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Gluten-Free Oatmeal Cookies

Deliciously chewy and hearty gluten-free oatmeal cookies that evoke nostalgia with every bite, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free oats (rolled oats) Look for certified gluten-free oats to avoid cross-contamination.
  • 1 cup gluten-free all-purpose flour A blend that includes tapioca flour and almond flour works wonders for texture.
  • 1/2 cup packed brown sugar Adds richness and moisture; you can substitute with coconut sugar for a healthier option.
  • 1/2 teaspoon baking soda Helps the cookies rise; check for freshness for best results.
  • 1/2 teaspoon salt Balances out the sweetness beautifully.
Wet Ingredients
  • 1/2 cup coconut oil or dairy-free butter, softened Both work well for flavor; refined coconut oil has a mild flavor.
  • 1/4 cup maple syrup or honey Natural sweeteners that add a delightful depth of flavor.
  • 1 teaspoon vanilla extract Don’t skip this—it adds that warm, inviting aroma!
  • 1 large egg Or use 1 flax egg (1 tbsp ground flax + 3 tbsp water, set for 5 minutes).
Mix-ins
  • 1/2 cup raisins (or chopped dates) Brings in natural sweetness; feel free to mix in your favorite dried fruit!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the gluten-free oats, gluten-free flour, baking soda, and salt until evenly combined.
  3. In a separate large bowl, cream the softened coconut oil (or dairy-free butter) and brown sugar until smooth and slightly fluffy.
  4. Add the maple syrup (or honey), vanilla extract, and the egg (or flax egg) to the wet mixture, mixing until everything is uniform.
  5. Gradually add the dry ingredients into the wet, stirring gently until a cohesive dough forms.
  6. Gently fold in the raisins or chopped dates until evenly distributed throughout the dough.
  7. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Place in the oven and bake for 10-12 minutes, or until the edges are golden and slightly crisp.
  2. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Remove cookies from the oven when they still have a slight sheen in the center for the softest cookies.