Cream Cheese Oatmeal Cookies

Gluten-free oatmeal chocolate chip cookies with cream cheese

5 from 1 reviews

Looking for a soft and chewy gluten-free cookie? These cream cheese oatmeal cookies are a simple drop cookie that is perfect for all sorts of different flavors. See the section above for 7 favorite options: apple cinnamon, salty pecan, chocolate chip, and more.


Units Scale
  • 1/2 cup cream cheese
  • 1/4 to 1/2 cup sugar (optional -see notes)
  • 2 eggs
  • 1 cup GF oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Additional flavors (see the section above for 7 delicious options)


  1. Start with soft cream cheese. Either make your own (see above for 3 options) or let a store-bought block of cream cheese come to room temperature before making these cookies.
  2. Cream the cream cheese and sugar until smooth and light. I usually don’t use any sugar, (letting my added flavors provide the sweetness) however, most people enjoy sweeter cookies, so add up to 1/2 cup of sugar.
  3. Mix in the eggs, flour, baking soda, and salt, mixing until smooth. Because oat flour is gluten-free, you can really beat everything together without worrying about overmixing.
  4. When the cookie dough is smooth and creamy, mix in any additional flavors (see above for suggestions).
  5. Chill the dough in the fridge for at least 30 minutes or up to 2 days before baking.
  6. When ready to bake, preheat the oven to 350 F (180 C).
  7. Drop balls of dough (about 2 Tbsp each) on a greased baking sheet, leaving 2 inches between each ball as they will flatten as they cook. I like to use a cookie scoop to make them all the same size.
  8. Bake for 8-12 minutes. The cookies are done when they start browning at the edges.
  9. Allow to cool for 2 minutes before removing from the cookie sheet. Once the cookies are cool, store them at room temperature in an airtight container for up to 4 days. The cookies can also be frozen in a zip-top bag for up to four months. 


  • As I mentioned above, I usually don’t add any sugar to this recipe. However, we’re used to a zero-sugar diet. The more sugar you add, the softer and flatter the cookie. The cookies at the top of the post had 1/4 cup of sugar and the cookies at the bottom of the post had no sugar. Feel free to use the full 1/2 cup of sugar (white or brown) or replace it with an alternative sweetener. I really like date sugar for added sweetness.
  • This recipe will work with any type of whole-grain gluten-free flour. It probably will also work with whole wheat flour, but I haven’t tried it. 

Keywords: soaked, pre-fermented, breakfast cookie, energy cookies, salty chocolate pecan, white chocolate macadamia nut, apple cinnamon, chocolate chip, gluten free, coconut