Gluten-free Oatmeal Cookies (no funky texture! perfect texture)
The best gluten-free oatmeal cookies you’ll ever have! They’re soft, thick, and chewy, and nobody will know that they’re gluten-free and dairy-free. They can also be made with whole wheat or all-purpose flour. With a vegan option.
I’ve only ever called one recipe “the best ever” and it was these gluten-free brownies. I felt a bit ridiculous doing it, but the reviewers agreed with me that the title was justified, and I think if you make these cookies, you’ll agree that they really are the perfect oatmeal raisin cookies. :)
I’m working on a more nutritious grain-free oatmeal raisin cookie recipe, but until that happens, here’s my not-so-healthy gluten-free version! Update: I now have a recipe for paleo oatmeal cookies that people are loving!
And I have a version that you don’t even need an oven for! These no-bake oatmeal cookies are seriously so, so good!
If you don’t need these oatmeal cookies to be gluten-free, you can use whole wheat, white whole wheat or whole spelt flour in place of the first four ingredients (rice flour through xanthan gum).
Or just check out my oatmeal cookies without butter if that’s less confusing. I also just tested these cookies with all-purpose flour, and that works just as well!
I added some chocolate chips to the dough of a few cookies and placed some more on top after baking, but we actually preferred the chocolate-less version! Crazy but true. I think my issue is that I’m just not a huge lover of cinnamon + chocolate together.
If you recognize these cookies, it’s because I posted the original whole wheat version three years ago. I think about 4 people a month look at that recipe, so I figured the gluten-free version needed its own post.
This gluten-free version tastes exactly the same and is even slightly thicker than the whole wheat/all-purpose version. There are lots of great reviews on that post, so go check them out if you’re curious. One reader, Lauren, who has made lots of my recipes, declared them the best recipe on my blog. And I agree that they’re in the top 5!
The only thing I don’t like is the flour I used. I love the end result, but the flour is totally nutritionally void. At least there are oats? ;) But these cookies are so delicious, I honestly don’t care about the lack of nutrition here. I don’t think you will either after the first bite!
By the way, the cookies in the video look different than the pictures because an especially dark kind of coconut sugar was used. And there were oven issues. It was the wrong time to experiment! :|
Gluten-free Oatmeal Cookies (no funky texture! perfect texture)
Ingredients
- 1 cup (140 grams) white rice flour
- 1/3 cup (52 grams) potato starch
- 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup (168 grams) refined coconut oil melted and cooled (unsalted butter works, too, but the cookies are chewier with coconut oil)
- 1 1/3 cups (266 grams) raw sugar or coconut sugar or brown sugar
- 2 large eggs 50 grams each out of shell or 2 chia eggs for vegan
- 1 tablespoon vanilla extract
- 2 3/4 cups (260 grams) gluten-free quick oats
- 1 1/4 cups (190 grams) raisins
Instructions
- Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
- Stir together the dry ingredients in a medium mixing bowl and set aside.1 cup (140 grams) white rice flour, 1/3 cup (52 grams) potato starch, 2 tablespoons + 2 teaspoons (20 grams) tapioca flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
- In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.3/4 cup (168 grams) refined coconut oil, 1 1/3 cups (266 grams) raw sugar, 2 large eggs, 1 tablespoon vanilla extract
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.2 3/4 cups (260 grams) gluten-free quick oats, 1 1/4 cups (190 grams) raisins
- Form the dough into 77-gram balls, about two inches or slightly over 1/4 cup in size, and place 4″ apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
- Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned. They’ll still be very soft straight from the oven but firm up as they cool and sit for an hour or so.
- Let cool completely on the baking sheet. Store in an airtight container up to 5 days.
Notes
- If you don’t need these to be gluten-free, you can use 1 1/2 cups whole wheat flour or all-purpose flour in place of the first four ingredients.
- I used refined coconut oil which doesn’t have any coconut taste. If you use unrefined coconut oil, these cookies will likely have some coconut flavor to them.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Um, these were amazing and everyone loved them!
I didn’t have potato starch, so I used all tapioca flour and it worked out great!
Oh, great to know that that works well! Thanks a bunch for the tip. :) I’m so glad that you enjoyed them!