Gluten-Free Cinnamon White Chocolate Chip Oatmeal Cookies

These gluten-free oatmeal cookies are packed with goodies, like sweet white chocolate chips and crisp toffee bits, along with plenty of cinnamon, vanilla, and oats. All this goodness combines into one EPIC cookie recipe that’s perfect for fall and the holidays.

Gather Your Ingredients

If you’ve made our Gluten-Free Chocolate Chip Oatmeal Cookie Recipe or Oatmeal Raisin Cookies, you’ll notice the ingredients list might look familiar! These delicious white chocolate oatmeal cookies are a riff on those classic cookie recipes, and the flavor is fabulous. Let’s take a look:

How To Make Cinnamon White Chocolate Chip Oatmeal Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. 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 oat flour as this will drastically change the cookie’s texture.
2. 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.
3. 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.
4. Finish Wet Ingredients. Scrape down the sides of the bowl, then mix in eggs, one at a time, followed by the vanilla extract.
5. 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.
6. Add Mix-Ins. Next, add white chocolate chips and toffee bits and stir on low until just combined and evenly distributed.

7. 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.
8. Preheat & Prep. During the last 30 minutes of the chill time, preheat oven temperature to 350 degrees F. and line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
9. 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.
10. Bake, Finish & Cool Cookies. Bake cookies 6 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.
11. 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.
12. Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze in a freezer-safe container or freezer bag up to 2 months

FAQ + Tricks For The Best Oatmeal White Chocolate Chip Cookies

Don’t Skip The Chill Time! Chilling the dough is an extra step, but it will ensure that these gluten-free cookies spread and bake properly. The chill time allows the flour time to absorb liquid from the dough and helps control the spread of the cookies in the oven. Rushing or skipping this step will mean your cookies spread too far.

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)

Stay Gluten-Free! Remember to ONLY use certified gluten-free oats to avoid cross contamination! 

Can I Make these Dairy-Free? If you can find dairy-free white chocolate chips and you use a vegan butter (like Earth Balance), you can make the oatmeal cookie base, but you’d probably have to make your own vegan toffee too add, which might not be worth it…

A Twist To Try! If you can find them, try using half cinnamon chips and half white chocolate chips. They add extra cinnamon flavor that’s LOVELY here!

More Gluten-Free Oatmeal Cookie Recipes To Try

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

Print Pin Rate

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/