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Gluten Free Oatmeal Cookies

Gluten Free Oatmeal Cookies

My partner's mom made these for us during her recent visit. It took her about 5 minutes to make, and the result was these crispy, delicious, irresistible cookies. I of course played around with the recipe to make it healthier; I reduced the sugar by half, and substituted the vegetable oil with coconut oil. I will also share another version I perfected that has coconut and chocolate chip. For crispy cookies you need to use old-fashioned rolled oats. I tried it with quick oats and needed to add more baking time, but the cookies weren't as crispy.


1/3 cup sugar

1 egg

1/3 cup coconut oil (or vegetable oil)

1 tbs gluten free oats flour (or any GF flour)

1 tsp baking powder

1 1/2 tbs sesame seeds

1/4 tsp salt

1/2 tsp cinnamon

1/2 tbs lemon zest

1 1/2 cups old-fashioned rolled oats

1/3 cup dried cranberries

1/3 cup shredded coconut


Heat oven to 325

1. In a large bowl hand beat the egg and sugar until fluffy and light yellow. Add the oil and mix to combine.

2. Add the rest of the ingredients and use a fork to mix until combined.

3. Spoon mixture onto a sheet pan lined with parchment paper and bake for 15-20 minutes. The cookies should still be slightly soft, but they will harden as they cool down. Let cool down completely

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