These gluten free lemon ginger oatmeal cookies are sure to please all you lemon lovers out there! Made with freshly grated ginger, whole grain gluten free rolled oats, and plenty of tangy lemon zest, these chewy oatmeal cookies are also dairy free, refined sugar free, and incredibly easy to make.

With soft and chewy centers and slightly crisp golden brown edges, these delicious lemon ginger oatmeal cookies are lemon cookie perfection. They’re filled with just the right amount of tart citrus flavor, the perfect hint of spicy ginger, and loaded chewy old fashioned rolled oats. The flavors come together to create a perfectly balanced cookie any lemon lover will go crazy for. They’re definitely a favorite around here!

What you’ll need to make these Gluten Free Lemon Ginger Oatmeal Cookies

(links below are the gluten free & celiac safe products I used in this recipe)

tips + tricks for making the best lemon ginger oatmeal cookies

Make sure to use freshly squeezed lemon juice in this recipe. Do not use lemon juice from concentrate, it’s way too sour and not the flavor we want in these cookies.
Don’t forget the lemon zest. It’s super important in flavoring these cookies and gives them that zesty lemon flavor we love.

More delicious gluten free lemon recipes you’re sure to love!

If you make these Gluten Free Lemon Ginger Oatmeal Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

This post is in partnership with Bakery On Main.

Gluten Free Lemon Ginger Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Emily Chave
Yield: 13 Cookies
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

1 ¼ cups gluten free 1:1 flour
1 ¼ cups gluten free rolled oats
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon fine sea salt
½ cup refined coconut oil, melted
1 cup coconut sugar
1 tablespoon fresh grated ginger
1 tablespoon + 2 teaspoons lemon zest
1 tablespoon fresh lemon juice
¾ teaspoon almond extract
1 egg, room temperature

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Instructions

step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

step 2

In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.

step 3

In the bowl of a stand mixer fitted with the paddle attachment, add the melted coconut oil and coconut sugar. Mix on medium speed for about 30 seconds. Add the grated ginger, lemon zest, lemon juice, almond extract, and egg. Mix on low speed until combined.

step 4

With the mixer on low speed, add the flour/oat mixture and mix until just combined.

step 5

Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 3 inches apart (I fit 6 cookies per baking sheet).

step 6

Bake for 8 to 10 minutes or until the cookies are lightly browned around the edges. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *

Comments

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SL says

May 05, 2023 at 8:58 am

These cookies were easy and delicious. I made them as written, just baked a minute longer!!

Melissa says

October 02, 2023 at 3:14 pm

I can’t wait to try these. My family loves ginger, lemon, and oatmeal. Thanks for the recipe. 🥰