Key Gluten-Free Ingredients & Substitutions
- Gluten-Free 1-1 Flour Blend – This forms the base of the cookie dough. Feel free to use a store-bought 1:1 gluten-free all-purpose flour, if preferred.
Pro-Tip: If using a pre-made gluten-free flour blend, look for one that contains xanthan gum!
- Spices – Cinnamon and nutmeg add a layer of warmth that balances out the sweetness of the dough.
- Unsalted Butter – If preferred, dairy-free butter or refined coconut oil can be used instead.
- Sugars – We use a combination of raw sugar or sugar substitute and either coconut palm sugar or light brown sugar to help achieve the sweet flavor and soft texture we want while keeping the actual sugar content fairly low.
- Large Eggs – These act as a binder, holding the ingredients together and helping the cookies hold their shape.
- Gluten-Free Rolled Oats – Make sure you use certified gluten-free oats, meaning they’re made in gluten-free facilities! Otherwise, you risk the chance of cross-contamination with other gluten-containing grains.
- Mix-Ins – Dried cranberries (or raisins) and dark chocolate chips make this recipe extra fun! Feel free to use dairy-free chocolate chips, if needed. Milk chocolate or white chocolate would taste great, too!
Healthy Oatmeal Cookies With Less Sugar
A Note On Lakanto’s Sugar Substitute
One thing we love is that all of Lakanto’s sweetener ingredients come from natural sources, meaning they don’t affect blood glucose, and they don’t contribute any calories or net carbs to your total intake.
Allulose is only about 70% as sweet as standard granulated sugar. Meanwhile, monk fruit is 300x sweeter than sugar.
So, by combining them, Lakanto is able to achieve a nearly identical taste and texture to sugar with a safe blend of natural ingredients. Plus, unlike other sugar substitutes, Lakanto’s allulose and monk fruit blend actually caramelizes under heat!
How to Make Gluten-Free Oatmeal Cookies
- Prepare. Preheat your oven, and line a large baking sheet with parchment paper.
- Combine the dry ingredients. Add all the dry ingredients to a mixing bowl, and whisk to combine.
- Whisk the wet ingredients. In a separate bowl, whisk the melted butter, raw sugar, coconut sugar, and vanilla until smooth. Add the egg, and whisk again.
- Combine the wet and dry ingredients. Pour the wet ingredients into the bowl of dry ingredients, and mix just until combined. Then, gently fold in the mix-ins.
- Chill. Transfer the cooking dough to the fridge to chill.
- Bake. Use a cookie scoop to portion the cookies, and arrange them on the prepared baking sheet. Bake just until the cookies are golden brown and firm around the edges. If you prefer crispier cookies, leave them in the oven for an additional minute or so. Just be careful not to let them burn!
- Cool. Allow the cookies to cool on the baking sheet slightly. Then, transfer them to a cooling rack to cool completely.
Baking Tips
- Measure carefully. As you probably already know, baking is a science, and this is especially true for gluten-free baking. So, it’s crucial to measure all the ingredients accurately. For the best results, we recommend using a food scale. However, if that’s not an option, the spoon and level method is your next best option.
- Avoid overmixing. We want to keep some texture in these cookies so you get a satisfying chewiness. To do so, you’ll want to mix gently, stopping as soon as the ingredients are combined. Try using a hand mixer or a stand mixer fitted with a paddle attachment to make this extra easy!
- Chill the dough. Once formed, chill the batter in a large mixing bowl (or portioned into cookie dough balls) in the fridge for at least 15 minutes! This will help prevent the cookies from spreading and becoming too thin and crisp in the oven.
- Use a cookie scoop. For equal sized cookies, use a cookie scoop to portion out the dough.
- Don’t overbake. Keep a close eye on your oven, adjusting the baking time as needed. You’ll know your cookies are done when they’re golden and firm around the edges. Remember, they’ll continue to bake and set as they cool!
- Cool. We know it’s hard to wait, but it’s worth it to transfer the cookies to a wire rack after they’ve cooled slightly on the baking sheet and allow them to cool completely. This will prevent them from crumbling and falling apart!
Flavor Variations and Add-Ins
- Swap the fruit. Not a fan of cranberries or raisins? Use dried apricots, dried cherries, or even pitted dates instead.
- Add nuts. For extra crunch, fold in chopped nuts such as almonds, walnuts, or pecans.
More of Our Favorite
Gluten-Free Cookie Recipes
Common Questions
Naturally, oats are gluten-free. However, you’ll want to make sure to use oats that are certified as being gluten-free, because they can come into contact with other gluten-containing ingredients in the factory.
The most common reasons why these cookies turn out hard is that the ingredients weren’t measured properly, the dough was overmixed, or they were baked too long.
Baking soda helps the cookies rise and spread as they bake. It does so by raising the pH of the cookies, which slows the protein coagulation, giving the dough more time to set before the eggs set.
No! Chilling the dough helps create softer, chewier cookies. However, if you prefer your oatmeal cookies to be crispier, feel free to bake them right away!
We don’t recommend using any other gluten-free flour such as almond flour or gluten-free oat flour. The taste, texture, and consistency of your gluten-free oatmeal chocolate chip cookies won’t be the same!
Store: Once cooled, transfer your homemade gluten free oatmeal cookies to an airtight container or sealable bag, and keep them at room temperature for up to one week.
Freeze: Transfer your cookies to a freezer bag, and keep them frozen for up to one month. To prevent them from sticking together, flash freeze them first, or place a piece of parchment paper between each cookie.
Healthy Gluten Free Oatmeal Cookies Recipe
- Total Time: 35 to 37 minutes
- Yield: 15 to 17 cookies 1x
- Diet: Gluten Free
Description
Make these healthy gluten free oatmeal cookies with cranberries (or raisins) and chocolate chips for a low-sugar treat that’s even tastier than the original recipe!
Ingredients
- ¾ cup (about 100 to 105 grams) homemade gluten free flour blend or store bought gluten free 1-1 flour blend
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- pinch nutmeg (optional)
- ¼ teaspoon kosher salt
- 5 Tablespoons unsalted butter or ⅓ cup refined coconut oil, melted
- ¼ cup raw sugar or sugar substitute (60 grams)
- ½ cup coconut palm sugar or brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature (see notes for substitute)
- 1 to 1 ¼ cups (90 grams) gluten free rolled oats
- ½ cup dried cranberries or raisins
- 3 to 4 Tablespoons dark chocolate chips (optional)
Instructions
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, optional nutmeg and salt.
- In a separate small bowl, whisk together melted butter or coconut oil, raw sugar, coconut sugar and vanilla until combined. Add the egg and quickly whisk again until creamy.
- Pour the wet ingredients into the bowl of dry ingredients and mix until combined. Fold in the oats, dried cranberries, and optional chocolate chips. Chill the dough in the fridge for 15-20 minutes. *See notes
- Using a medium-sized cookie scoop (1 ½ Tablespoons), drop the cookies on the prepared baking sheet. Bake in the preheated oven on the center rack for 10-12 minutes or until the cookies are golden and firm around the edges. For crispier cookies, bake for 11-12 minutes.
- Cool on the baking sheet for 15 minutes before removing them to a cooling rack. Store cookies in an airtight container on the countertop for up to 1 week.
Notes
Substitute Tips – A flax egg may be substituted for the egg, but an additional 1-2 Tablespoons (around 15-20 grams) flour will need to be added to the batter. To make a flax egg, combine 1 Tablespoon flax meal with 2 1 ⁄ 2 Tablespoons water and let the mixture sit for 10 minutes before adding to the batter. This recipe has been tested several times with other flours, if needing other flour suggestions please comment below!
Baking Tips – Butter will create a thicker softer cookie versus coconut oil. Gluten free 1-1 flour with xanthan works best. For chewier cookies, be sure to chill the batter in the fridge for at least 15 minutes. Firm dough prevents the cookies from spreading too much and enhances their flavor.
Nutrition based on using butter, egg, and ¼ cup monk fruit sweetener and coconut sugar.
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Cook Time: 10 to 12 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 10.6 g
- Sodium: 88.5 mg
- Fat: 4 g
- Saturated Fat: 2.4 g
- Carbohydrates: 23.1 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 21.2 mg
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