What is the secret to gluten-free cookies?

The secret to great gluten-free cookies is a combination of a few things: using a high-quality all-purpose gluten-free flour blend that contains xanthan gum, not overmixing your dough once the flour is added, and ensuring your butter is properly softened, not melted. These steps create a tender texture rather than a tough or greasy one.

Are oatmeal cookies gluten-free?

Not automatically. While oats themselves are naturally gluten-free, they are very often grown, harvested, and processed alongside wheat, which leads to significant cross-contamination. To make truly gluten free oatmeal cookies, you must use oats that are specifically labeled and certified "gluten-free."

Why aren't Quaker Oats gluten-free?

Standard Quaker oats (even the ones that list only "oats" as an ingredient) are not considered safe for a strict gluten-free diet because of their processing. They are mechanically sorted to remove most wheat grains, but the risk of cross-contamination is still too high for people with celiac disease. Only oats grown under a "purity protocol" and labeled certified gluten-free are guaranteed to be safe.

Is a gluten-free cookie healthier than a regular cookie?

Not necessarily. A gluten-free cookie is simply free of gluten; it isn't automatically a health food. The sugar, fat, and calorie content are often very similar to a traditional cookie. While some recipes might use healthier flours, this recipe is designed for classic taste, not as a low-calorie option.

The Best Chewy & Hearty Gluten Free Oatmeal Cookies

Name: The Ultimate Gluten-Free Oatmeal Cookies: Chewy, Hearty, and Incredibly Easy
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 24 cookies
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar, packed; 1 teaspoon pure vanilla extract; 1 large egg; 1 cup gluten-free all-purpose flour with xanthan gum; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; 1½ cups certified gluten-free quick oats; 1 cup chocolate chips or raisins

Description

This recipe for gluten free oatmeal cookies is a one-bowl wonder that delivers a nostalgic, chewy, classic taste every time. It’s the perfect base for classic Gf Oatmeal Raisin Cookies or decadent Gf Oatmeal Chocolate Chip Cookies.

Ingredients

Scale

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 teaspoon pure vanilla extract

1 large egg

1 cup gluten-free all-purpose flour (must contain xanthan gum)

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

1½ cups certified gluten-free quick oats

1 cup chocolate chips or raisins

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Instructions

1. Preheat your oven to 375°F and line two large baking sheets with parchment paper.

2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until the mixture is light, creamy, and smooth.

3. Add the vanilla extract and egg, and continue to mix until fully combined.

4. Add the gluten-free flour, baking soda, baking powder, salt, cinnamon, and quick oats to the bowl. Mix on low speed just until a thick dough forms.

5. Using a spatula, stir in your choice of chocolate chips or raisins until they are evenly distributed.

6. Use a greased 1½-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheets, placing them about 2 inches apart.

7. Bake for 10–12 minutes, until the cookie edges are just beginning to turn golden brown, but the centers still look soft.

8. Allow the cookies to cool on the baking sheet for 2–3 minutes to set up before transferring them to a wire rack to cool completely.

Notes

Soften Your Butter: For the best texture, let your butter sit on the counter for about 15-20 minutes to soften before you start. Do not melt it.

Measure Flour Correctly: Use the spoon-and-level method for the gluten-free flour. Scooping directly from the bag can pack the flour and make your cookies dry.

Use a Cookie Scoop: A greased cookie scoop ensures all your cookies are the same size and bake evenly. It’s a true game-changer for uniform results!

Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. To freeze, place baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month.

Prep Time: 10
Cook Time: 12
Category: Dessert, Snack, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 12 g
Sodium: 85 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 1.5 g
Cholesterol: 20 mg