The best, soft gluten-free oatmeal cookies that are sweetened with sticky pure maple syrup and toasty coconut sugar. They’re soft and made in 1-bowl. Lastly, it’s the perfect healthy snack for on-the-go families and especially for little ones.
Ingredients List to Make These Healthy Gluten-free Oatmeal Cookies
| Gluten-free oats | Rolled oats or quick-cooking rolled oats work wonders in this recipe. |
| Gluten-free oat flour | You can make oat flour by simply putting oats into a high-speed blender until fine-flour-like consistency forms. |
| Almond Flour | Has a nice nutty flavor to the cookies. Almond flour is another great gluten-free flour to use. |
| Eggs | Will be the binding agent. |
| Natural sweeteners | This recipe is absolutely delicious with pure maple syrup and coconut sugar. Both have a deep rich flavor. |
| Coconut oil | Adds a nice coconut flare and helps to keep these cookies nice and moist. |
| Add-ins | The base is so versatile. You can add chocolate chips, raisins, pecans, dried cranberries, or raisins. You really can’t go wrong here. |
| Other essential ingredients | Like vanilla extract ( I used alcohal-free), baking soda, and kosher salt. |
Is Oatmeal Gluten-free?
That’s a good question. According to Very Well Fit, Quaker Oats made this statement.
“Yes, oats are naturally gluten-free. However, during farming, transportation, and storage, gluten-containing grains like wheat, rye, barley, and spelt may be unintentionally introduced.”
Tips for Making the Perfect Gluten-Free Oatmeal Cookies Every Time.
1.) Let the batter rest on the countertop for 10 minutes. When doughs or batters of any kind have time to rest, all of the ingredients absorb one another to their full potential, resulting in a thicker batter.
2.) Use a cookie scooper. This will ensure each cookie is the same size and each cookie will finish baking at the same time.
- If you are a stickler for aesthetics, dollop a scoop of dough on your palms and roll it into a perfect ball before placing it onto your baking sheet.
- Furthermore, if you like more of a homey look, scoop the batter straight onto the baking sheet, spacing them 2 inches apart.
3.) Know your Leavening agent. Baking powder, baking soda, or both? For this recipe, we will only use baking soda. Simple enough, this will ensure each cookie will spread out to an even circle while baking.
4.) Bake on a lower heat. I find that 350 °F is too high when baking with gluten-free flours. With out a doubt, low and slow is the holy grail here. 325°F for 10 minutes is all these cookies need.
Finally, always use parchment paper or a baking mat to prevent the cookies from sticking.
RECIPE FAQ’s
When salt is added to the liquid ingredients, this will ensure the salt is evenly and fully dissolved, thus creating a better balance of salty-sweet.
No, sorry.
Again, baking at a low temperature will help retain moisture. In addition, I find that my secret ingredient— pure maple syrup helps to keep these cookies nice and moist as well.
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
More Healthy Gluten-Free Desserts
- German Chocolate Cake Dessert Truffles
- Almond Flour Pumpkin Bread (dairy-free!)
- Almond Flour Chocolate Chip Cookies
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
The best, soft gluten-free oatmeal cookies that are sweetened with sticky pure maple syrup and toasty coconut sugar. They’re soft and made in 1-bowl.
- 2 large eggs
- 3 tbsp melted unrefined coconut oil scraped and leveled
- ⅓ cup coconut sugar
- ⅓ cup pure maple syrup
- 2 tsp vanilla extract I used alcohol-free
- ¾ cup blanched almond flour
- 1 cup gluten-free oat flour
- 1 cup gluten-free rolled oat or quick-cooking rolled oats
- 1 tsp baking soda
- Optional: 3/4 cup dried cranberries also known as craisins
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Get two mixing bowls ready.
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In the first bowl, prepare the wet ingredients. Add the coconut oil into one of the bowls and melt it in the microwave for 30 seconds or until completely liquified.
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When ready, add the coconut sugar, pure maple syrup, vanilla extract, and salt. Whisk until well incorporated. Next, whisk in the eggs one at a time. Set the wet ingredients aside.
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In the second bowl, add the almond flour, oat flour, rolled oats, and baking soda. Whisk to combine ingredients. Now we will put it all together.
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Add the dry ingredients to the wet ingredients. Ditch the whisk and use a nonstick spatula to mix and fold everything together.
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Next, add in any raisins, craisins, chocolate, or nuts.
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Finally, scoop out a tablespoon or so of the batter onto a baking sheet lined with parchment paper or a baking mat. Place each cookie two-inches apart, leaving plenty of room to expand.
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Bake at 325 °F for 10 minutes.
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Allow cooling before enjoying them.
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Enjoy!
Thank you for the recipe. I am always at hunt for gluten free deserts and snacks.