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Gluten-Free Oatmeal Cookies

Recipe photo courtesy of Romulo Yanes

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Source: Everyday Food, October 2012
Total Time Prep Yield



Cook's Notes

You don't need any specialty flour for these cookies. Grinding oats into a fine meal is the trick to making them gluten-free. Although oats don't contain gluten, they're often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label. Blend up a double batch to have on hand -- these cookies are bound to be requested again and again.

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How would you rate this recipe?
  • mcbrennan24
    8 SEP, 2018
    I forgot to add the brown sugar and they still turned out great. I also added some crushed pecans on the top. Will definitely make them again.
  • trueheartservic
    18 NOV, 2017
    This recipe turned out incredibly dry ... the cookies completely crumbling. Really disappointed 😔
    • ALR6375740DW
      31 AUG, 2018
      I have 2 gluten free family members who LOVE this recipe. My husband, who is not gluten free requests it frequently!!! I have found a bit of extra butter ( I use Kerry Gold Irish Butter only) really makes a big difference.
    • donnapaul8
      29 JUN, 2018
      I will never make these again...too dry and crumbling!!
  • salad51
    5 DEC, 2015
    Horrible. I followed the recipe exactly...and the butter burned and the cookies became a crumbly disaster. Not worth the time.
    • donnapaul8
      1 JUN, 2018
      I followed the recipe with exact measurements...turned out dry and crumbly....should I add liquid the next time??
  • jlhafer79
    27 MAY, 2018
    I tweaked it a bit. I did not want to drag out my food processor so I used half the amt. of regular gluten free oats not processed and the other half gluten free oat flour. To the total of 4 1/2 cups. I added 4 T. of chia seeds and 1/4 cup of walnuts and cranberries. Everything else the same, not dry at all.
  • powerrowan
    28 SEP, 2017
    So good! They didn't fall apart like some people have said. If you follow the directions and process 1.5 cups of oats into a fine powder like it says, these should come out perfectly!
    • trueheartservic
      18 NOV, 2017
      I did do as you suggested and my cookies came out horribly dry and super crumbly
  • terrydownesoty
    4 NOV, 2017
    This is my favorite type of cookie and the best GF cookie I have made. I’ve made them many times and love them.
  • amywbenjaminme
    28 MAR, 2017
    Ok. just made these this morning! I highly recommend chilling the dough and I think the addition of mol[filtered] is helpful as another reviewer recommended. They come out looking a little bit like lace cookies. Pretty flat. They taste awesome though!
  • alicemeenangma
    18 DEC, 2016
    Love these but since I already have oat flour on hand can someone tell me how much oat flour they get from 1.5 cups oats? Some sites say it yields a cup of oat flour. Thanks! Also did dried cranberry and white chocolate instead of raisins and milk chocolate :)
  • auntiena
    21 DEC, 2015
    I had the same crumbly results as another reviewer, although they taste delicious! They will be nice over dairy free ice cream.
    • MS12189120
      13 DEC, 2016
      I followed the recipe except i put in the freezer for 15 minutes and still had spreading. Tastes great but looks horrible. How do i stop spreading
  • lorna_229yahoo
    25 NOV, 2016
    Excellet recipe. I used lactose free butter.

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