Q1: How can I tell when these gluten-free oatmeal cookies are properly baked?

According to Step 9, the cookies should bake for 10-12 minutes at 350°F (175°C), and you'll know they're done when the edges are golden brown but the centers still look slightly underdone. This is important because gluten-free cookies continue to cook on the baking sheet after removal from the oven. Step 10 instructs you to let them cool on the sheets for 5 minutes, during which time they'll firm up and finish cooking through. If you bake them until the centers look completely done, they may end up dry and overbaked once cooled.

Q2: What if I don't have an electric mixer for creaming the butter and sugar?

While Step 4 calls for an electric mixer to beat the butter and sugars until light and fluffy (2-3 minutes), you can absolutely do this by hand with a wooden spoon or sturdy spatula. It will just require more elbow grease and take about 5-7 minutes of vigorous stirring to achieve the same light, fluffy texture. Make sure your butter is properly softened to room temperature (as listed in the Equipment section) to make hand-mixing easier. The key is to incorporate air into the mixture, which creates a lighter cookie texture, so mix vigorously until the mixture noticeably lightens in color.

Q3: Can I substitute regular oats for the certified gluten-free oats in this recipe?

If you need to maintain a strictly gluten-free diet, you must use certified gluten-free rolled oats as specified in the ingredients list (2 cups). Regular oats are often cross-contaminated with wheat, barley, or rye during processing, which can trigger reactions in those with celiac disease or gluten sensitivity. However, if gluten is not a concern for you, regular rolled oats will work perfectly fine as a substitute using the same measurements. The texture and flavor will be identical, but the cookies will no longer be safe for those requiring a gluten-free diet.

Q4: What can I use if I don't have parchment paper or silicone baking mats?

Step 2 calls for lining your two large baking sheets with parchment paper or silicone baking mats, but you have alternatives. You can lightly grease the baking sheets with butter or cooking spray, though the cookie bottoms may brown more quickly, so watch them closely during the 10-12 minute baking time in Step 9. Another option is to use aluminum foil lightly greased with butter. However, parchment paper or silicone mats are recommended because they prevent sticking without adding extra fat and make cleanup much easier, especially since Step 10 requires the cookies to cool on the sheets for 5 minutes before transferring.

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.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

22 minutes

None servings

145 calories

Fat 8.00g

Carbs 18.00g

Protein 2.00g

Ingredients

2 cups	certified gluten-free rolled oats
1 cup	gluten-free all-purpose flour blend
1 tsp	baking soda
1 tsp	ground cinnamon
1/2 tsp	salt
1 cup	unsalted butter, softened
3/4 cup	packed brown sugar
1/2 cup	granulated sugar
2 None	large eggs
1 tsp	vanilla extract
1 cup	chocolate chips or raisins (optional)

Equipment

Oven

Whisk

large mixing bowl

medium mixing bowl

measuring cups and spoons

spatula

two large baking sheets

wire cooling rack

parchment paper or silicone baking mats

electric mixer

cookie scoop or tablespoon

Clean Eating

Aligns with clean eating principles by using whole, minimally processed ingredients like oats, eggs, and natural sugars. The recipe avoids artificial additives and focuses on simple, recognizable components that support a whole-food approach.

Gluten-Free Diet

Perfectly compliant with gluten-free requirements, using certified gluten-free oats and a gluten-free all-purpose flour blend. The recipe intentionally avoids wheat and traditional gluten-containing ingredients, making it safe for those with gluten sensitivities or celiac disease.

Mindful Eating

Supports mindful eating by offering a balanced, sensory-rich treat that engages multiple senses through varied textures, natural sweetness, and comforting cinnamon flavor. The recipe encourages conscious enjoyment of a homemade, wholesome cookie.

Instructions

Preheat your oven to 350°F (175°C) and position the racks in the upper and lower thirds of the oven.

1 min

Line two large baking sheets with parchment paper or silicone baking mats and set aside.

1 min

In a medium bowl, whisk together the gluten-free oats, gluten-free flour blend, baking soda, cinnamon, and salt until well combined.

1 min

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.

3 min

Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.

1 min

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

1 min

If using chocolate chips or raisins, fold them into the dough with a spatula until evenly distributed.

1 min

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.

2 min

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.

12 min

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.

5 min

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Gluten-Free Oatmeal Cookies

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: How can I tell when these gluten-free oatmeal cookies are properly baked?

Q2: What if I don't have an electric mixer for creaming the butter and sugar?

Q3: Can I substitute regular oats for the certified gluten-free oats in this recipe?

Q4: What can I use if I don't have parchment paper or silicone baking mats?