Go Back Email Link
–+ servings

Gluten-Free Oatmeal Cookies

Deliciously crisp on the edges and chewy in the center, these gluten-free oatmeal cookies are easy to make with simple pantry ingredients, perfect for lunchboxes and snacks.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 12 cookies

Ingredients

Dry Ingredients

  • 1 cup gluten-free oats (rolled oats) Ensure oats are certified gluten-free
  • 1 cup gluten-free all-purpose flour Check for gluten-free certification
  • 1/2 cup packed brown sugar Can substitute with a lower sugar option
  • 1/2 teaspoon baking soda Ensure it's fresh for best results
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup coconut oil or dairy-free butter, softened Coconut oil gives a subtle flavor
  • 1/4 cup maple syrup or honey Honey is not vegan, maple syrup deepens flavor
  • 1 teaspoon vanilla extract
  • 1 large egg or 1 flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) Flax egg results in a denser cookie

Additions

  • 1/2 cup raisins (or chopped dates) Can soak in warm water for juiciness

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, stir together the gluten-free oats, gluten-free flour, baking soda, and salt until evenly combined.
  • In a separate large bowl, cream the softened coconut oil (or dairy-free butter) and brown sugar until smooth and slightly fluffy.
  • Add the maple syrup (or honey), vanilla extract, and egg (or flax egg) to the wet mixture. Mix until uniform.
  • Add the dry ingredients into the wet in two additions, stirring gently until a cohesive dough forms.
  • Fold in the raisins so they’re distributed evenly.
  • Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Baking

  • Bake for 10–12 minutes, or until the edges are golden and slightly crisp but centers still look a touch soft.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For variations, try chocolate chip by swapping raisins for gluten-free chocolate chips, or add nuts and seeds for extra crunch. Storage: Keep in an airtight container for up to 4 days at room temperature or freeze for longer storage.