Gluten Free Oatmeal Cookies

5 from 12 votes

Enjoy these gluten-free oatmeal cookies—crispy, eggless, and made with brown rice flour and quick-cooking oats. This easy recipe yields delicious cookies perfect for any occasion.

Prep Time15

Cook Time24

Cooling Time10

Total Time49

Method: Baking

Course: Cookies

Servings: 48 Cookies

Ingredients

Dry Ingredients:

2 and ¼ cups Quick Cooking Oats
2 cups Brown Rice Flour
1 and ¾ cups Slivered Almonds
½ cup Unsweetened Shredded Coconut
¼ cup Flax Seed
¾ cup Sugar
½ tablespoon Ground Cinnamon
2 teaspoons Salt
¾ cup Mini M&Ms
¾ cup Golden Raisins
½ cup Dried Cranberries

Wet Ingredients:

¾ cup Oil I used Canola
¼ cup Molasses
1 and ¼ cups Rice Milk

Instructions

Preheat oven to 350F/180C for 15 Mins. Line cookie sheets with parchment paper. I also sprayed the parchment paper with some non stick cooking spray.
Stir together the dry ingredients in a large bowl.
Mix together the wet ingredients in another small bowl.
Add wet ingredients to the dry ingredients and stir until just combined. I felt that the cookie batter was a bit watery so I covered the bowl of dough with plastic wrap and refrigerated for 15 minutes.
Scoop about a tablespoonful of dough and place it on the prepared cookie sheets. Flatten it gently either with a fork or back of a spoon.
Bake it until lightly browned or for 24 minutes. I took out mine after 22 minutes.
Leave the cookies on the cookie sheet for about 5 minutes and then transfer it to a cooling rack to cool completely before storing them in an air tight container. I baked mine in 3 batches.

Notes

The changes I have made are using brown rice flour instead of spelt flour, slivered almonds instead of sunflower seeds and pumpkin seeds, golden raisins and cranberries instead of raisins, mini M&Ms instead of chocolate chips and rice milk instead of soy milk and water. I kept the measurements of all the ingredients same except for the chocolate chips and sugar, so the oatmeal cookies turned out good without any problem.
To cut back on sugar I used just ¾th cup of mini M&Ms instead of 1 and ¾th cup of dark chocolate chips and ¾th cup of white sugar instead of the 1 cup mentioned in the original recipe. Also I used just half the quantity of ground cinnamon because we are not spice fans.
The gluten free oatmeal cookies were very crispy on the day I baked it but it lost its crispness in the following days. It became very chewy. I had stored half the batch in a ziploc bag in the refrigerator and the other half in an airtight container and left it on the counter. The cookies stored in the fridge retained some of its crunch but the ones at room temperature became chewy.
I see in some of the baking websites that honey or maple syrup can be substituted for molasses measure to measure. So you can try it if you don't have molasses in hand. Similarly any flour should work too I guess.

Taste & Texture

As for the taste, we all loved it. These gluten free oatmeal cookies were nice and crunchy. I think that brown rice flour gives extra crispiness to the cookies. I have noticed this already in these oat flour and brown rice flour cookies and as well as in these cornmeal and brown rice flour cookies. The cookies had an amazing melt in your mouth texture. Of course the oatmeal cookies don't have that texture but it was definitely quite crispy (See My Notes #2) and I think it wouldn't have been like that had I used any other flour other than the brown rice flour.

Nutrition