Gluten free oatmeal cookies can be as universally loved as their gluten-full counterparts. In fact, they should be!
These gluten free oatmeal cookies have even more reason to be loved because they are even easier to make! They’re made from my easy, award-winning gfJules Original Cookie Mix with the simple add-in of wholesome, purity protocol (certified gluten free) oats. So anytime you’re craving a soft, chewy or crunchy — have it your way, as they say — gluten free oatmeal cookie, you can!
If you feel like sharing with your non-gluten free friends, that’s your prerogative. They’re going to want some, either way.
And if you’d rather bake gluten free oatmeal cookies from scratch, or don’t happen to have my gfJules™ Original Cookie Mix on hand, no worries! Hop over to my gluten free oatmeal cookies scratch recipe! I’ve got you covered in the cookie department!
As another option … bake this dough into a GIANT Gluten Free Cookie Cake!
This cookie I baked, then once cooled, I cut it into the shape of a jersey, then frosted it! Totally fun and totally easy! I promise!
Here’s another look at this delicious GIANT gluten free oatmeal cookie, once sliced. It’s so chewy and yummy, some even describe it as a cookie-cake!
Of course, there’s no need to do anything fancy when a regular plate of delicious gluten free oatmeal cookies will do … but it’s always nice to have options!
Gluten Free Oatmeal Cookies from Mix
Gluten Free Oatmeal Cookies from Mix
Soft, chewy or nice and crunchy -- have it your way! -- gluten free oatmeal raisin cookies just got better because they just got easier to make! They're made with gfJules Gluten Free Original Cookie Mix!
Ingredients
- gfJules™ Original Cookie Mix
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup shortening OR coconut oil
- 2 large eggs (or applesauce or like prepared, e.g. Ener-G® Egg Replacer)
- 2 Tbs. honey OR agave nectar
- 1 cups certified gluten-free oats*
Optional Add-Ins
- 1 tsp. cinnamon
- 1 1/2 cups baking raisins (or regular raisins – boiled for 2 minutes, then drained before adding to dough)
- 1/2 cup chopped pecans OR walnuts
Instructions
Bring the butter and shortening to room temperature, then beat together with half of the cookie mix until light and fluffy – several minutes. Mix in the eggs or egg substitute and honey, until combined. Gradually stir remaining mix, oats and cinnamon into the first mixture. Lastly, stir in raisins and nuts, if using.
Scoop dough into a container and cover tightly. Refrigerate or freeze until cold or bake right away.
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart; press down with the back of a spoon. Bake for 8-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
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Can I just make 1/2 of the cookie mix? I figured I would just cut everything in half.
Yep! That will work, I would just suggest weighing the mix if you can so it’s most precisely halved. Enjoy!
~jules
If I don’t have shortening sticks can I just double the butter?
Hi Karen, I usually don’t recommend doubling butter in any cookie recipe which calls for both shortening and butter. The reason is because butter is about 80% moisture and shortening is 0% moisture. You can see how using 1/2 cup of butter could throw off a recipe that hadn’t accommodated for that much moisture. That being said, in this recipe, the oats will provide additional support, so you could try it if you’re really in the mood for cookies and don’t have any shortening or coconut oil. You’ll want to refrigerate the dough first and if they spread too much during baking, you’ll know why. At that point you could try mixing in an additional 1/4 cup of my flour for structure. Here’s some more GF cookie baking tips that will help guide you as well. Good luck & happy baking!
~jules
I’m in my fifties and recently diagnosed with a gluten sensitivity. I was always a good baker but can’t seem to get the hang of this new flour thing! I made your oatmeal cookies today with your cookie mix and they are totally flat! They taste good but look terrible. Help!
Also my parchment paper keeps rolling onto a cookie or two in the oven. How do you keep it flat?
Thanks
Hi Karen, it’s funny because I think it’s almost a harder climb to great gluten-free baking when you baked a lot before going gluten-free! Not to say it can’t be done, mind you!
As for the cookies, the problem was probably the oats. Sounds strange to say, but the style and brand of gluten-free oats you use makes a huge difference in this recipe, as oats absorb moisture at different rates. Let me know what kind of oats you used and I think we can trouble shoot from there, but it is often easier to start an email customer service, so you can go back and forth quickly with us to figure out the best tips for fixing any recipe. Just shoot an email at [email protected].
As for the parchment, it will roll up if you use the convection setting and the fan catches the paper just right. Turn the paper over so that if it wants to roll, it will roll under, not up, and turn the baking sheet so that the part of the paper that wants to roll is facing the walls of the oven, not the door and the back. That oughta do it!
Can I make the oatmeal cookies with your GF flour instead of the cookie mix?
Hi Peg – yes, you can absolutely just use my flour plus certified gluten-free oats to make oatmeal cookies! Here’s my recipe!
I think your link takes us to the wrong recipe! I’m looking for the hot cross buns and what came up is the oatmeal cookie recipe. I’d like to get the one for the buns if possible…thanks!
I’m sorry, Sandra – I’m not sure what link you’re referring to, but sometimes the wires do get crossed! If you’re ever looking for a recipe, just type it in the search bar on my site and it will find it for you. Here’s the link to Hot Cross Buns. Enjoy!
Thanks, Jules. What I clicked on was the “ingredients & directions” in the hot cross buns blog info. The link you sent works fine and I got the recipe now. Thanks again.
Thanks for letting me know, Sandra! Glad you got the right recipe this time!
WOW! My husband is an oatmeal cookie afacianado. He is not required to eaten gluten free but does much of the time to simplify cooking. He loved these cookies. My dough was a bit stiff after adding a full two cups of oatmeal so I added 2 tablespoons of the water from the cooked raisins–which is what my regular flour recipe called for. A lot of the GF cookies I’ve tried making turn into little hockey pucks after cooling off but these are still chewy and soft after cooling down. FIVE GOLD STARS!
Sweet! In all the senses of the word! So glad your non-GF hubbie gives his thumbs up too, Janis! Good call on adding the water from the raisins if you felt your dough was too stiff. Soft cookies are worth their weight in gold (stars)!
Hey Jules, My mom and I have recently used your cookie mixes. Our cookies do not look as tasty as yours they tend to spread and go flat. Do you have a tip or a trick to making the cookies more fluffy and thick instead of thin and flat?
Hi Lynsie – have you read my article on tips for baking better gluten-free cookies? If not, give it a read and see if any of those tips resonate with you (high altitude? egg subs? dough too warm? no parchment? etc.). You can also email us directly at [email protected] for any specific recipe or baking help. Via email, it’s much easier to walk through specific recipes to help you get them just right!
Just a question. Have you been making any recipes that are gluten-free,low in sugar and in carbs.The reason I ask this is that my granddaughter has Celiac and Diabetes. I wrote to LIVING WITHOUT and they responded back saying they are trying out some new recipes. There are many people and children who have both(my 3 year old granddaughter included).
Please try and included this in your recipes. I have been trying with some of your recipes and they seem to work out well.
PLEASE HELP
Hi Cecekia – why don’t you check out the Candy Hearts Blog? I know Wendy, the mom of a diabetic and celiac child, posts some great information and recipes there and she also uses my flour, so it should work for your granddaughter’s needs too. I hope that helps!
I Made the Scratch Recipe, but substituted Mahatma Coconut Sugar for the white and brown sugar and they were great! I also added pecans and walnuts instead of raisins. Not a raisin fan.
Janet, I love coconut sugar and I’m sure in this recipe it was fantastic! Thanks for sharing your ingredient subs!