This Trader Joe’s Gluten-Free Oatmeal Cookie recipe is a chewy and soft recipe, which is made with gluten-free quick oats and brown sugar. It’s a classic, foolproof recipe, ready in about 30 minutes.
Jump to RecipeTrader Joe’s Gluten-Free Oatmeal Cookie Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups gluten-free quick oats
- 1 cup chocolate chips or raisins
How To Make Trader Joe’s Gluten-Free Oatmeal Cookies
- Prep Oven and Pans: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add Wet Ingredients: Add the vanilla extract and the egg to the creamed mixture and mix until fully combined.
- Combine Dry Ingredients: Add the gluten-free flour, baking soda, baking powder, salt, cinnamon, and oats to the mixture and mix on low speed until fully combined.
- Fold in Mix-ins: Gently stir in the chocolate chips or raisins with a spatula.
- Scoop and Bake: Use a 1 ½-tablespoon cookie scoop to drop dough onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10–12 minutes, until the cookies start to turn golden brown around the edges.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 2–3 minutes to set up before moving them to a wire rack to cool completely.
Recipe Tips
- How do you keep gluten-free cookies from being dry? The key is to not overbake them. Pull them from the oven when the edges are golden but the centers still look slightly soft. The combination of brown sugar and butter also adds essential moisture for a chewy texture.
- Can I make these without xanthan gum? It is not recommended. This recipe relies on a gluten-free all-purpose flour blend that already contains xanthan gum. The xanthan gum acts as a binder, replacing the gluten and preventing the cookies from being a crumbly mess.
- Why use quick oats? Gluten-free quick oats have a finer texture than old-fashioned rolled oats. They absorb moisture well and contribute to a wonderfully chewy, uniform cookie.
- How do I get perfectly uniform cookies? The best way to get cookies that are all the same size and bake evenly is to use a cookie scoop. A 1 ½-tablespoon scoop is the perfect size for this recipe.
What To Serve With Gluten-Free Oatmeal Cookies
These classic cookies are a perfect treat on their own. They are fantastic when served with:
- A cold glass of milk (or your favorite dairy-free alternative)
- A hot cup of coffee or tea
- As the “bread” for a delicious vanilla ice cream sandwich
How To Store Gluten-Free Oatmeal Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
- Freeze: For longer storage, place the baked cookies in a single layer on a baking sheet until frozen solid, about 1-2 hours. Transfer them to an airtight container or a freezer-safe bag. They will keep for up to 1 month.
Gluten-Free Oatmeal Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 180 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you do not need the cookies to be gluten-free, you can substitute an equal amount of regular all-purpose flour.
Yes, but the texture will be different. Using old-fashioned oats will result in a heartier, chewier cookie with a more rustic, textured appearance. Ensure they are certified gluten-free if needed.
This is usually caused by the butter being too soft or melted. If your kitchen is warm, you can try chilling the scooped dough on the baking sheet for 20-30 minutes before baking. This will help the cookies hold their shape.
Try More Recipes:
- Trader Joe’s Key Lime Cookies Recipe
- Trader Joe’s Corn Salsa Recipe
- Trader Joe’s Taco Recipe (Old School Beef Tacos)
Trader Joe’s Gluten-Free Oatmeal Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes12
minutes180
kcalA classic chewy and soft oatmeal cookie made gluten-free, packed with your choice of chocolate chips or raisins.
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tsp vanilla extract
1 large egg
1 cup gluten-free all-purpose flour with xanthan gum
½ tsp each: baking soda, baking powder, salt, cinnamon
1½ cups gluten-free quick oats
1 cup chocolate chips or raisins
Directions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until smooth.
- Beat in the vanilla and the egg until combined.
- Mix in the gluten-free flour, baking soda, baking powder, salt, cinnamon, and oats.
- Stir in the chocolate chips or raisins.
- Scoop 1 ½-tablespoon-sized balls of dough onto the prepared baking sheets.
- Bake for 10–12 minutes until the edges are golden brown.
- Let cool on the pan for a few minutes before transferring to a wire rack.
Notes
- The most important tip for this recipe is to use a gluten-free all-purpose flour blend that specifically states it contains xanthan gum, which is essential for binding.
- Do not overmix the dough after adding the dry ingredients, as this can make the cookies tough.
- For a soft, chewy texture, be careful not to overbake; pull them from the oven when the centers still look slightly underdone.
- Using a cookie scoop is highly recommended to ensure all your cookies are the same size and bake evenly.
