Print

Cream Cheese Oatmeal Cookies

Gluten-free oatmeal chocolate chip cookies with cream cheese

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 flavours. See the section above for 7 favourite options: apple cinnamon, salty pecan, chocolate chip and more.

Ingredients

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

Instructions

  1. Start with soft cream cheese. Either make your own (see above) 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 flavours provide the sweetness) however, most people enjoy sweet 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, mix in any additional flavours (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.
  7. Drop balls of dough (about 2 tbsp each) on a cookie sheet, leaving 2″ between each ball as they will flatten as they cook.
  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.

Notes

  • As I mentioned above, I usually don’t add any sugar to this recipe. However, we’re use 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 (affiliate link) for added sweetness.
  • This recipe will work with any type of whole-grain gluten-free flour. It probably would also work with wholewheat 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