Last Updated on October 19, 2026 by Carrie Korem, FNTP
These Gluten-Free Oatmeal Cookies are soft and chewy on the inside with crisp edges. They are made with all real food ingredients and packed with oatmeal, vanilla and browned butter flavors.
Ingredients for Gluten-Free Oatmeal Cookies Recipe
4 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
1/2 cup coconut oil
1 cup finely ground almond flour
2 tablespoons coconut flour (I only use bob’s red mill for gluten-free baking)
1/2 teaspoon grass-fed gelatin
3/4 teaspoon Celtic sea salt
1/2 teaspoon baking soda
1/3 cup organic cane sugar
3/4 cup organic brown sugar
1 large egg, plus one egg yolk
3 cups sprouted rolled oats
The Best Oats for Gluten-Free Oatmeal Cookies
It’s best to use sprouted oats for oatmeal cookies. Grains such as rice and oats contain phytic acid. This anti-nutrient robs the body of minerals like iron, copper and magnesium, and is very difficult on the digestive system. So, it’s always best to consume sprouted oats.
You can sprout the oats yourself, or buy sprouted oats at the store.
Can you freeze Oatmeal Cookie Dough
Yes, you can freeze oatmeal cookie dough. I like to scoop the dough into balls, place them on a baking sheet, cover and freeze. Once they are frozen solid, you can transfer them to a storage container. They keep in the freezer for three months.
You can bake the frozen cookie dough balls straight from the freezer. Just add on about five extra minutes of baking time.
What is the Best Gluten-Free Flour to Use for Making Cookies
My favorite gluten-free flour is a blend of almond flour and coconut flour, and sometimes I’ll use a bit of arrowroot flour. I don’t purchase gluten-free flour blends because I haven’t found one that uses sprouted grains or that tastes very good.
When I started baking gluten-free about 20 years ago, I realized that I didn’t like the flavor of the store bought gluten-free flour blends. So instead, I bought almond flour, coconut flour and arrowroot and as long as I have those in the pantry, I can bake just about anything gluten-free!
Add-ins for Oatmeal Cookie Dough
Here are some of my favorite add-ins. Keep the add-ins to 1/2 cup so that the cookies bake properly.
Chopped pecans
Chopped Walnuts
Chocolate Chips
White Chocolate Chips
Raisins
Here are some more gluten-free cookie recipes to enjoy!
Gluten-Free Chai Cookies
Chocolate Crinkle Cookies
Thumbprint Cookies
Gluten-Free Oatmeal Cookies Recipe
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: Makes 1 dozen cookies
- Category: Dessert
- Method: Baking
- Diet: Gluten-Free
Ingredients
- 4 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/2 cup coconut oil
- 1 cup finely ground almond flour
- 2 tablespoons coconut flour (I only use bob's red mill for gluten-free baking)
- 1/2 teaspoon grass-fed gelatin
- 3/4 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1/3 cup organic cane sugar
- 3/4 cup organic brown sugar
- 1 large egg, plus one egg yolk
- 3 cups sprouted rolled oats
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- Place the butter in a small saucepan over medium-low heat. Heat until the butter melts, foams and then the milk solids begin to turn brown on the bottom, about 8 minutes. Add the cinnamon to the browned butter and stir until incorporated. Then add the coconut oil and let it melt. Remove from the heat.
- Whisk together the almond flour, coconut flour, gelatin, sea salt and baking soda.
- In a second mixing bowl, combine the browned butter mixture, organic cane sugar, brown sugar, egg and egg yolk until combined.
- Add the dry mixture to the wet mixture and stir until combined. Then, stir in the oatmeal. Let the dough sit for 5 minutes before scooping.
- Using a 3 tablespoon cookie, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 9-10 minutes, until the edges are just turning golden brown. Cool for 10 minutes. Serve.
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