This classic gluten free oatmeal cookie is soft, chewy, and anything but boring! These cookies are packed with craisins and white chocolate chips to make the perfect hearty cookie.
Free From: wheat, gluten, dairy (optional), casein (optional), soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
I make these cookies all year long and my family LOVES them around the holidays - they are the first cookie to be devoured! Some other family favorite cookie recipes are classic chocolate chip cookies, gluten free spritz cookies, and my personal favorite sun butter cookies.
You only need a few simple ingredients to make these delicious oatmeal cookies!
White Chocolate Chips - I LOVE making this recipe with white chocolate chips. There is something so yummy about the combo of oats and white chocolate. Feel free to swap it out for your favorite chocolate chips if you prefer.
Crasins - I'm not a huge fan of raisins, however, I love using cranberry crasins in this recipe. It gives it a little touch of tart to help break up all the sweet cookie and white chocolate chips.
Gluten free oatmeal - This is crucial that you find gluten free oats if you are allergic to wheat and/or avoiding gluten! For more info on why, jump to here.
Other ingredients you'll need:
- White Sugar
- Brown Sugar
- Vanilla Extract
- Butter of choice
- Baking Powder + Baking Soda
- Gluten free flour
What gluten free flour to use?
I’ve made this recipe successfully with 2 types of flour!
The first is my own, Homemade Gluten free flour blend. It is perfect for those people looking to avoid nightshades as it is potato free.
The second is King Arthur Gluten Free Measure for Measure. If making it with this type of flour, you’ll need to add about ⅓ cup more flour as this flour doesn’t soak up as much moisture.
Don’t worry, the recipe card has instructions for both!
Is Oatmeal Gluten Free?
Yes! Sometimes! It depends.
Let’s break that down a little.
Oatmeal itself is a wheat free and gluten free grain. However, most oats that you can purchase at the store are NOT gluten free based on the way they are harvested and processed before making it to the store.
There are several companies that now sell certified gluten free oatmeal and they will state that right on the packaging. Make sure that you are purchasing this kind of oatmeal!
In the United States, these oats are grown in dedicated gluten free fields, harvested with gluten free equipment, and processed in a way that ensures no gluten contamination.
Don’t worry that they will be expensive! I love buying a giant bag of gluten free oats from Trader Joes for only a few dollars. Some of my favorite gluten free brands include:
- Trader Joe’s
- Bob’s Red Mill
- Thrive Market Organic Gluten Free Oats
I love this recipe for making these gluten free cookies because it’s so simple and only has a few minutes of chill time. That means more cookies in less amount of time!
Mix all your dry ingredients together. This is your flour, oats, spices, and baking soda and baking powder.
Whip together your butter and sugar. Doing this helps the cookies rise because you’re incorporating air into the dough!
Add the rest of your wet ingredients and mix well.
Now add the dry ingredients!
Mix and chill for 30 minutes. I typically clean the kitchen and then get right onto the next step.
Scoop and bake!
To make this with wheat flour, simply use your favorite all purpose flour.
To make this dairy free, replace the butter with your favorite non-dairy butter. My favorite for this recipe is Earth Balance.
What makes these cookies special are all the different flavor combos you can use to make a new cookie all the time. Some of my favorite flavors are:
- Oatmeal Raisin (a classic!) - add 1 cup raisins
- Chocolate Chip - add 1 cup chocolate chips
- Cranberry Orange - add 1 cup dried cranberries and 1 tablespoon of orange zest
- Oatmeal Holiday - add 1 cup dried cranberries, 1 tablespoon of orange zest, and 1 cup white chocolate chips
These oatmeal cookies last on the countertop in an airtight container for up to a week. Place a slice of gluten free bread in the container to help keep them from drying out.
Can I freeze these cookies?
Yes! These cookies can be frozen after baking and stored in an airtight container in the freezer for up to 3 months. Allow them to thaw at room temperature completely before serving.
Other recipes you may enjoy
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- hand mixer
- baking trays
- parchment paper
- 1 cup butter
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free oats
- 2 ¼ cup gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Dash salt
- 1 cup mix-ins white chocolate chips, chocolate chips, raisins, craisins, nuts, etc
- Prepare 3 baking trays with parchment paper. Set aside.
- In a medium sized bowl, combine flour, oats, baking soda, baking powder, adn salt. Add in any mix ins that you would like.
- In a large sized bowl with a hand mixer, or in a stand mixer, cream the butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla.
- Let it combine before adding the remaining flour.
- Scoop cookies with rounded tablespoons and roll between hands to get the right shape. Place 12 cookies on each baking tray. Repeat until cookie dough is used.
- Place trays in the fridge for at least 30 minutes to chill the dough.
- Preheat the oven to 375F and place the rack in the middle of the oven.
- Bake for 15-17 minutes or until the edges are golden brown and the cookie is set.
- Let the cookies cool on the tray for 10 minutes before transferring to cooling racks to cool completely.