Gluten Free Oatmeal Chocolate Chip Cookies
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. A totally crowd pleasing recipe!
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. Same with my eggless chocolate chip cookies!
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, single serve cookies and chocolate crinkle cookies next!
Why you’ll love this recipe
- Tastes just like the classic
- One bowl
- Easy to make
- Dairy free friendly
Key ingredients
BUTTER. I used regular dairy butter but you are welcome to swap for dairy free if you prefer. I suggest Earth Balance.
SUGAR. These cookies call for a mix of white and brown sugar for the best flavor and texture.
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!
FLOUR. 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!
EGG. One egg will help bind all ingredients together.
OATS. I like using quick oats for oatmeal cookies, but most recipes call for rolled oats. You can use either, but keep in mind the texture will be a bit different.
How to make gluten free oatmeal cookies
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.
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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! Try my chocolate chip coffee cookies next!
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!
How to store and freeze
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!
You can also freeze these cookies after baking. To do so, let the cookies cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
Reheat in the oven at 300 Fahrenheit until warm through the center.
Swap for raisins!
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. You can also try my vegan oatmeal raisin cookies.
More cookies to try!
- Gluten Free Brownie Cookies
- Peanut Butter Chocolate Chip Cookies
- Gluten Free Sugar Cookies
- Matcha Sugar Cookies
- Gluten Free Cookie Cake
- Small Batch Chocolate Chip 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 baking 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!
Notes
Comments
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Love these. I ground up the oatmeal into flour and used coconut oil instead of butter. Will definitely make again . So good!!
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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.
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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!
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Thank you, Emily! So glad these were a hit.
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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!
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Thank you Dani!
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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.
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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!
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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!
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Makes me so happy to hear! Thank you Maria!
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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!
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Amazing! These do have egg so they wouldn’t be suitable for someone who is vegan unless you use an egg replacer!
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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.
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Amazing! Honestly so hard to have self control with any kind of chocolate chip cookie IMO! So glad you enjoyed these!
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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!
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Perfect! So happy that sub worked well!
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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?!
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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?
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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.
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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.
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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!
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Amazing! Thank you Shannon!
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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!
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Perfect! So glad you enjoyed them.
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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!
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Perfect! So glad you made them work for you.
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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!
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Thank you Rachel! These are definitely a favorite of mine as well, so glad you enjoyed!
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