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4.84 from 18 votes

These chewy gluten free oatmeal chocolate chip cookies are one of my favorite cookie recipes. They have all of my favorite flavors in one cookie! Make a double batch so you have lots of cookies to share. You can make this recipe in just 20 minutes!

Gluten free chocolate chip cookies on a wire rack.

I am totally in love with this new cookie recipe. I make a lot of gluten free cookies; I think I have over 40 on the blog! These gluten free oatmeal chocolate chip cookies are slightly crisp on the outside and chewy on the inside, and they are deliciously easy to make!

If you love cookies, I have so many incredible gluten free cookie recipes for you to try! You may also love reading my Gluten Free Cookie Troubleshooting Guide to help you prevent baking fails.

Why I love these gluten free chocolate chip oatmeal cookies:

  • They have a lot of great texture from the gluten free rolled oats, chocolate chips, pecans, and butter.
  • This recipe makes a big batch of gluten free oatmeal chocolate chip cookies with very little prep time!
  • They are popular at bake sales.
  • Make them extra large and use them for ice cream sandwiches.
  • You can make a batch in 20 minutes.

These fabulous cookies are a take from my popular Gluten Free Oatmeal Raisin Cookies recipe. If you love oatmeal cookies, these Gluten Free Oatmeal Lace Cookies are also delicious.

Allergen Information:

These homemade oatmeal chocolate chip cookies are gluten-free, soy-free, and nut-free. Plant-butter and dairy-free chips make them dairy-free.

My son and I made these using flaxseed in place of eggs and we used the recommended
King Arthur flour. I did melt the butter and cooled in the fridge for 30 min before baking.
They look and taste perfect! Thank you!”

Jessica, Blog comment
Oatmeal chocolate chip cookies ingredients photos.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Rolled Oats – It is critical to use gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  • Gluten Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. ** Note: if you use Bob’s Red Mill 1 to 1, you may need to add up to 1/4 cup more flour.
  • Xanthan Gum – If your gluten free flour blend doesnโ€™t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  • Butter – You can also use dairy-free butter if you like. Be sure to use unsalted butter like Earth Balance.
  • Chocolate – Feel free to use any flavor of chocolate chips or chocolate chunks. If you are dairy-free, use the Enjoy Life brand.
  • Nuts – Nuts are optional. I used pecans, but walnuts are also delicious in this homemade cookie recipe.

Tips For Success

1. Chill the dough for 30-45 minutes if you have the time. It gives the oats time to soften.
2. Don’t put the cookie dough on a hot cookie sheet. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.

Step-By-Step Photos and Directions:

Photos of the dry ingredients in a bowl.

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Step 1: Combine the gluten free flour, brown sugar, white sugar, baking soda, and sea salt in a large mixing bowl and whisk to blend the dry ingredients together. Don’t forget to add 1 teaspoon of xanthan or guar gum if your gluten free blend doesn’t contain it.

To measure your gluten free flour, I recommend using either the spoon method or leveling method.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 2: Add the chocolate chips and optional chopped nuts. Mix into the dry ingredients.

The wet ingredients in the dry ingredients.

Step 3: Add the egg, vanilla extract, and melted butter to a small bowl. Whisk to blend the wet ingredients.

Step 4: Pour the wet ingredients into the dry ingredients and mix them into a soft cookie dough. Chill the dough for 30-40 minutes so the oats can soften. Preheat the oven to 350ยบ F while the dough is sitting.

NOTE: You can also use a standing mixer to mix the cookie dough. Just Remember to add the wet ingredients first, then the dry ingredients. Mix on low speed and gradually increase the speed when the flour is blended in.

Cookie dough balls on a baking sheet.

Step 5: Use a medium cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet.

Step 6: Bake the cookies for 9-10 minutes. Remove the cookies from the oven to a wire rack to cool.

Six cookies on a metal baking sheet.
  • Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
  • Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
  • Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
  • Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
  • Don’t let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.

Frequently Asked Questions:

Should oatmeal cookie dough be chilled before baking?

Chilling the dough is optional in my recipe. You can chill the dough while it sits for 5-10 minutes.

Can you use quick oats instead of rolled oats?

I do not recommend using quick oats because the cookies will be mushier.

Can you freeze these oatmeal chocolate chip cookies?

You can freeze these oatmeal cookies! When the cookies are fully cooled, pop them into a freezer bag. The zip style is nice because you can easily squeeze out the extra air.

How long will these oatmeal chocolate chip cookies keep fresh?

These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

A gluten free oatmeal chocolate chip cookie on a white plate.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten free chocolate chip cookies on a wire rack.

Gluten Free Oatmeal Chocolate Chip Cookies

Sandi Gaertner
These chewy gluten free oatmeal chocolate chip cookies make a delicious treat anytime! They are easy to make with simple ingredients.
4.84 from 18 votes
gluten free allergy icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 219 kcal

Equipment

Ingredients
  

  • 2 cups gluten free rolled oats * see note
  • 1 cup gluten free flour blend * see note
  • 2-3 tablespoons additional gluten free flour Depending on flour blend, you will need to add more flour.
  • 1 teaspoon baking soda
  • ยผ teaspoon sea salt
  • ยพ cup cane sugar
  • ยพ cup brown sugar light or dark is fine
  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 ounces chocolate chips
  • โ…“ cup nuts – optional

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Instructions
 

  • Preheat the oven to 350ยบ F.
  • Combine the 2 cups gluten free rolled oats, 1 cup gluten free flour blend, 3/4 cup brown sugar, 3/4 cup cane sugar, 1 teaspoon baking soda, and 1/4 teaspoon sea salt into a large mixing bowl and whisk to blend the dry ingredients together. Don't forget to add 1 teaspoon xanthan or guar gum if your gluten free blend doesn't contain it.
  • Add the 4 ounces chocolate chips and 1/3 cup nuts – optional. Mix into the dry ingredients.
  • In a small bowl, add t2 large eggs, 2 teaspoons pure vanilla extract, and 8 tablespoons unsalted butter. Whisk to blend the wet ingredients together.
  • NOTE: You can also use a standing mixer to mix up the cookie dough. Just remember to add the wet ingredients first, then add the dry ingredients. Mix on low speed and gradually increase when the flour is blended in.
  • Pour the wet ingredients into the dry ingredients and mix them into a soft cookie dough. Chill the dough for 30-40 minutes so the oats can soften. Chilling in the refrigerator is best.
  • Use a medium cookie scoop to drop balls of cookie dough onto a parchment paper-lined cookie sheet.
  • Bake the cookies for 9-10 minutes. Remove the cookies from the oven to a wire rack to cool.
  • These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.ย 

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work; I just have not tested other flours. If you use Bob’s 1:1 you may need to add up to 1/4 cup of additional flour.
  2. You may need to add more flour if you do not use the gluten-free flour blend I tested in this recipe. Using starchy gluten free blends will cause these cookies to spread. To prevent this
  3. Xanthan Gum – If your gluten free flour blendย doesnโ€™t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. To make these cookies dairy-free, substitute the butter for vegan butter and use dairy-free chocolate chips.
  5. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  6. You can freeze these cookies in a zipper bag once they are cooled.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1cookieCalories: 219kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 108mgPotassium: 54mgFiber: 2gSugar: 22gVitamin A: 235IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.84 from 18 votes (5 ratings without comment)

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43 Comments

    1. Hi Patricia, If your cookies are flat, most likely you used a different gluten free flour blend than I did. Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.

    1. Hi Stephanie, I saw your comment and responded via Pinterest. This is what I said, “I am sorry to hear. First, what gluten free flour blend did you use? Each has a different starch-to-grain ratio, and this affects the moisture greatly in recipes. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids. (Also be sure you used rolled oats and not quick oats.)”

  1. 5 stars
    These cookies are absolutely delightful! I made them diary-free as well and the texture/chewyness is perfect! ๐ŸŽ„๐Ÿ’•