The Best Oat Flour Gluten FREE Oatmeal Cookies [Eggless, Nut Free, Vegan Option]

When you’re craving a classic, chewy oatmeal cookie but need a gluten free option, look no further than these oat flour gluten free oatmeal cookies! In addition to being wheat free, they are also eggless, nut free and have a vegan option.

These delicious oat flour gluten free oatmeal cookies are a fantastic choice for those with multiple dietary restrictions. Plus, it’s incredibly simple, requiring only straightforward ingredients without any strange egg replacements. In fact, you won’t even notice they are missing wheat or eggs. Bring on the cookies!

Classic eggless Chocolate Chip Cookies are always a favorite in my house. But sometimes you need to switch it up! And you know, I do switch it up with other cookies such as deliciously rich browned butter chocolate chip cookies.

But I realized I didn’t have a gluten free option for cookies. And that needed to change like ASAP.

So I constructed a recipe much to my delight that works with only using oat flour as the replacement flour in these cookies, and of course rolled oats to give it that wholesome, hearty cookie texture.

As with any recipe on my blog, it also has to follow some other criteria like…

Eggless Simplicity: No eggs are used in this recipe, and there’s no need for complicated egg replacement ingredients. This straightforward approach keeps the ingredient list simple and accessible.

Nut Free: This oat flour gluten free oatmeal cookie is completely nut free, making it safe for those with nut allergies.

And because I am a people pleaser, other qualities I demand of these oatmeal cookies:

A Vegan Option: With a simple switch from regular butter to a dairy free/vegan butter, these cookies can easily be made vegan. This flexibility makes the recipe suitable for a variety of dietary needs. I remember the days of needing a dairy free diet due to CMPA. I found so many great dairy free options, and along with an egg allergy to manage, it has lead me to a great understanding of vegan foods.

Gluten Free – as mentioned above, sometimes you do not want to dig into a bag of gluten free 1:1 flour. Oat flour is the only flour replacement in this recipe, and i actually make it myself in my blender. You of course can buy it at the store if that is more convenient.

To make truly gluten free cookies, you must use a certified gluten free oat bread. I use the certified gluten free rolled oats from from One Degree brand. They are also organic so win-win.

Option to Add Chocolate Chips, if you please:

For an extra touch of sweetness and texture, feel free to sprinkle in some chocolate chips. They add a delightful twist to the classic oatmeal cookie. However, in my humble opinion, these cookies do not *need* chocolate chips. They are that good.

A note about butter:

Salted Butter – I use salted butter in all my recipes, including these oat flour gluten free oatmeal cookies. The hint of salt enhances the flavors and complements the sweetness perfectly.

Benefits of this Recipe

The oat flour gluten free oatmeal cookies are not only easy to make, but they also embody the classic, chewy essence of traditional oatmeal cookies. The oat flour gives them a slightly nutty flavor, without the nuts of course, while the oats provide that signature chewy texture we all love. The absence of eggs and nuts means more people can enjoy these delicious treats without worry.

Storing and Freezing Tips

One of the best things about these oat flour gluten free oatmeal cookies is that you can prepare the dough in advance and freeze it for later use. Take your scooped dough balls and after refrigerating them, place them in a zip top bag or other freezer safe container. When you’re ready to bake, there’s no need to thaw—just add a 1-2 extra minutes to the baking time. These frozen cookie dough balls will stay fresh in the freezer for months, making it easy to enjoy freshly baked cookies whenever the craving strikes. Come to mama!

How to Make the Best Oat Flour Gluten Free Oatmeal Cookies:

Line a small pan or large plate with parchment paper, and set aside. You will need to refrigerate the dough before baking so no need to preheat the oven yet.

In a medium mixing bowl, combine the butter, sugar and pure maple syrup. Cream together well. 

Add the soy milk 1 tablespoon at a time, mixing well after each addition. You will have a smooth but sticky cookie dough base at this point.

If you need to do this step, add your 1½ cups of rolled oats to the blender and blend until you get a fine flour.

Pour the oat flour on top of the cookie dough, then add the baking powder, baking soda, sea salt and cinnamon. Gently mix until fully incorporated.

Your dough will look grainy which is totally fine

Add the whole rolled oats and gently mix in until evenly dispersed.

Try not to eat all the dough at this point… it is sooo good.

*Option to add chocolate chips will come after you scoop out your dough balls.

Using a large cookie scoop, (mine is equivalent to 3 tablespoons but you do you), scoop out the dough balls, and place on prepared parchment lined pan or plate. Cover and refrigerate the dough balls for 1-2 hours. If you do not refrigerate the dough, I cannot ensure your success with this recipe. The dough is quite wet and sticky and needs time to firm up.

I used my quarter sheet pan to chill the dough because it is small enough to fit in the fridge.

As you can see, this recipe made 10 large cookies, using the 3 tablespoon sized scoop.

After finished chilling, preheat oven to 350℉. Once preheated, place the cookies on a large parchment lined baking sheet (a half sheet baking sheet will be enough space for about 6 cookies), bake for about 14-18 minutes until set but still lightly doughy looking in the center. Allow to cool on the pan for an additional 5-10 minutes to finish the cooking process.

Enjoy warm or keep in airtight container at room temperature for 1-2 days for maximum freshness.

Storage -Freeze any amount of dough balls and bake as directed above when ready to eat. No need to thaw the dough.

Things that helped in the kitchen for this recipe, and can help you too:

• Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!
• USA half sheet Pan– My favorite cookie sheets for many, many years. 
• Organic Rolled Oats from One Degree brand– can also be found at Costco, depending on location.
• Cookie Scoop Set of 3 – small (1 tbsp), medium (2 tbsp) and large (3 tbsp).
• USA Pan – Quarter Sheet size – perfect for making small or individual batches of cookies, or refrigerating the dough in the fridge.

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