My chewy gluten free oatmeal cookies are made with brown butter, which pairs perfectly with the light cinnamon flavor. These cookies require no chill time and you can easily mix them by hand. I like raisins in mine but you can skip or swap them out with chocolate chips.
Skill Level: Beginner
Flavor Remix: Swap raisins for chocolate chips, dried fruit, or chopped nuts.
Allergy Watch: Gluten Free, Contains Oats (use caution), Nut-Free, Dairy Free option
I have found memories of making oatmeal cookies with my grandmother. Dipping the cookie in a big glass of milk and getting crumbs everywhere. When adapting her recipe, I wanted something that felt nostalgic but had warmer flavors.
Starting with brown butter, which is simply melted butter that has been cooked for a few minutes to give it a nutty aroma. And using 100% brown sugar. I don't trust an oatmeal cookie made with any amount of white sugar. They tend to be dry.
And to keep this cookie moist and chewy, because browning the butter reduces the water content, I added an extra egg yolk. The result is gluten-free perfection. If you agree with my claims, then try the gluten-free cinnamon roll cookie next.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Oats: Ensure you use certified gluten-free oats to maintain the recipe's gluten-free status. Regular oats may contain traces of gluten due to processing methods. If you only have oat flour, then follow the recipe for my oat flour chocolate chip cookies instead.
- Butter: Use salted butter or increase the salt added by ¼ teaspoon.
- Brown Sugar- Brown sugar adds moisture and a delightful caramel flavor to the cookies. Light brown sugar or dark brown sugar can be used, depending on your preference. I don't like to use white sugar in my oatmeal cookies. It lacks the complexity of flavor these cookies deserve.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Make GF Oatmeal Cookies
A step-by-step visual guide for making gluten-free oatmeal cookies. You can skip to the recipe for the full written instructions.
Brown Butter
Melt the butter in a small pan, simmering for a few minutes until it begins to brown. Cool while you prep the dry ingredients.
Dry Ingredients
Sift the flour and mix with the oats. This evenly distributes the baking soda and cinnamon and prevents pockets of bitterness later.
Whisk in Sugar
Mix the sugar into the butter before adding the eggs. Use room-temperature eggs for the best texture.
Combine
Add the dry ingredients a little at a time. When you can no longer see flour, then add raisins or chocolate chips.
Bake
Rest the dough for 10 minutes at room temp. Before popping into a preheated oven.
Jen's Recipe Notes
- Soak raisins in warm water (or even a little bourbon!) for five minutes, then dry well, for plumper cookies.
- Insulated baking sheets help prevent overbrowning on the bottoms.
- If using rimmed sheets, line with parchment or a silicone mat.
- Let cookies rest on the baking sheet briefly before transferring to a rack.
Make Ahead and Storing
Make Ahead: Scoop dough into balls and refrigerate for up to two days or freeze for later baking.
Storing: Keep baked cookies in an airtight container at room temperature for up to one week.
Freezing: Freeze baked cookies or raw dough balls for up to three months.
📖 Recipe
Brown Butter Gluten-Free Oatmeal Cookies
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Ingredients
- 10 Tablespoons salted butter 1 stick plus 2 Tablespoons
- 1 cup 1:1 gluten-free flour with xanthan gum
- 1½ cup old fashioned oats certified gluten-free
- 1¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 2 eggs 1 whole egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup raisins optional
Instructions
- Preheat your oven to 350 F degrees.
- Melt butter in a small pan over medium heat. Bring to a simmer for 3 to 5 minutes, stirring occasionally. The butter will foam and crackle. Remove the pan from heat as soon as the butter begins to brown and gives off a nutty aroma. Transfer to your mixing bowl to cool for 5 minutes.10 Tablespoons salted butter
- In another large mixing bowl combine the GF flour, oats, baking soda, salt, and cinnamon.1 cup 1:1 gluten-free flour with xanthan gum, 1½ cup old fashioned oats certified gluten-free, 1¼ teaspoon baking soda, ⅛ teaspoon kosher salt, 1 teaspoon cinnamon
- Mix the brown sugar and brown butter, stir to combine. Add the egg and egg yolk and vanilla. Mix until smooth. Add the sugar mixture to the dry ingredients. Mix until you can no longer see any flour. Stir in the raisins. Rest the cookie dough 5 to 10 minutes to allow the flour to hydrate.1 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup raisins
- Scoop your cookie dough onto an insulated cookie sheet. Bake for 12 to 14 minutes until lightly brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
Equipment
- cookie sheet
Video
Notes
Nutrition
This recipe originally appeared on my website Peel with Zeal.
Anonymous says
The best GG oatmeal cookie recipe