This gluten free recipe is heavily adapted from Quaker Oats Vanishing Oatmeal Raisin Cookie recipe. You can do pretty much anything to this recipe and they still come out yummy! Put whatever you like in them, the more the better! These are particularly good for road trips. The baked cookies freeze well, and we always have at least a few stashed away in the back of the freezer somewhere!


  • 6 tablespoons butter, softened
  • 1/2 cup, heaped up, rounded, and firmly packed brown sugar
  • 1 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup oat flour
  • 1/2 teaspoon baking soda
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup uncooked oatmeal

Optional additions (this is how I make mine, but anything you like works!)

  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate baking discs
  • 1/2 cup white chocolate chips
  • 1/2 cup raw almonds cut into small pieces
  • 1/2 cup dried cherries


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs, beat well. Add oat flour, baking soda, baking powder, and salt, mix well. Add optional additions, chocolate, nuts, dried fruit, etc, mix well. Form dough into rounded balls and place on parchment covered cookie sheet. Bake approximately 10 minutes or until light golden brown. Some people like these cooked a little darker golden brown for more oat flavor!