Apple Cinnamon Oatmeal Cookies (Gluten Free)

November 10, 2021

Nothing says fall like the smell of fresh Apple Cinnamon Oatmeal Cookies coming out of the oven. You can make this super easy recipe with just a few simple ingredients from your pantry, Fuji apples, and our gluten-free Rolled Oats. Created by our friend Emily at Glutenless Apron, these cookies are great to make for holiday parties, family events, or as a special after-school treat! The best part of all is that this recipe is gluten-free, so that everyone can enjoy them!


Makes: 13 cookies

  • 1⁄2 cup (1 stick) unsalted butter
  • 1⁄2 cup dark brown sugar, packed
  • 1⁄4 cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup + 2 tablespoons gluten free 1:1 flour
  • 1 1⁄2 cups Bakery on Main Rolled Oats
  • 1 teaspoon cinnamon
  • 1⁄8 teaspoon nutmeg
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 1 cup diced Fuji apple, peeled (about 1 large apple)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  2. . Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will begin to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.
  3. In a medium size bowl, whisk together the gluten free flour, oats, cinnamon, nutmeg, baking soda, and salt. Set aside.
  4. Once the brown butter has cooled, add the dark brown sugar and granulated sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until smooth and creamy, about 1 to 2 minutes. Next, add the egg and vanilla extract and mix on low speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Fold in the apples.
  5. Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart (9 cookies per baking sheet).
  6. Bake for 14 to 15 minutes or until the edges begin to turn light golden brown.The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven. Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

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