Gluten free oatmeal chocolate chip cookies are chewy, buttery, and satisfying! Packed with semisweet chocolate chips and just the right amount of salt, you'll love this easy recipe for your new favorite cookie.
I've been making these gluten free oatmeal chocolate chip cookies since I moved to San Francisco in 2006—I picked up a used copy of the Better Homes and Gardens cookbook soon after I arrived there and the recipe caught my eye (I turned them gluten-free when I wrote my cookbook). It's a winner, featuring chewy, buttery oats mixed with semisweet chocolate chips and just the right amount of salt.
My oldest shared that she likes these even better than the oat flour chocolate chip cookies or whole wheat chocolate chip cookies I make for them regularly— which is all the endorsement I need. Try my gluten-free oatmeal raisin cookies or gluten-free cherry oatmeal cookies, too!
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Why These Cookies Make Everything Better
Credit to my friend Lesli who first dubbed these the "Make Everything Better Cookies" over a decade ago, and she's not wrong. Even when things are pretty good, these cookies make them even better. When I adapted the recipe to be gluten-free with a few simple tweaks, it immediately was elevated from really really good to really, really, REALLY good. The combo of the chewy oats and the soft, brown sugar-based dough creates a certain kind of magic. I know you will absolutely love this recipe, too.
- They do make everything better. Have a plate of these cookies on the counter after a long day and I dare you to not feel an instant mood lift from the first bite!
- Whole grain goodness. The double helping of oat flour and oats pack these cookies with whole grains and fiber.
- Chocolate chips. These are so similar to classic oatmeal raisin cookies, but swapping the raisins for chocolate is the best thing ever. Little bites of semisweet chocolate make these cookies stand out.
What You'll Need
I've outlined everything you need to bake these scrumptious cookies below, along with a few notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - I always use unsalted butter. For a more sweet-salty contrast, you could use salted butter.
- Brown sugar - Light or dark brown sugar is fine (I used dark brown sugar).
- Granulated sugar
- Egg - One large or extra-large egg works.
- Oat flour - Learn how to make oat flour, or pick up a package at the store. Easy substitutes include brown rice flour or sorghum flour.
- Leavening agents - Baking powder and baking soda (check to make sure they're fresh!)
- Salt - Use fine sea salt or table salt.
- Oats - I prefer old-fashioned rolled oats in these cookies because they add so much texture. In a pinch you could use instant oats but note that they won't be as chewy.
- Chocolate chips - I love semisweet chocolate chips in these cookies because they are not too sweet.
Cookie Variations
- Add nuts - Add ½-1 cup of chopped walnuts or pecans to the dough for crunch.
- Other chocolate - As noted, I love semisweet chocolate chips. But you can try other types of chocolate, such as milk chocolate chips or white chocolate chips for sweeter cookies.
- Refined sugar-free - Substitute coconut sugar for the brown sugar and granulated sugar, or use a mix of maple sugar and coconut sugar.
- Coconut - You might notice a slight tinge of coconut flavor in these cookies, even though there's no coconut in the recipe! But a bit of shredded coconut would be lovely. Try ½-1 cup of shredded sweetened or unsweetened coconut in the dough.
How to Make Oatmeal Chocolate Chip Cookies
Here's an overview in photos of how this easy batter comes together:
- Cream butter: In a large bowl, cream the butter and sugars until light and fluffy, then mix in the egg.
- Add dry ingredients: In a separate bowl, whisk together the oat flour, baking powder, baking soda, and salt, then mix it into the butter mixture until well combined. Add the oats and chocolate chips.
- Chill dough: Place the dough in the fridge to chill for at least 1 hour.
- Form cookies: Scoop out tablespoons of batter, roll them into balls, and place them on lined baking sheets.
- Bake: Place in the oven and bake at 350°F for about 20 minutes. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.
Cookie Tips:
- Bring butter to room temperature. For the smoothest dough that bakes into the tenderest cookies, bring the butter to room temperature before beating it with the sugar.
- Use browned butter. I love using browned butter in bakes because it adds such a gorgeous undertone of nutty, caramelized flavor! If you do brown the butter first, let the butter cool a bit, then proceed with the recipe. You can still use an electric mixer to make the dough, or you can use a whisk and a spoon.
- Don't overbake! These cookies need a tad longer to bake than cookies made with wheat flour, but be careful not to overbake them. Bake the cookies until the edges are golden and the centers set but not brown. And don't worry—the cookies will firm up as they cool.
- Add a little spice. Whisk in ½ teaspoon of ground cinnamon to the flour mix for a little warmth.
Proper Storage
I don't like to store these cookies in the fridge because they tend to get hard at a colder temperature. Happily, they last very well on the counter and you can even freeze and thaw them for later snacking. Here's how:
- Counter - Keep cooled cookies in an airtight container on the counter for up to 5 days.
- Freezer - Transfer freshly baked and cooled cookies to a freezer-safe bag and freeze them for up to 3 months. Thaw the cookies in the fridge and let them come to room temperature on the counter before eating.
- How to Store Dough - Dough may be kept in an airtight container in the fridge for up to 3 days, or you can place it in a freezer-safe container or bag and freeze it for up to 2 months. You'll need to thaw the dough in the fridge before baking it.
More Gluten Free Chocolate Chip Recipes
If you try this gluten free oatmeal chocolate chip cookies recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter , at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ¾ cups oat flour (210 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups rolled oats
- 1 ½ cups semisweet chocolate chips
Instructions
- In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add egg and mix thoroughly.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, and salt, then mix it into the butter mixture until well combined. Add the oats and chocolate chips on low speed and mix until well blended.
- Place the dough in the fridge to chill for 1 hour or up to 3 days.
- When ready to bake the cookies, heat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop out tablespoons of batter, roll them into balls, and place them on the prepared sheets about 1 inch apart. Place in the oven and bake for 15-20 minutes until lightly browned. Remove cookies from oven, cool on pan for 5 minutes, then place cookies on a wire rack to cool completely.
- Cookies may be stored in an airtight container at room temperature for 5 days.
Jim B. says
These cookies were amazing. Not too sweet but very substantial. I doubled the recipe and used maple sugar and brown sugar in equal parts. They spread out quite a bit and were thin and crispy. Could be the eggs were too big ( I used XL eggs).
Used Bob’s Red Mill protein oats for both flour and rolled oats. Also used the super clean Enjoy Life 70% cacao chips. My wife and 2 adult kids couldn’t get enough and all 48 cookies were gone in 3 days!
Now they want another batch!
Nicole Spiridakis says
I am so glad to hear this! And yes, XL eggs can make recipes a bit wetter since most are written for using large eggs (I'll amend the recipe to reflect that if it doesn't already). Happy you loved them!
Juliet says
Hello- I’m a fan of your recipes. I left the cookies to chill overnight and now they are rock hard and way too crumbly to make into balls. I followed the recipe exactly. How can I rectify this? Thank you.
Nicole Spiridakis says
Hello! You may want to let the dough sit at room temperature for 10-15 minutes to soften up a bit. Then it will be easier to roll and form into balls. I will make a note in the recipe card.