Gluten Free Oatmeal Cookies (Raisin or Chocolate Chip) + VIDEO

Chewy, soft oatmeal cookies with either raisins or chocolate chips–choose your own adventure! Either way, these tasty cookies will go fast. There’s no telling they’re gluten-free and they’re easily made dairy-free as well. These gluten-free oatmeal cookies are free of: wheat, gluten, soy, fish, shell fish, peanuts, tree nuts and sesame.

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WHY THESE GLUTEN FREE OATMEAL COOKIES ROCK

I’ve tried so many oatmeal cookies that are gluten-free that are either too thin, spread way too much and just don’t hit the mark. These cookies are glorious! They are thick, chewy and have the best texture–crisp on the edges and soft in the middle.

One thing that really makes them special is that I only use a little gluten-free flour, and instead rely on old fashioned rolled oats and actual oat flour. This gives them even more of that wonderful oat flavor that is hearty and nostalgic. When you want an oatmeal cookie, you want to taste OATMEAL!

These are great with raisins or chocolate chips, so it’s a great base that is customizable.

With only a little mixing, chilling and baking you’ll have a delicious batch that everyone–no matter their dietary needs–will be reaching for.

WHAT GLUTEN FREE FLOUR TO USE

As mentioned, I only use a little gluten-free flour, because I want the oats to do the heavy lifting. This makes the cookies not drain your flour stash, and helps them taste even more oatmeal-y (if that’s a word!). 

I tested this recipe with Walmart’s Great Value All Purpose Gluten-Free Flour. If you try it with another brand, do let me know. Note that all brands use different grains or ratios, so they’re not all created equal. Another safe bet would be King Arthur’s Measure for Measure flour. I try to stick to blends that are mostly rice flour, potato starch and tapioca starch. 

If you need a cookie that ONLY uses oats (in case you can’t do rice, potato or tapioca) I have another variation–an oatmeal cookie that only uses oat flour and is egg free too! Check it out.

A NOTE ABOUT GLUTEN-FREE OATS AND OAT FLOUR

I never go to the trouble to buy oat flour. There is no need if you have a good quality, high powered blender. Simply add your oats (old fashioned or quick will do) and blend them until they’re a fine powder and there’s no clumps. I do this in my trusty Blendtec blender.

A note about oats and gluten: oats in and of themselves do not have gluten in them. However, most Celiacs and those with extreme sensitives who need extra caution typically choose to buy certified gluten-free oats to ensure that they have not been processed or manufactured with other grains to avoid any possible cross contamination. Use whatever oats and oat flour you feel comfortable with.

Note that I like to use old fashioned rolled oats (sometimes just called rolled oats). These are the bigger, flatter oats and I feel they have a more classic feel and look to them. I think in a pinch you could use quick cooking oats (usually rolled even thinner for faster cooking). I would not replace it with oat groats, instant cooking oats (like those found in breakfast packets) or steel cut oats.

OATMEAL COOKIE MIX INS

These oatmeal cookies are yummy plain, with raisins or chocolate chips. They would also be delicious with butterscotch chips or walnuts too! Feel free to use whatever add-in suits your fancy and your dietary preferences. A little cinnamon never hurts either. They’re a great canvas for lots of variations.

HOW TO MAKE THESE OATMEAL COOKIES DAIRY FREE TOO

If you need gluten free AND dairy free oatmeal cookies don’t fret! The only dairy found in these cookies comes from the butter and usually the chocolate chips. Thankfully these are easy swaps. I’ve tested this recipe with dairy free butter, specifically Country Crock Plant Butter with Olive Oil and it worked great. This butter is softer by nature, so you’ll want to be sure you do not skip the chilling step!

For dairy-free chocolate chips my two go-to’s are Kirkland’s Semi Sweet Chocolate Chips (though they don’t specifically say dairy-free, there are no dairy  ingredients, and my son with a dairy allergy has been eating them for years. Often times, they are only sold during the holiday season. They’re in a white stand up bag.) Or, there’s always Enjoy Life Chocolate Chips.

TIPS FOR MAKING GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

• Have your butter be softened (so it leaves an indent when you touch it) but not melted.
• Spoon and level your oat flour and gluten-free flour so you don’t compact it and inadvertently get too much.
• Chill the dough in your fridge for 30 minutes before baking.
• Take the cookies out when the edges are just browning and the middle isn’t set all the way. Each oven is different, but for me, that’s usually around 10 minutes. 
• Leave the cookies on the hot pan for five minutes to finish setting up. Then, move to a wire wrack to finish cooling
• I think they look prettier to dot the warm cookies with extra chocolate chips on top. It also helps for if the chocolate chips didn’t get equally distributed when scooping them out.
• Using a cookie scoop helps ensure they’re all the same size, so they bake evenly.
• Baking on a silicone baking mat helps them not stick, and that way you don’t have to grease the pan.

HOW TO STORE THE COOKIES

I keep my cookies room temperature on the counter, covered. They never last more than 24 hours, but I would assume they would be fine for 2-3 days. I also think these cookies would freeze well, once cooled. Wrap them tightly, and then stick them in a freezer safe bag. They should be fine up to 3 months (though the USDA says 8-12 in the freezer if you want to try for longer). Thaw and enjoy when you have a hankering for a cookie.

MORE GLUTEN-FREE OAT RECIPES

If you have leftover gluten-free oats and you’re not sure what to do with them, I have a bunch of ideas for you. All the recipes on my site are gluten-free!

For breakfast, you can make: vegan baked pumpkin oatmeal, spiced apple oatmeal pancakes, chocolate chip banana oatmeal pancakes, oatmeal muffins, or blender oatmeal banana chocolate chip muffins.

For a treat you can make these oat desserts: iced pumpkin oatmeal cookies, black bottom oatmeal pie, oatmeal chocolate chip bars, and my oatmeal fudge bars.

And if you’re just in the mood for other cookies that are gluten free check out mine!

IS THERE A VIDEO SHOWING HOW TO MAKE THEM?

Yes, there is a video tutorial showing you how to make these gluten-free oatmeal cookies. This should help you see what the dough should look like and how to make them from start to finish. The video should auto populate, but if it doesn’t, it’s embedded into the bottom of the recipe card. If all else fails, you can view it on my YouTube channel.

 DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! WHILE YOU’RE THERE BE SURE TO CHECK OUT MY OTHER GLUTEN FREE PINS.