It’s the age-old question: Are oatmeal cookies a dessert or a snack? The good news is, both answers are right! Loaded with whole grain oats, the slightly sweet, super-chewy treats both fill you up and satisfy your sweet tooth. Plus, the rich, hearty dough is easy to make gluten-free.
Here’s how to make gluten-free oatmeal cookies, including ideas for mix-ins and tips on finding oats that are safe to eat.
Gluten-Free Oatmeal Cookie Ingredients
- Butter
- Packed brown sugar
- Sugar
- Eggs
- Vanilla extract
- Gluten-free all-purpose baking flour
- Baking powder
- Ground cinnamon
- Baking soda
- Salt
- Ground nutmeg
- Gluten-free quick-cooking oats
Directions
Step 1: Combine wet ingredients
Preheat the oven to 350°F. In a large bowl, cream the butter and white and brown sugars until light and fluffy, about 5 to 7 minutes. Make sure your butter is softened before mixing to ensure a fluffy mix (and an airy cookie).
Beat in the eggs and vanilla.
Step 2: Whisk dry ingredients
In a separate bowl, measure out the flour. Any store-bought gluten-free flour mixes will work here, as will a homemade GF flour blend. To measure gluten-free flour, scoop the flour from the bag into your measuring cup, then swipe along the top of the cup with a knife to level out the scoop. Don’t pack flour into a measuring cup.
Add the baking powder, cinnamon, baking soda, salt and nutmeg to the bowl. Use a whisk or a fork to stir so that the ingredients will be well-combined.
Step 3: Gradually mix together
Slowly add about a third of the dry mixture to the creamed mixture and beat well. Repeat with the next two thirds, mixing well between additions.
Step 4: Add oats
Using a large spatula or wooden spoon, stir in the oats. If you ever bake with traditional wheat flour, use a silicone or plastic utensil to mix, as wooden spoons retain gluten.
Step 5: Shape cookies
With an ice cream scoop or cookie scoop, measure out cookie dough by the tablespoon. Place two inches apart onto ungreased baking sheets.
Step 6: Bake
Bake until golden brown, 10 to 12 minutes. If the cookies are browning unevenly, rotate the cookie sheets halfway through the bake: switch the top and bottom sheets, and reverse so the front of the sheet faces the back.
Remove the cookies from pans and spread across wire racks to cool completely before storing.
Gluten-Free Oatmeal Cookie Variations
Oatmeal cookies are excellent vehicles for your favorite mix-ins. Here are just a few ideas:
- Nuts: chopped pecans, walnuts, almonds, cashews or peanuts
- Fruits: almost any dried fruit will work well, including raisins, currants, cranberries or chopped apricots
- Sweets: chocolate chips or chopped chocolate pieces, coconut flakes, toffee chips
How to Store Gluten-Free Oatmeal Cookies
Gluten-free oatmeal cookies are best the day they’re made, but they’ll keep at room temperature for up to five days. Store them tightly wrapped, ideally in an airtight container like a zip-top plastic bag. If the cookies become dry, a few seconds in the microwave will soften them up (as will a dunk in a glass or milk or tea). Gluten-free baked goods simply don’t last as long as traditional baked goods.
How to Freeze Gluten-Free Oatmeal Cookies
You may also freeze gluten-free cookies. Follow the recipe through step 5. Place the cookie sheet in the freezer until the dough balls are frozen, about an hour. Then place the dough balls in a freezer-safe container and freeze for up to two months. When you’re ready to bake, pop the frozen cookie dough on a sheet pan as directed in the recipe. Baking from frozen will take a few extra minutes.
Baked cookies may also be frozen for up to a month. Allow to cool completely before wrapping tightly and freezing. Defrost in the refrigerator and enjoy cold or at room temperature, or microwave straight from the freezer to enjoy a soft, warm cookie.
Tips for Gluten-Free Oatmeal Cookies
Is oatmeal gluten-free?
Strictly speaking, oats don’t contain gluten, a protein found in wheat, barley and rye. However, many oats are grown or processed alongside wheat and other glutinous grains, which means that standard oats off the grocery shelf may be contaminated.
Look for oats (and oatmeal!) that’s specifically labeled gluten-free. This indicates oats that have been carefully grown, harvested and processed away from wheat flours.
Are oatmeal cookies always gluten-free?
Oatmeal cookies will only be gluten-free if made using gluten-free baking flour and oats that are certified gluten-free. Store-bought or bakery oatmeal cookies are likely not gluten-free unless specifically advertised.
Can you use other types of oats in these cookies?
This recipe calls for quick-cooking oats. You may substitute regular oats, if that’s all you have. Do not substitute steel cut oats, which will take too long to cook and will result in tough cookies.
