Gluten-Free Oatmeal Cookies with a Timeless, Crowd-Pleasing Recipe


Over twelve years ago, Bob’s Red Mill shared this gluten free oatmeal cookies recipe with us when they launched their certified gluten-free oats. Now they offer gluten-free rolled oats , steel cut oats, scottish oats, quick oats, oat flour, and oat bran! But this recipe hasn’t changed a bit. It’s still a classic simple treat that everyone loves. And since National Oatmeal Cookie Day is tomorrow, I thought it was a guide time to update and reshare this sweet dessert.

Dairy-Free Gluten-Free Oatmeal Cookies Recipe - a simple, timeless, crowd-pleasing dessert from the Bob's Red Mill test kitchens. Also nut-free, soy-free optional, and includes egg-free and vegan options.

Gluten-Free Oatmeal Cookies with a Timeless, Crowd-Pleasing Recipe

The two main “wild cards” with this recipe are the flour blend and the dairy-free butter alternative, so I want to quickly address both.

Please note that these cookies were created with Bob’s Classic All-Purpose Baking Flour – the one that contains garbanzo bean flour and does not contain any added gums. If you decide to use another flour blend, and it contains gums, you might need to adjust the xanthan gum down in the recipe.

We also use dairy-free butter sticks in this recipe, instead of dairy butter. They substitute well. You can use margarine, if preferred. Your favorite buttery spread might work well, but they don’t always work well in baking. See my post on the difference between Buttery Sticks, Margarine, and Buttery Spread for clarification. If you only have oil on hand, see my guide on How to Substitute Oil for Butter.

Dairy-Free Gluten-Free Oatmeal Cookies Recipe - a simple, timeless, crowd-pleasing dessert from the Bob's Red Mill test kitchens. Also nut-free, soy-free optional, and includes egg-free and vegan options.

Special Diet Notes: Gluten-Free Oatmeal Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free optional (see recipe notes), gluten-free, nut-free, peanut-free, vegan optional (see recipe notes), and vegetarian.

Dairy-Free Gluten-Free Oatmeal Cookies
Prep time
Cook time
Total time
These delicious cookies come out perfectly tender and are a real crowd-pleaser.
Recipe type: Dessert
Cuisine: American
Serves: 4 dozen cookies
  • 1 ½ cups gluten-free all-purpose baking flour (one without gums, like Bob's Red Mill)
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup dairy-free buttery sticks (softened)
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 large eggs (see Egg-Free Option below)
  • 1 teaspoon vanilla extract
  • 3 cups gluten-free rolled oats
  • 1 cup raisins, dried cranberries, or dairy-free chocolate chips (optional)
  1. Preheat your oven to 350°F.
  2. In a medium bowl, whisk together the flour, xanthan gum, cinnamon, baking soda, and salt.
  3. In a mixing bowl, beat the buttery sticks, brown sugar, and sugar together until smooth and fluffy. Add the eggs and vanilla and beat well. Stir in the flour blend until combined. Add the oats and raisins, cranberries, or chocolate chips (if using), and mix well.
  4. Drop the dough by the rounded tablespoonful onto an ungreased cookie sheet.
  5. Bake for 10 to 12 minutes, or until golden brown.
  6. Let the cookies cool for one minute on the baking sheet before carefully transferring them to a wire rack.
Egg-Free Option: In a small bowl, whisk together 2 tablespoons ground flaxseed (flaxmeal) and 6 tablespoons of water. Let it sit and gel for a few minutes. Add it to the recipe in place of the eggs. For other options, see our Egg Substitute Guide.

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Triple Chocolate Brownie Cookies Recipe - surprisingly dairy-free, nut-free, soy-free deliciousness with gluten-free option!!

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. These cookies must be delicious but this isn’t vegan! There are two eggs. I believe you all mean vegetarian? Please do not false advertise, thank you!

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