Gluten Free Gingerbread Oatmeal Cookies

December 22, 2021

It’s time to bake up some delicious holiday memories (or any time!) with these delicious gluten-free Gingerbread Oatmeal cookies from our friend Emily, at the Glutenless Apron.  This tasty recipe features our gluten-free whole grain rolled oats.


Serves: 15 Cookies

  • 1 cup Bakery On Main’s gluten free rolled oats
  • 1 3⁄4 cups gluten free 1:1 flour
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 1 1⁄2 teaspoons ground ginger
  • 3⁄4 teaspoon cinnamon
  • 1⁄4 teaspoon clove
  • 1⁄8 teaspoon allspice
  • 1⁄8 teaspoon nutmeg
  • 1⁄2 cup unsalted butter, softened
  • 3⁄4 cup dark brown sugar, packed
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup unsulphured molasses
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest from 1⁄2 lemon


  1. Place oats in a food processor and pulse 10 times, transfer to a large bowl. Add the gluten free flour, baking soda, salt, ginger, cinnamon, clove, allspice, and nutmeg. Whisk to combine. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes. Next add the molasses, egg, vanilla extract, and lemon zest. Mix on low speed until combined and smooth, about 1 minute. Using a spatula, scrape down the sides and bottom of the bowl and mix again until combined.
  3.  With the mixer on low speed, add the flour/oat mixture to the butter mixture and mix until just combined. Scrape down the sides and bottom of the bowl and mix again for a few seconds until everything is combined.
  4.  Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
  5.  Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  6. Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet spacing them about 3 inches apart (I fit 6 cookies per baking sheet). Bake for 14 minutes or until the edges are set. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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