Soft, chewy, perfectly spiced and absolutely irresistible – these Gluten-Free Oatmeal Cookies are a classic for a reason. They’re the kind of cookie that disappears almost as fast as they come out of the oven. Whether you enjoy them plain or loaded with chocolate chips, raisins, or nuts, this recipe always delivers that perfect balance of chewy centre and lightly crisp edges.
This recipe didn’t happen overnight. I’ve baked dozens of batches of gluten-free oatmeal cookies over the years. Some were close to perfect, some were complete disasters, and then one batch finally nailed it. I still remember pulling them out of the oven, grabbing a cold glass of milk, and dunking one immediately. That was the moment I knew this recipe was the keeper.
What really sets these cookies apart is the generous amount of cinnamon. To me, oatmeal cookies should always have that warm, comforting spice running through them. The cinnamon adds depth and fragrance that turns a simple cookie into something truly special.
These cookies bake to just the right thickness and texture. The centres stay soft and chewy while the edges develop a light crispness. If you prefer a slightly crunchier cookie, simply bake them for an extra minute or two. If you like them extra soft and gooey, take them out a little earlier.
They’re also incredibly versatile. While I love them plain with just the oats and cinnamon, you can easily mix things up by adding chocolate chips, chopped walnuts, pecans, or raisins. Once you’ve mastered the base recipe, it’s easy to customise them to suit your taste.
I actually filmed a YouTube video showing exactly how to make these cookies, so if you’d like to see the full process step-by-step you can watch it there too. It’s always helpful to see the dough consistency and baking stage when trying a new recipe.
And yes… before anyone says it… the photos on this post are definitely showing their age! They even have my old logo on them. I’m planning to update the images very soon, so stay tuned for a fresh new look for this recipe.
These Gluten-Free Oatmeal Cookies have become one of the most loved recipes on my blog, and it’s easy to see why. They’re simple, comforting, and exactly what you want when a cookie craving hits. I have a feeling once you try them, they’ll become a regular bake in your kitchen too.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
These Gluten-Free Oatmeal Cookies are soft, chewy and perfectly spiced with cinnamon. An easy homemade cookie recipe everyone will love.
Use certified gluten-free oats:
Oats are naturally gluten free but are often processed in facilities that handle wheat. Always use oats that are labelled gluten free to keep this recipe safe for coeliacs.
Do not overmix the dough:
Mix the ingredients just until combined. Overmixing can make the cookies dense rather than soft and chewy.
Chill the dough if needed:
If your dough feels too soft, refrigerate it for 20–30 minutes before baking. This helps prevent the cookies from spreading too much.
Adjust the bake time for texture:
Bake for slightly less time if you prefer soft, chewy cookies, or a minute or two longer for crispier edges.
Customise your cookies:
These cookies are perfect for adding extras. Try chocolate chips, raisins, chopped walnuts, pecans, or even dried cranberries.
Storage:
Store cookies in an airtight container at room temperature for up to 4 days.
Freezing:
The cookie dough can be rolled into balls and frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two to the bake time.
Serving tip:
These cookies are amazing slightly warm with a glass of cold milk or a cup of tea.