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    Home » Recipes » Cookies

    Gluten-Free Oatmeal Cookies

    Published: Dec 19, 2018 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    iced oatmeal cookies on a wire rack

    My all-time favorite oatmeal cookie recipe!  These Gluten-free Oatmeal cookies are the perfect balance of chewy and crisp!

    a plate of oatmeal cookies, some have icing and rainbow sprinkles

    I've had this oatmeal cookie recipe for years and years. It is the best oatmeal cookie recipe. So when converting this recipe into gluten-free oatmeal cookies, I knew for them to pass in my book, they had to be just like the original. Slightly chewy on the inside and crisp on the edges.  I made them a couple of times and they were good, but too crispy.  The cookies were not quite like the cookie I was remembering.  After a few tweaks, here they are... my favorite oatmeal cookie: new, improved, and gluten-free!  

    Also, my BLD (breakfast, lunch, & dinner) for the past couple of days.  Why did I think I'd be able to freeze half of these for Christmas?  Let me tell ya... they ain't making it to Christmas.

    *This post contains affiliate links, through which I may earn a small commission from qualifying purchases at no extra cost to you.

    Making Gluten-Free Oatmeal Cookies

    Nothing fancy here.  Just standard cookie operating procedures...

    Cream together the butter, shortening, and brown sugar.  Using a stand mixer or hand mixer is a good idea if you have it.  Doing this all by hand is possible, but you'll get a good workout!

    creaming butter, shortening and sugars in stand mixer

    Then add in the egg and vanilla.  Give it a good mix.

    adding in egg and vanilla and dry ingredients

    Dump in the dry ingredients and mix again.  The dry ingredients are mix of Pamela's Artisan Blend All-purpose flour, baking soda, baking powder, cinnamon and salt. Lastly...

    adding in the oats and mixing

    Add in the oats, I used Bob's Red Mill Gluten-free Rolled Oats. Let the dough mix until well combined.  The dough gets pretty thick so make sure your mixer can handle this.  If not, stir the oats in by hand.  

    Want to know the best part about this dough?!  It doesn't need to be chilled! You can bake straight away or chill it if you want to!  Both work equally great! Just use a cookie scoop to drop the dough onto your cookie sheets.

    dropping cookies on baking sheet, baked cookies, icing the cookies

    Pro-tip: This actually works with a lot of my gluten-free cookies. Allow the cookies to cool on the baking sheets for 3-5 minutes or so before moving to a wire rack.  Gluten-free cookies tend to be more fragile than regular cookies and even more fragile when hot!  If you allow them to cool and set a bit before trying to move them it helps immensely and prevents them from crumbling apart! Now don't worry, this is not a crumbly cookie!  This trick just seems to help when the cookies are fresh from the oven. 

    These cookies are seriously awesome... even just plain!  I've made them so many times and just eaten them that way!  Although, if you want to take them to the next level, you know where I'm going here, they need a little icing!  It's a super quick and simple icing made with only powdered sugar, vanilla, and milk!  Spoon the icing right over the tops of the cookies and then add a few sprinkles.  Sprinkles make everything better!

    iced oatmeal cookies with rainbow sprinkles dripping on wire rack

    Let the icing set before stacking or storing these cookies.  Once set, store the cookies in an airtight container.  Also, they can be frozen!

    Another great variation for these cookies: add 1 cup to 1 ½ cups of mix-ins like raisins or chocolate chips!

    iced oatmeal cookies with rainbow sprinkles on a round cream plate

    Gluten-Free Oatmeal Cookies

    Katie | Wheat by the Wayside.com
    These old fashioned oatmeal cookies are so stinking good... add the icing to take them over the top!
    5 from 1 vote
    Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 12 mins
    Total Time 32 mins
    Course Dessert
    Diet Gluten Free
    Servings 36 cookies
    Calories 88 kcal
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    Ingredients
      

    • 1 cup Pamela's All-purpose Gluten-Free Flour
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ cup butter, softened
    • ¼ cup shortening
    • 1 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 ½ cups rolled oats, Bob's Red Mill - Gluten-Free

    Icing (Optional)

    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 3-4 Tablespoon milk

    Instructions
     

    • Preheat oven to 350°F.  Use non-stick baking sheets or line sheets with parchment or silicone mats.
    • Whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.
    • Cream together the shortening, butter, and sugar.
    • Add in the egg and vanilla, mix well.
    • Next add in the dry ingredients and mix.
    • Lastly, add in the oats and mix until well combined.
    • Drop by rounded tablespoons onto the cookie sheets. Bake at 350°F for 10-12 minutes.  
    • Remove from oven and allow the cookies to set on baking sheets for a couple of minutes before removing to wire racks to cool.

    For the Optional Icing

    • Combine the powdered sugar and vanilla.  Add milk 1 tablespoon at a time, mixing well after each addition.  Add milk until a thin, spreadable consistency is reached.  
    • Spoon 1 tablespoon of icing onto cooled cookies.  Add sprinkles while icing is still wet, if desired. 

    Nutrition

    Calories: 88kcal
    Tried this recipe?Leave a comment and star rating below!
    a stack of iced oatmeal cookies, milk in background

    If you need more gluten-free cookie recipes, be sure to check out my Gluten-free Peanut Butter Blossoms and my Gluten-free Sugar Cookies!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    1. Kathy

      December 19, 2018 at 5:58 am

      5 stars
      Just like Grandma Sparks’ only gluten-free. ???? Love your pictures too.

      Reply
      • Katie | Wheat by the Wayside

        December 19, 2018 at 6:23 am

        Thank you! Maybe even better than Grandma Sparks’! ????????

        Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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