Gluten-Free Oatmeal Cookies (Dairy-Free)

Setting the Table

These are the oatmeal cookies I make when I want something familiar and comforting — the kind that feels just right with a cup of tea or tucked into the freezer for later.

They’re soft, chewy, gently sweet, and deeply reliable. No crumbling. No dry texture. Just cookies that melt slowly as they bake and stay tender long after they cool.

One of the biggest secrets?

Letting the dough rest overnight.

That pause gives the flour time to hydrate, the flavors time to settle, and the cookie dough time to become something really special.

If you’re gluten-free and dairy-free and craving a cookie that actually feels like a cookie, this one’s for you.

Filling the Bowl

What You’ll Need

• 1 cup (2 sticks) non-dairy butter room temperature. (I use Earth Balance vegan buttery sticks because they bake consistently and have a neutral flavor. Other dairy-free butters may work, but results may vary.)

• 1 cup brown sugar tightly packed

• 1/2 cup sugar

• 2 large eggs

• 1 1/2 teaspoon vanilla extract

• 1 3/4 cup GF Jules gluten-free all purpose flour

• 2 teaspoons cornstarch

• 3/4 teaspoon salt

• 3/4 teaspoon cinnamon

• 3 cups old fashioned (not quick cooking) gluten-free rolled oats. (I use Bob’s Red Mill gluten-free organic old fashioned rolled oats.)

Creating the Magic

1. Beat non-dairy butter in a stand mixer bowl (or use an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl if needed).

2. Add eggs, one at a time beating until combined.

3. Stir in vanilla extract.

4. In a separate bowl, whisk together flour cornstarch, baking soda, salt, and cinnamon.

5. Gradually add flour mixture to non-dairy butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl to mix ingredients well.

6. Gradually stir in oats until completely combined. (If using any optional ingredients, stir them in at this point.)

7. Cover the bowl and refrigerate overnight.

That overnight rest is key. It allows the dough to firm up and helps the cookies melt slowly as they bake, creating that soft, chewy texture.

When you’re ready to bake:

1. Preheat over to 375°F and prepare baking sheet by lining it with parchment paper.

2. Scoop dough, using about 2 tablespoons (or 1 1/2 ounces if using a kitchen scale), form a ball, and place on parchment paper, placing about 2 inches apart.

3. Bake at 375°F for 10-12 minutes. (Edges will be slightly browned centers may still be slightly underbaked but shouldn’t be raw as they will finish baking as they cool.)

4. Let cool on baking sheet for a few minutes before transferring to a rack.

Baking from frozen (optional):

If you’ve frozen the dough balls, you can bake them straight from the freezer.

Preheat the oven to 350°F and bake for 15–16 minutes, checking around 12–13 minutes.

Don’t be afraid to take them out of the oven while the centers still look a little underdone. They’ll finish cooking as they sit on the hot baking sheet.

I’ve found that cookies baked from frozen tend to be slightly taller and more uniform, especially when using a heavier baking sheet.

Seasoning with Wisdom

• Don’t skip the overnight chill. This dough behaves completely differently after resting.

• I use a heavier baking sheet, which holds heat more evenly and makes a noticeable difference, especially when baking frozen dough.

• Pull the cookies out of the oven while they still look a little underbaked. They’ll finish setting as they cool.

• Every gluten-free flour blend absorbs moisture differently, so trust your instincts over the clock.

Soft cookies come from patience, not overbaking.

I love a true oatmeal cookie — simple, lightly sweet, and focused on the oats themselves. You can add 1-2 cups of raisins or chocolate chips if that’s your style, but for me, those additions tend to take attention away from what makes an oatmeal cookie so comforting in the first place.

Planning Ahead

These cookies are wonderfully freezer-friendly.

To freeze the dough:
After chilling, roll into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from freezer, adding about 4-5 minutes to the bake time.

To freeze baked cookies:
Let cookies cool completely, then freeze in an airtight container. Thaw at room temperature or warm gently.

Having a few tucked away feels like a small kindness to your future self.

Serving My Final Thoughts

I Iove these cookies in the quiet moments with mid-afternoon tea, or as a simple dessert that doesn’t feel heavy or complicated.

They’re proof that gluten- and dairy-free baking can still feel grounding, comforting, and joyful.

If you make them, I hope they bring a little comfort into your kitchen too.

Kitchen Favorites

When I make these cookies, I always reach for:

• A sturdy cookie scoop or better yet, a kitchen scale for even portions

• Parchment paper for easy cleanup

• A baking sheet that heats evenly

Originally published: January 1, 2026