Gluten Free Small Batch Oatmeal Cookies

This recipe for Gluten Free Small Batch Oatmeal Cookies is perfect for when an oatmeal cookie craving hits but you don't want to make an entire batch. They're soft and chewy in the center, with just the right amount of crisp around the edges.

Recipe Ingredient Notes

Gluten Free Flour: I tested this small batch recipe for gluten free oatmeal cookies with my own gluten free flour blend, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. While all 3 blends work fabulously in this recipe, my favorites are my own gluten free flour blend or Bob's Red Mill 1-1. Both flour blends give the cookies chewy centers, crisp edges, and a little more spread, which is exactly what I want in this oatmeal cookie recipe. This recipe also works with King Arthur Measure for Measure and other gluten free flour blends, but keep in mind that the texture and spread may vary depending on the flour you use. For more details, check out my guide to My Favorite Gluten Free Flour for Baking.

Old Fashioned Oats: For the best results, make sure to use Old-Fashioned Oats (rolled oats) in this recipe for small batch oatmeal cookies. Unlike quick oats, which are rolled too thin, old-fashioned oats retain their hearty texture, giving the cookies their signature chewiness. A key step in this gluten free cookie recipe is pulsing some of the oats in a food processor or blender. Pulsing breaks the oats down slightly, creating a mix of smaller and larger pieces. This combination creates a smoother, more cohesive dough while still maintaining the rustic, chewy texture that makes oatmeal cookies irresistible. Avoid over-processing, as you want to retain some of the oats' structure for that perfect bite.

Butter: Use melted butter, not browned butter, for these small batch oatmeal cookies. Browning butter will evaporate water which will throw off the wet to dry ingredient ratio in this recipe. For gluten free brown butter oatmeal cookies, please check out this recipe: Gluten Free Brown Butter Oatmeal Cookies.

Egg Yolk: Make sure to only use the egg yolk in this recipe.

Gluten Free Small Batch Oatmeal Cookie Dough

A key step in this recipe for gluten free small batch oatmeal cookies is pulsing some of the oats in a food processor or blender. Pulsing breaks the oats down slightly, creating a mix of smaller and larger pieces. This combination ensures a smoother, more cohesive dough while still preserving the rustic, chewy texture that makes oatmeal cookies so appealing. Avoid over-processing, as you want to retain some of the oats' structure for that perfect bite.

1. Step 1: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Once melted, remove from the heat and transfer to a mixing bowl.
2. Step 2: Add the ground cinnamon to melted butter. Allow the melted butter to cool for at least 5 minutes.

3. Step 3: While the butter is cooling, place 25 grams of gluten-free old-fashioned oats in a blender or food processor and pulse 2-3 times until the oats are slightly broken down but not fully ground. You will see a blend of oat flour and small pieces of oat meal.
4. Step 4: In a small bowl combine the pulsed oats with the remaining 20 grams of old fashioned oats, gluten free flour, baking soda, baking powder and kosher salt. Set aside.

3. Step 3: Once the cinnamon butter mixture has cooled but is still liquid, stir in the light brown sugar and granulated sugar using a flexible spatula. Mix until the sugars are fully incorporated and the mixture resembles wet sand.

4. Step 4: Add the room temperature egg yolk and vanilla extract. Stir until the mixture is smooth and glossy.

5. Step 5: Fold the dry ingredients into the wet mixture using a spatula. At first, the dough will look dry and crumbly, but keep mixing - it will come together as the ingredients hydrate.

6. Step 6: Chill the small batch of dough for gluten free oatmeal cookies in the fridge for 15 minutes to let the butter firm up and make it easier to scoop. If you skip this step, the dough will be too soft and the cookies will spread a lot.

Storage & Freezing

Clearly, those gluten free oatmeal cookies are the best straight from the oven. They have crisp edges, a chewy center, and pockets of melted chocolate. But if you can't finish them all in one go, don't worry! Store the cookies in an airtight container at room temperature for 4-5 days. Keep in mind, that they may become crispier as they sit. (Also isn't the whole point of a gluten free small batch oatmeal cookie recipe not to have leftovers. Just eat the cookies.)

For longer storage, you can freeze the baked cookies or the dough. Let the cookies cool completely before freezing them in a single layer in an airtight container or freezer bag. To freeze the dough, scoop it into portions, press each dough ball down a little (this will ensure the cookies will spread), place them on a lined baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag or container. Bake directly from frozen, adding 1-2 minutes to the baking time.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.