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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My husband was recently diagnosed with celiac disease so naturally I had to find a good gluten-free cookie recipe. These are so delicious and enjoyed by the whole family. I used rolled oats instead of quick. Super tasty! Thank you for a wonderful recipe.
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Perfect! Thanks, Christa!
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Amazing gf cookies, my daughter always asked me to make this for her, already made this recipe for several times.
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These came out fine in terms of texture, but were WAY too sweet for my wife and me. Would maybe try again with about half the sugar. I’m sure kids would love them. I still feel a bit upset in the stomach from the sugar rush of having two of them, lol. We do prefer less sweet than most people, so maybe it’s just our taste preference.
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Everyone has different preferences! These are definitely a traditional dessert cookie, not trying to be a healthier one. You can try my banana oatmeal breakfast cookies for a less sweet cookie!
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This recipe is perfection. I used old fashioned oats but ground them in food processor to ensure they’d cook through. I used half dark and half bittersweet chocolate, around 1.5 cups, and topped with a little coarse salt when done
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Perfect! Thank you, Stacey!
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These were outstanding! Thank you for another amazing recipe, Claire!
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Thanks so much, Whitney!
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Deliciously chewy! Best oatmeal chocolate cookies ever! I used 85% cocoa bar chopped pieces.
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Thank you, so glad you love these!
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These sound excellent. Have all the ingredients on hand but would like to use raisins instead of chocolate chips. Would I use 1 cup of raisins in place of 1 cup of the chips?
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Yes!
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Thank you. Will try them ASAP!
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These are incredible!! The most requested cookies from my teenage sons and their friends…none of who are gf! Thanks for this delicious recipe!
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Amazing, thank you Kari!
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What a great GF cookie recipe. Very easy to make with minimal ingredients. So simple, but so dang good!!
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Thank you, Meri!
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Hi, can I use oat flour?
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I don’t recommend that here! Try my vegan oatmeal cookies instead which uses oat flour!
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Can the cookie balls be frozen and vacuum sealed for later use?
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Yes! Just bake from frozen at 325 for a few extra minutes to account for the frozen dough.
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Can you leave the cookies to chill overnight?
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Yes, that will be fine! Just let them sit at room temp for about 20 minutes before baking.
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No where in this pre description, or the recipe itself, is an oven temperature given- what temp am I baking these at?! Thanks!
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Listed in step 5- 350!
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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-
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!
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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.
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Let them cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling!
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