Gluten Free Oatmeal Cookies
I still remember the first time I baked these gluten free oatmeal cookies — they came out crunchy at the edges, chewy in the middle, and so easy I made a double batch. These cookies are naturally dairy-free, sweetened with maple syrup, and perfect when you want a quick, allergy-friendly treat that doesn’t sacrifice texture. If you like simple cookie recipes, you might also enjoy 3-ingredient sugar cookies for another fuss-free option.
What makes this recipe special
This recipe is a small-ingredient champion: rolled oats + almond flour form a tender, chewy base while coconut oil and maple syrup replace butter and refined sugar. That makes these cookies ideal for gluten-free diets and for anyone avoiding dairy. They bake fast, require no chilling, and are easy to scale up for school lunches, bake sales, or an on-the-spot snack.
“Perfectly chewy, pleasantly sweet, and so simple — these oat cookies are my go-to when I need a fast, gluten-free treat.”
How this recipe comes together
Think of this as a wet-meets-dry, one-bowl-ish cookie. You whisk the melted coconut oil, maple syrup, and vanilla to make a glossy binder. The oats and almond flour are combined with a pinch of baking soda and salt to give lift and flavor. Stir the wet into the dry until just mixed, fold in chocolate chips, scoop, and bake 12–15 minutes. No creaming, no mixer, and minimal cleanup.
What you’ll need
- 1 cup gluten free oats (rolled oats are best; certified gluten-free)
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted (or neutral oil like avocado oil)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
Notes and substitutions:
- Rolled oats provide the best texture; quick oats will work but make a denser cookie.
- For nut-free cookies, swap almond flour for sunflower seed flour (see tip in Variations).
- If you aren’t avoiding refined sugar, brown sugar can replace maple syrup but reduce other liquids slightly.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free oats, almond flour, baking soda, and salt.
- In a smaller bowl, mix the melted coconut oil, maple syrup, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until combined. The dough will be slightly sticky.
- Fold in the dairy-free chocolate chips.
- Use a tablespoon or cookie scoop to portion dough onto the prepared sheet, spacing them about 2 inches apart.
- Bake 12–15 minutes, or until edges turn golden and centers look set.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve them warm with a glass of almond milk for a nostalgic snack. For a casual dessert after a cozy meal, plate two cookies with a dollop of dairy-free vanilla ice cream. You can also box these for lunches or bring them to gatherings where guests may need gluten-free options. Pair this sweet treat with a hearty dinner — for instance, they’re a great follow-up to a comforting gluten-free vegetarian lasagna.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keep up to 7 days in the fridge; allow to come to room temp or warm briefly before serving.
- Freezing: Freeze in a single layer on a sheet tray for 1 hour, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature.
- Reheat: Warm gently in a 300°F oven for 5–7 minutes or microwave one cookie for 10–15 seconds for that fresh-baked feel. Always cool completely before packing to prevent condensation.
Pro chef tips
- Measure oats by weight if you can — 1 cup rolled oats is about 90 g — for consistent results.
- If dough feels too loose, add a tablespoon of almond flour at a time until scoopable.
- To boost chewiness, let shaped dough rest 10 minutes before baking; the oats will absorb liquid and yield a denser interior.
- Coconut oil solidifies at cooler temperatures; if your kitchen is cool, melt and keep it slightly warm so the dough mixes easily.
- For a different chocolate note or milder sweetness, use chopped dairy-free dark chocolate instead of chips. For another seasonal cookie idea, try my spin on chocolate chip gluten-free pumpkin cookies.
Creative twists
- Add spices: 1/2 teaspoon cinnamon and a pinch of nutmeg for a cozy flavor.
- Nut-free option: swap almond flour for sunflower seed flour and add 1/4 teaspoon lemon juice to prevent green discoloration sometimes seen in seed flours.
- Fruit-forward: fold in 1/3 cup raisins or chopped dried cranberries for chew and acidity.
- Double chocolate: replace 1/4 cup oats with 2 tablespoons cocoa powder for richer cookies.
- Iced version: cool completely and drizzle a simple glaze made from powdered sugar and a splash of almond milk for a sweet finish.
Your questions answered
Q: Are these cookies truly gluten-free?
A: Yes — as written they are gluten-free provided you use certified gluten-free oats and ensure your almond flour and chocolate chips are also labeled gluten-free. Cross-contamination can happen in processing facilities, so check labels if you have celiac disease.
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats will create a denser, less textured cookie. Rolled oats give the best chew and structure.
Q: How can I make these nut-free?
A: Substitute almond flour with sunflower seed flour in equal measure. Add a tiny splash (about 1/4 teaspoon) of lemon juice to prevent the batter from turning green, which can occasionally happen with seed flours reacting to baking soda.
Q: What’s the best way to get crisp edges but a chewy middle?
A: Bake until the edges are golden and centers are just set (12–15 minutes). Let cookies cool on the sheet for a few minutes — carryover heat finishes the centers while the edges crisp.
Conclusion
If you want more gluten-free oatmeal cookie inspiration, check out this Gluten-Free Oatmeal Cookies – Mama Knows Gluten Free for a slightly different take, and for an almond-flour chewier style try Chewy Iced Gluten-Free Oatmeal Cookies with Almond Flour | Snixy Kitchen. These resources are great companions as you adapt and experiment with flavors and textures in your own kitchen.
Chewy Gluten-Free Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free oats, almond flour, baking soda, and salt.
- In a smaller bowl, mix the melted coconut oil, maple syrup, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky.
- Fold in the dairy-free chocolate chips.
- Use a tablespoon or cookie scoop to portion dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges turn golden and the centers look set.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
