These gluten free oatmeal cookies are chewy yet crispy and filled with melty chocolate chips. They’re made in one bowl, nut free and even dairy free.
Not sure why it has taken my over two and a half years of blogging to share one of the most basic cookie recipes ever, but here we are! These gluten free oatmeal cookies are a classic made completely gluten free!
They’re crispy on the outside, soft on the inside and loaded with chocolate chips. They’re made in one bowl, ready to eat in less than an hour and taste just like a classic.
Oats are naturally gluten free, but if you have Celiac like me or are cooking for someone with Celiac, make sure you buy certified gluten free oats since they are often contaminated with gluten during harvesting or processing.
If you love these, be sure to try my M&M cookies and chocolate crinkle cookies next!
Instructions
Step 1: In a large mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute. Beat in the vanilla and egg.
Step 2: Fold in the dry ingredients, making sure to spoon and level the flour, don’t scoop from the bag. Fold in the chocolate chips.
Step 3: Place the dough in the fridge to set for 30 minutes.
Step 4: Scoop the dough into balls and place on a baking sheet with parchment paper. Bake for 10-14 minutes or until the edges are golden brown.
They will continue to harden as they cool, so avoid leaving them in for too long if you like them chewy. They may seem underbaked when they first come out, but I promise they will firm up!
Step 5: When they come out of the oven, take a round cookie cutter and scoot around the edge of the cookie to create a perfect circle. Let cool completely, then sprinkle with salt flakes and enjoy!
Rolled vs. Quick Oats
I have tested this recipe with both rolled/old fashioned oats and quick oats, and much prefer the taste and texture using all quick oats.
You can use a combination of both, or all one and all the other, but if you use any amount of rolled oats, the cookies will spread a bit more since they don’t absorb as much from the wet ingredients.
Rolled oats and quick oats all come from the same thing, but quick oats are cut into finer pieces and steamed for longer which gives them a finer texture. Be sure to buy certified gluten free as needed!
Can I make them vegan?
Since there is only one egg in these cookies, you can likely sub for 3 tablespoons of apple sauce or 1 flax egg with no problem. Or, just try my vegan oatmeal cookies instead!
Frequently asked questions
How long do they keep? Once prepared, these gluten free oatmeal cookies will keep at room temperature for about 3 days. I like to warm them up in the microwave so the chocolate gets nice and melty before eating!
Can I make them refined sugar free? You can, but I don’t recommend it. If you want, you can use coconut sugar in place of brown sugar, but I don’t recommend subbing the white sugar for anything else. I have a healthy oatmeal cookie recipe in my ebook if you are interested!
Can I use raisins instead? Definitely! If you don’t want to use chocolate chips, feel free to use raisins or combination of both. I also love using blueberries to make these more of a breakfast cookie.
Can I use almond flour? No, these cookies call for gluten free all purpose flour, which cannot be replaced with any other type of flour. Make sure your blend contains xanthan gum!
More cookies to try!
- Gluten Free Brownie Cookies
- Peanut Butter Chocolate Chip Cookies
- Salted Cowboy Cookies
- Gluten Free Sugar Cookies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Oatmeal Chocolate Chip Cookies
by: claire cary
Ingredients
Wet
- ½ cup room temperature butter dairy free or regular
- ½ cup white sugar
- ⅔ cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry
- 1 cup gluten free all purpose flour
- 1 ½ cup quick oats see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.
- Beat in the vanilla and egg.
- Fold in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. Fold in the chocolate chips.
- Place the dough in the fridge to set for 30 minutes.
- During the final 10 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- use a medium cookie scoop to scoop the dough in about 2 tablespoon balls. Because of the nature of oats, the dough may seem kind of crumbly, so try to smoosh the dough ball in your hand to pack everything in.
- Press a few extra chocolate chips on top.
- Bake for 10-14 minutes or until the edges are golden brown. They will continue to harden as they cool, so avoid leaving them in for too long if you like them chewy.
- When they come out of the oven, take a round cookie cutter and scoot around the edge of the cookie to create a perfect circle. Let cool completely, then sprinkle with salt flakes and enjoy!
Meri says
What a great GF cookie recipe. Very easy to make with minimal ingredients. So simple, but so dang good!!
Claire Cary says
Thank you, Meri!
Jessica Allday says
Hi, can I use oat flour?
Claire Cary says
I don’t recommend that here! Try my vegan oatmeal cookies instead which uses oat flour!
Rita says
Can the cookie balls be frozen and vacuum sealed for later use?
Claire Cary says
Yes! Just bake from frozen at 325 for a few extra minutes to account for the frozen dough.
Grace says
Can you leave the cookies to chill overnight?
Claire Cary says
Yes, that will be fine! Just let them sit at room temp for about 20 minutes before baking.
Amanda Spangler says
No where in this pre description, or the recipe itself, is an oven temperature given- what temp am I baking these at?! Thanks!
Claire Cary says
Listed in step 5- 350!
CINDY says
Hi Clair,
What brand of Gluten Free Flour did you use for this Oatmeal C. C. Cookie recipe? I need to find a Gluten Free Flour that does not have Xanthan Gum!
Thank you,
Cindy
Claire Cary says
You actually do want to use a GF flour with xanthan gum or the cookies will fall apart. I used Bob’s Red Mill 1:1 Baking Flour!
Cheryl says
May I ask if the cookies are cooled on the baking sheet or do you transfer them to a wire rack to cool completely. Many advanced thanks.
Claire Cary says
Let them cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling!
Teri says
Love these. I ground up the oatmeal into flour and used coconut oil instead of butter. Will definitely make again . So good!!
Sharon says
Excellent cookies! I didn’t even put them in the fridge first before putting them on the cookie sheet and they turned out great. I used becel instead of butter and they tasted wonderful.
Emily says
I made this recipe on a whim for a work pot luck and everyone loved them. I doubled the batch and they were all gone. Great texture and mouthfeel, and flavor of course. I had numerous people ask for the recipe. Thank you!
Claire Cary says
Thank you, Emily! So glad these were a hit.
Dani Boltz says
LOVE. Best GF cookie I’ve ever made. Thanks so much Stephanie <3 I left mine Dough in the fridge for 30 extra minutes and I think it helped keep everything sticking together nicely!
Claire Cary says
Thank you Dani!
Lynette says
Can you cut back on the butter and replace with applesauce? Hubby is on a low sat fat diet beca6of heart issues. Would love to try, but need to modify recipe. Help please.
Claire Cary says
You could try replacing half of the butter with applesauce, but more than that and I’m afraid the recipe won’t turn out very well!
Maria says
Best gluten free cookie yet! I have been searching for a good gf cookie recipe for 2 years and this is it after many fails! I ate 3 immediately and had to give the rest to family before I finished off the entire batch! I cooked first batch for 12 min and they were a little crispier, second batch at 10 mins and chewier! Great both ways! New favorite!
Claire Cary says
Makes me so happy to hear! Thank you Maria!
Cindy says
These cookies are to die for It’s my first attempt at making dairy free cookies as my daughter who is breast feeding has a baby with a milk allergy and I wanted to make something special for her Can’t wait to have her try one! Thanks so much for a scrumptious cookie recipe! I will make it for my vegan neighbor over the weekend as well!
Claire Cary says
Amazing! These do have egg so they wouldn’t be suitable for someone who is vegan unless you use an egg replacer!
Hope says
Best cookie recipe! Could not stop eating them so I shared some with my family and the first word from my brother was “oh dammmm”. He really loves cookies and didn’t even know that these were gluten free until I told him. I highly recommend this recipe, that is if you have self control or can share because they will have you convinced you need another, and another.
Claire Cary says
Amazing! Honestly so hard to have self control with any kind of chocolate chip cookie IMO! So glad you enjoyed these!
Haley says
One of the best cookies i’ve ever had. I substituted Pumpkin Purée for butter for a lower calorie and fat option and they turned out great! will definitely be making them again!
Claire Cary says
Perfect! So happy that sub worked well!
stephanie says
hi! first time oatmeal cookie maker here. I don’t know if my egg was too small, but these didn’t stick together or turn golden brown. help! what could i have done wrong?!
Claire Cary says
There definitely shouldn’t be any issues with these not sticking together! Did you sub any of the ingredients? Was the dough too dry? How did you measure the flour?
Lynne says
I had the same problem as Stephanie. Followed the recipe as exactly as I could. Measured out the flour & leveled it off too. So I melted another 1/3c butter & mixed it in with the 2nd batch. That was marginally better, but still fairly crumbly. Wish I had added another egg. Turned out harder than I would like after baking 12 minutes. (1st batch was 10 min). Going to make half recipe with a few tweeks. Thanks for sharing with us though.
Candace says
My family loves these. I subbed the eggs for 1/4c plain yogurt. They turned out great. I did just have to bake them slightly longer.
Shannon says
Soooo good! I used milk chocolate chips and salted butter with no extra salt and they came out perfect! Some of the best cookies I’ve ever baked!
Claire Cary says
Amazing! Thank you Shannon!
Amber Ferry says
Absolutely perfect. Used light brown sugar bc I didn’t have any dark brown. Used half semi sweet chunks and half bittersweet ghiradelli chips. Sooo perfect. Left off the salt on top. Thank you!
Claire Cary says
Perfect! So glad you enjoyed them.
T Whitlock says
These are delicious! I made them twice within a week! I don’t have celiac disease so I used regular flour but I am breastfeeding, so I added maybe 2 tbsp ground flaxseed and 1 tbsp coconut oil (to make sure they weren’t too dry because of flaxseed add-in). Definitely take them out when they may look a tad underdone in the middle if you want soft cookies (a mistake I made the first time). I tried it with the salt on top but I think they’re delicious enough without it. Now mama has a tasty, easy snack! Thank you so much for this awesome recipe!
Claire Cary says
Perfect! So glad you made them work for you.
Rachel says
Been on a cookie kick lately and oatmeal chocolate chip are my FAVORITE! I’ve made these cookies twice in one week because I’m obsessed! This recipe is so easy to whip together and have been a HUGE hit with family and friends! I had 2 dozen sitting on the counter for guests and my friend couldn’t stop himself from eating so I had to send goodie bags home. This would also be a fun and easy recipe to make with the kiddos! The other thing I LOVE about this recipe is that I always have all these ingredients on hand! You won’t regret making these!
Claire Cary says
Thank you Rachel! These are definitely a favorite of mine as well, so glad you enjoyed!