Chewy, Soft Gluten-Free Oatmeal Cookies: The Ultimate Allergy-Friendly Recipe (Dairy-Free Option!)

Experience the irresistible taste of classic oatmeal cookies, reimagined for a gluten-free and easily dairy-free lifestyle! These delightful treats boast a perfectly chewy texture, crisp edges, and a wonderfully soft center. Whether you prefer the comforting sweetness of plump raisins or the rich indulgence of melty chocolate chips, this recipe lets you choose your own adventure. Best of all, they taste so good, no one will guess they’re gluten-free and free from common allergens. This recipe is meticulously crafted to be free of: wheat, gluten, soy, fish, shellfish, peanuts, tree nuts, and sesame, making them a truly inclusive treat for almost everyone.

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Why These Gluten-Free Oatmeal Cookies Are a Game Changer

Finding a truly exceptional gluten-free oatmeal cookie recipe can feel like a quest. Many attempts result in cookies that are disappointingly thin, spread excessively, or simply lack that comforting, hearty texture we all crave. But prepare to be amazed, because these gluten-free oatmeal cookies are nothing short of glorious! They deliver everything you could wish for: a satisfying thickness, an incredibly chewy interior, and those delightful crisp edges that give way to a soft, tender middle. Every bite is pure perfection, truly hitting all the right notes.

What truly sets this recipe apart is its unique approach to flour. Instead of relying heavily on gluten-free all-purpose flour blends, we champion the humble oat. By using only a small amount of a dedicated gluten-free flour blend and significantly more old-fashioned rolled oats and fresh oat flour, we ensure that the robust, earthy flavor of oats takes center stage. This not only enhances the authentic “oatmeal” taste that is both hearty and wonderfully nostalgic but also contributes to the superior texture. When you reach for an oatmeal cookie, you want to *taste* oats, and this recipe delivers that in abundance. It’s a foundational recipe that’s incredibly versatile, whether you’re a purist who loves plain oatmeal cookies or someone who enjoys the classic pairing of raisins or the decadent addition of chocolate chips.

The beauty of these cookies also lies in their simplicity. With just a little mixing to bring the dough together, a brief chilling period to develop flavors and structure, and a quick bake in the oven, you’ll have a warm, delicious batch ready to enjoy. These aren’t just for those with dietary restrictions; they’re so universally appealing that everyone, regardless of their specific needs, will be reaching for a second (or third!) cookie. They are a testament to how wonderful allergy-friendly baking can be.

Choosing the Best Gluten-Free Flour for Your Oatmeal Cookies

As highlighted, the key to these cookies’ success is minimizing the amount of gluten-free all-purpose flour and allowing the oats to truly shine. This strategic choice not only keeps your gluten-free flour stash from diminishing too quickly but also amplifies that wonderfully authentic “oatmeal-y” flavor. It’s a method that ensures the oats are the star, just as they should be in any great oatmeal cookie.

During the recipe development phase, I extensively tested this recipe using Walmart’s Great Value All Purpose Gluten-Free Flour, and it performed admirably. This blend, like many effective gluten-free flours, typically includes a combination of rice flour, potato starch, and tapioca starch. If you opt for a different brand, please note that gluten-free flour blends are not universally interchangeable. Each brand formulates its blends with varying grains and ratios, which can affect the final texture and spread of your cookies. A safe and widely recommended alternative is King Arthur’s Measure for Measure flour, known for its consistent results in baking. When choosing a blend, I personally lean towards those that predominantly feature rice flour, potato starch, and tapioca starch for their balanced properties. These starches help create a tender crumb and prevent a gritty texture, which can sometimes be an issue with other blends.

For those with additional dietary needs, such as sensitivities to rice, potato, or tapioca, an all-oat flour cookie might be necessary. If you’re looking for an option that *only* uses oat flour and is also egg-free, I’ve developed another fantastic variation. You can explore that recipe for oatmeal cookies that rely solely on oat flour. It’s a testament to the versatility of oats in gluten-free baking and ensures there’s a delicious cookie for nearly everyone.

Understanding Gluten-Free Oats and How to Make Oat Flour

One of the beauties of this recipe is that you don’t need to go out of your way to purchase pre-made oat flour. If you own a good quality, high-powered blender, you can easily make your own fresh oat flour at home. Simply take your preferred old-fashioned rolled oats or quick-cooking oats, place them in your blender, and process until they transform into a fine, consistent powder with no remaining clumps. My trusty Blendtec blender handles this task effortlessly, yielding perfect oat flour every time.

A crucial point to address is the relationship between oats and gluten. Oats themselves are naturally gluten-free. However, the concern for individuals with celiac disease or severe gluten sensitivities arises from potential cross-contamination. Traditional oat processing facilities often handle other gluten-containing grains like wheat, barley, and rye. This shared equipment can lead to trace amounts of gluten finding their way into oat products. Therefore, for those who require strict adherence to a gluten-free diet and exercise extra caution, it is highly recommended to purchase certified gluten-free oats. These oats are grown, harvested, and processed in dedicated facilities to prevent any possible cross-contamination, ensuring their purity. Always use the type of oats and oat flour you are most comfortable with, based on your dietary needs and sensitivities. If you’re exploring other oat-based products, like oat milk, and curious about its gluten-free status, you can check out my detailed guide on is oat milk gluten-free.

For this recipe, I specifically prefer to use old-fashioned rolled oats, which are sometimes simply labeled as “rolled oats.” These are the larger, flatter oat flakes that contribute to a more classic and substantial texture in the cookies. Their robust structure provides a satisfying chewiness that quick-cooking oats might not fully replicate. While quick-cooking oats (which are typically rolled thinner for faster cooking) could work in a pinch, they might result in a slightly different texture. I strongly advise against using oat groats, instant cooking oats (the kind often found in flavored breakfast packets), or steel-cut oats. Oat groats are too dense and require extensive cooking, instant oats are highly processed and will lose their texture, and steel-cut oats are too coarse and firm for a soft, chewy cookie, making them unsuitable substitutes for this recipe.

Endless Possibilities: Oatmeal Cookie Mix-Ins and Variations

While these oatmeal cookies are absolutely delicious plain, their versatility truly shines with the addition of your favorite mix-ins. The robust oat base is a perfect canvas for a variety of flavors and textures, allowing you to customize each batch to your heart’s desire. The classic choices, of course, are sweet raisins or rich chocolate chips, both providing a delightful counterpoint to the earthy oats.

But why stop there? Imagine the buttery caramel notes of butterscotch chips, or for those who don’t have tree nut allergies, the satisfying crunch and earthy flavor of chopped walnuts or pecans. Dried cranberries or cherries could add a tart and festive twist, especially around the holidays. White chocolate chips offer a creamy sweetness, while a sprinkle of shredded coconut could bring a tropical flair. Don’t be afraid to experiment with combinations – a mix of chocolate chips and dried cranberries, or butterscotch chips and toasted pecans, can create an entirely new cookie experience. A touch of ground cinnamon is always a welcome addition, enhancing the warm, comforting aroma and flavor of the oats, especially if you’re leaning towards fruit-based mix-ins. These cookies are truly adaptable to whatever suits your fancy and aligns perfectly with your dietary preferences, making them a fantastic recipe to revisit again and again.

Achieving Perfectly Dairy-Free Gluten-Free Oatmeal Cookies

For those who navigate both gluten and dairy sensitivities, rejoice! Crafting delicious gluten-free AND dairy-free oatmeal cookies is remarkably straightforward with this recipe. The only dairy components typically found in these cookies are butter and, in many cases, chocolate chips. Fortunately, these are two of the easiest ingredients to swap without compromising on flavor or texture. With the right dairy-free alternatives, you’ll achieve cookies that are just as rich and satisfying as their traditional counterparts.

I’ve thoroughly tested this recipe using dairy-free butter, and my absolute favorite for consistent results has been Country Crock Plant Butter with Olive Oil. Its texture and flavor integrate beautifully into the cookie dough. It’s important to note that plant-based butters often have a softer consistency than traditional dairy butter. Because of this inherent softness, the chilling step for the dough becomes even more critical when making dairy-free oatmeal cookies. Do not be tempted to skip it! Chilling allows the fats to firm up, preventing excessive spreading during baking and contributing to that desirable chewy texture and crisp edges. Other reputable dairy-free butter brands like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Butter Sticks are also excellent choices, but always ensure they are stick varieties for best baking results, as tub margarines can have too much water content.

When it comes to dairy-free chocolate chips, you have several fantastic options. My two tried-and-true recommendations are Kirkland’s Semi Sweet Chocolate Chips. While they aren’t explicitly labeled “dairy-free,” their ingredient list contains no dairy components. My son, who has a severe dairy allergy, has enjoyed them for years without issue. Just keep in mind that these are often seasonal, typically appearing in stores during the holiday season in a distinctive white stand-up bag. If you can’t find those, or prefer a brand with explicit dairy-free labeling, Enjoy Life Chocolate Chips are always a reliable and widely available choice, specifically formulated to be free from common allergens, including dairy. Both options melt beautifully and provide that rich chocolatey goodness essential for a perfect oatmeal chocolate chip cookie.

Expert Tips for Baking Perfect Gluten-Free Oatmeal Chocolate Chip Cookies

Baking gluten-free can sometimes present unique challenges, but with these expert tips, you’ll achieve perfectly chewy and delicious oatmeal cookies every time. Following these guidelines will help ensure your cookies have the ideal texture, shape, and flavor.

• Start with Softened Butter, Not Melted: Your butter should be softened to room temperature, meaning it yields slightly when gently pressed, but it should never be melted or overly greasy. Softened butter creams beautifully with sugars, incorporating air for a lighter, fluffier texture in the dough. Melted butter, on the other hand, can lead to flatter, greasier cookies that spread too much.
• Spoon and Level Your Flours: This is a critical step for all baking, especially with gluten-free flours. To measure accurately, spoon your gluten-free all-purpose flour and oat flour into your measuring cup, then use a straight edge (like the back of a knife) to level off the excess. Do not scoop the flour directly with the measuring cup or pack it down, as this can result in inadvertently using too much flour, leading to dry, crumbly cookies.
• Chill the Dough Religiously: Don’t skip this vital step! Refrigerate your cookie dough for at least 30 minutes before baking. Chilling allows the fats in the butter to firm up, preventing the cookies from spreading excessively in the oven. It also gives the flours and oats time to fully hydrate, resulting in a richer flavor and a chewier, more substantial texture.
• Bake Until Just Set: Every oven is different, so getting to know yours is key. For these cookies, you want to remove them from the oven when the edges are just beginning to turn golden brown, but the very center still looks slightly soft and unset. For my oven, this usually takes around 10 minutes. This slight under-baking ensures a soft, chewy middle once cooled. Over-baking will lead to dry, hard cookies.
• Let Them Finish on the Hot Pan: Once out of the oven, resist the urge to immediately transfer your cookies to a cooling rack. Allow them to remain on the hot baking sheet for an additional five minutes. The residual heat from the pan will continue to gently cook the cookies, helping them set up properly without becoming overly crisp. After five minutes, they will be sturdy enough to transfer to a wire rack to cool completely.
• Decorate with Extra Chocolate Chips: For an extra-special touch, and to make your cookies look professionally baked, dot the warm cookies with a few extra chocolate chips immediately after taking them out of the oven. The warmth of the cookie will slightly melt the chips, making them adhere beautifully. This trick also helps if some cookies ended up with fewer chocolate chips than others during scooping.
• Use a Cookie Scoop for Uniformity: Investing in a cookie scoop is a game-changer. It ensures that each cookie is precisely the same size, which is crucial for even baking. When all cookies are uniform, they will cook at the same rate, preventing some from being underdone while others are overbaked.
• Bake on a Silicone Mat: For easy release and perfect bottoms, bake your cookies on a silicone baking mat (like Silpat) or parchment paper. This prevents sticking, eliminates the need to grease your pan, and promotes even browning on the underside of your cookies.

Storing Your Delicious Gluten-Free Oatmeal Cookies

Proper storage is key to maintaining the freshness and delightful texture of your homemade gluten-free oatmeal cookies. While these cookies tend to disappear quickly in my household – often not lasting more than 24 hours – you can easily keep them fresh for longer with a few simple techniques.

For immediate enjoyment, store your cooled cookies in an airtight container at room temperature on your kitchen counter. They should remain wonderfully soft and chewy for 2-3 days. To help them stay even softer, you can add half a slice of bread or a tortilla to the container; the cookies will absorb the moisture from the bread, keeping them from drying out (just remember to replace the bread every day or two).

If you’ve made a larger batch or want to enjoy these treats later, these cookies freeze exceptionally well. Once they are completely cooled to room temperature, wrap them tightly individually in plastic wrap, then place them in a freezer-safe airtight bag or container. This double-layer protection helps prevent freezer burn. Properly frozen, they should maintain their quality for up to 3 months. The USDA suggests cookies can last 8-12 months in the freezer, so you might even try for longer if desired. When you have a sudden hankering for a warm, comforting cookie, simply thaw them at room temperature for an hour or two, or gently warm them in a microwave for 10-15 seconds for that fresh-from-the-oven experience. They’re perfect for meal prepping your sweet cravings!

More Delicious Gluten-Free Oat Recipes to Explore

If you find yourself with leftover certified gluten-free oats after baking these amazing cookies, or if you’re simply looking for more ways to incorporate this versatile grain into your diet, you’re in luck! My site is a treasure trove of gluten-free recipes, and many of them feature oats prominently. From hearty breakfasts to decadent desserts, there’s an oat-filled option for every craving.

For a delightful start to your day, consider these breakfast creations:

• Vegan Baked Pumpkin Oatmeal: A cozy, spiced baked oatmeal that’s perfect for a crowd or meal prep.
• Spiced Apple Oatmeal Pancakes: Fluffy pancakes infused with warming spices and chunks of apple.
• Chocolate Chip Banana Oatmeal Pancakes: A sweet and satisfying stack, great for a weekend brunch.
• Oatmeal Muffins: Wholesome and easy-to-make muffins, ideal for on-the-go breakfasts.
• Blender Oatmeal Banana Chocolate Chip Muffins: A super quick recipe that uses your blender for minimal cleanup.

And when you’re in the mood for another sweet treat, these oat-based desserts are sure to impress:

• Iced Pumpkin Oatmeal Cookies: Soft, spiced cookies topped with a sweet glaze.
• Black Bottom Oatmeal Pie (No-Nut Pecan Pie): A rich, comforting pie that satisfies like a pecan pie without the nuts.
• Oatmeal Chocolate Chip Bars: All the goodness of cookies in an easy-to-make bar form.
• Oatmeal Fudge Bars: A decadent combination of chewy oatmeal and rich fudge.

And if your craving extends beyond oats but still within the gluten-free cookie realm, feel free to browse my full collection of gluten-free cookies. There’s a perfect cookie waiting for you!

Is There a Video Tutorial for These Gluten-Free Oatmeal Cookies?

Absolutely! To ensure you have all the support you need in making these incredible gluten-free oatmeal cookies, a comprehensive video tutorial is available. This visual guide will walk you through each step of the process, from mixing the ingredients to seeing what the perfect dough consistency looks like, and finally, to baking and cooling your delicious cookies. It’s an invaluable resource for visual learners or anyone who wants a bit of extra confidence in the kitchen. The video is designed to auto-populate within the article, so it should start playing automatically as you scroll. If for some reason it doesn’t appear, you can always find it embedded directly into the bottom of the recipe card below. As a last resort, or if you prefer to watch on a different platform, you can always access the tutorial directly on my YouTube channel, where you’ll find many more allergy-friendly recipes.

Gluten Free Oatmeal Cookies

Yield:
18

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
30 minutes

Total Time:
30 minutes

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 their 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.

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• ½ tsp baking soda
• 1/2 tsp table salt
• 1 cup gluten-free old-fashioned rolled oats
• 3/4 cup gluten-free flour all purpose flour that has xanthan
• ½ cup gluten-free oat flour (see above)
• 1/3 to 3/4 cup chocolate chips (or raisins)
• OPTIONAL: 1 tsp ground cinnamon if using raisins

Instructions

1. In a large mixing bowl with electric handheld beaters, or in the bowl of a stand mixer with the paddle attachment, place your butter, brown sugar and white sugar. Cream for two minutes.
2. Add your egg and vanilla and mix.
3. Add your baking soda, salt, rolled oats, gluten-free flour and oat flour. Mix until combined.
4. Add your chocolate chips or raisins (and cinnamon if using) and mix.
5. Cover and refrigerate for 30 minutes.
6. When ready to bake, preheat your oven to 350 degrees F and scoop your dough out evenly (I recommend a cookie scoop) onto a half sheet baking pan that is lined with a silicone baking mat.
7. Space evenly (I do 10-11 on a sheet).
8. Bake for 10 minutes, or until edges are slightly browned and middle still seems a little undone.
9. Pull out of the oven and allow cookies to remain on the hot cookie sheet for five minutes (this will help them finish cooking).
10. Remove to a wire rack until it’s completely cooled.
11. Store in an air tight container at room temperature for up to 3 days. Or, you may freeze them by wrapping them in plastic wrap, them placing them in an air tight bag or freezer container for up to 3 months.

Notes

You’ll notice that I have a range for how many chocolate chips (or raisins) to use. Measure with your heart and how loaded you like them to be.

You can make your own oat flour. See above the recipe to read more about how I do it.

Be sure to watch the video and read the FAQ above the recipe card for best results.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Inspired by: Sugar Spun Run, Bojong Gourmet and my Gluten, Dairy and Egg Free Oatmeal Chocolate Chip Cookies.

Nutrition Information:

Yield: 18
Serving Size: 1

Amount Per Serving:
Calories: 173Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 147mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 3g

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