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.

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.

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

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

These delicious cookies come out perfectly tender and are a real crowd-pleaser.

Author: Bob's Red Mill

Recipe type: Dessert

Cuisine: American

Serves: 4 dozen cookies

Ingredients

• 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)

Instructions

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.

Notes

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.

3.5.3229

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