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    Home » Recipes » Gluten Free Cookies & Bars

    Gluten Free Oatmeal Chocolate Chip Cookies

    Modified: Mar 13, 2025 · Published: May 13, 2022 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    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.

    A flowered plate with an oatmeal chocolate chip cookie, plus a plate of cookies.

    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!

    Jump to:
    • Why These Cookies Make Everything Better
    • What You'll Need
    • Cookie Variations
    • How to Make Oatmeal Chocolate Chip Cookies
    • Cookie Tips:
    • Proper Storage
    • More Gluten Free Chocolate Chip Recipes
    • Gluten Free Oatmeal Chocolate Chip Cookies

    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!

    Ingredients for gluten free oatmeal chocolate chip cookies are text-labeled.
    • 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.
    A white plate full of gluten free oatmeal chocolate chip cookies.

    How to Make Oatmeal Chocolate Chip Cookies

    Here's an overview in photos of how this easy batter comes together:

    Flour is added to creamed butter and sugar in a bowl.
    cream butter and sugar
    Chocolate chips are added to gluten free oatmeal chocolate chip cookie dough in a bowl.
    add remaining ingredients
    Gluten free chocolate chip oatmeal cookie dough balls on a baking tray.
    form cookies
    A lined baking sheet with baked gluten free chocolate chip oatmeal cookies.
    bake and cool
    1. Cream butter: In a large bowl, cream the butter and sugars until light and fluffy, then mix in the egg.
    2. 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.
    3. Chill dough: Place the dough in the fridge to chill for at least 1 hour.
    4. Form cookies: Scoop out tablespoons of batter, roll them into balls, and place them on lined baking sheets.
    5. 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.
    A plate of gluten free oatmeal chocolate chip cookies and a cookie on a plate.

    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

    • A piece of chocolate chip cake on a white plate.
      Gluten Free Chocolate Chip Cake
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins
    • A plate of gluten free pumpkin chocolate chip muffins and a cup of coffee.
      Gluten Free Pumpkin Chocolate Chip Muffins
    • Two slices of gluten free chocolate chip loaf cake on a plate.
      Gluten Free Chocolate Chip Loaf Cake

    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! ❤️

    A white plate full of gluten free oatmeal chocolate chip cookies.
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    Gluten Free Oatmeal Chocolate Chip Cookies

    Nicole Spiridakis
    Gluten free oatmeal chocolate chip cookies are chewy, packed with semisweet chocolate chips, and perfectly salted.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 servings
    Calories 280 kcal

    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.

    Nutrition

    Calories: 280kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 87mgPotassium: 184mgFiber: 3gSugar: 17gVitamin A: 193IUCalcium: 42mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Cookies & Bars

    • Cups of milk and plates of chocolate chip and walnut cookies.
      Chocolate Chip and Walnut Oatmeal Cookies
    • A small plate of oatmeal walnut cookies.
      Gluten Free Oatmeal Walnut Cookies
    • Plates of oat flour shortbread along with cups of tea.
      Oat Flour Shortbread
    • A plate of maple shortbread and a cup of coffee.
      Maple Shortbread

    Comments

    1. Jim B. says

      November 11, 2024 at 10:31 am

      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!

      Reply
      • Nicole Spiridakis says

        November 14, 2024 at 4:51 pm

        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!

        Reply
      • Juliet says

        March 23, 2025 at 5:07 am

        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.

        Reply
        • Nicole Spiridakis says

          March 23, 2025 at 9:45 am

          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.

          Reply
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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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