Gluten-free oatmeal cookies just got a glow-up – with not one, but two irresistible versions. You can go classic with gooey chocolate chips or get fancy with white chocolate, cranberries, and macadamia nuts.
Both are crispy on the outside, soft in the middle, and sweet enough to double as dessert or breakfast (yes, I said it: cookies for breakfast).
These chewy oatmeal cookies are naturally gluten-free, refined sugar-free, and made with simple pantry staples, so you can whip them up anytime a craving hits.
And since my Instagram fam couldn’t pick a favorite, I didn’t either. Use this as a great base recipe to bake one big batch of your chosen flavor, or split the dough to do both. Because when it comes to cookies, two is always better than one.
Why You’ll Love These Oatmeal Cookies
If you ask me, oatmeal cookies are wildly underrated. They’re chewy, cozy, and just begging to be dressed up with chocolate, nuts, or dried fruit.
These chewy gluten-free oatmeal cookies do exactly that, giving you two crave-worthy options that are as fun to make as they are to eat. The almond butter and maple syrup bring richness and natural sweetness, so they feel wholesome enough for breakfast and indulgent enough for dessert.
The chocolate chip option brings gooey, melty bliss, while the white chocolate-cranberry-macadamia nut version gives you sweet-tart-crunchy excitement in every bite.
Both versions are simple, nutrient-dense, and totally customizable. Here are a few more reasons why you’ll love these gluten-free oatmeal cookies:
- Crispy edges + soft centers
- Naturally gluten-free & refined sugar-free
- Made with wholesome pantry staples
- One bowl, no mixer required
- Customizable with endless mix-ins
- Freezer-friendly for cookie emergencies
Let’s discuss the simple ingredients for this oatmeal cookie recipe. The great news is the full list of ingredients can be found at any major grocery store.
Ingredients for Gluten-Free Oatmeal Cookies
Gluten-free rolled oats: For that chewy, hearty texture. Instant oats, quick oats, and old-fashioned oats all work. Use quick cooking oats or instant oats if you want the texture to be less noticeable, or rolled oats if you love a thicker cookie with more substantial texture.
Be sure to use certified gluten-free oats for those with celiac disease. I use gluten-free sprouted oats.
Gluten-free flour blend (or brown rice flour): Keeps the cookies light but sturdy for a classic texture. I recommend sticking with a gluten-free all-purpose flour blend for a classic chewy texture, but rice flour works too if you have it on hand.
Ground Cinnamon: A warm little spice hug that makes oatmeal cookies feel cozy.
Baking soda + baking powder: The leavening duo that gives just the right lift.
Sea salt: Balances the sweetness and sharpens flavor.
Almond butter: Adds creaminess, healthy fats, and binds the dough together. Peanut butter, cashew butter, or sunflower seed butter (for nut-free) also works, each with its own twist.
Pure maple syrup: Natural sweetness with caramel-y depth. Honey, date syrup, or even coconut nectar can be swapped in. Just note that honey makes the cookies a bit denser.
Unsalted butter: Adds richness and moisture. Swap refined coconut oil for dairy-free.
Egg: Holds the cookies together. Use a flax egg for vegan.
Vanilla extract: That subtle bakery magic.
Chocolate chip version: Dark chocolate chips or chunks for indulgent meltiness. Semisweet chocolate chips or white chocolate chips work great too.
White chocolate-cranberry-macadamia nut version: Sweet, tart, and nutty for maximum cookie personality.
How to Make Gluten-Free Oatmeal Cookies
Start by preheating your oven to 350°F. Line one or two cookie sheets with a piece of parchment paper.
In one mixing bowl, mix your dry ingredients: flour, oats, cinnamon, baking soda, baking powder, and salt. In a separate bowl, whisk together the almond butter, maple syrup, melted butter, egg, and vanilla until smooth. Note: if you own a stand mixer, feel free to use it with the paddle attachment.
Combine the wet ingredients and the dry ingredients to form a soft dough, then fold in your chosen add-ins. If you’re making both flavors, split the dough in half and mix each version separately.
Scoop spoonfuls (or use a cookie scoop) of dough onto a parchment lined baking sheet, spacing them apart. Bake for 12 minutes, until the edges are golden and the centers still look slightly soft. Let them cool on the sheet for 5 minutes before transferring to a rack.
Enjoy them warm with melty chocolate, or store them for later snacking.
Storage Options:
- Room Temperature: Store cookies in an airtight container or a zip lock bag on the counter for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days.
- Freezer: Freeze cookies in a freezer bag for up to 3 months.
Recipe Adaptations and Additions
- Nutty boost – Stir in walnuts, pecans, or almonds for crunch and healthy fats. Toast them first for extra flavor.
- Fruity vibe – Swap dried cranberries for cherries, raisins, blueberries, or chopped apricots. They all add a chewy pop of sweetness. Stick with raisins for classic gluten-free oatmeal raisin cookies.
- Spiced up – Add nutmeg, cardamom, or ground ginger for cozy, chai-inspired flavors. A pinch of clove makes them feel festive.
- Breakfast cookies – Mix in chia seeds, flaxseed, or hemp hearts for extra fiber and staying power.
- Tropical twist – Add shredded coconut, chopped dried pineapple, or mango for a sunny, island-y cookie.
- Mocha cookies – Stir in 1 teaspoon espresso powder with the dry ingredients and use dark chocolate chips. Coffee + chocolate = magic.
- Extra gooey – Drizzle melted dark chocolate or white chocolate over baked cookies.
What to Serve with Gluten-Free Oatmeal Cookies
These cookies shine solo with a glass of almond milk or your morning coffee, but they’re also perfect for sharing and pairing. Think of them as a versatile little treat that can slip into just about any occasion – breakfast, snack time, dessert, or even part of a holiday cookie tray. For a more rounded spread, try:
- Vanilla Frozen Yogurt with Honey
- Homemade Chai Latte
- Berry Protein Smoothie
- Apple Walnut Fruit Salad with Cinnamon Maple Coconut Whipped Cream
Other Cookie Recipes to Try
- 6-Ingredient Healthy Oatmeal Pistachio Cookies
- Cranberry Pistachio Vegan Shortbread Cookies (Paleo)
- Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies
- Double Chocolate Vegan Black Bean Cookies
- Gluten-Free Peanut Butter Oatmeal Cookies
- 3-Ingredient Oatmeal Cookies
Enjoy these soft oatmeal cookies no matter the time of year!
Gluten-Free Oatmeal Cookies
Ingredients
- 1 1/4 cups gluten-free all-purpose flour or brown rice flour*
- 1 cup gluten-free quick oats or GF old fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup unsweetened creamy almond butter
- 2/3 cup pure maple syrup
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Version:
- 1 1/2 cups semisweet chocolate chips or dark chocolate chunks
White Chocolate Macadamia Nut Version:
- 2/3 cup white chocolate chips
- 2/3 cup dried cranberries
- 2/3 cup macadamia nuts chopped
Instructions
- Preheat the oven to 350 degrees F.
- Stir together the first 6 ingredients (GF all-purpose flour through sea salt) in a mixing bowl (dry ingredients).
- In a separate bowl, stir together the remaining ingredients (almond butter through pure vanilla extract) Note – if your almond butter is hard, microwave it for 20 – 30 seconds to soften it up to make it easier to stir.
- Add the dry ingredients to the mixing bowl with the wet ingredients. Stir until combined and a dough forms.
- Fold in your choice of add ins (see options above) and stir until combined.
- Drop spoonfuls of dough on a large baking sheet and bake for 12 minutes, or until the edges of the cookies are golden-brown. Allow cookies to cool 5 minutes before removing from cookie sheet.
Notes
Nutrition
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use coconut oil or vegan butter instead of regular butter, and grab dairy-free chocolate chips.
Can I make them vegan?
Yep. Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let it gel) and use coconut oil or vegan butter. The cookies will be slightly softer but still chewy and delicious.
Can I make the dough ahead of time?
You can! Cover and refrigerate the dough for up to 2 days before baking. Just let it sit out for 15-20 minutes so it softens enough to scoop.
Can I freeze them?
Yes, either freeze baked cookies for up to 2 months or freeze raw dough balls. Bake straight from frozen, adding 1-2 minutes to the baking time.
Do I need to chill the dough before baking?
Not at all! These cookies are designed to be scoop-and-bake, but if your kitchen is really warm, chilling for 20 minutes can help prevent spreading.
Can I make these cookies smaller or bigger?
Absolutely. For mini cookies, bake 9-10 minutes. For jumbo bakery-style cookies, scoop double the dough and bake 14-15 minutes.
These are delish! I made mine with dried cranberries and pecans – will probably make them different every time!
Sounds so delicious, Mari! Thank you for sharing! 🙂
Would white rice flour also work? It’s just that I already have that on hand haha
Hi there! Absolutely, you can use white rice flour! xo
haha I am definitely a live on the wild side with my oatmeal cookies – I love any and all mix-ins! These look just scrumptious!
I love a good oatmeal cookie and these look so chewy and perfect! I’ll take a dozen of each please!