Gluten-Free Oatmeal Cookies

These Gluten-Free Oatmeal Cookies bring chewy, cinnamon-kissed comfort to your kitchen with simple pantry ingredients. Bake a batch for lunchboxes, holidays, or weeknight treats, and enjoy classic oatmeal raisin flavor with gluten-free confidence.

Why you should make these Gluten-Free Oatmeal Cookies

These Gluten Free Oatmeal Cookies bake up chewy, cozy, and reliably delicious, so you can serve a classic treat without worrying about gluten.

They deliver that perfect oatmeal-cookie texture: crisp edges, soft centers, and plenty of hearty chew

They use simple pantry staples and one easy dough, so you can mix and bake fast

They taste like the original oatmeal raisin cookies, with warm cinnamon and buttery brown-sugar flavor

They customize beautifully (add pecans, swap raisins for chocolate chips, or mix in dried cranberries)

They store and freeze well, which makes them great for meal prep, lunchboxes, and last-minute guests

Notes on Ingredients

Butter: Creates rich flavor and tender, chewy texture; use softened (not melted) butter for better structure

Brown sugar: Adds moisture and a caramel-like taste, helping the cookies stay soft

White sugar: Helps the cookies spread and gives slightly crisp edges

Vanilla extract: Rounds out sweetness and boosts the “bakery-style” flavor

Eggs: Bind the dough and add lift so the cookies hold together instead of crumbling

All-purpose gluten-free flour: Provides the main structure; use a dependable 1:1 blend for best results

Almond flour: Adds moisture and tenderness, balancing gluten-free flour blends that can bake up dry

Certified gluten-free oats: Bring hearty chew and classic oatmeal texture; certified matters for gluten-free safety

Baking powder: Adds lift and helps the cookies bake up thicker and lighter

Baking soda: Encourages spread and browning for better color and flavor

Cinnamon: Adds warm spice that pairs perfectly with oats (and raisins, if you add them)

How to make gluten-free oatmeal cookies

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream the butter, brown sugar, white sugar, vanilla, and eggs until smooth and well combined (no sugar clumps).
3. In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, certified gluten-free oats, cinnamon, baking powder, and baking soda until evenly mixed.
4. Slowly add the dry mixture into the wet mixture, mixing just until no dry streaks remain (avoid overmixing).
5. Add the raisins and chopped nuts (if using).
6. Chill the dough for 30 minutes if you want thicker cookies and less spread.
7. Scoop dough onto the prepared baking sheets, spacing portions evenly.
8. Bake for 10–12 minutes, until the edges look set and lightly golden while the centers still look slightly soft.
9. Cool the cookies in the pan for 5 minutes, then move them to a wire rack to cool completely.

Tips for recipe success

Chill the dough if you want thicker, less-spread cookies

Scoop evenly so everything finishes baking at the same time

Pull the cookies when centers look a bit underdone; they finish setting as they cool

If your cookies spread too much, reduce the butter temperature next time and chill the dough longer

Storage and Freezing

Store the cooled cookies in an airtight container at room temperature for a maximum of 4 days

Place the cookies in a freezer bag and freeze them for up to 3 months; thaw them at room temperature

Freeze portioned dough balls on a tray, then bag them; bake from frozen and add 1 to 2 minutes to the bake time

More gluten-free cookie recipes to make ASAP!

• Gluten-Free Linzer Cookies
• Gluten-Free Lemon Curd Cookies
• Gluten-Free Chocolate Crinkle Cookies
• Gluten-Free Chocolate Butter Cookies

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