Comforting Gluten-Free Cinnamon White Chocolate Oatmeal Delights

Indulge in the ultimate fall and holiday treat with these irresistible gluten-free oatmeal cookies. Each bite is a symphony of flavors, featuring sweet white chocolate chips, crunchy toffee bits, warm cinnamon, rich vanilla, and hearty oats. This incredible combination creates an EPIC cookie recipe that will become a seasonal favorite in your home.

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These Cozy Gluten-Free Cookies are Perfect For a Fall Movie Night

Get ready to cozy up with your favorite comfort movie, because these gluten-free cinnamon white chocolate chip oatmeal cookies are designed to deliver ultimate warmth and satisfaction. There’s so much to love about this delightful recipe:

🥣 Effortless Baking: This gluten-free cookie recipe is a true winner, featuring simple ingredients and a straightforward preparation process. You don’t need any fancy baking skills to achieve perfectly delicious results!

🍪 Unforgettable Flavors: Each bite of these wonderfully chewy cookies offers a harmonious blend of warm cinnamon, rich brown sugar, hints of vanilla, the luxurious creaminess of white chocolate, and the delightful crunch of toasty toffee. The soft, tender texture of the oats perfectly complements these incredible flavors, making every mouthful a pure delight. And as they bake, your house will be filled with the most AMAZING aroma!

❄️ Essential Baking Tips: For the best outcome, pay attention to breaking up the oats slightly as directed and, most importantly, do not skip the recommended chill time for the cookie dough. These steps are crucial for achieving the ideal texture and preventing excessive spreading. You’ve got this!

Happy baking, and enjoy every moment of creating these delightful treats! xo, Emily

Gather Your Ingredients for Perfect Gluten-Free Oatmeal Cookies

If you’re already a fan of our Gluten-Free Chocolate Chip Oatmeal Cookie Recipe or our classic Oatmeal Raisin Cookies, you’ll find the ingredient list for these white chocolate oatmeal cookies reassuringly familiar. This recipe is a delightful variation on those beloved classics, offering a truly fabulous flavor profile. Let’s delve into the key components you’ll need:

How To Make Cinnamon White Chocolate Chip Oatmeal Cookies: A Step-by-Step Guide

For precise ingredient quantities, detailed instructions, and helpful baking tips, please refer to the complete recipe card provided below.

1. Prepare the Oats. To achieve the perfect chewy texture, lightly process your oats. Place the certified gluten-free rolled oats in the bowl of a food processor or the jar of a blender. Pulse just a few times until some oats are broken into smaller pieces, while others remain whole. The goal is a mix of textures, not a fine flour, as pulverizing them will drastically change the final cookie texture.
2. Combine Dry Ingredients. In a medium-sized mixing bowl, combine the processed oats, your chosen gluten-free flour blend, cornstarch (which helps create a tender crumb), ground cinnamon, baking powder, baking soda, and kosher salt. Whisk these dry ingredients thoroughly until they are evenly combined, then set the bowl aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, combine the softened butter with both the brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture becomes light, pale, and fluffy. This step incorporates air, which is crucial for the cookies’ structure.
4. Incorporate Wet Ingredients. Stop the mixer and scrape down the sides of the bowl to ensure everything is well combined. Add the eggs, one at a time, mixing well after each addition until fully incorporated. Finally, add the vanilla extract and mix briefly until just combined.
5. Add Dry Ingredients. Scrape down the sides of the bowl once more. Gradually add the prepared dry ingredient mixture to the wet ingredients. Mix on low speed until the dough is ALMOST fully combined, with just a few streaks of dry flour remaining. Avoid overmixing, as this can lead to tough cookies.
6. Fold in Mix-Ins. Gently add the white chocolate chips and toffee bits to the dough. Stir on the lowest speed or by hand until the mix-ins are just evenly distributed throughout the dough. Be careful not to crush the delicate toffee bits.

7. Chill The Dough for 1 Hour. This step is critical for preventing your cookies from spreading too much in the oven and for allowing the flavors to meld beautifully. Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for a minimum of 1 hour. Do NOT skip or shorten this step!
8. Preheat Oven & Prepare Baking Sheets. During the last 30 minutes of the dough’s chill time, preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. This allows you to alternate baking sheets between batches, ensuring each batch bakes evenly on a cool surface.
9. Scoop & Roll Cookie Dough. Use a large cookie scoop (approximately 3-Tablespoon capacity) to portion out uniform balls of cookie dough. Gently roll each scooped portion smooth between your hands to create perfectly round cookies. Place 6 cookie dough balls on each prepared baking sheet, leaving ample space between them to allow for spreading.
10. Bake, Finish & Cool Cookies. Bake 6 cookies at a time in the preheated oven for 10-12 minutes. The cookies are ready when their edges are lightly golden brown, and the centers appear *just* set but still slightly soft. They will continue to set as they cool. Remove the baking sheet from the oven. For perfectly round cookies, immediately use a larger round cookie cutter (or the rim of a glass) to gently shape the warm cookies. For an extra flourish, press a few additional white chocolate chips and toffee pieces onto the tops of the hot cookies. Let the cookies cool on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely.
11. Repeat Baking Process. Continue this process with the remaining cookie dough until all cookies are baked. Remember to alternate between your two prepared baking sheets, ensuring you always place cold dough onto a cool baking sheet to maintain consistent baking results.
12. Serve & Store for Freshness. Enjoy these delightful cookies once they have fully cooled. Store any leftover cookies in an airtight container at room temperature for 2-3 days to maintain their freshness and chewiness. For longer storage, you can freeze them in a freezer-safe container or freezer bag for up to 2 months.

FAQ & Pro Tricks for the Best Oatmeal White Chocolate Chip Cookies

The Importance of Chill Time: Don’t Skip It! While it might seem like an extra step, chilling your cookie dough is absolutely vital for these gluten-free cookies. This hour in the refrigerator allows the gluten-free flour blend ample time to fully absorb the liquids in the dough, which is crucial for the overall texture. More importantly, chilling solidifies the butter, which prevents the cookies from spreading too rapidly and thinly in the hot oven. Rushing or skipping this step will almost certainly result in cookies that spread too much, becoming flat and crispy rather than soft and chewy. Give your dough the time it needs, and you’ll be rewarded with perfectly shaped, delicious cookies.

Precision Measuring is Key. For consistent baking results, especially with gluten-free flours and oats, precise measurement is paramount. Using metric measurements with a kitchen scale is the most accurate method and can make a significant difference. If you don’t have a kitchen scale, always use the “scoop and level” method for flour and oats. Spoon the ingredient into your measuring cup until it’s overflowing, then use the back of a straight knife or leveler to scrape off the excess. Never scoop flour directly from the bag with your measuring cup, as this compresses the flour and can add up to 25% more than needed, leading to dry and dense cookies.

Ensure They Are Truly Gluten-Free! For individuals with celiac disease or gluten sensitivity, it is absolutely essential to use only certified gluten-free oats. Regular oats can be cross-contaminated with wheat, barley, or rye during harvesting and processing. Look for a clear “certified gluten-free” label on your oat packaging to guarantee safety and avoid any potential reactions.

Can I Make These Dairy-Free? Adapting this recipe to be dairy-free is possible, but it requires careful ingredient selection. If you can source high-quality dairy-free white chocolate chips and use a reliable vegan butter alternative (such as Earth Balance or Miyoko’s Kitchen), the oatmeal cookie base can certainly be made dairy-free. However, finding pre-made dairy-free toffee bits can be challenging. You might need to make your own vegan toffee from scratch, which could add significant time and complexity to the recipe. Consider if the extra effort is worthwhile for your dietary needs.

A Delicious Twist to Try! For those who adore cinnamon, here’s an exciting variation: try substituting half of the white chocolate chips with cinnamon chips. This clever twist will amplify the warm, spicy cinnamon flavor throughout the cookies, creating an even cozier and more aromatic experience that is truly LOVELY, especially during colder months.

Discover More Gluten-Free Oatmeal Cookie Recipes

Chewy Gluten-Free Oatmeal Raisin Cookies

Gluten-Free Monster Cookies

Gluten-Free Oatmeal Scotchies

Gluten-Free Peanut Butter Oatmeal Cookies

Gluten-Free Oatmeal White Chocolate Chip Cookies

5 from 2 votes

Author:
Emily Dixon, Sweets & Thank You

These chewy gluten-free oatmeal cookies are packed with notes of warm cinnamon, toasty toffee, creamy white chocolate & a kiss of vanilla in every delicious bite.

Prep Time:

25 minutes
minutes

Cook Time:

35 minutes
minutes

Chill Time:

1 hour
hour

Total Time:

2 hours
hours

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Servings:

26
-28 Cookies

Equipment

• 2 Baking Sheets
• 1 Large Cookie Scoop (3-Tablespoon capacity)

Ingredients

• 3 cups Gluten-Free Rolled Oats aka Old-Fashioned Oats* (270 grams)
• 2 cups Gluten-Free Measure-For-Measure Flour (240 grams)
• 1 Tablespoon Cornstarch (8 grams)
• 2 teaspoons Cinnamon (use 2 1/2 teaspoons for stronger flavor)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 cup Butter, Softened (226 grams/2 sticks)
• 1 cup Brown Sugar (200 grams)
• ¾ cup Granulated Sugar (150 grams)
• 2 Large Eggs (At Room Temperature)
• 2 teaspoons Vanilla Extract
• 1 ½ cups White Chocolate Chips (225 grams)
• 1 cup Chocolate Covered Toffee Bits – Like Heath English Toffee Bits (240 grams)

Optional, but recommended for the prettiest cookies

• ¼ cup White Chocolate Chips (for garnish)
• ¼ cup Chocolate Covered Toffee Bits (for garnish)

Instructions

• Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.
• Combine Dry Ingredients. In a medium bowl, combine oats, gluten-free flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Whisk until evenly combined and set aside.
• Cream Butter & Sugars. In the bowl of a stand mixer or a large bowl, combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment or a handheld electric mixer 2-3 minutes, or until light and fluffy.
• Finish Wet Ingredients. Scrape down the sides of the bowl, then mix in eggs, one at a time, followed by the vanilla extract.
• Add Dry Ingredients. Scrape down the sides of the bowl again, then add the dry ingredients and mix until ALMOST fully combined, with just a few dry patches left.
• Add Mix-Ins. Next, add white chocolate chips and toffee bits and stir on low until just combined and evenly distributed.
• Chill The Dough 1 Hour. Cover the bowl and chill in the refrigerator 1 hour. Do NOT skip this step, or your cookies will spread far too much.
• Preheat & Prep. During the last 30 minutes of the chill time, preheat the oven to 350 degrees F. and line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
• Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll the dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.
• Bake, Finish & Cool Cookies. Bake 6 cookies at a time in the preheated oven for 10-12 minutes, or until the cookies are slightly golden brown around the edges and the centers look *just* underdone. (They’ll set more as they cool). Remove from the oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and a sprinkle of toffee pieces, if desired. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot cookie sheet.
• Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze up to 2 months

Notes

• Gluten-Free Oats. Be sure to use certified gluten-free rolled oats (sometimes labeled old-fashioned oats) for these cookies. We don’t recommend quick-cooking oats or steel-cut oats for this recipe.
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Flour for this recipe. If you use another 1:1 blend, be sure it contains xanthan gum or the cookies won’t turn out properly.
• Measure Carefully. Metric measurements will make a BIG difference in getting the right measurements, but if you don’t have a kitchen scale, use the scoop and level method to measure the oats and flour. Spoon flour into the measuring cup, then level it with the back of a knife. (Rather than using the measuring cup to scoop flour–which packs in extra flour)

Video

Course:
Cookies, Dessert

Cuisine:
American

Diet:
Gluten Free

Keyword:
cinnamon, oatmeal, oatmeal cookies, white chocolate chips

Find the recipe:

sweetsandthankyou.com/cinnamon-white-chocolate-chip-oatmeal-cookies/