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A stack of three gluten-free oatmeal cookies. The top two cookies are broken in half to show the chocolate chips insides.

Gluten-Free Oatmeal Cookies

Thick and chewy gluten-free oatmeal cookies are easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it's up to you!), and just a hint of cinnamon.
Course Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 150 kcal

Ingredients

  • ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
  • ¾ cups firmly packed brown sugar see note (6 ounces; 170 grams)
  • 1 large egg (about 2 ounces; 57 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour, see note (5 ¼ ounces; 150 grams)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups gluten-free old-fashioned oats (uncooked ) (5 ¼ ounces; 148 grams)
  • 1 cup chocolate chips, optional (about 6 ounces; 170 grams)
  • 1 cup raisins, optional (5 ¼ ounces; 148 grams)

Instructions

  1. Adjust oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper.

  2. Stir together melted butter and brown sugar until smooth in a large bowl. Add the egg and vanilla extract. Mix until thick and smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips and raisins, if using. Mix until combined.

    Gluten-free oatmeal cookie dough with chocolate chips in a glass bowl. A yellow spatula is in the bowl with the cookie dough.
  3. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until the edges are light brown and the cookies are set, about 12 minutes.
    A cookie scoop filled with gluten-free oatmeal cookie dough. A bowl of dough is in the backdround.
  4. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. While they cool, bake the remaining dough on the second baking sheet. Transfer cooled cookies to a wire rack and allow to cool completely.
    Gluten-free oatmeal cookies cooling on a wire rack. A brightly colored tea-towel sits under the wire rack. Two cookies are on the board off to the right.

  5. Keep the cookies covered on the counter for up to four days or freeze for up to three months.

    To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

Recipe Notes

Ingredient Notes

Gluten-Free Flour. This recipe was developed with Bob's Red Mill's 1:1 Gluten-free Baking flour. Using a different gluten-free flour might affect the texture of the cookies.

Sugar. Use light or dark brown sugar. Dark brown sugar gives the cookies a more pronounced molasses flavor.

Egg-free: Replace the egg with one (1) tablespoon of ground flax seeds (flax meal) and two and half (2 ½ tablespoons of hot water. Mix the ground flax seeds together with the hot water. Let sit for five minutes. Stir into the recipe along with the vanilla extact.

Dairy-Free: Replace the melted butter with a dairy-free butter. Use dairy-free chocolate chips or omit the chocoalte chips.