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.
Clarification- I’ve made cookies w just ground oats before, I know it can be done, I’m wondering if I’ll still get the chewy texture. (I don’t remember the texture from last year’s baking. I love chewy!
I’ve also made cookies with just oat flour (and they were delicious!) but unfortunately, oat flour isn’t a sub for all-purpose flour or the combination of flours I used in this recipe. Sorry about that!
What about just using ground oats for the flour?
i would like to know if you buy white rice flour that has potato starch, tapioca flour and xanthan gum shown in the ingredients can you use that and then add the baking soda, baking powder, salt and cinnamon?
Is it meant as a 1 to 1 sub for all-purpose flour? It might work in these cookies but since the proportions of flour are surely different, the cookies won’t come out as they should. If it’s supposed to be a sub for all-purpose flour, then use it in these whole grain chewy oatmeal cookies. That’s my original recipe that I created this gluten-free recipe from. :)
Does it matter which kind of rice flour you use? Sweet White Rice or White Rice or Brown Rice? Thanks for your help. My daughter has recently been diagnosed with Celiac and she loves Oatmeal cookies.
I used white rice flour. I’ll update the recipe to make that clear! I hope your daughter will enjoy the cookies. :)
Hey Erin,
I LOVE your recipes.
I have Brown rice flour that is also mentioned as “sticky” on the package, and son’t have Xantan Gum.
Do you think it could work If I don’t change the other ingredients?
Thanks,
Dvir.
Hi Dvir! Thank you – I’m happy that you like the recipes. :) Sticky rice flour is also called glutinous rice flour and according to this, they’re not interchangeable. If you don’t add xanthan gum to these cookies, they won’t stay together. Do you need these cookies to be gluten-free? If not, I have a whole wheat version that doesn’t call for xanthan gum. :)
These are great! Great texture ????
Yay! Thanks a bunch for your comment. I’m happy to hear that they were enjoyed! :)
I made these last night – they are delicious. I used one cup of coconut sugar and 1/3 cup of sugar replacer. I also replaced the tapioca flour with coconut flour (on a weight basis) because I don’t like the taste of tapioca flour. Next time I make them I will substitute some of the rolled oats with pecans and sunflower seeds.
Wow! I’m surprised but happy to hear that coconut flour worked as a sub for tapioca flour. I’m so happy you enjoyed the cookies! Thanks for sharing your sub and for your feedback. :)
These were a huge hit at our small group, then I made them for my college age daughter and she and her friends absolutely loved them! I made them with whole wheat (King Arthur’s white whole wheat) as I didn’t have the other ingredient. Planning to make them for my son’s high school grad party this Saturday. Easy to make ahead and to serve outside!
Awesome! I’m super happy to hear that everyone you’ve made them for has enjoyed them. And congratulations to your son! I hope his friends will enjoy the cookies, too. :) Thanks for your feedback!
Hi Erin!
thank you again for another hit recipe! I did it for my daughter’s pool party and it was my first time. All the moms and the kids enjoyed it! Mine did not look so good as yours, but they were delicious! Thank you again.
Hi Arlete! I’m happy to hear that they were enjoyed at the party. You know what’s weird is that I’ve made these several times and they often look a little different. And I have no idea why! Sometimes they’re really nice and thick like the ones in these pictures and every now and then they’re not as thick. I wish I knew what the variable was! But at least they’re always delicious. ;) Thanks a bunch for your comment!
Awesome Erin!
Thank you!
Oatmeal Raisin are one of my favorite cookies. I am not familiar with GF baking, 3 of the ingredients are foreign to me but they sure sound & look spot on!
They taste like it, too! ;)
I can’t believe these are gluten free! They’re perfect!
Thanks so much, Cathy!
Wow, these look awesome! I’ve always loved oatmeal raisin cookies, I need to try this GF version!
I hope you will and that you’ll love them!
Yes, these really do look like the BEST ever Oatmeal Cookies! They look so chewy too, I can’t wait to make them!
Thanks! And I hope you’ll love them as much as we do. :)
My Mom is spending the weekend with me this weekend, and she happens to be gluten-free. Totally going to surprise her with these!
Oh, I hope you do! And I hope you’ll all enjoy them. :)
I love thick and chewy!! I need to try these for the GF,DF folks. They look wonderful!
I bet you’ll love them, too! :)
I love that they are completely full of oats, raisins and chocolate chips! Such a great looking cookie!
Thanks, Roxana!
Oatmeal cookies are an ultimate comfort food for me – I love them when done right (and these look incredibly right)!
Haha. Thanks a bunch! :)
I love how thick they are…just like a good oatmeal cookie should be.
Thank you! :)
These are so totally alluring … big and puffy and so gorgeous I can almost taste them through my computer screen! The oats and raisins really do add some great nutrition – and I love that you’ve tested it and suggested various substitutions with nutritious whole wheat and white whole wheat flours for those who don’t have to eat gluten-free. So many options to make this wonderful cookie … so, why am I still typing and not baking?!?! :D
Good question! ;) I hope you got the chance to try them out!
These are absolutely stunning, Erin! Thick, puffy oatmeal raisin cookies are my absolute fav! Pinned to make soon :)
Thanks for pinning! I hope you’ll enjoy them. :)