Gluten-Free Oatmeal Sugar Cookies

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These Gluten-Free Oatmeal Sugar Cookies are a family-favorite recipe! Soft, chewy, and sweet, we never eat just one! Variations and tips are provided to get just the right consistency! {Gluten-Free, Dairy-Free, and Soy-Free}


  • 1/2 cup butter (I like Earth Balance Soy-Free Buttery Spread in the tub)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose gluten-free flour
  • 1 cup old-fashioned rolled oats


  1. Set oven to 375 degrees.
  2. Cream butter with an electric mixer until just softened, about 15 to 30 seconds. Then add the granulated sugar, brown sugar, baking powder, and baking soda, mixing on a MEDIUM speed until combined. Next add the egg and vanilla and mix on a MEDIUM speed until the ingredients have blended together. Scrape the sides of the bowl, if necessary.
  3. Add the flour, in stages if necessary. Beat with electric mixer until combined. Stir in oatmeal. If doing so by hand is too tough, then blend it in with an electric mixer on the lowest speed possible.
  4. Chill the dough in the refrigerator for at least two hours to as long as overnight.
  5. Roll dough into one inch balls and place on a parchment-lined cookie sheet. Bake for approximately 8-10 minutes. Set aside to cool before serving. Store in an airtight container for about 2 days.


  • If after chilling the dough, you find the dough at the bottom of the bowl is still soft, place it back in the fridge to chill longer.
  • Bake the cookies one sheet at a time for the most even cooking.
  • Do not over-bake the cookies. They will come out soft. Let them set before serving or storing them.
  • Place parchment paper or aluminum foil in between each layer of cookies if stacking them on top of each other for storage. These soft cookies have a tendency to stick to each other.