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Gluten-free oatmeal cookies on a plate

Gluten-Free Oatmeal Cookies with Maple

Unless you made them yourself, you'd never know these are gluten-free oatmeal cookies. They are perfect! Soft on the inside and crunchy on the outside. The flavor is all about the maple and oats.


  • 1 cup gluten-free oats
  • 1 1/8 cup Cup4Cup all-purpose flour
  • 1 tsp baking powder make sure it is gluten-free
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup (1 stick) unsalted butter softened
  • 1/2 cup  brown sugar well packed
  • 1/4 cup sugar
  • 2 tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 cup currants or raisins or chopped dried cherries
  • 1/2 cup chopped pecans or walnuts optional


  • Preheat oven to 375°F and line two cookie sheets with parchment.
  • In a bowl, whisk together the oats, flour, baking powder, salt and cinnamon, set aside. Cream the butter and sugars together in a stand mixer fitted with the paddle attachment. Add the maple syrup and egg, mix well. Add the extracts, dry ingredients and currants, and mix until combined.
  • Use a 2-tablespoon scoop to portion out the cookies. To ensure an even baking it is helpful to flatten the dough slightly before placing in the oven.
    Gluten-free oatmeal cookies on a cookie sheet before baking
  • Bake for about 12 minutes or until just golden along the bottom. If you over bake them they will be crunchy instead of soft on the inside.
  • Allow to cool slightly before eating or the gluten-free oatmeal cookies will crumble.
    Gluten-Free Oatmeal Cookies with Maple Syrup


For reference, 1/8 cup (see Cup4Cup all-purpose flour) is equivalent to 2 tbsp.