These Gluten Free Oatmeal Cookies are ideal for holiday cookie swaps and get togethers.
Since the holidays are a busy time, here’s a basic oatmeal cookie recipe that can be made into different versions by changing one or two ingredients.
That way, you can bring oatmeal raisin cranberry cookies to one cookie exchange. Oatmeal raisin cookies to another.
Make these into oatmeal chocolate chip to a third exchange, just by changing the “mix ins” – what you mix into the cookie recipe – such as raisins, chocolate chips, nuts, dried cranberries, and more.
These cookies are gluten free, but are so tasty that even those who aren’t avoiding gluten won’t even notice!
Get creative with your gluten free oatmeal baking
Not only are these oatmeal cookies convenient to make, you can do flavor combinations making these cookies truly unique. They’re truly the best gluten free cookies you can make during the holidays.
If you have leftover raisins and chocolate chips, do a half and half mixture! Or combine cranberries, raisins, and chocolate for a special cookie combo.
For those of you who are nut free but like a crunch, try seeds like sunflower, pumpkin or pine nuts.
You can also bake up a mixed batch of gf oatmeal cookies by dividing the dough in half and mix 1/2 cup of this type of mix in and 1/2 cup of another type of mix in.
Or go old school and make these just plain old oatmeal chocolate chip cookies. They’re a classic everyone loves.
Personally I like a plain ol’ gluten free oatmeal raisin cookie. Delicious!
Making easy gluten free oatmeal cookies
Since I try to make my recipes gluten free, I’ve used an all-purpose gluten free flour.
I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which measures and cooks up just like regular flour and is terrific for cookie baking.
Gluten free oats: While oats are naturally gluten free, you want to use gluten free oats from a brand like Bob's Red Mill Gluten Free Old Fashioned Rolled Oats that is certified to be gluten free.
Chocolate chips: I love using Enjoy Life Foods Semi-Sweet Chocolate Chips in my baked good since they’re gluten free and dairy free.
Mix-ins: You should make sure all the mixed-in ingredients are also gluten free. Obviously, nuts, dried cranberries, coconut, seeds, and raisins are naturally gluten free.
Tips for making the best gluten free oatmeal cookie
To make these easy oatmeal cookies as guilt free as possible, I’ve made a few substitutions.
Monk fruit: I like making oatmeal cookies with monk fruit to cut back on the refined sugar.
Powdered monk fruit is a natural, no calorie sweetener that doesn't have a bitter aftertaste like some other no calorie sweeteners.
You can also use Swerve (granular) sweetener, which is very popular with people on Keto diets. I love using Swerve in my baking as it cooks up just like regular sugar.
Butter or buttery spread? If you want these healthy oatmeal cookies to be dairy free, use a vegan buttery spread.
More gluten free cookie recipes
Besides these easy gluten free oatmeal cookies, you can bake up more gluten free cookies for your Christmas cookie exchange:
These easy oatmeal cookies make a great gift, too!
For a gift exchange, you can put the dry ingredients for the oatmeal cookies plus one “mix in” (or a combination) in a Mason jar.
Layer them to make a cool effect and a pretty presentation!
Then tie a pretty ribbon around the jar, and print out the directions straight from this blog post. (Just click on the Print Recipe button.)
Fold up the instructions and put them in an envelope with your holiday card. You may also want to include a label on the jar.
- 1 cup buttery spread
- 1 1/2 cups monk fruit sweetener (or another sugar substitute)
- 1 tablespoon molasses
- 2 large eggs
- 2 teaspoons gluten free vanilla extract
- 1 3/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 3 1/2 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 cup “mix-in” of your choice or a combination (raisins, dried cranberries, nuts, dark chocolate chips, shredded coconut, seeds, etc.)
- Place butter spread, monk fruit, molasses, eggs, and vanilla in a bowl and beat on medium speed until well blended. (You can do this in a stand mixer or with a hand mixer.)
- In another bowl, combine gluten free flour mix, baking soda, baking powder, soda, sea salt, and cinnamon. Stir until well blended.
- Pour the flour mixture into the butter mixture. Stir until well blended and smooth.
- Add in the oats and “mix-in” of your choice. (I chose 1/2 cup dairy free mini-chocolate chips and 1/2 cup dried cranberries.) Stir until thoroughly combined. Refrigerate dough for 30 minutes.
- Position a rack in the upper third of your oven. Preheat the oven to 350 degrees F. Grease cookie sheets with cooking spray or use a silicone baking mat.
- Drop the dough by tablespoon onto a cookie sheet. With your hand, lightly press the cookie down to form a 1/2 inch thick cookie.
- One sheet at a time, bake 8-9 minutes. Prepare the next baking sheet as the previous one bakes. The cookies are done when firm to the touch when gently pressed in the middle.
- Remove the baking sheet from the oven and let cool for 2 minutes. Then transfer the cookies to a cooling rack.
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Serving Size:1 cookie
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 52mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on December 12, 2014 and November 30, 2017. Updated with new pictures and information.