This is a simple recipe for healthy gluten-free oatmeal cookies. It is easy to make, and these thick and soft gluten-free oatmeal cookies will be baked in just twelve minutes with a nice crunchy edge.

When you follow this simple recipe, you will make soft and crispy gluten free oatmeal cookies.

These gluten-free oatmeal cookies, which are homemade, will soon become your family’s favorites.

Are Oats Gluten-Free?

Well, you might be thinking, since you want to make gluten-free oatmeal, are oats and oatmeal even gluten free?

The short answer to that question is yes. Oats are gluten-free. They are naturally gluten free.

However, most oats are manufactured in industries where they also produce barley, wheat, and rye.

This means that cross-contamination is very likely to happen. So, I will strongly recommend you go for oats that are certified gluten-free from purity protocol oats.

Purity protocol oats are the safest because they are tested for gluten and also grown in a dedicated gluten-free field.

Furthermore, you should also know that not everyone following the gluten free diet can take gluten free oats. Some people can’t tolerate gluten-free oats.

Thick and Crispy Classic Gluten Free Oatmeal Cookies

This recipe will yield soft and crispy classic gluten-free oatmeal cookies. They will also become your favorites in no time.

Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cooking Time: 12 minutes
Yield: 24 cookies

Ingredients

1 ½ cups (210 g) of all-purpose gluten free flour blend
2 ½ cups (250 g) of certified gluten free old-fashioned rolled oats
½ teaspoon of kosher salt
½ cup (100 g) of granulated sugar
1 cup (218 g) of packed light brown sugar
10 tablespoons (140 g) of unsalted butter (at room temperature)
1 ¼ teaspoons of xanthan gum (you can skip this if your blend has it already)
1 teaspoon of baking soda
1 cup (218 g) of packed light brown sugar
6 ounces of semi-sweet chocolate chips
1 teaspoon of pure vanilla extract
2 (100 g) eggs, at room temperature, beaten (weighed out of the shell)

Laid-Out Instructions

Begin by preheating your oven to 350 degrees Fahrenheit. Then, get parchment paper and line a rimmed baking sheet with it.
Set aside for now. After that, get a large bowl and place the flour, baking soda, salt, and xanthan gum in it.
With that being done, proceed to mix until they are well combined. Afterward, add in the oats and granulated sugar, and then blend again until they are well combined.
When that is done, add the brown sugar and mix. Also, make sure you break up any lumps in. again, add the butter, get a large spoon, and mix it with it.
Moisten the other ingredients, and to do that, you are to press them down with the back of the large spoon.
Now, get the beaten eggs and vanilla, add them in, and mix until the dough comes together. It will be a little bit difficult to mix since it is very thick.
However, continue to press the cookie dough with the back of the spoon at intervals and mix until the dry ingredients are almost soaked up.
It’s time to also add the chocolate chips and whisk to spread the chips evenly all over until the dough is totally combined.
When that is done, divide the dough equally into 24 pieces. Each should be around the size of a golf ball.
This should also be done on the prepared baking sheets, and make sure they are around 2 inches apart.
Using your palm, press each piece of the dough into a disk around ¾-inch thick. This is to flatten them.
Until they become firm, you are to place the baking sheets in the freezer for around 15 minutes. Then, move the baking sheet to the center of the preheated oven.
This should be done immediately after they become chilled. Now, proceed to bake for more or less 12 minutes, or probably just until they become slightly golden brown throughout.
You should also find a bit more brown around the edges. After that, you are to remove the baking sheet from the oven.
By now, the cookies are still soft to the touch. Let them rest for around 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Can You Freeze These Breakfast Cookies?

The simple and short answer to this is yes. You can freeze these healthy oatmeal cookies, which are also gluten free.

All you need to do is bake these healthy cookies, then allow them to cool completely. After that, get a baking sheet and place them in a single layer on it.

And, when that is done, proceed to freeze them completely. You can stack up the cookies after they are completely frozen.

Then, you place them in an airtight freezer-safe container or bag. If you have the time, proceed to thaw them at room temperature, or you can just do that in the microwave.

Healthy Oatmeal Cookie Recipe Substitutions

Oats

You can use either traditional rolled oats or quick cook oats. However, I recommend you go for the old-fashioned oats, I prefer their texture and appearance. And I will strongly suggest that you stay clear of instant oatmeal and steel-cut oats.

Baking Soda & Baking Powder

I strongly suggest that you don’t substitute baking soda or baking powder.

Eggs

Eggs give this healthy and simple recipe a better texture. However, this can be made vegan, but I recommend making this recipe with eggs.

Vanilla Extract

You can skip the vanilla extract. However, it helps add flavor to the recipe.

Add-Ins

For an extra special treat, add walnuts, ¼ cup of chopped pecans, or ¼ cup of chocolate chips. You can also add any favorite nuts or seeds of your choice. This is for an additional crunch.

Final Thoughts: Healthy Gluten-Free Oatmeal Cookies

These cookies can last up to 2 days at room temperature. However, they can last longer than that, even up to a week, if you store them in the refrigerator.

Place them in a sealed container, and they will last up to 4 days. I will suggest you store your healthy cookies in the fridge, thanks to the fact that they are moist, as this will help them avoid getting mushy.

You can also freeze these cookies, and freezing them will allow them to last for up to a month. And, before eating, defrost at room temperature.

So, this will be the conclusion of this guide, as you now have the best recipe to make healthy gluten-free oatmeal cookies.

Healthy Gluten-Free Oatmeal Cookies Recipe

glutenfreehealthymeal

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Prep Time 10

Cook Time 12

Total Time 22

Course Gluten-Free Recipes

Cuisine American

Servings 24

Calories 139 kcal

Ingredients

1 ½ cups 210 g of all-purpose gluten free flour blend
2 ½ cups 250 g of certified gluten free old-fashioned rolled oats
½ teaspoon of kosher salt
½ cup 100 g of granulated sugar
1 cup 218 g of packed light brown sugar
10 tablespoons 140 g of unsalted butter (at room temperature)
1 ¼ teaspoons of xanthan gum you can skip this if your blend has it already
1 teaspoon of baking soda
1 cup 218 g of packed light brown sugar
6 ounces of semi-sweet chocolate chips
1 teaspoon of pure vanilla extract
2 100 g eggs, at room temperature, beaten (weighed out of the shell)

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit. Then, get parchment paper and line a rimmed baking sheet with it.
Set aside for now. After that, get a large bowl and place the flour, baking soda, salt, and xanthan gum in it.
With that being done, proceed to mix until they are well combined. Afterward, add in the oats and granulated sugar, and then blend again until they are well combined.
When that is done, add the brown sugar and mix. Also, make sure you break up any lumps in. again, add the butter, get a large spoon, and mix it with it.
Moisten the other ingredients, and to do that, you are to press them down with the back of the large spoon.
Now, get the beaten eggs and vanilla, add them in, and mix until the dough comes together. It will be a little bit difficult to mix since it is very thick.
However, continue to press the cookie dough with the back of the spoon at intervals and mix until the dry ingredients are almost soaked up.
It’s time to also add the chocolate chips and whisk to spread the chips evenly all over until the dough is totally combined.
When that is done, divide the dough equally into 24 pieces. Each should be around the size of a golf ball.
This should also be done on the prepared baking sheets, and make sure they are around 2 inches apart.
Using your palm, press each piece of the dough into a disk around ¾-inch thick. This is to flatten them.
Until they become firm, you are to place the baking sheets in the freezer for around 15 minutes. Then, move the baking sheet to the center of the preheated oven.
This should be done immediately after they become chilled. Now, proceed to bake for more or less 12 minutes, or probably just until they become slightly golden brown throughout.
You should also find a bit more brown around the edges. After that, you are to remove the baking sheet from the oven.
By now, the cookies are still soft to the touch. Let them rest for around 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.