Gluten Free Gingerbread Oatmeal Cookies

Gingerbread Oatmeal Cookies are a cross between your favorite homemade oatmeal cookie and your holiday ginger-spiced cookie. It is soft-baked, hearty, chewy, and full of warm cozy spices.

These cookies make me nostalgic for those oatmeal cream pies I used to eat as a kid. A large part of me wants to sandwich two of these cookies together with some vanilla icing in the middle.

Or, maybe I’ll save that for the next post 🙂

These are soft baked yet chewy and hearty. They have crisp edges, a soft middle, and are perfectly ginger-spiced. They are the perfect addition to your holiday cookie plate!

Ingredients and substitutions for gingerbread oat cookies:

• unsalted butter: you can use salted butter, but maybe cut back on how much salt you use later on in the recipe. I haven’t tested this recipe with ghee or refined coconut oil, but I feel like they’d be an ok sub. Just make sure you chill the dough before baking! Check out my favorite trick for How to Soften Butter!
• coconut sugar: gives these cookies a warm, almost caramel flavor. If you don’t have coconut sugar or don’t like it, another granular sweetener should work fine as a sub.
• egg: just one. I haven’t tested it with a flax egg, so if you do some experimenting with egg substitutes, let me know how it goes!
• vanilla: just a splash!
• blanched almond flour: I don’t recommend subbing in another flour here. Coconut flour is a hard no for substitution. Oat flour may be a good option, though I’d reduce the amount to about 3/4 cup.
• old fashioned rolled oats: I get gluten free rolled oats. Make sure not to get quick oats or steel cut oats because they’ll change the texture of the cookies. I’ve also seen extra thick oats out there, and I feel like they’d make the oat texture a bit too much, though that is personal preference.
• cinnamon
• ground ginger
• nutmeg
• salt
• baking soda

How to make ginger spiced oatmeal cookies:

It’s so simple to make these in one bowl! First, cream together the room temperature butter, coconut sugar, egg, and vanilla.

Once combined, add the almond flour, oats, spices, salt, and baking soda. Whisk together or use a rubber spatula to fold in the dry ingredients until combined.

IMPORTANT STEP!! Chill the dough. This will make sure the cookies don’t spread out too much. Chill it for just 30 minutes – you can chill it for longer, but 30 minutes should do the trick.

Use a cookie scooper to scoop 8 – 12 cookies out on a baking sheet lined with parchment paper.

Use your fingers to flatten the tops of the cookies and tuck in any edges. Bake for 10 minutes.

ANOTHER IMPORTANT STEP! Allow the cookies to cool on the baking sheet for 10 – 15 minutes before you transfer them to a cooling rack or plate.

Right out of the oven they are a little too soft to handle and will crumble. If you allow them to sit for 10 minutes on the baking sheet (AS DIRECTED), the edges crisp up and are amazing.

Other gingerbread recipes:

• Gingerbread Banana Bread (gluten free + dairy free)
• Homemade Gingerbread Hot Chocolate
• Gluten Free Gingerbread Waffles
• Gluten Free Gingerbread Loaf