Easy gluten free oatmeal cookies with chocolate chips! These cookies are thick, chewy, and make the perfect snack. They have a hint of cinnamon that makes them irresistible!
Oatmeal cookies are famous in the United States. Interestingly enough, they are inspired by the Scottish Oatcake.
People love oatmeal cookies because of the extra fiber content the cookies contain due to oats.
They are slightly different than standard chocolate chip cookies in texture. These gluten free oatmeal cookies are thick and chewy. You can also add whatever you like to make them seasonal or festive.
The ingredients of these cookies are somewhat similar to what is needed to make chocolate chip cookies. However, since this is a gluten free oatmeal cookies recipe, there are a few crucial ingredients to point out to guarantee success.
- Gluten-Free Flour Mix: The gluten-free flour mix used for this recipe consists of White Rice Flour, Tapioca Flour, Brown Rice Flour, and Xanthan Gum. The recipe card below shows the quantity required for each.
- Brown Sugar: The addition of brown sugar helps make the cookies moist and soft. No one likes dry cookies!!
- Rolled Oats: I used old-fashioned rolled oats for this recipe. Make sure to use certified gluten-free oats. I used Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats.
Making Gluten Free Oatmeal Cookies from Scratch
Making these GF oatmeal cookies is simple, but there are a few tricks and tips to ensure that they do work!
- Combine the dry ingredients: You will first want to sift, add and combine the dry ingredients such as white rice flour, tapioca flour, brown rice flour, xanthan gum, baking soda, baking powder, ground cinnamon, and salt.
- Beat the butter & sugar: Using a standalone mixer, with the paddle attachment fitted or handheld blender, beat the butter, white sugar, and brown sugar at medium-high speed until light and fluffy. This takes 2-3 minutes. Do not overbeat the butter and sugar.
- Add the wet ingredients: Now, add the eggs one at a time and beat until combined. Then add the vanilla extract and beat until combined.
- Make the cookie dough: Add the dry ingredients to the wet ingredients and beat until just combined. Then add the rolled oats chocolate chips and fold them into the dough using a spatula.
- Chill the dough: Cover the dough with plastic wrap and chill it for at least one hour.
- Preheat the oven to 180°C (356°F).
- Bake the oatmeal cookies: Roll 3 tablespoons of cookie dough into a ball, and place each ball at least 5 cm apart on a baking tray aligned with parchment paper. Bake the cookies for 10-12 minutes or until the edges are golden. The center of the cookies might look undone, but it will further bake as the cookies cool down on the tray.
Making these cookies dairy-free is simple and works well. Here are the needed substitutions:
- Unsalted Butter: Use a one-to-one ratio when substituting vegan butter or vegetable shortening for butter.
- Chocolate Chips: Use dairy-free semi-sweet chocolate chips such as Enjoy Life Semi-Sweet Chocolate Chips.
Variations to Gluten Free Oatmeal Cookies
You can alter this recipe to make it more festive or season-based. Here are a few suggestions and tweaks:
- White chocolate chips: Replace the semi-sweet chocolate chips with white chocolate chips if you are a fan of white chocolate!
- Raisins: Add raisins to the recipe for more flavor and texture.
- Orange zest: Add one tablespoon of orange zest. It will taste great with the chocolate chips!
Tips to Succeed
It is easy to make cookies, and it is easy to ruin them. So here are a few tips and reminders to ensure that your cookies turn out amazing!
- Butter at room temperature: Make sure that the butter is at room temperature before using it. Take the butter out of the fridge 30 minutes before you start baking if you live in a humid area (like me) or one to two hours before if you live in colder climates.
- Use a scale: I highly recommend measuring the ingredients using a scale. Too much or too little flour or butter can break your cookies.
- Preheat the oven: This is an easy step to overlook, but it is essential. Preheating the oven ensures that the cookies are baked at the correct temperature.
- Chill the cookie dough: Do not skip this step! The cookie dough needs to be chilled; otherwise, the cookies will flatten in the oven, and you won't have thick cookies.
Frequently Asked Questions
The cookies can turn out too dry if you overmeasure the flour. Therefore it is crucial to weigh the flour.
Cookies can flatten in the oven for various reasons. The first is too little flour or too much butter. Not chilling the dough. Lastly, not preheating the oven to the correct baking temperature.
Gluten Free Oatmeal Cookies
- 102 grams of White Rice Flour
- 61 grams of Tapioca Flour
- 40 grams of Brown Rice Flour
- ½ teaspoon of Xanthan Gum
- 1 teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- 1 ½ teaspoon of Ground Cinnamon
- 1 teaspoon of Salt
- 220 grams of Unsalted Butter at room temperature.
- 200 grams of Brown Sugar
- 125 grams of White Granulated Sugar
- 2 Large Eggs
- 1 ½ teaspoon of Vanilla Extract
- 250 grams of Gluten-Free Old Fashioned Rolled Oats
- 200 grams of Semi-Sweet Chocolate Chips
- Add and combine white rice flour, tapioca flour, brown rice flour, xanthan gum, baking soda, baking powder, ground cinnamon, and salt to a bowl. Set the dry ingredients aside.
- Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the butter, brown sugar, and white granulated sugar on medium-high speed until light and fluffy (2-3 minutes). Then, add the eggs one at a time and beat until combined. Pour the vanilla extract and mix until combined. Now, add the dry ingredient and beat at low speed until combined.
- Add and fold the rolled oats into the dough, followed by the chocolate chips.
- Wrap the dough with plastic wrap and chill it for 30 minutes.
- Preheat the oven to 180°C (356°F)
- Roll three tablespoons of oatmeal cookie dough into a ball, and transfer it to a baking tray aligned with parchment paper at least 5 cm ( 2 inches ) apart.
- Bake the cookies for 10-12 minutes or until the edges are golden. Allow the cookies to cool down on the tray for 5 minutes before transferring them to a cooling rack.
- Make-Ahead Instructions: The gluten free oatmeal cookie dough can be prepared the night before. Wrap the cookie dough in plastic wrap and store it in the fridge for up to 24 hours. Before baking, let the cookie dough sit at room temperature for 30-60 minutes to soften up.
- Storage Instructions: The cookies can be stored in an air-tight container at room temperature for up to four days. They can be stored in the fridge for up to 14 days.