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Gluten-free Oatmeal Christmas Cookies

Be sure to make two batches of these holiday cookies - one to bake and enjoy right away, and the second to go in the freezer to bake another day.
Prep Time 14 mins
Cook Time 12 mins
Course Dessert


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla
  • 1 cup gluten-free rolled oats
  • 1.5 cups gluten-free all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 cup red and green (holiday) M&M's


  • Preheat oven to 350 degrees F and line 2 cookie sheets with parchment paper.
  • In a large bowl, cream butter and both sugars.
  • Beat in egg, then stir in vanilla.
  • In a second bowl, combine oats, flour, salt, baking soda, and cinnamon and stir into butter mixture.
  • Stir in the M&M's.
  • Place tablespoons of dough about 2 inches apart on cookie sheets. Flatten each cookie slightly with a large fork.
  • Bake 10 to 12 minutes, or until lightly browned around the edges. Cool for 5 minutes before transferring to a wire cooling rack.


To freeze unbaked cookies, form the dough balls and place on baking sheets as directed. Do not flatten. Place baking sheets in the freezer for 3 hours, or until dough is completely frozen. Transfer frozen dough to storage bags or containers (dough can be stored by stacking them in layers separated by wax or parchment paper and sealing them in a covered airtight container). Label and freeze for up to 3 months. 
To cook from frozen, place frozen dough on cookie sheets as directed. Let thaw as you preheat oven. Flatten individual dough balls and bake as above. 
Keyword Christmas, Cookies, Holiday