Gluten-Free Oatmeal Sugar Cookies

These Gluten-Free Oatmeal Sugar Cookies are a family-favorite recipe! Soft, chewy, and sweet, we never eat just one! We’ve included best practices to get a scrumptious consistency! {Gluten-Free, Dairy-Free, and Soy-Free}


  • 1/2 cup butter, softened (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 1/4 cup all-purpose gluten-free flour
  • 1 cup old-fashioned rolled oats


  1. Set oven to 375 degrees.
  2. Beat softened butter with an electric mixer for up to 30 seconds Then add the granulated sugar, brown sugar baking powder, and baking soda. Add the egg and vanilla and beat until combined. 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. Drop by tablespoonfuls onto un-greased cookie sheets. Bake for approximately 8 minutes. Set aside to cool before serving. Store in an airtight container for about 2 days.


  • Beat the butter with an electric mixer until smooth, about 30 seconds, before adding the sugars and baking powder and baking soda.
  • 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.