A classic cookie made gluten free + vegan friendly! These oatmeal cookies are soft and chewy with a crispy edge.
Filled with oats and tons of flavor, these oatmeal cookies are anything but boring! My family requests the cranberry orange variation every holiday and they are the first cookie to be eaten! If you are allergic to wheat/gluten make sure to purchase oats that are certified gluten free.
Plus, if you fill these cookies with fruit like raisins or cranberries or cherries, that counts as breakfast, right? 🙂
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
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
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How to Make Gluten Free Oatmeal Cookies
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.
- Combine the wet and dry ingredients. Mix and chill for 30 minutes. I typically clean the kitchen and then get right onto the next step.
- Scoop and bake!
Allergy Variations for Oatmeal Cookies
Butter: This recipe works fantastic with cow butter or with plant-based butter. I’ve used both several times based on who I am making these cookies for. My favorite plant-based butter for baking is Earth Balance. They even make a soy-free plant-based butter that tastes so good. Other options include Melt and Miyoko’s Kitchen.
Eggs: In place of the two eggs in this recipe, you can make 2 flax seed eggs PLUS an additional ½ teaspoon of baking powder. To make a flax seed egg, combine 4 tablespoons of ground flax with 5 tablespoons of hot water. Stir and set aside till it becomes gelatinous (about 5 minutes).
Sugar: The sugar in this recipe is written for white sugar, however, i think a combination of white and brown sugar would help to add a depth of flavor to this cookie. You could also try making it with coconut sugar or date sugar, however I haven’t tried this variation yet.
Please remember that you can be allergic to just about anything, including oatmeal! If you have an allergic reaction after eating oats, be sure to check with your doctor to see if your allergies have changed.
Oatmeal Cookie Flavor Variations
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
- 1 cup Butter (dairy or plant-based)
- 1 ½ cups Sugar
- 2 Eggs (or Flax Egg, see above)
- 1 tsp Vanilla Extract
- 2 cups Gluten Free Flour
- 2 cups Quick Oats
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- Preheat your oven to 375°F / 190°C. Prepare your baking sheets with parchment paper. Set aside.
- In a medium size bowl, combine your flour, oats, baking soda, baking powder, and salt. Add any mix-ins if using (see variations).
- In your stand mixer with the paddle attachment, or a large bowl with hand mixers, cream the butter and sugar until light and fluffy. You want to make this as light as possible as the cookies get a lot of their lift from this step!
- Add the eggs, one at a time, and beating well after each addition. Add vanilla.
- Now, add the flour and oat mixture in two batches, combining well after each batch.
- Place in the fridge for up to 30 minutes to chill.
- Remove dough from the fridge. Drop by a rounded tablespoon onto your baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown and the cookie is set.
- Let cool on trays for 5 minutes before transferring to cooling racks to cool completely.