Gluten free oatmeal chocolate chip cookies are both wholesome and hearty! With a lovely texture and satisfying chew, these cookies are just as good as their gluten filled counterparts!
There is something perfect about using oatmeal in a cookie.
When I finally perfected this recipe…they quickly became my husband’s favorite!
Every hike, every trip…these have been requested. They are worth every little luscious bite!
Fresh cranberries in cookies?
Here in Oregon, we actually get homegrown, fresh cranberries this time of year from a coastal town in the south.
Vincent Cranberries are a real treat, and since I had some on hand, I wanted to find a way to use the FRESH version in a cookie…not the dried (although their fruit juice sweetened dried cranberries are nothing short of amazing!).
The color is more vibrant, and with no added sugar, you get all their tart glory!!
It doesn’t hurt that it looks super festive too!
Are oats gluten free?
Oats are naturally gluten free, but because they processed on the same equipment as rye, barley, and wheat….they are often contaminated.
I like to buy certified organic gluten free oats, and GF Harvest is a small farmer that does it right! Great quality! All their products are processed on their own equipment, and ONLY gluten free items are used!
Make ahead gluten free oatmeal cookies?
These oatmeal cookies work great in the freezer! Simply use a cookie scoop to dollop the cookie dough balls on a parchment or baking lined cookie sheet.
Place in the freezer for at least 30 minutes, then remove to a Ziploc bag to store in the freezer for many months.
Technically, I know the idea is to have a few cookies here and there…but then I always end up eat the dough balls by themselves out of the freezer!! So don’t feel bad if you find yourself doing the same! You’re not alone!
Add a couplle of minutes to the cook time if cooking from the freezer.
Can I make gluten free oatmeal raisin cookies?
Absolutely! Add in 1 cup of raisins in place of the chocolate chips, and be sure to add a teaspoon of cinnamon along with the dry ingredients!
Additional gluten free cookie recipes:
We are a family of cookie monsters, so you have TONS of options on my site! Here are some current favorites:
- My gluten free chocolate chip cookies are by far the most requested by my family and friends alike!
- My chocolate waffle iron cookies are so fun to make and look just like little boot tracks in the snow!
- Chocolate avocado cookies are allergy friendly and decadent!
Gluten Free Oatmeal Cookies Recipe:
If you try these classic cookies, be sure to come back and let e know what you thought! Leave a comment below!
Gluten Free Oatmeal Cookies
Classic oatmeal cookies with the option of chocolate chips and fresh cranberries! Chewy and delicious!
- 10 tablespoons butter or coconut oil
- 1/2 cup palm sugar or brown sugar
- 1/2 cup organic cane sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup cassava flour
- 1/3 cup almond flour
- 1/3 cup rice flour or brown rice flour
- 1/2 teaspoon guar gum
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup gluten free rolled oats
Optional Add In's
- 1/2 cup fresh cranberries finely chopped
- 1 1/2 cup chocolate chips
Preheat oven to 350 degrees.
In the bowl of a mixer, beat the softened butter (or coconut oil), and both sugars.
Add in the egg and vanilla, beat until fluffy.
With the mixer running on low, sprinkle the gum, salt, soda, and baking powder.
Continue with the three flours.
Mix in the rolled oats and any add in's you wish (we like chocolate chips, cranberries, raisins, and white chocolate chips sometimes)
Place large tablespoons of dough on a cookie sheet. I can fit 12 per sheet (4 rows of 3).
Bake for 9-10 minutes. Once you remove, if they seem fluffy, settle the cookies, by firmly slamming the cookie sheet on the counter a couple of times. Let cool for a few minutes and remove to a cooling rack.
Store cookies in an airtight container or in the freezer!
nutrition includes chocolate chips and cranberries.