Can Celiacs Eat Oatmeal Cookies?

Yes — but only if they’re made with certified gluten-free oats . Regular oats are often cross-contaminated with wheat, barley, or rye during processing. Always check the packaging to ensure safety for celiacs.

Why Aren’t Quaker Oats Gluten-Free?

Quaker oats themselves don’t naturally contain gluten, but they’re processed in facilities that handle wheat. This creates a high risk of cross-contact. That’s why they aren’t labeled gluten-free unless specifically certified.

Is a Gluten-Free Cookie Healthier Than a Regular Cookie?

It depends. Gluten-free cookies are safer for those with celiac disease or gluten intolerance, but they can still contain sugar, butter, and chocolate like traditional cookies. They’re not automatically “healthier,” though using natural sweeteners or almond flour can add more nutrients.

Can You Eat Oatmeal If You’re Gluten-Free?

Yes, as long as you choose certified gluten-free oats . They’re naturally gluten-free, but cross-contamination is common. Stick to trusted brands, and if you’re sensitive, start with small amounts to see how your body reacts.

Gluten-Free Oatmeal Cookies Recipe (5-Star Cookies)

Chewy Gluten-Free Oatmeal Cookies

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Rustic and comforting gluten-free oatmeal cookies, perfect for sharing with everyone at the table — even those avoiding gluten.

Author: Giordana
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

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1 cup gluten-free rolled oats (certified GF)
¾ cup gluten-free all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Optional: ½ cup raisins, chocolate chips, or chopped nuts

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla until combined.
Slowly add the dry mixture to the wet ingredients. Stir just until blended.
Fold in raisins, chocolate chips, or nuts, if using.
Drop rounded tablespoons of dough onto the baking sheet, 2 inches apart.
Bake for 10–12 minutes until edges are golden brown and centers look just set.
Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Sugar-free options: use stevia, monk fruit, erythritol, or allulose. Avoid honey or maple syrup for diabetic-friendly bakes.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Find it online: https://www.glutenfreez.com/gluten-free-oatmeal-cookies/