These gluten-free oatmeal cookies are also dairy-free, egg-free, and vegan! Grab a glass of almond milk and enjoy these delicious cookies!
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If you love oatmeal cookies, you’re going to love this post. While oats and oatmeal are a bit of a controversial topic in the gluten-free community, I know that I still can enjoy oats on my diet as long as they’re certified gluten-free.
Most oats are manufactured in a way that allows them to easily come into contact with gluten-containing grains, which is why so many folks who are gluten-free still avoid oats and oatmeal of all kinds.
If you love oats, oatmeal, or oatmeal cookies, I hope that this post will give you some encouragement to use a certified gluten-free rolled oat brand and get to baking.
Of course, if you know for certain you have reactions to oats, if they’re labeled gluten-free or not, then please follow your own body’s needs and avoid this recipe.
For those of us who can tolerate oats, this cookie is so worth the few minutes it takes to make them. They’re healthier than a lot of other oatmeal cookie recipes, with the use of almond flour, no refined sugar, and coconut oil.
The recipe is also easy to customize. You can eat these cookies plain or get fancy and add some raisins or dairy-free chocolate chips.
In this post, I’m going to walk you through everything you need to know about making gluten-free oatmeal cookies, including the ingredients you’ll need, and how I’ve made them gluten-free, dairy-free, and egg-free. Yes, these cookies really are dairy and egg-free too!
We’ll also go through how to make these cookies step-by-step, as well as how to store them.
Ingredients for gluten-free oatmeal cookies
Make your own gluten-free oatmeal cookies at home with just a few ingredients and about 15 minutes of your time.
Gluten-free old fashioned rolled oats
The oats I use in this recipe are gluten-free certified rolled oats. You can find these under a few different brands, but I can usually find Bob’s Red Mill gluten-free oats most easily at my local grocery store.
Be sure to use old fashioned rolled oats in this recipe and not quick oats or instant oats, as the texture won’t be the same and they likely will come out much more gummy than what you’re looking for in your cookies.
Almonds and almond flour are naturally gluten-free and full of fiber, protein, and healthy fats. I like to add almond flour to my cookies to add some extra nutritional value to my sweet treats. It also lends a nutty flavor to these cookies that I really love.
Read on: Is almond flour gluten-free?
Coconut oil or vegan butter
For the fat in this recipe, I use coconut oil most often, but have also replaced it with Earth Balance vegan butter with great results.
Maple syrup in this recipe serves two purposes: it sweetens the cookies without any white sugar and it helps bind the cookies together without having to add any eggs.
This ingredient helps to bring a little lift to the cookies, even though these oatmeal cookies don’t rise or spread too much while baking.
Vanilla extract is always an ingredient I make sure to add to my cookie recipes, and this one is no different. This gives it a homemade flavor and as an added bonus, it makes the house smell amazing while the cookies are baking.
Is oatmeal gluten-free?
Oatmeal is naturally gluten-free, but that doesn’t mean that all oatmeal brands are gluten-free. Many oats you buy at the store may come into contact with gluten-containing grains in the field, during transporting or processing.
Because of that, it’s best to look for a gluten-free label on the oats and oatmeal products you buy to ensure that cross contamination has not taken place. If you follow a gluten-free diet, it’s a good idea to avoid buying oats and other grains from bulk bins at grocery stores.
For this recipe, I used Bob’s Red Mill gluten-free old fashioned rolled oats.
Read on: Is oatmeal gluten-free?
How to make oatmeal cookies gluten-free
Many oatmeal cookie recipes call for all purpose flour, which contains gluten. Instead of replacing this ingredient one-for-one with a gluten-free flour blend, I’ve opted to use almond flour instead. I like to add almond flour to my cookie recipes for a boost in nutritional value.
Like some of my other cookie recipes, I feel good about giving my family treats that have *some* form of nutrition. We get enough sugar and carbs in our diets, so I do my best to make sure when I make homemade treats, they have some health benefits.
Almond flour is full of healthy fats, fiber, and protein, so when I inevitably go back for a second cookie, I know I’ll fill up fast on something other than plain sugar and carbs.
How to make gluten-free oatmeal cookies dairy-free
To make these gluten-free oatmeal cookies dairy-free, you can use vegan butter or coconut oil in place of butter. In many oatmeal cookie recipes, you’ll find tons of butter, but this recipe only needs fat to hold it together and give it flavor. Make yours dairy-free with one of these swaps.
How to make gluten-free oatmeal cookies vegan
To make these gluten-free oatmeal cookies egg-free and vegan, I’ve omitted the egg and dairy from my recipe. Many recipes online call for dairy and eggs in most cookie recipes.
Since I have an egg intolerance in addition to both gluten and dairy intolerances, I tend to make gluten-free and vegan versions of baked goods, because it’s what a recipe becomes once you remove all the animal products.
In the case of this gluten-free oatmeal cookie recipe, I followed a similar approach to my gluten-free chocolate chip cookies and gluten-free sugar cookies and omitted the need for eggs and dairy products by using maple syrup and vegan butter to hold the cookies together.
I’ve found that while eggs serve a purpose in baking, you don’t always NEED them for a recipe to turn out delicious. These cookies might crumble slightly more than a recipe that calls for an egg, but it isn’t a problem for me or my family.
How to make gluten-free oatmeal cookies
Making gluten-free oatmeal cookies is simple and easy with just a few steps. These cookies only take 5 minutes to come together and just 10 minutes in the oven. You can choose to get fancy and add some chocolate chips or raisins to your cookies, or enjoy them plain.
Preheat the oven
Preheat the oven to 350 degrees F. While the oven is preheating, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
Make the cookie dough
In a large bowl, combine gluten-free rolled oats, almond flour, melted coconut oil or vegan butter, maple syrup, sea salt, baking soda, and vanilla extract. Stir to combine the ingredients well, making sure everything is incorporated. Don’t over mix.
Add mix-ins if using
Add in ½ cup dairy-free chocolate chips or raisins, if you’ve decided to use them. Fold in using a spatula. You’ll want an even distribution of mix-ins throughout the dough, so you get something sweet in every cookie bite.
Scoop the oatmeal cookie dough
Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet. The smaller you make the cookies, the more cookies you’ll have and the faster they’ll bake.
Press the cookies
These cookies don’t rise much, so you’ll want to use your fingers to gently press the cookies into discs.
I like to put a plastic sandwich bag over my hand to do this task to make for easy cleanup, but it isn’t necessary if you don’t mind getting your hands a little sticky.
Transfer and bake
Transfer the cookie sheet to the oven and bake for 10 minutes. If you choose to bake smaller cookies, check on the cookies at 10 minutes.
These cookies don’t brown up much from the lack of egg and butter, so even if they don’t look “done,” trust that they’ll harden up as they cool and still taste great.
Cool and enjoy
Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying. Serve with some milk or dairy-free milk and try not to eat the whole batch by yourself!
Do I need to use a cookie scoop?
You don’t need to use a cookie scoop for this recipe if you don’t have one on hand. I prefer to use this tool for the sake of keeping my cookies consistently sized, so I know they’ll bake up evenly.
If you don’t have a cookie scoop on hand, you can use a rounded tablespoon instead and this will work out just fine for the recipe.
How to store gluten-free oatmeal cookies
These cookies soften up after about a day at room temperature in an airtight container. If you want them to last longer (they never last very long in my house!), you can store them in the fridge to extend their life and texture.
Can I add raisins or chocolate chips to these cookies?
Of course! If you love oatmeal cookies with mix-ins, feel free to fold in ½ cup of dairy-free chocolate chips (or normal chocolate chips if you can tolerate dairy) or ½ cup of raisins to the cookie dough before scooping it and adding to your cookie sheet.
- 1 cup almond flour
- 1 cup gluten-free old fashioned rolled oats
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 cup maple syrup
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine almond flour, gluten-free oats, melted coconut oil or vegan butter, maple syrup, sea salt, baking soda, and vanilla extract. Stir to combine.
- Add the chocolate chips and fold into the cookie dough, until evenly distributed (if using).
- Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet.
- Press the cookies into discs using your fingers, as these cookies don't rise much in the oven.
- Transfer to the oven and bake for 10 to 12 minutes.
- Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying.
If you love oatmeal cookies, I hope you love this recipe. Be sure to use certified gluten-free oats and you’ll be set with a delicious gluten-free oatmeal cookie recipe that you can come back to time and time again!