarse flour plus 1/2 cup additional almond flour (texture will differ).
If you want to plan a full gluten-free menu to match these cookies, consider pairing them with a warming bowl like a hearty gluten-free lasagna soup for a cozy meal night.
Common questions
Q: Are oats really gluten-free?
A: Oats themselves are naturally gluten-free, but many are processed near wheat and can be contaminated. Use certified gluten-free oats if you need to avoid gluten for celiac disease or strict sensitivity.
Q: Can I use butter instead of coconut oil?
A: Yes. Use melted butter for a richer, dairy-containing cookie. For dairy-free or vegan cookies, stick with coconut oil or another neutral vegetable oil.
Q: How do I get chewier cookies?
A: Use room-temperature wet ingredients, slightly underbake (remove at 10 minutes), and allow cookies to finish setting on the hot baking sheet. Adding an extra tablespoon of maple syrup can also increase chewiness.
Q: Can I make the dough ahead?
A: Yes — refrigerate the dough in an airtight container for up to 48 hours. Bring it back to room temperature for easier scooping, or bake straight from cold; add an extra minute or two to the bake time.
Q: Are these safe for nut-allergic eaters?
A: No — this recipe uses almond flour. For a nut-free version, substitute sunflower seed flour, but note the color and flavor will change and you may need to adjust liquid slightly.
Conclusion
If you want a tried-and-true recipe for chewy, dairy-free oatmeal cookies, this one is simple and adaptable. For comparison and inspiration from other bakers, see this well-tested Gluten-Free Oatmeal Cookies – Mama Knows Gluten Free, and for a version with almond flour and a different texture, check out the Chewy Iced Gluten-Free Oatmeal Cookies with Almond Flour | Snixy Kitchen.
Gluten-Free Oatmeal Cookies
Ingredients
Dry Ingredients
- 2 cups rolled gluten-free oats Gives the best chew — quick oats will make a denser cookie.
- 1 cup almond flour Keeps the cookies tender; for nut-free, try sunflower seed flour but expect a slight color change.
- 1/2 cup brown sugar Can be replaced with 1 cup granulated sugar if preferred.
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted Let cool slightly before mixing with maple syrup.
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dairy-free chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, almond flour, brown sugar, coconut sugar, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil with the maple syrup and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir until everything is moistened and a rough dough forms.
- Fold in the dairy-free chocolate chips.
- Use a tablespoon or small scoop to drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, watching for the edges to turn lightly golden.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
