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Classic Gluten Free Oatmeal Cookies

Making the cookie dough by hand is to alternate between mixing the dough and pressing down on the butter with the back of the spoon is the secret key on this recipe. Follow the instructions as written, whisking the dry ingredients as instructed. Divide the dough into 24 equal pieces, put them on the prepared baking sheets, about 2 inches apart. Bake it (Preheated oven to 350°F)


  • 1+ 1/2 Cups All purpose gluten free flour (I used Better Batter) 210 g
  • 1+ 1/4 tsp Xanthan gum omit if your blend already contains it
  • 1 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1/2 Cup Granulated sugar 100 g
  • 2 1/2 Cups Certified gluten free old fashioned rolled oats 250 g
  • 1 Cup Packed light brown sugar 218 g
  • 6 ounces Semi-sweet chocolate chips*
  • 10 tbsp Unsalted butter, at room temperature 140 g
  • 2 Large Eggs Room temperature, beaten
  • 1 tsp Pure vanilla extract


  • Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
  • In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well.
  • Add the granulated sugar and oats, and whisk again to combine.
  • Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.
  • Add the beaten eggs and vanilla, and mix until the dough comes together.
  • Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
  • Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick.
  • Place the baking sheets in the freezer until firm, about 15 minutes.
  • Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).
  • Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.


The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie