The Best Chewy Gluten-Free Oatmeal Cookies: Raisin or Chocolate Chip!

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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Welcome to your new favorite gluten-free oatmeal cookie recipe! If you’ve been searching for that perfect balance of chewy texture, rich flavor, and effortless preparation, your quest ends here. These aren’t just any gluten-free cookies; they are thick, perfectly soft in the middle with delightfully crisp edges, and bursting with authentic oat goodness. Whether you’re a fan of classic oatmeal raisin cookies or prefer the indulgent touch of oatmeal chocolate chip cookies, this customizable recipe is designed to impress everyone, regardless of dietary restrictions.

What makes these cookies truly special is their incredible versatility and their commitment to being allergy-friendly. Not only are they naturally gluten-free, but they are also incredibly easy to adapt for a dairy-free diet. Furthermore, this recipe is meticulously crafted to be free from common allergens including wheat, gluten, soy, fish, shellfish, peanuts, tree nuts, and sesame. This means more people can enjoy these wholesome, delicious treats without worry.

Why These Gluten-Free Oatmeal Cookies are a Must-Try

Many gluten-free oatmeal cookie recipes fall short, often resulting in thin, overly spread, or unsatisfying cookies. But these gluten-free oatmeal cookies are different. They boast an irresistible texture that makes them truly glorious. Expect a thick, satisfying bite with perfectly crisp edges that give way to a wonderfully soft and chewy center – exactly what you crave in a classic oatmeal cookie.

Our secret to achieving this phenomenal texture and robust flavor lies in our unique approach to flour. Instead of relying heavily on a general gluten-free flour blend, we emphasize the use of old-fashioned rolled oats and a significant portion of oat flour. This strategy not only conserves your specialty flour stash but, more importantly, amplifies that hearty, nostalgic oat flavor we all love. When you bite into one of these, there’s no doubt you’re tasting real, wholesome oatmeal.

Beyond their amazing taste and texture, these cookies offer fantastic customization. They serve as an excellent base for your preferred mix-ins, whether you opt for sweet raisins or rich chocolate chips. With just a little bit of mixing, some crucial chilling time, and a quick bake, you’ll have a batch of these delectable treats ready to be devoured by every cookie lover in your life, accommodating all their dietary needs with ease.

Choosing the Right Gluten-Free Flour

As highlighted, our recipe for these fantastic gluten-free oatmeal cookies intentionally uses only a small amount of an all-purpose gluten-free flour blend. This is a deliberate choice to ensure the natural flavor and texture of the oats take center stage. By letting the oats do the heavy lifting, we create a cookie that is truly “oatmeal-y” and doesn’t depend on a large quantity of expensive specialty flours.

During recipe development, I achieved excellent results using Walmart’s Great Value All Purpose Gluten-Free Flour. If you experiment with other brands, please share your experience! It’s important to remember that not all gluten-free flour blends are created equal; they often contain different grain compositions and ratios (e.g., rice flour, potato starch, tapioca starch), which can affect the final outcome. A reliable alternative that typically works well is King Arthur’s Measure for Measure flour, as it shares a similar profile to blends primarily based on rice, potato, and tapioca starches.

For those with more complex dietary needs, particularly if you cannot consume rice, potato, or tapioca, an alternative option exists. I also offer a specialized oatmeal cookie recipe that exclusively uses oat flour and is also egg-free. This variation ensures that everyone can enjoy a delicious oatmeal cookie, no matter their specific allergen requirements. Be sure to check it out for an equally delightful, yet even more specialized, treat!

A Note About Gluten-Free Oats and How to Make Oat Flour

Many people wonder about the best way to source oat flour. The good news is, there’s often no need to purchase pre-made oat flour if you own a high-quality, powerful blender. Making your own oat flour is simple and cost-effective. Just add your preferred oats – old-fashioned rolled oats or quick-cooking oats work equally well – to your blender and process them until they transform into a fine, uniform powder, ensuring there are no remaining clumps. My trusty Blendtec blender handles this task perfectly.

Understanding Gluten-Free Oats

It’s crucial to understand the nuances of oats and gluten. Oats themselves are inherently gluten-free. However, the risk of cross-contamination during harvesting, processing, or manufacturing is significant. For individuals with Celiac disease or those with severe gluten sensitivities who must exercise extreme caution, purchasing certified gluten-free oats is highly recommended. These oats are specifically processed in facilities that prevent contact with wheat, barley, and rye, thereby minimizing any potential cross-contamination. Ultimately, choose the oats and oat flour that you feel most comfortable with, based on your or your family’s specific dietary needs and sensitivities.

Which Oats to Use for Baking

For these gluten-free oatmeal cookies, I personally prefer using old-fashioned rolled oats (sometimes simply labeled “rolled oats”). These are the larger, flatter oat flakes that contribute to a more classic appearance and robust texture in the finished cookie. While quick-cooking oats (which are typically rolled thinner for faster cooking) could work in a pinch, I strongly advise against using oat groats, instant cooking oats (like those often found in pre-portioned breakfast packets), or steel-cut oats, as their different textures and cooking properties are not suitable for this recipe.

Delicious Oatmeal Cookie Mix-Ins: Customize Your Treat!

While these gluten-free oatmeal cookies are absolutely delightful enjoyed plain, they truly shine with the addition of your favorite mix-ins. The beauty of this recipe is its adaptability, allowing you to create a customized batch that perfectly suits your palate and any specific dietary preferences. Classic choices like sweet raisins or rich chocolate chips are always a hit, but don’t stop there!

Consider enhancing your cookies with butterscotch chips for a different kind of sweetness, or chopped walnuts for a satisfying crunch. Other fantastic additions include dried cranberries, pecans (if nuts are allowed), white chocolate chips, or even a blend of seeds (like sunflower or pumpkin seeds) for a nut-free option. A hint of ground cinnamon is also a timeless addition that complements the oat flavor beautifully and is especially recommended when using raisins. Think of this recipe as a versatile canvas, ready for you to unleash your creativity and make it your own!

Making These Oatmeal Cookies Dairy-Free: Easy Swaps for All!

For those who need gluten-free AND dairy-free oatmeal cookies, you’ll be delighted to know that this recipe is incredibly simple to adapt. The only dairy typically found in these cookies comes from the butter and, in some cases, the chocolate chips. Thankfully, these are both easy and effective swaps to make, ensuring everyone can enjoy these delicious treats.

Dairy-Free Butter Options

I’ve successfully tested this recipe using dairy-free butter alternatives, specifically Country Crock Plant Butter with Olive Oil, which yielded fantastic results. Many other plant-based butters are also excellent choices. A key point to remember when using dairy-free butters is that they tend to be softer by nature compared to traditional dairy butter. Therefore, it is absolutely essential not to skip or shorten the chilling step in the recipe. This chilling time helps the dough firm up, prevents excessive spreading during baking, and contributes to the perfect cookie texture.

Dairy-Free Chocolate Chips

Finding delicious dairy-free chocolate chips has become much easier with the growing popularity of allergen-friendly products. My top two recommendations are Kirkland’s Semi-Sweet Chocolate Chips. While they don’t explicitly state “dairy-free” on the packaging, they contain no dairy ingredients, and my son, who has a dairy allergy, has enjoyed them for years without issue. Do note that these are often seasonal, typically available during the holiday season in a distinctive white stand-up bag. Another consistently reliable choice is Enjoy Life Chocolate Chips, which are widely available and clearly labeled as free from common allergens, including dairy. Always double-check ingredient labels to ensure they meet your specific dietary requirements.

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

Achieving bakery-quality gluten-free oatmeal cookies at home is entirely possible with a few simple techniques. Follow these expert tips to ensure every batch turns out perfectly golden, chewy, and utterly delicious:

Butter Consistency is Key: Ensure your unsalted butter is softened, but not melted. It should be pliable enough to leave a slight indent when you gently press it with your finger. This allows it to cream properly with the sugars, creating a light and airy base for your cookie dough.
Measure Flour Accurately: When measuring both your oat flour and gluten-free all-purpose flour, always spoon the flour into your measuring cup and then level it off with a straight edge (like a knife). Scooping directly from the bag can compact the flour, leading to an excess amount and potentially dry, dense cookies.
Don’t Skip the Chill: Refrigerating your cookie dough for at least 30 minutes before baking is a non-negotiable step. This chilling time allows the fats to firm up, preventing the cookies from spreading too much in the oven. It also allows the flours to fully hydrate, resulting in a more flavorful and perfectly textured cookie.
Watch for Visual Cues: Every oven varies, so instead of relying solely on timing, look for visual indicators. Remove the cookies from the oven when their edges are just beginning to turn a light golden brown, and the centers still appear slightly soft or “undone.” For my oven, this typically takes around 10 minutes.
Cooling Process Matters: Once out of the oven, resist the urge to immediately transfer the cookies to a cooling rack. Leave them on the hot baking pan for an additional five minutes. This residual heat will allow them to finish setting up and firm up without overbaking. Afterward, move them to a wire rack to cool completely.
The “Extra Chip” Trick: For a picture-perfect presentation and to ensure an even distribution of chocolatey goodness, dot the warm cookies with a few extra chocolate chips on top immediately after they come out of the oven. The warmth will melt them slightly, making them adhere beautifully.
Uniformity for Even Baking: Using a cookie scoop is highly recommended. It ensures that all your cookie dough portions are uniform in size, which is critical for consistent baking and prevents some cookies from burning while others are still undercooked.
The Magic of Silicone Mats: Baking on a silicone baking mat is a game-changer. It provides an excellent non-stick surface, eliminates the need for greasing your pan, and promotes even browning on the bottom of the cookies. Alternatively, parchment paper also works wonderfully.
Avoid Overmixing: Once you add the dry ingredients, mix just until combined. Overmixing can develop the gluten (even in gluten-free flours, sometimes due to gums) and lead to tougher cookies.

Storing Your Delicious Gluten-Free Oatmeal Cookies

Once baked and cooled, storing your gluten-free oatmeal cookies properly will help maintain their freshness and delightful texture. While these cookies tend to disappear quickly in my household, here’s how to ensure they last as long as possible:

Room Temperature Storage

For immediate enjoyment, keep your cookies at room temperature in an airtight container on the counter. This helps prevent them from drying out or becoming stale. In my experience, they rarely last beyond 24 hours, but they should remain fresh and delicious for 2-3 days when stored correctly.

Freezing for Longer Freshness

These cookies are also excellent candidates for freezing, making them perfect for meal prep or for having a stash of homemade treats on hand. Once the cookies have completely cooled, wrap them tightly in plastic wrap, either individually or in small stacks. Then, place the wrapped cookies into a freezer-safe bag or an airtight container. They should maintain their quality in the freezer for up to 3 months. The USDA suggests they can be fine for 8-12 months, so feel free to experiment for longer if you wish. When a cookie craving strikes, simply thaw them at room temperature for a few hours or gently warm them in the microwave for a fresh-baked feel.

More Delicious Gluten-Free Oat Recipes to Explore

If you find yourself with extra gluten-free oats after making these incredible cookies, or if you’re simply looking for more ways to incorporate wholesome oats into your diet, I have a treasure trove of ideas for you! Every single recipe on my site is proudly gluten-free, ensuring safe and delicious options for everyone.

Start Your Day with Oat-Powered Breakfasts:

Vegan Baked Pumpkin Oatmeal: A comforting and hearty breakfast casserole.
Spiced Apple Oatmeal Pancakes: Fluffy pancakes bursting with autumnal flavors.
Chocolate Chip Banana Oatmeal Pancakes: A sweet and satisfying start to any day.
Oatmeal Muffins: Perfect for a quick grab-and-go breakfast or snack.
Blender Oatmeal Banana Chocolate Chip Muffins: Easy to make and incredibly moist.

Indulge in Oat-Based Desserts:

Iced Pumpkin Oatmeal Cookies: A seasonal twist on a classic.
Black Bottom Oatmeal Pie: A unique and delicious dessert, often called “no-nut pecan pie.”
Oatmeal Chocolate Chip Bars: The ease of a bar with all the flavor of a cookie.
Oatmeal Fudge Bars: A rich, decadent treat.

And if you’re simply in the mood for other fantastic gluten-free cookie recipes, be sure to explore my extensive collection!

Watch the Magic Happen: Video Tutorial Available!

For visual learners or anyone who wants a clear demonstration of how to make these incredible gluten-free oatmeal cookies, a comprehensive video tutorial is available! This video walks you through each step of the process, from mixing the ingredients to achieving the perfect dough consistency, and provides helpful tips for baking them to perfection. It’s an excellent resource to ensure you get the best results from start to finish. The video should automatically appear within the article, but if for any reason it doesn’t, you can always find it embedded at the bottom of the recipe card, or directly on my YouTube channel. Happy baking!

Gluten Free Oatmeal Cookies

Yield:
18

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
30 minutes

Total Time:
30 minutes

Experience the ultimate chewy, soft gluten-free oatmeal cookies! Whether you prefer classic raisins or indulgent chocolate chips, this recipe offers a delicious adventure. These irresistible cookies are naturally gluten-free and can easily be made dairy-free, ensuring everyone can enjoy. Crafted to be free of: wheat, gluten, soy, fish, shellfish, 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

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.
Add your egg and vanilla and mix.
Add your baking soda, salt, rolled oats, gluten-free flour and oat flour. Mix until combined.
Add your chocolate chips or raisins (and cinnamon if using) and mix.
Cover and refrigerate for 30 minutes.
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.
Space evenly (I do 10-11 on a sheet).
Bake for 10 minutes, or until edges are slightly browned and middle still seems a little undone.
Pull out of the oven and allow cookies to remain on the hot cookie sheet for five minutes (this will help them finish cooking).
Remove to a wire rack until it’s completely cooled.
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

These delightful gluten-free oatmeal cookies are sure to become a cherished recipe in your kitchen. Their perfect balance of chewiness, rich oat flavor, and adaptability for various dietary needs make them a truly “awesome” treat. Don’t hesitate to whip up a batch (or two!) and enjoy the wholesome goodness. Happy baking!

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.