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.
Flour Notes
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 or omit it from the recipe. Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour is a popular option.
Gum-Free Option
I prefer to bake without gums when possible, and have successfully made these gluten-fee oatmeal cookies with oat flour. I substitute oat flour for the baking flour blend and omit the xanthan gum. You can buy oat flour or make your own. To make it, just blend about 1 1/2 cups oats in your blender, food processor, or spice grinder until floury. It only take a minute. You can sift to remove any chunks and blend the pieces again, if desired. For strict gluten-free needs, be sure to buy certified gluten-free oats or certified gluten-free oat flour.
Butter Alternative Notes
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.
You can use regular or butter-flavor shortening instead of the buttery sticks. 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.
- 1½ cups gluten-free all-purpose baking flour blend (see Flour Notes in post above)
- 1 teaspoon xanthan gum (omit if flour blend contains gum; see post above for gum-free option)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup dairy-free buttery sticks (softened) or non-hydrogenated shortening (like Spectrum)
- 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)
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, xanthan gum, cinnamon, baking soda, and salt.
- 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.
- Drop the dough by the rounded tablespoonful onto an ungreased cookie sheet.
- Bake for 10 to 12 minutes, or until golden brown.
- Let the cookies cool for one minute on the baking sheet before carefully transferring them to a wire rack.
More Dairy-Free Gluten-Free Cookie Recipes
Peanut Butter Chocolate Chip Cookies
Triple Chocolate Brownie Cookies
No Bake Power Cookies
2 Comments
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!
Hi Claire, note the asterisk and note below for “eggless” 🙂