33+ Irresistible Gluten-Free Bisquick Oatmeal Cookie Recipes You Need to Try

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If you’re looking for delicious, soft, and chewy cookies that happen to be gluten-free, you’ve come to the right place!

Oatmeal cookies are a classic treat, and with the help of Gluten-Free Bisquick, you can make them even more accessible to those with dietary restrictions.

Whether you’re new to gluten-free baking or a seasoned pro, these 33+ gluten-free Bisquick oatmeal cookie recipes will surely spark your creativity and satisfy your sweet tooth.

What makes these cookies stand out is the versatility of flavors.

From traditional favorites like raisin and cinnamon to more unique combinations like chocolate cherry and caramel pecan, there’s a recipe for everyone.

Each of these cookies is made using Gluten-Free Bisquick, which helps maintain the soft texture and great taste, without compromising the quality or flavor of your homemade cookies.

So grab your mixing bowl, preheat your oven, and get ready to discover your next favorite gluten-free oatmeal cookie recipe!

33+ Irresistible Gluten-Free Bisquick Oatmeal Cookie Recipes You Need to Try

With these 33+ gluten-free Bisquick oatmeal cookie recipes, you’ll never run out of delicious cookie ideas to try.

From fruity to nutty, and classic to creative, these recipes cover a wide array of flavors that will delight both gluten-free and non-gluten-free eaters alike.

Whether you’re baking for yourself, a special event, or sharing with family and friends, you’ll find the perfect oatmeal cookie recipe in this collection.

So, what are you waiting for? Head into your kitchen, pick a recipe (or two), and enjoy the mouthwatering combination of oats, sweetness, and crunch.

Chewy Gluten-Free Bisquick Oatmeal Cookies

These chewy gluten-free oatmeal cookies are the perfect balance of soft and crisp, packed with rich flavors of vanilla and brown sugar.

Using Gluten-Free Bisquick makes the recipe simple and guarantees a deliciously tender texture.

These cookies are great for a quick dessert, snack, or even as a treat to pair with your morning coffee.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup raisins or chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, and baking soda.
In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients into the wet ingredients, stirring until fully combined.
Fold in raisins or chocolate chips, if using.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until edges are golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These cookies are a delightful gluten-free treat that stay soft in the middle while developing a lovely crisp edge.

Enjoy them fresh, or store them in an airtight container to savor later!

Gluten-Free Bisquick Oatmeal Peanut Butter Cookies

Combining the nuttiness of peanut butter with the heartiness of oats, these gluten-free cookies are a fantastic balance of texture and flavor.

The addition of Gluten-Free Bisquick makes them effortless to prepare while keeping them light and chewy.

Whether for a quick dessert or a lunchbox favorite, these cookies will become a go-to recipe.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free rolled oats
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix Gluten-Free Bisquick, oats, and baking soda.
In another bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until creamy.
Add the egg and vanilla, mixing until well combined.
Slowly incorporate the dry ingredients, stirring until fully mixed.
Drop tablespoon-sized scoops of dough onto the baking sheet.
Flatten slightly with a fork to create a crisscross pattern.
Bake for 10-12 minutes or until edges turn golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies have the perfect peanut butter flavor with a hint of chewiness from the oats.

They are naturally gluten-free and packed with a delicious nutty sweetness that makes them irresistible!

Gluten-Free Bisquick Oatmeal Coconut Cookies

If you love the tropical flavor of coconut, these gluten-free oatmeal cookies will quickly become your favorite.

The combination of Gluten-Free Bisquick, oats, and shredded coconut creates a soft, chewy texture with just the right amount of crunch.

They are easy to make and perfect for any occasion.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, and baking soda.
In a separate large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
Add the egg and vanilla extract, mixing well.
Slowly stir in the dry ingredients until well incorporated.
Fold in shredded coconut.
Drop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, until golden brown on the edges.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These coconut-infused oatmeal cookies offer a delightful twist on a classic treat.

The combination of textures and flavors makes them a deliciously satisfying gluten-free snack.

Enjoy with a cup of tea or as an afternoon pick-me-up!

Gluten-Free Bisquick Oatmeal Chocolate Chip Cookies

There’s nothing better than a classic chocolate chip cookie—except when it’s made with hearty oats for added texture and flavor!

These gluten-free oatmeal chocolate chip cookies are soft, chewy, and incredibly satisfying.

Using Gluten-Free Bisquick ensures an easy and foolproof baking experience while keeping the cookies light and tender.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup gluten-free chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, salt, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
Add egg and vanilla extract, mixing until well combined.
Gradually add dry ingredients to the wet mixture, stirring until fully incorporated.
Fold in chocolate chips.
Drop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These oatmeal chocolate chip cookies are a gluten-free dream!

The combination of oats and chocolate chips creates a deliciously rich texture that will have you reaching for seconds.

Enjoy with a cold glass of milk or as a quick snack on the go!

Gluten-Free Bisquick Oatmeal Almond Cookies

Almond lovers will adore these nutty and chewy oatmeal cookies.

The blend of Gluten-Free Bisquick, oats, and slivered almonds gives them a satisfying crunch while remaining soft in the middle.

With hints of vanilla and cinnamon, these cookies are packed with flavor and make a perfect gluten-free treat for any time of day.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup slivered almonds
2 tablespoons almond butter (optional, for extra almond flavor)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
Add the egg, vanilla extract, and almond butter (if using), mixing well.
Slowly incorporate the dry ingredients, stirring until fully combined.
Fold in slivered almonds.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
Bake for 10-12 minutes or until edges turn golden brown.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond-infused oatmeal cookies are perfect for those who enjoy a bit of crunch in their treats.

The nuttiness pairs wonderfully with the oats, making them a wholesome yet indulgent gluten-free snack!

Gluten-Free Bisquick Oatmeal Maple Pecan Cookies

Maple and pecans are a classic combination that brings warmth and richness to any dessert.

These gluten-free oatmeal cookies are soft, slightly chewy, and full of nutty goodness, with just the right amount of sweetness from pure maple syrup.

They’re great for fall baking or whenever you crave a comforting homemade treat.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 large egg
½ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and maple syrup until light and fluffy.
Add egg and vanilla extract, mixing well.
Gradually stir in the dry ingredients until combined.
Fold in chopped pecans.
Drop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These maple pecan oatmeal cookies bring a delightful balance of nutty crunch and subtle sweetness.

With a soft and chewy center, they’re the perfect gluten-free cookie to enjoy with a hot cup of tea or coffee!

Gluten-Free Bisquick Oatmeal Honey Walnut Cookies

These gluten-free oatmeal cookies are naturally sweetened with honey and packed with the rich, nutty flavor of walnuts.

The combination of oats and walnuts creates a slightly crunchy yet soft texture, making them a wholesome and delicious treat.

Using Gluten-Free Bisquick makes this recipe incredibly easy to whip up, perfect for a quick snack or dessert.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
⅓ cup honey
¼ cup brown sugar
1 teaspoon vanilla extract
1 large egg
½ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, honey, and brown sugar until creamy.
Add egg and vanilla extract, mixing until well combined.
Slowly add dry ingredients, stirring until incorporated.
Fold in chopped walnuts.
Scoop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These honey walnut oatmeal cookies offer a naturally sweet flavor with a crunchy bite, making them a healthier gluten-free option.

Enjoy them as a nutritious snack or a delightful dessert!

Gluten-Free Bisquick Oatmeal Cranberry Orange Cookies

These vibrant gluten-free oatmeal cookies bring a refreshing twist with tart cranberries and a hint of citrusy orange zest.

The combination of sweet and tangy flavors makes these cookies incredibly irresistible.

The oats provide a hearty texture, while the Gluten-Free Bisquick keeps them light and fluffy.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Zest of 1 orange
½ cup dried cranberries

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
Add egg, vanilla extract, and orange zest, mixing well.
Gradually add the dry ingredients, stirring until fully combined.
Fold in dried cranberries.
Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges turn golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These cranberry orange oatmeal cookies are the perfect balance of tart and sweet.

Their refreshing flavor makes them an excellent gluten-free treat for any time of year, but they’re especially delightful during the holidays!

Gluten-Free Bisquick Oatmeal Mocha Cookies

For coffee lovers, these gluten-free oatmeal mocha cookies bring the perfect combination of chocolate and coffee in every bite.

The cocoa powder and espresso powder enhance the depth of flavor, while the oats provide a satisfying chewiness.

Using Gluten-Free Bisquick makes the recipe simple and ensures a soft, melt-in-your-mouth texture.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup gluten-free chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, cocoa powder, and espresso powder.
In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
Gradually stir in the dry ingredients until fully incorporated.
Fold in chocolate chips.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and slightly crispy.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These mocha oatmeal cookies are an indulgent gluten-free treat with the rich flavors of coffee and chocolate.

They are perfect for an afternoon pick-me-up or a decadent dessert alongside a cup of espresso!

Gluten-Free Bisquick Oatmeal Carrot Cake Cookies

These gluten-free oatmeal carrot cake cookies bring the best of both worlds—moist, flavorful carrot cake and the chewy goodness of oatmeal cookies.

With the warm spices of cinnamon and nutmeg, combined with the sweetness of carrots and raisins, these cookies are perfect for those who crave a wholesome, yet indulgent, gluten-free treat.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrots
½ cup raisins (optional)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, nutmeg, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Add egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Stir in grated carrots and raisins (if using).
Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden brown.
Let cool for a few minutes on the baking sheet before transferring to a wire rack.

These carrot cake-inspired oatmeal cookies are moist, flavorful, and packed with nutrients.

They combine the best of both carrot cake and oatmeal cookies, making them a wonderful gluten-free dessert for any occasion.

Gluten-Free Bisquick Oatmeal Apple Cinnamon Cookies

These gluten-free oatmeal apple cinnamon cookies are the perfect autumn treat.

The sweet, tart apples and the warm, comforting spices come together in these soft, chewy cookies.

The oats add a hearty texture while the Gluten-Free Bisquick ensures a smooth, soft crumb.

Enjoy these cookies as a snack or dessert with a cup of tea.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and diced
¼ cup chopped walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
Gradually stir in the dry ingredients until fully combined.
Gently fold in diced apples and walnuts (if using).
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges turn golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These apple cinnamon oatmeal cookies are the perfect fall-inspired gluten-free treat.

With the natural sweetness of apples and the warmth of cinnamon, they offer a delightful balance of flavors and textures.

Gluten-Free Bisquick Oatmeal Banana Nut Cookies

Banana lovers will adore these soft and chewy oatmeal cookies.

Made with ripe bananas and chopped nuts, these gluten-free cookies offer a deliciously moist texture with the added richness of walnuts or pecans.

The oats provide a hearty base while the Gluten-Free Bisquick makes the recipe easy to follow and bake.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 large ripe banana, mashed
½ cup chopped walnuts or pecans

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.
Add egg, vanilla extract, and mashed banana, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Gently fold in chopped walnuts or pecans.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until edges are golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These banana nut oatmeal cookies are soft, flavorful, and naturally sweetened by ripe bananas.

With the added crunch of nuts, they offer a delicious gluten-free option for breakfast, dessert, or a quick snack!

Gluten-Free Bisquick Oatmeal Chai Spice Cookies

These gluten-free oatmeal chai spice cookies are perfect for anyone who loves the rich and aromatic flavors of chai tea.

With a blend of warm spices like cinnamon, ginger, and cardamom, these cookies offer a fragrant, cozy treat.

The oats provide a satisfying chew, and the Gluten-Free Bisquick ensures that the cookies turn out soft and tender.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cardamom
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon milk or non-dairy milk

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, ginger, cardamom, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
Add the egg, vanilla extract, and milk, mixing until well combined.
Gradually add the dry ingredients, stirring until fully incorporated.
Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

These chai spice oatmeal cookies are a perfect blend of warming spices and soft oatmeal texture.

Ideal for chilly days or cozy afternoons, these gluten-free cookies will transport you to your favorite chai tea moment!

Gluten-Free Bisquick Oatmeal S’mores Cookies

These gluten-free oatmeal s’mores cookies combine the classic flavors of graham crackers, chocolate, and marshmallows in a chewy cookie.

The oats provide a hearty, chewy texture, while the Gluten-Free Bisquick helps bind the ingredients together into a perfectly soft and sweet treat.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup mini chocolate chips
¼ cup mini marshmallows
¼ cup crushed gluten-free graham crackers

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients, stirring until combined.
Gently fold in mini chocolate chips, mini marshmallows, and crushed graham crackers.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These s’mores oatmeal cookies are a delightful twist on the classic campfire treat, but made gluten-free!

The combination of chocolate, marshmallow, and oats makes for a rich, chewy, and delicious dessert.

Gluten-Free Bisquick Oatmeal Poppy Seed Cookies

These gluten-free oatmeal poppy seed cookies are a unique and light treat with a delightful crunch from the poppy seeds.

The subtle flavor of lemon and the soft chewiness of the oats make these cookies both refreshing and satisfying.

Using Gluten-Free Bisquick ensures they come out soft without sacrificing texture.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
1 teaspoon baking powder
1 teaspoon lemon zest
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon lemon juice
1 tablespoon poppy seeds

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking powder, and lemon zest.
In another bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy.
Add egg, vanilla extract, and lemon juice, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
Gently fold in poppy seeds.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These oatmeal poppy seed cookies are a lovely gluten-free treat with a hint of citrus, offering a fresh and lightly sweet option.

Perfect for anyone looking for a unique, flavorful cookie that’s both light and satisfying!

Gluten-Free Bisquick Oatmeal Pineapple Coconut Cookies

These tropical-inspired oatmeal cookies are a burst of sunshine with the combination of sweet pineapple and shredded coconut.

The oats provide a chewy base while the coconut adds a hint of crunch and a delightful flavor.

Using Gluten-Free Bisquick makes the recipe come together quickly and ensures a light texture.

These cookies are perfect for those who crave a sweet escape to the tropics!

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup crushed pineapple, drained
½ cup shredded coconut

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients, stirring until well incorporated.
Gently fold in the crushed pineapple and shredded coconut.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These pineapple coconut oatmeal cookies bring a taste of the tropics to your kitchen.

The combination of pineapple and coconut is light, sweet, and refreshing, making these gluten-free cookies the perfect tropical treat!

Gluten-Free Bisquick Oatmeal Cherry Almond Cookies

These gluten-free oatmeal cherry almond cookies combine tart cherries with the nutty flavor of almonds for a sweet and savory treat.

The chewy oats and crunchy almonds offer a satisfying texture, while the Gluten-Free Bisquick ensures the cookies hold together beautifully.

These cookies are perfect for an afternoon snack or as a dessert with a cup of tea.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon almond extract
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
½ cup dried cherries
¼ cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
Add egg and almond extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Gently fold in dried cherries and sliced almonds.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges turn golden brown.
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

These cherry almond oatmeal cookies are a flavorful, gluten-free treat with a perfect balance of tartness and nuttiness.

The chewy oats and crispy almonds create a wonderful texture that complements the sweet cherries—perfect for any time of the day!

Gluten-Free Bisquick Oatmeal Peanut Butter Cookies

Peanut butter lovers will enjoy these rich and chewy gluten-free oatmeal cookies.

The combination of creamy peanut butter and hearty oats creates a soft, melt-in-your-mouth texture.

The addition of Gluten-Free Bisquick ensures that the cookies are easy to make while staying light and tender.

These cookies are a perfect snack for peanut butter enthusiasts!

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup peanut butter
¼ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, and baking soda.
In another bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until incorporated.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These peanut butter oatmeal cookies are irresistibly soft, nutty, and full of flavor.

The peanut butter pairs beautifully with the oats for a chewy, gluten-free treat that’s perfect for any peanut butter lover!

Gluten-Free Bisquick Oatmeal Apricot Pistachio Cookies

These gluten-free oatmeal cookies feature a delightful combination of dried apricots and pistachios.

The apricots bring a sweet, tangy flavor, while the pistachios add a rich, nutty crunch.

The oats provide a chewy texture, and the Gluten-Free Bisquick keeps the cookies light and soft.

Perfect for a snack or an elegant dessert, these cookies offer a unique and delicious flavor pairing.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
¼ teaspoon cinnamon
½ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup dried apricots, chopped
¼ cup shelled pistachios, chopped

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Gently fold in the chopped apricots and pistachios.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden and the cookies are set.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These apricot pistachio oatmeal cookies are a delightful combination of sweet and nutty flavors, offering a delicious twist on classic oatmeal cookies.

The balance of textures from the chewy apricots and crunchy pistachios makes these gluten-free cookies a standout treat.

Gluten-Free Bisquick Oatmeal Raspberry White Chocolate Cookies

These raspberry white chocolate oatmeal cookies are an indulgent gluten-free treat, blending tart raspberries with creamy white chocolate chips.

The oats provide a soft, chewy texture, while the Gluten-Free Bisquick ensures that the cookies hold their shape beautifully.

Perfect for a summer snack or an elegant dessert, these cookies offer a balance of sweet and tangy flavors.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup fresh raspberries (or frozen, thawed and drained)
½ cup white chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Gently fold in the raspberries and white chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden and the cookies are set.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These raspberry white chocolate oatmeal cookies offer a delicious mix of fruity tartness and creamy sweetness, making them an irresistible gluten-free treat.

The fresh raspberries burst with flavor, while the white chocolate chips add a touch of richness.

Gluten-Free Bisquick Oatmeal Lemon Poppy Seed Cookies

These gluten-free oatmeal lemon poppy seed cookies offer a light, citrusy flavor with a delightful crunch from the poppy seeds.

The oats create a chewy base, and the Gluten-Free Bisquick makes the texture light and tender.

Perfect for a refreshing treat or a sweet addition to a brunch, these cookies are a wonderful combination of zesty lemon and nutty poppy seeds.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon lemon zest
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon poppy seeds

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and lemon zest.
In another bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the egg, vanilla extract, and lemon juice, mixing until fully combined.
Gradually stir in the dry ingredients until the dough comes together.
Gently fold in poppy seeds.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges turn golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These lemon poppy seed oatmeal cookies are bright, fresh, and full of flavor.

The lemon zest and juice provide a burst of citrus, while the poppy seeds offer a pleasant crunch. A perfect gluten-free treat for a refreshing snack or dessert!

Gluten-Free Bisquick Oatmeal Cinnamon Roll Cookies

These gluten-free oatmeal cinnamon roll cookies bring the beloved flavors of a cinnamon roll into a cookie form.

With the warm, comforting taste of cinnamon swirled through chewy oats, these cookies are perfect for any cinnamon lover.

The Gluten-Free Bisquick ensures they are tender and soft, and the combination of oats and cinnamon makes them the ideal balance of sweet and spiced.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup powdered sugar (for icing)
1 tablespoon milk (for icing)
1 tablespoon cinnamon (for swirling)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In a separate bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually stir in the dry ingredients, mixing until well combined.
In a small bowl, combine the 1 tablespoon of cinnamon and 1 tablespoon of sugar to create a cinnamon-sugar swirl mixture.
Drop tablespoon-sized scoops of dough onto the baking sheet, then sprinkle a little of the cinnamon-sugar mixture on top of each cookie.
Bake for 10-12 minutes or until the edges are golden.
In a small bowl, mix powdered sugar and milk to make a simple glaze. Drizzle the icing over the cooled cookies.
Let the cookies cool completely on the baking sheet before transferring to a wire rack.

These cinnamon roll oatmeal cookies are a fantastic way to enjoy the classic flavors of a cinnamon roll in cookie form.

They are soft, sweet, and have just the right amount of spice and sweetness. Perfect for breakfast or an afternoon snack!

Gluten-Free Bisquick Oatmeal Banana Nut Cookies

These gluten-free oatmeal banana nut cookies combine the natural sweetness of ripe bananas with crunchy walnuts and oats.

The bananas add moisture to the cookies, while the walnuts provide a satisfying crunch.

Using Gluten-Free Bisquick ensures that the cookies are soft and light, making these a comforting treat that’s both hearty and delicious.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 large ripe banana, mashed
¼ cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter and brown sugar until creamy and fluffy.
Add the egg and vanilla extract, and mix well.
Stir in the mashed banana until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in chopped walnuts.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden and the cookies are set.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These banana nut oatmeal cookies are a perfect balance of moist and chewy, with the natural sweetness of banana and the crunch of walnuts.

They make for a satisfying gluten-free snack that’s full of flavor and texture.

Gluten-Free Bisquick Oatmeal Mocha Cookies

For coffee and chocolate lovers, these gluten-free oatmeal mocha cookies are the ultimate treat.

With the deep flavor of coffee combined with rich chocolate and chewy oats, these cookies provide the perfect balance of flavors.

The Gluten-Free Bisquick helps maintain the soft texture while the oats give them the ideal chewiness.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
1 tablespoon instant coffee granules
¼ cup unsweetened cocoa powder
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, instant coffee granules, and cocoa powder.
In another bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually stir in the dry ingredients until well incorporated.
Gently fold in mini chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set and the edges are golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

These mocha oatmeal cookies are a perfect indulgence for those who love the combination of coffee and chocolate.

The rich flavor of coffee enhances the chocolate chips and creates a deeply satisfying gluten-free treat, ideal for a coffee break or dessert!

Gluten-Free Bisquick Oatmeal Caramel Pecan Cookies

These oatmeal cookies are a rich and indulgent treat, combining the sweet, buttery flavor of caramel with the crunchy texture of pecans.

The chewy oats provide the perfect base for the caramel’s sweetness and the pecans add a nutty crunch.

Gluten-Free Bisquick ensures that the cookies hold together beautifully and stay soft while still being easy to make.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup caramel bits
½ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and salt.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until well incorporated.
Gently fold in caramel bits and chopped pecans.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These caramel pecan oatmeal cookies offer a deliciously sweet and nutty flavor combination, perfect for those who love rich, indulgent treats.

The caramel bits melt into the cookies, creating pockets of gooey sweetness that balance beautifully with the crunchy pecans.

Gluten-Free Bisquick Oatmeal Maple Pecan Cookies

Maple syrup and pecans are a perfect match in these soft, chewy gluten-free oatmeal cookies.

The warm maple flavor enhances the oats, and the pecans bring a delightful crunch to every bite.

Using Gluten-Free Bisquick ensures that these cookies come out soft and tender without compromising on flavor or texture.

These cookies are perfect for any occasion when you’re craving something sweet and cozy.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
½ cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, baking soda, and cinnamon.
In another bowl, beat butter, brown sugar, and maple syrup until smooth and creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Gently fold in chopped pecans.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These maple pecan oatmeal cookies are full of rich, warm flavors, making them a comforting and satisfying gluten-free treat.

The maple syrup provides a deep sweetness, and the crunchy pecans add texture and nutty goodness to each bite.

Gluten-Free Bisquick Oatmeal Chocolate Cherry Cookies

These gluten-free oatmeal cookies offer the perfect combination of sweet dried cherries and rich chocolate chips.

The chewy oats provide a soft base while the chocolate and cherries bring a burst of flavor to every bite.

The addition of Gluten-Free Bisquick ensures the cookies have the right balance of tenderness and chewiness, making them an irresistible treat for chocolate and fruit lovers alike.

Ingredients:

1 cup Gluten-Free Bisquick
1 ½ cups gluten-free old-fashioned oats
½ teaspoon baking soda
½ teaspoon vanilla extract
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
½ cup dried cherries, chopped
½ cup mini chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together Gluten-Free Bisquick, oats, and baking soda.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Gently fold in the dried cherries and mini chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These chocolate cherry oatmeal cookies are a delicious fusion of fruity and chocolaty flavors, with the chewy oats adding the perfect texture.

The combination of sweet cherries and rich chocolate creates a balance that’s both satisfying and indulgent, making these cookies a must-try gluten-free treat!