Chewy and delicious dairy free and gluten free oatmeal cookies. Quick and easy to make!
I make these cookies for my sister all the time, she really loves how chewy and flavorful they are. They work great with either chocolate chips or raisins so go ahead and go with either one (or both!).
If you’ve tried other gf and dairy free oatmeal cookies you’ve probably been disappointed with how flat and tough they were. Well I was too until I tried this recipe. It is seriously the best non dairy oatmeal cookie I’ve ever tasted.
They are easy to make and they last for days in an airtight container making them perfect for baking ahead of time or for making a big double batch to save some for later.
How To Make GF Cookies
This recipe is super easy but here are a few tips to help you make super chewy and tasty oatmeal cookies.
Take your butter out of the fridge about ten minutes before starting so it can soften. And when it’s time to measure your gluten free flour, use a dry measuring cup and the spoon and level method for accurate measurements. This is a deal when baking gluten free cookies.
Ingredients
- 1 Cup Gluten Free All-Purpose (w/Xanthan Gum)
- 1/2 Cup Dairy Free Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Large Egg
- 1/2 tsp. Gluten Free Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 1/2 Ground Cinnamon
- 1 Cup Chocolate Chips or Raisins
- 1 1/2 Gluten Free Quick Oats
- 1 tsp. Pure Vanilla Extract
Line your cookie sheets with parchment paper and preheat your oven to 375 degrees.
Add your granulated sugar, brown sugar, and softened butter in a mixing bowl and blend on medium speed until well combined.
Add your egg and pure vanilla extract and mix until creamy. Next add you GF flour, baking powder, baking soda, cinnamon, salt, and quick oats and blend until completely mixed.
Stir in your chocolate chips or raisins until evenly distributed.
Scoop one and a half tablespoons mounds onto your parchment paper lined cookies sheets. Leave a couple inches between your cookies.
Bake for ten to twelve minutes or until golden brown. Remove from oven and cool on a wire rack. Serve or store in an airtight container.
Dairy Free Oatmeal Cookies (Gluten Free)
Equipment
- Cookie Sheet
- Mixer
- Mixing Bowls
- Parchment Paper
- Wire Rack
Ingredients
- 1 Cup Gluten Free All-Purpose Flour With Xanthan Gum
- ½ Cup Dairy Free Butter
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 1 Large Egg
- ½ tsp. Gluten Free Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Salt
- ½ tsp. Ground Cinnamon
- 1 Cup Chocolate Chips or Raisins
- 1½ Cups Gluten Free Quick Oats
- 1 tsp. Pure Vanilla Extract
Instructions
- Preheat your oven to 375 degrees.
- Line cookie sheets with parchment paper.
- Add granulated sugar, brown sugar and softened butter to mixing bowl. Mix until creamy.
- Add egg and pure vanilla extract and blend well.
- Add your gluten free flour, baking powder, baking soda, cinnamon, salt and quick oats and blend until completely mixed.
- Stir in your chocolate chips or raisins until evenly distributed.
- Scoop one and a half tablespoon mounds of dough onto your parchment paper lined baking sheets. Leave two inch spaces between each cookie.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and cool on wire rack.
- Serve or store in airtight container.
Nutrition
Conclusion
This gluten free cookie dough can also be frozen making it great to prepare ahead of time. I like to separate my dough into cookie sized balls and freeze them for about fifteen minutes on a cookie sheet so they hold their shape.
Then I transfer them to freezer safe bags and pop them back in the freezer. They will stay good for up to a year.
Another note, oats are naturally gluten free, but unfortunately most major brands are produced in facilities where gluten containing products are also produced which can lead to cross contamination. Therefore, it’s safest to use certified gluten free oats for these cookies.
And that leads me to flour selection. I use a gluten free rice flour. Make sure yours comes with xanthan gum as this is what will bind the ingredients to mimic the consistency of a gluten flour.