Chewy Gluten Free Oatmeal Cookies
These gluten free oatmeal cookies are soft in the middle with crisp, chewy edges, and they come together in one bowl with no chilling.
They taste like the oatmeal cookies you grew up eating, just made without any wheat flour. The oats do all the heavy lifting, so the texture stays tender and sturdy enough to pack in lunchboxes.
Why These Cookies Stay on Repeat
The combination of rolled oats and oat flour gives them a nubby texture and a deep, toasty oat flavor. A higher ratio of brown sugar to white keeps them moist and chewy for days.
I skip any gum or starch and let the butter and egg handle the binding, so no one will guess these are gluten free unless you tell them.
Ingredients
- 1 1/2 cups gluten free rolled oats: look for certified gluten free if you need them strictly GF
- 1 cup gluten free oat flour: store-bought or make your own by pulsing oats in a blender
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, softened to room temperature: soft enough to hold a fingerprint but not greasy
- 3/4 cup packed light brown sugar: dark brown sugar works too, for extra chew
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/2 cup raisins or chocolate chips (optional)
Variations and Swaps
- Chocolate chips or dried fruit: trade raisins for mini chocolate chips, dried cranberries, or chopped dried apricots.
- Nuts: add 1/3 cup chopped walnuts or pecans for crunch.
- Dairy-free: use a stick-style vegan butter that stays solid at room temperature; the cookies will spread slightly more.
- Warm spice: stir in 1/2 tsp cinnamon or a pinch of nutmeg with the dry ingredients.
- For a chocolate version, try our Double Chocolate Oatmeal Cookies recipe.
How to Make Chewy Gluten Free Oatmeal Cookies
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the 1/2 cup softened butter and 3/4 cup brown sugar with a hand mixer until light and fluffy, about 2 minutes.
The mixture will look pale and slightly grainy. Stop once it clings to the sides of the bowl and no streaks of butter remain.
Step 2: Add the Egg and Vanilla
Beat in the 1 large egg and 2 tsp vanilla just until combined. The dough will look glossy and a bit wetter.
Scrape down the bowl with a spatula to catch any butter hiding at the bottom.
Step 3: Stir in the Dry Ingredients
Whisk the 1 cup oat flour, 1/2 tsp baking soda, and 1/2 tsp salt in a small bowl. Pour them into the wet mixture and stir with a spatula until mostly blended. Fold in the 1 1/2 cups oats and any raisins or chips just until no dry spots remain.
The dough will be thick and a little sticky. Overmixing can make the cookies tough, so stop as soon as the flour disappears.
Step 4: Scoop and Bake the Cookies
Use a medium cookie scoop (about 2 tablespoons) to drop rounds of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers look slightly underdone.
Let the cookies rest on the hot sheet for 5 minutes, then transfer them to a cooling rack. Serve warm, or let them cool completely to lock in the chew.
Tips for Chewy Gluten Free Oatmeal Cookies
- Butter temperature matters – it should hold an indent when pressed but not feel greasy. If it’s too cold, it won’t cream properly.
- Measure the oat flour lightly – spoon it into the cup and sweep off the excess. If you have a scale, 1 cup is about 120 grams.
- Chill for thicker cookies – if your kitchen is warm or you want extra thick cookies, refrigerate the dough for 20 minutes before scooping.
- Use the hot sheet to your advantage – the cookies continue to bake on the tray, so pulling them at 10 to 12 minutes gives you chewy centers. Move them to a rack after 5 minutes to stop carryover cooking.
- Cool completely for the best chew – warm cookies are delicious but the texture firms up beautifully once they’re fully cooled.
Bake times by cookie size:
| Scoop Size | Dough Amount | Bake Time at 350°F |
|---|---|---|
| Small (1 tbsp) | 18–20 grams | 8–10 minutes |
| Medium (2 tbsp) | 35–40 grams | 10–12 minutes |
| Large (3 tbsp) | 55–60 grams | 12–14 minutes |
Storing Leftover Cookies
- Room temperature: Keep baked cookies in an airtight container with a piece of bread to prevent them from drying out, up to 5 days.
- Freeze dough: Shape dough balls and freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time. The dough keeps for up to 3 months.
- Freeze baked cookies: Cool completely, layer between parchment paper in a container, and freeze for up to 2 months. Thaw at room temperature for an hour.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the cookies will have a softer, less nubby texture because quick oats break down more during baking.
How do I make these cookies dairy-free?
Swap the butter for a stick-style vegan butter that stays solid when cold. The dough may spread a little more, so a short chill helps.
Why did my cookies turn out dry?
This usually happens when the oat flour is packed too tightly into the cup or the cookies are overbaked. Spoon the flour loosely and pull the cookies when the centers still look barely set.
Can I add nuts or coconut?
Absolutely, up to 1/2 cup of chopped walnuts, pecans, or unsweetened shredded coconut works well in place of the raisins.
Do I need certified gluten free oats?
If you’re baking for someone with celiac disease or a sensitivity, yes. Standard oats can be cross-contaminated with wheat during processing.
Chewy Gluten Free Oatmeal Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Cream butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in egg and vanilla until combined; scrape bowl.
- Whisk oat flour, baking soda, and salt. Stir into wet mixture, then fold in oats and raisins just until no dry spots remain.
- Scoop dough in 2-tablespoon mounds onto parchment-lined sheets, 2 inches apart. Bake 10–12 minutes until edges are golden and centers look slightly underdone. Let cool on the sheet 5 minutes, then transfer to a rack.
