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 30 minutes!
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free oatmeal chocolate chip cookies are based on my reader-favorite oatmeal raisin recipe, with the same chewy texture and simple method. I tested these with King Arthur Measure for Measure. The oats give these cookies a chewiness that a standard chocolate chip cookie does not have, and they come together in about 30 minutes.
My son and I made these using flaxseed in place of eggs and we used the recommended
Jessica, Blog comment
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!”
Oatmeal cookies and chocolate chips should have always been together. It isn’t that I don’t love raisins, but there is something even better combining oats with chocolate chips. I based this recipe on my gluten-free oatmeal raisin cookies, which have been a reader favorite for years, and swapped the raisins for chocolate chips. The oats give these cookies a chewiness that a standard chocolate chip cookie does not have
These homemade gluten free oatmeal chocolate chip cookies are slightly crisp on the outside and chewy on the inside, and they are deliciously easy to make! I based this cookie recipe on my popular Gluten-Free Oatmeal Raisin Cookies recipe. It is a reader favorite, and I am sure this recipe will become a favorite as well.
If you love cookies, I have so many incredible gluten free cookie recipes for you to try! These Gluten-Free Oatmeal Lace Cookies are fun if you prefer a crispier cookie. Want to try another flavor? These Gluten-Free Butterscotch Oatmeal Cookies are delicious!
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, making them unsafe. Gluten free oats are grown under a purity protocol and test under 20ppm gluten. I do not recommend using quick oats because the cookies will be mushier.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends will also work, though you may need to adjust the moisture level. If you use Bob’s Red Mill 1:1, you may need to add up to ¼ cup more flour. Read Why Gluten-Free Flour Blends Vary to learn more
- Binder – Binders help to hold your gluten free cookies together. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Butter – I used unsalted regular butter in my recipe testing. I also tested Earth Balance dairy-free butter.
- Chocolate – Feel free to use any flavor of chocolate chips or chocolate chunks. If you are dairy-free, use the Enjoy Life brand or another dairy-free brand.
- Nuts – Nuts are optional. I used pecans, but walnuts are also delicious in this homemade cookie recipe.
How to Make Gluten Free Oatmeal Chocolate Chip Cookies (Step-By-Step Photos):
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Step 1: Combine the gluten free flour, brown sugar, white sugar, baking soda, and sea salt in a large
Step 2: Add the chocolate chips and, if desired, chopped nuts. Mix into 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 until a soft cookie dough forms. Chilling the dough is optional in my recipe. You can chill the dough while it sits for 5-10 minutes. If you chill the dough, you will have less spread during baking.
Preheat the oven to 350º F while the dough is sitting. I prefer using the bake setting because it bakes cookies more evenly.
👀 Sandi Says: 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, gradually increasing the speed when the flour is blended in.
Step 5: Use a medium cookie scoop to drop cookie dough balls onto a parchment paper-lined
Step 6: Bake the cookies for 9-10 minutes. Remove the cookies from the oven to a wire rack to cool.
Pull the cookies from the oven when the edges look set and lightly golden, and the centers still look slightly soft. They will firm up as they cool. Waiting for the centers to look fully done in the oven will produce an overdone, dry cookie
Store leftover cookies in an airtight container for up to 3 days. 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.
Have questions about making gluten-free cookies? My Gluten-Free Cookie Troubleshooting Guide is a great resource to help you prevent baking fails.
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 their shape. Use a couple of sheets and rotate them out when making large batches of cookies.
More Gluten Free Cookie Recipes:
Try more of my delicious gluten free cookie recipes. Here are some of my favorites:
- Easy Gluten Free Snickerdoodles
- Gluten Free Toll House Cookies
- Yummy Gluten Free Brownie Cookies
- Gluten Free Cowboy Cookies
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 Oatmeal Chocolate Chip Cookies
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
- ¼ teaspoon sea salt
- ¾ cup cane sugar
- ¾ cup brown sugar light or dark is fine
- 8 tablespoons unsalted butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 4 ounces chocolate chips
- ⅓ cup nuts – optional
Equipment
Method
- Preheat the oven to 350º 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.
Nutrition
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. If you use Bob’s 1:1 you may need to add up to 1/4 cup of additional flour.
- 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
- 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.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Great cookies. My daughter wanted raisins as well, worked out very well. Great textures.
I am so glad you all loved this recipe. Thank you so much!
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 😊
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!
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 🙁
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?
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!
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.
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.
I am thrilled you loved these cookies. Thank you so much for coming back to let me know!!
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.
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.
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
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?
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.
Perfect. Thank you!!
Instructions say melted…needed to mix it
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.
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.
Where do the oats get added?
Hi James, the oats get added with the dry ingredients.
The recipe indicates baking soda but in the written instructions you write baking powder. Just want to clarify which one is correct?
Hi Erika, just baking soda. I edited the text above. Thank you!
My cookies spread all over the sheet pan. They taste good – I guess that’s all that counts!
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.