Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks



Gluten Free Monster Cookies

Gluten Free Monster Cookies

Inspired by Ree Drummond’s “Monster Cookies” recipe! To make these incredibly delicious cookies Gluten Free and Allergy-Friendly for my family, I just swapped out a few of the ingredients, decreased the oven temperature and baking time and voila! These are the BEST Gluten Free cookies that I have converted from a “regular” recipe 🙂 They are just the right blend of sweet, savory, chewy AND crunchy!
A HUMONGOUS “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing her “Monster Cookies” recipe!!!

  • 2 Sticks Salted Butter, Softened ((16 Tbsps) I used “Land O Lakes”)
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Cups Light Brown Sugar (Firmly packed)
  • 2 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 1 1/2 Cups All-Purpose Gluten Free Flour, Sifted (I used “King Arthur” Brand)
  • 1 1/2 tsp Salt
  • 1 tsp Gluten Free Baking Powder (I use “Clabber Girl” brand)
  • 1/2 tsp Baking Soda
  • 1 1/2 Cups Oats (I used “Quaker” Old Fashioned Oats)
  • 1 Cup Chocolate Coated Candies (I used “M&M’s”)
  • 3/4 Cup Mini Chocolate Morsels (I used “Enjoy Life” semi-sweet mini chips)
  • 2 1/4 Cups Rice Cereal (I used “Rice Krispies” cereal)
  • 1/2 Cup Chopped Pecans ((Optional) I did not include these due to allergies)
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
  3. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
  4. Add the eggs, one at a time, mixing well. Add the vanilla and continue mixing until all is blended, scraping down sides of bowl as needed.
  5. In a separate bowl, combine the Sifted GF Flour, Salt, Baking Powder and Baking Soda.
    Note: please be sure to sift the flour since it helps prevent grittiness.
  6. Add the Flour mixture to the Butter mixture. Mix until well-combined.
  7. Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you’re including them.
  8. Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
  9. Using a 2 Tbsp cookie scoop, drop dough balls at least 2″ apart onto the prepared cookie sheet. I only placed 8 cookie dough balls on each baking sheet.
  10. Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
  11. Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
  12. These cookies store well in an airtight container for 3-5 days, if they last that long! They also ship well…I send these cookies to one of my daughters, who states that they arrive looking like they were just baked 🙂

Desserts, Snacks