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 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 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.

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

Tips For Sucess

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.

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 doesn’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.

Step-By-Step Photos and 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: 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 350º 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.

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

Vivian S., Pinterest comment

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.
4.73 from 11 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

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
  • 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 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 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
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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.

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Recipe Rating




23 Comments

  1. 5 stars
    I used buckwheat flour. They are good and quite chewy. I will try other kinds of flour in the future but really like the buckwheat. Thanks for the recipe 😊

    1. Hi Jackie, Wow, I haven’t thought to use buckwheat…if they were very chewy, I wonder if adding a little starch like tapioca would help with that. I am so glad you enjoyed the recipe!

  2. Hi. I used King Arthur flour, measured with spoon method, melted butter made sure to chill for 30 mins and the cookies stayed balled up… didn’t flatten out! Wondering what I did wrong 🙁

    1. Hi Sandra, That is odd as I have tested that flour a few times. To confirm, you used Measure for Measure and not the KA All purpose flour? You didn’t sub any ingredients? Did you use rolled oats or quick oats?

  3. 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!

    1. 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.

  4. 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.

  5. 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.

    1. 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.

    2. 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

  6. 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?

    1. 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.

  7. 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.

    1. 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.

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

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

      2. 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.