Gluten-Free Oatmeal Cookies

These gluten-free oatmeal cookies are a delightful treat that proves you don't need wheat flour to create perfectly chewy, satisfying cookies. Made with certified gluten-free oats and wholesome ingredients, these cookies deliver all the classic oatmeal cookie flavor you love with a tender, slightly crisp exterior and soft, chewy center. The natural sweetness from brown sugar combines beautifully with warm cinnamon and vanilla, creating a comforting aroma that fills your kitchen. What makes these cookies truly special is their versatility and convenience. They're sturdy enough to pack in lunchboxes, wrap individually for meal prep, or grab on busy mornings when you need a quick breakfast or snack. Unlike many gluten-free baked goods that can be crumbly or dry, these cookies maintain their structure thanks to the binding properties of eggs and the hearty texture of oats. Whether you're following a gluten-free diet by necessity or choice, these cookies are sure to become a household favorite. They're simple enough for beginner bakers to master, requiring just one bowl and basic pantry ingredients. The dough comes together quickly, and you can easily customize them by adding chocolate chips, raisins, or nuts. Best of all, they stay fresh for days when stored in an airtight container, making them perfect for weekly meal prep or whenever you need a wholesome, grab-and-go treat.

Ingredients

• 2 cupscertified gluten-free rolled oats
• 1 cupgluten-free all-purpose flour blend
• 1 tspbaking soda
• 1 tspground cinnamon
• 1/2 tspsalt
• 1 cupunsalted butter, softened
• 3/4 cuppacked brown sugar
• 1/2 cupgranulated sugar
• 2large eggs
• 1 tspvanilla extract
• 1 cupchocolate chips or raisins optional

Method

1. Preheat your oven to 350°F (175°C) and position the racks in the upper and lower thirds of the oven. 0:05
2. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 0:04
3. In a medium bowl, whisk together the gluten-free oats, gluten-free flour blend, baking soda, cinnamon, and salt until well combined. 0:05
4. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. 0:05
5. Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract. 0:05
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. 0:05
7. If using chocolate chips or raisins, fold them into the dough with a spatula until evenly distributed. 0:04
8. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. 0:05
9. Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through, until the edges are golden brown but the centers still look slightly underdone. 0:06
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. 0:05
11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. 0:04