• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New? Start Here
  • Recipe Index
  • Cookbooks
  • GF Resources
    • Pantry
  • The Gluten Free Resource Guide: Everything You Need To Know About Gluten Free Living
  • Reader Testimonials
menu icon
go to homepage
  • Home
  • Resources
    • My Pantry
  • Recipes
  • Cookbooks
  • About
    • Testimonials
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Resources
      • My Pantry
    • Recipes
    • Cookbooks
    • About
      • Testimonials
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home Recipes Cookies and Bars

    Chewy Gluten Free Oatmeal Chocolate Chip Cookies

    Published: Mar 17, 2022 by Sandi Gaertner · 19 Comments · As an Amazon Associate, I earn from qualifying purchases.

    • Facebook
    • Yummly
    • Flipboard
    Jump to Recipe Print Recipe
    Prevent your screen from going dark
    a pin image of the oatmeal chocolate chip cookies.

    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.
    Jump to:
    • Why These GF Oatmeal Chocolate Chip Cookies Are Great:
    • Tips For Success:
    • Ingredient Notes:
    • Recipe Step-By-Step Directions:
    • Cookie Baking Tips:
    • Recipe FAQ:
    • More Gluten Free Cookie Recipes:
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    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 These GF Oatmeal Chocolate Chip Cookies Are Great:

    • 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 to sell at a bake sale.
    • 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.

    Love it! ❤I added pecans, dried cranberries and vanilla chips."

    Vivian S., Pinterest

    Tips For Success:

    🔑 Sandi says: If you do not use a gluten-free flour blend I tested in this recipe, you may need to add more flour. Using starchy gluten free blends will cause these cookies to spread. To prevent this

    Top Pick
    Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)
    Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)

    There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.

    Buy Now
    We earn a commission if you make a purchase, at no additional cost to you.

    Ingredient Notes:

    Oatmeal chocolate chip cookies ingredients photos.
    • Gluten Free Rolled Oats - It is critical to use certified 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 ¼ cup more flour.
    • Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 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.

    Recipe Step-By-Step Directions:

    Photos of the dry ingredients in a bowl.

    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: In a small bowl, add the egg, vanilla extract, and melted butter. 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 350º F while the dough is sitting.

    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.

    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.

    Cookie Baking Tips:

    • 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.

    Recipe FAQ:

    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.

    More Gluten Free Cookie Recipes:

    • Easy Gluten Free Snickerdoodles
    • Gluten Free Toll House Cookies
    • Yummy Gluten Free Brownie Cookies
    • Gluten Free Cowboy Cookies

    📖 Recipe

    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.
    4.63 from 8 votes
    gluten free allergy icon
    soy free allergy icon
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Rest Time 10 minutes mins
    Total Time 25 minutes mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 18 cookies
    Calories 219 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Equipment

    • Mixing bowls
    • Whisk

    Ingredients
      

    • 2 cups gluten free rolled oats * see note
    • 1 cups 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
    • ¼ teaspoon sea salt
    • ¾ cup sugar
    • ¾ cup brown sugar light or dark is fine
    • 8 tablespoons unsalted butter
    • 2 eggs size large
    • 2 teaspoons pure vanilla extract
    • 4 ounces chocolate chips
    • ⅓ cup nuts - optional

    Instructions
     

    • Preheat the oven to 350º F.
    • Combine the gluten free flour, oats, brown sugar, white sugar, baking soda, and 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 chocolate chips and optional chopped nuts. Mix into the dry ingredients.
    • In a small bowl, add the egg, vanilla extract, and melted 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. 

    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 ¼ 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 blend doesn’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, you may need to adjust your moisture levels in your baked goods.

    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
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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.

    Fearless Dining

    Simplifying the art of baking and cooking gluten-free recipes.

    Get Free Recipes To Your Inbox
    Buy My Cookbook
    Join My Facebook Group
    • Instagram
    • Bandcamp
    • Twitter
    • Twitch

    More Gluten-Free Cookie & Bar Recipes

    • Cut maple walnut bars. One is tilted sideways so you can see the inside.
      Irresistible Maple Walnut Cookie Bars
    • A bowl filled with scoops of edible cookie dough.
      Edible Gluten Free Cookie Dough {Dairy-Free Option!}
    • The top view of a plate of gluten free chocolate chip biscotti.
      Gluten Free Biscotti: An Easy Base For Your Favorite Mix-Ins
    • Baked gluten free cake mix cookies on a baking tray.
      Quick and Easy Gluten Free Cake Mix Cookies
    • Facebook
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jessica

      October 29, 2023 at 4:52 am

      5 stars
      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!

      Reply
      • Sandi Gaertner

        October 29, 2023 at 9:49 am

        Hi Jessica, thank you so much for your note. I am thrilled to know that flaxseed worked well. Did you make flax eggs, or just add flaxseed? (Also, meal or whole seeds?) I like to keep this information so if a reader emails me asking for help.

        Reply
    2. Nancy

      October 11, 2023 at 6:06 pm

      5 stars
      Sandi, I followed your recipe: used King Arthur Measure for Measure gluten free flour, chose melting my butter instead of creaming it, and let it all sit for at least 30 minutes before I put my dollops of cookie dough on the sheets. The cookies turned out beautifully and I ate 3 before they cooled. My daughter and her husband and teenagers loved them and ate more, saying they didn't taste like gluten free cookies. They WERE delicious! I did put down generous dollops.

      Reply
      • Sandi Gaertner

        October 11, 2023 at 9:02 pm

        I am thrilled you loved these cookies. Thank you so much for coming back to let me know!!

        Reply
    3. Ellie Luzynski

      March 26, 2023 at 9:24 am

      4 stars
      Sorry, but you still have not made the corrections to the recipe as to when to include the oats and it still says baling powder instead of baking soda. The recipe does not include an amount for the optional nuts.

      Reply
      • Sandi Gaertner

        March 26, 2023 at 10:37 am

        Hi Ellie, I did a Ctl Find and I can not find where you see baling. Also, what gluten free flour blend did you use? I recommended two different ones, Bob's 1:1 needs more flour, which is specified in the ingredient notes section. The amount of nuts is completely optional. I added 1/3 cup measurement on your request...but many people like more and others like fewer. It is up to you on how many you want to add.

        Reply
      • Ruth f

        September 14, 2023 at 10:28 am

        It dose say..mix dry ingredients...oat is a dry Ingredient..to comment about a typo is petty...nuts. raises or chocolate chips is totaste...a little or alot

        Reply
    4. Trisha

      March 24, 2023 at 9:37 pm

      Just clarifying. In the notes before the recipe it says room temp butter and eggs. Then in recipe instructions it says melted butter. Just wanted to clarify the recipe is melted better?

      Reply
      • Sandi Gaertner

        March 25, 2023 at 7:45 am

        Both ways work. Use room temperature (softened) if you are using a stand mixer and don't plan to chill the dough very long...if you use melted be sure to chill the cookie dough.

        Reply
        • Trisha Leuer

          March 25, 2023 at 12:54 pm

          Perfect. Thank you!!

      • Ruth f

        September 14, 2023 at 10:30 am

        Instructions say melted...needed to mix it

        Reply
    5. Annie L

      January 06, 2023 at 9:30 am

      3 stars
      My cookies spread into a uni-sheet! Even chilled the second batch for 15min - still spread! Oh well tasted great. Maybe I’ll freeze them next time.

      Reply
      • Sandi Gaertner

        January 06, 2023 at 10:39 am

        Hi Annie, What gluten free flour blend did you use? This can happen if you used a blend higher in starch content. Next time, add 2-4 TBSP additional flour (add one at a time) and see if that helps.

        Reply
    6. James

      May 23, 2022 at 6:03 pm

      Where do the oats get added?

      Reply
      • Sandi Gaertner

        May 23, 2022 at 7:51 pm

        Hi James, the oats get added with the dry ingredients.

        Reply
    7. Erika

      May 04, 2022 at 12:23 pm

      The recipe indicates baking soda but in the written instructions you write baking powder. Just want to clarify which one is correct?

      Reply
      • Sandi Gaertner

        May 04, 2022 at 10:06 pm

        Hi Erika, just baking soda. I edited the text above. Thank you!

        Reply
        • Pat

          August 22, 2023 at 1:01 pm

          My cookies spread all over the sheet pan. They taste good - I guess that’s all that counts!

        • Sandi Gaertner

          August 23, 2023 at 8:10 am

          Hi Pat, what gluten free flour blend did you use? I think some are more starchy and this can happen. I would recommend chilling the dough longer next time.

    Primary Sidebar

    • Amazon
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • TikTok
    A picture of my face standing in front of landscape bushes

    Welcome to my blog! I am so glad you are here. If you have Celiac Disease, gluten intolerance, or a wheat allergy, you've come to the right place for delicious recipes. I have years of extensive experience in gluten free recipe development, and I am excited to help you. I am a seasoned gluten free recipe developer and I test recipes multiple times with multiple gluten free flour blends so you know what works. I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts.

    More about me →

    Holiday Recipes:

    • a metal holiday gift tin filled with cookies
      Gluten Free Cardamom Cookies
    • Two baked loaves of gluten free panettone bread on a rack.
      Gluten Free Panettone Bread
    • Baked gluten free gingerbread cinnamon rolls with icing.
      Gluten Free Gingerbread Cinnamon Rolls
    • gluten free brownie bites decorated with icing Christmas trees on a platter
      Easy Gluten Free Brownie Bites

    More Holiday Recipes!

    A glass bowl filled with my gluten free flour blend.

    Try My DIY Gluten Free Flour Blend Recipe! It is also gum-free!

    Trending Gluten Free Recipes:

    • Two slices of gluten free bread on a plate.
      Bake the Best Gluten Free Bread with Your Bread Machine
    • A baked pie crust in a pan.
      How to Make a Homemade Gluten Free Pie Crust
    • Two bowls of chicken soup with a garlic press and garlic cloves next to the bowls.
      Grandma's Chicken Soup From Scratch
    • A biscuit cut in half on a plate with butter.
      The Best Flaky Gluten Free Biscuits

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me
    • Web Stories

    Copyright © 2013-2023 Fearless Dining, LLC.