Gluten-Free Oatmeal Cookies made two ways. These perfectly crispy on the outside, soft on the inside cookies are refined sugar-free and healthy enough for breakfast.

This post is Sponsored by Bob’s Red Mill. Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!

Oatmeal cookies are one of those foods about which everyone seems to have a strong opinion.

If you’re an oatmeal cookie purist, you may feel they must come with raisins and only raisins.

If you’re cool with the hybrid cookie, you may add chocolate chips, and if you live on the wild side, you may add all sorts of goodies.

White chocolate chips, macadamia nuts, dried cranberries, raisins…anything goes!

I put a pole out to my Instagram following to ask which type of oatmeal cookie everyone preferred – oatmeal cookies with chocolate chips or oatmeal cookies with white chocolate chips, macadamia nuts, and dried cranberries – and the result came back with a near even split down the middle.

I felt with a clear result like that, I couldn’t possibly just focus on one flavor, so I instead went with the two.

Both versions are included in this post.

You can make an entire batch of one flavor, or you can halve the cookie dough and make both versions.

If you go this route, just be sure you halve the add-in ingredients (for example, use 1 cup of chocolate chips instead of 1 1/2 cups, and so on).

The ingredients I use in the recipe are pretty basic! You may already have everything you need on-hand!

Ingredients for Gluten-Free Oatmeal Cookies:

Made with unsweetened creamy almond butter, pure maple syrup, rice flour (or a gluten-free flour blend), and oats, these cookies are gluten-free, refined sugar-free, and make for a healthy breakfast or snack.

I used Bob’s Red Mill’s Gluten-Free Old Fashioned Rolled Oats to make these cookies, which is what I use for all of my oatmeal or oat treat needs.

They add that comforting oat flavor to the cookies along with magnificent texture.

When pressed to divulge which flavor of these gluten-free oatmeal cookies I enjoy better, I’d be hard-pressed to pick a favorite.

They’re just different on so many levels, each satisfying a specific craving.

The goo factor of the chocolate is enough to make you swoon, but the nutty-tangy-sweet trifecta of the white chocolate macadamia nut version is pretty hyper-palatable as well.