Chewy Gluten Free Cardamom Oatmeal Cookies

These gluten free cardamom oatmeal cookies are perfectly chewy with crisp, caramelized edges and are ready in just 30 minutes without any chilling. Rolled oats lend to the chewy texture while ground cardamom and dried cherries add gorgeous flavor.

These gluten free cardamom oatmeal cookies certainly aren’t winning any beauty contests, but all it takes it one bite and you’ll be hooked! They’re perfectly chewy, hearty, and aromatic thanks to the cardamom (my favorite spice!). Plus, I use dried tart cherries instead of raisins so you get more chewy pockets of flavor. The bast part is that you won’t really be able to tell these are gluten free. There’s no weird sandy, gritty, or crumbly textures here. Just chewy, caramelized, cardamom-scented goodness! Between prep and baking time you can have these done in about 30 minutes but then comes the hardest part…waiting for them to cool.

Notes on Ingredients and Substitutions

This recipe relies on a gluten free 1:1 baking flour mix, like this one from Bob’s Red Mill, or this one from King Arthur. Personally, I like the one from Bob’s Red Mill (not sponsored). These mixes are made to mimic wheat flour in baking and contain xanthan gum to help thicken/bind/stabilize. For the oats, go for rolled oats (sometimes called “old fashioned rolled oats”), NOT quick oats. Quick oats absorb more moisture and will lead to a cakier texture rather than a chewy one. I love adding dried tart cherries to the cookies because they pair so well with the cardamom and oats but you can use an equal amount of raisins or chocolate chips if you prefer.

Not sure what to do with your leftover cardamom? Try these muffins or this apple cake!

Chewy Gluten Free Cardamom Oatmeal Cookies in 6 Easy Steps

Courtney’s Tips for Ensuring a Chewy Texture

I personally LOVE a chewy cookie but it’s so easy to make a couple of slight mistakes and end up with a crunchy one instead. Here’s how I ensure these gluten free oatmeal cookies are nice and chewy every time:

• Use the spoon & level method for the flour (or a scale). Do not dig your measuring cup into your bag of flour to fill it up because you’ll end up with more than a cup which will result in cakey cookies rather than chewy ones. Instead, use a spoon to overfill your measuring cup, then level it off and scrape off the excess back into the bag. Or, use a scale to measure out 140 grams.
• Use an extra egg yolk. This adds a touch more fat and protein which keeps the cookies nice and chewy. You can save the leftover egg white for your next batch of scrambled eggs or a frittata like this one.
• Slightly underbake the cookies. You want to bake the cookies until they are just starting to turn golden around the edges. They will stil be super soft when you take them out, but they will set up/bake further as they cool. If your oven runs hot, start checking them around the 9 to 10 minute mark!
• Allow the cookies to cool fully. I know this is a challenge, because they smell amazing and there’s nothing better than a warm, fresh-baked cookie. But please, make sure you allow them to cool completely! The cookies will continue to set up as they cool so if you eat them warm, they will fall apart.

Want More Gluten Free Cookies?

You’ve come to the right place! These vegan and gluten free ginger molasses cookies are my favorite cookie recipe on the blog. They’re the perfect balance of chewy, crisp, and spicy from the ginger. For something a little more springy/summery, try these vegan lemon coconut macaroons. I used to sell out of these weekly at the farmers market! For a cookie that’s ready in 30 minutes (which includes both prep & baking time!), go for these almond meal thumbprint cookies with orange marmalade.

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