Ultra soft and chewy with a rich buttery flavour, you won't miss the gluten in these oat flour oatmeal cookies! Whether you prefer raisins, chocolate chips or something else, this recipe is the perfect base.
In my quest to create a perfect oat flour version of all of the favourite cookie kinds, there have been a lot of cookies to come out of my kitchen.
These oatmeal cookies may be the best yet!
Along with cinnamon, a touch of molasses and nutmeg adds that something extra. My grandma always added nutmeg to oatmeal cookies and it seriously turns great cookies into something sensational.
You're gonna want to make a double batch of these scrumptious cookies.
- Oat Flour- I recommend using boughten for most consistent results. Homemade can be difficult to grind fine enough and it may alter the texture. For this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
- Large Flake Rolled Oats- I highly recommend large flake oats for the best texture but quick oats will work in a pinch.
- Butter- Ensure your butter is softened to room temperature. You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp.
- Brown Sugar- Adds flavour and ensures soft and chewy cookies.
- Molasses- Adds an extra depth of flavour and helps to create the right chewy texture.
- Vanilla Extract
- Baking Soda
- Sea Salt- Reduce to ¼ teaspoon if using salted butter.
- Add Ins- Add up to 1 and ½ cups of chocolate chips, raisins, chopped nuts, etc. Or leave them out.
1. Mix dough. Cream together the brown sugar and butter. Add and combine the egg, molasses and vanilla. Mix in the baking soda, cinnamon, nutmeg and salt. Add the flour and oats and mix until well combined. Fold in the add ins. *To measure oat flour, I recommend using a scale. If using a measuring cup, lightly pack the flour into it. (See this post about baking cookies with oat flour for more details on measuring oat flour.)
2. Shape. Scoop 1.5-2 tablespoon of dough per cookie. Place spaced out on a prepared cookie sheet.
3. Bake. Bake at 350 F for 8-11 minutes until light brown on the edges.
4. Cool. Allow to cool on the baking sheet for 10 minutes then to move to a wire rack.
Make Ahead: Cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. Either shape the dough before or when ready to bake. Before baking, allow the dough to come to room temperature for 30 minutes.
To Freeze Cookie Dough: Shape the dough into balls and place in a single layer on a large plate or cookie sheet. Allow to freeze completely and then package into an airtight container or zip top bag. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes.
To Store: Cool cookies completely and then store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Make it Your Own
Whether you prefer oatmeal chocolate chip, oatmeal raisin or oatmeal something else, these cookies are for you! Add up to 1 and ½ cups of whatever you prefer:
- Chocolate Chips (dark, semi-sweet, white or a combination)
- Chopped Nuts
- Chocolate Chunks
- Dried Cranberries
- Butterscotch Chips
- M and Ms
Or try out these flavour combinations:
- Cranberry White Chocolate- ¾ cup each dried cranberries and white chocolate chips
- Chocolate Almond- ¾ cup each dark chocolate chunks and chopped almonds
A lunch box favourite, these cookies are fantastic for packing along as a treat or for sharing at a potluck.
Or enjoy them with a glass of milk, crumbled on ice cream or all on their own.
For consistent results, I recommend using boughten oat flour for these cookies. If homemade is your only option, the cookies will still taste delicious but the texture may not turn out the same.
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And if you liked this recipe...
...you might also like:
- Oat Flour Chocolate Chip Cookies
- Oat Flour Oatmeal Cookies
- Oat Flour Chocolate Cookies
- Oat Flour Gingersnaps
- Pumpkin Oat Flour Muffins
Oat Flour Oatmeal Cookies
- ½ cup unsalted butter softened to room temperature
- ½ cup brown sugar
- 1 egg
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon nutmeg
- 1 and ¼ cup oat flour lightly packed and levelled, certified GF if needed
- 1 and ¼ cup large flake rolled oats certified GF if needed
- 1 cup dark chocolate chips
- Preheat the oven to 350 °F. Line two large cookie sheets with silicone mat.
- Cream together butter and sugar in a bowl. Add the egg, molasses and vanilla and mix until well combined. Add the baking soda, cinnamon, nutmeg and salt and combine. Mix in the oats and oat flour until fully incorporated. Fold in your add ins.
- Scoop 1.5-2 tablespoon of dough and place on your prepared baking sheet.
- Bake for 8-11 minutes until the edges are set and very lightly browned. The centres will be soft.
- Let cool on the baking sheet for 10 minutes before using a spatula to move cookies to a wire rack to cool completely.
More Sweets and Treats!