Gluten Free Small Batch Oatmeal Cookies

This recipe for Gluten Free Small Batch Oatmeal Cookies is perfect for when that cookie craving hits. Soft and chewy with just the right amount of crispiness around the edges. The best part? The recipe makes only 6-8 cookies and needs just 30 minutes of chill time before baking!

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, the cookies made with King Arthur Measure for Measure did not spread as much as the cookies made with the other blends. All blends used do contain xanthan gum.

Old Fashioned Oats: I highly recommend using Old-Fashioned oats (rolled oats) in this recipe. Quick-cooking Oats are too thin and you will lose the texture of this cookie.

Dark Chocolate Chips: I use dark chocolate chips in this recipe but if you like you can also use milk chocolate chips, white chocolate chips, or mix things up and replace part of the chocolate chips with mini M&M's.

Gluten Free Oatmeal Cookie Dough

To make this small batch gluten-free oatmeal cookie recipe you need two bowls (one for your dry ingredients and one for your wet ingredients). You will also need a small microwave-safe bowl to melt the butter. I recommend using a whisk to combine your wet ingredients and a sturdy spatula to fold in the dry ingredients.

1. Start by melting the unsalted butter in a microwave heat bowl or small pot. Once melted, transfer it to a large mixing bowl and allow it to cool for 5-10 minutes.
2. In the meantime sift together gluten-free flour, baking soda, ground cinnamon, and kosher salt in a small bowl. Set aside.
3. Once the butter has cooled (it should still be liquid but not hot), add the granulated white sugar, and light brown sugar to the bowl and whisk until combined.

4. Next, add the large egg and vanilla extract and whisk the egg into the butter sugar mixture until fully incorporated. The mixture should be lighter in color and slightly thickened.
5. Add the dry ingredients, gluten-free oats, and dark chocolate chips to the wet ingredients. Use a flexible rubber spatula to gently fold everything together until well combined.
6. Cover the bowl with plastic wrap, or transfer the gluten-free oatmeal cookie dough to an airtight container, and refrigerate for 30 minutes. This chill time helps the gluten free flour and oats to hydrate and the dough firm up, making it easier to scoop and bake.

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.

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.

FAQ - Small Batch Gluten Free Oatmeal Cookies

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.