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!
Jump to:
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 cookies recipes for you to try!
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 awesome cookies are a take from my popular Gluten Free Oatmeal Raisin Cookies recipe.
Ingredient Notes:
- 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 just 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 a 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 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:
Step 1: Combine the gluten free flour, 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 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.
Step 3: In a small bowl, add the egg, vanilla extract, and melted butter. Whisk to blend the wet ingredients together.
Step 4: Pour the wet ingredients into the dry ingredients and mix them into a soft cookie dough. Let the dough sit for 5-10 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.
Step 5: Use a medium cookie scoop to drop balls of cookie dough 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.
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 up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
Recipe FAQ:
Chilling the dough is optional in my recipe. You can chill the dough while it sits for 5-10 minutes if you like.
I do not recommend using quick oats because the cookies will be mushier.
You can definitely freeze these oatmeal cookies! When the cookies are fully cooled, just pop them into a freezer bag. The zip style is nice because you can easily squeeze out the extra air.
These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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 Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups gluten free rolled oats * see note
- 1 cup gluten free flour blend * see note
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup sugar
- ¾ cup brown sugar light or dark is fine
- 10 tablespoons unsalted butter
- 2 eggs size large
- 2 teaspoons pure vanilla extract
- 4 ounces chocolate chips
Instructions
- Preheat the oven to 350º F.
- Combine the gluten free flour, brown sugar, white sugar, baking powder, 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. Let the dough sit for 5-10 minutes so the oats can soften.
- 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
- 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.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make these cookies dairy-free, substitute the butter for vegan butter and use dairy-free chocolate chips.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- You can freeze these cookies in a zipper bag once they are cooled.
Nutrition
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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)
Erika
The recipe indicates baking soda but in the written instructions you write baking powder. Just want to clarify which one is correct?
Sandi Gaertner
Hi Erika, just baking soda. I edited the text above. Thank you!