These rich, chewy gluten-free oatmeal chocolate chip cookies combine sweet, nutty, and warm flavors for a classic, satisfying cookie. They’re simple to make and even easier to enjoy: brown sugar and granulated sugar create a caramelized sweetness, semi‑sweet chocolate chips add melty pockets of chocolate, a touch of cinnamon and salt balance the flavors, and plenty of rolled oats provide the signature chewy texture.
What We Love About This Recipe
- These gluten‑free oatmeal chocolate chip cookies come together quickly and easily. With pantry staples on hand, you can satisfy a sudden sweet craving in about 30 minutes and be biting into a warm, chewy cookie shortly after.
- The texture is outstanding: crisp edges with a soft, chewy center. That chew comes from using rolled oats rather than quick oats—their size and thickness make a noticeable difference in the final bite.
Chef’s Tips
- If you prefer bigger pockets of chocolate, swap in large chunks of chocolate instead of chips for melty, gooey bites and a slightly different appearance.
- Many ingredients—like rolled oats and baking soda—are naturally gluten free, but to avoid cross‑contamination choose certified gluten‑free versions of oats, chocolate chips, and any other packaged ingredients when necessary.
Cookies Recipes to Satisfy Your Sweet Tooth
- Vegan Oatmeal Cookies
- Bacon Cookie Butter Cookies
- Gluten Free Peanut Butter Cookies
- Red Velvet Cake Mix Cookies
- Taylor Swift Chai Cookies
- Gluten‑Free Sugar Cookies (Cut‑Out or Drop Cookies)
- Soft & Chewy Butterscotch Cookies
- No‑Bake Pumpkin Oatmeal Cookies
- Oatmeal Cranberry Cookies (Gluten Free)
- Gluten Free Ginger Snaps
- Gluten‑Free Gingerbread Cookies
- 3‑Ingredient Peanut Butter Cookies
If you enjoyed this recipe, please leave a review below. ★
Follow Easy Healthy Recipes on social media and visit our sister sites for more recipes.
Gluten Free Oatmeal Chocolate Chip Cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Rich, chewy oatmeal chocolate chip cookies made with 10 ingredients and ready in about 30 minutes.
Cheryl Malik
Print
Save
24 cookies
Ingredients
- 2 full sticks unsalted butter (8 ounces or 16 tablespoons), at room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups Bob’s Red Mill 1‑to‑1 Gluten‑Free Baking Flour
- 1 teaspoon fresh baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups gluten‑free rolled oats
- 1 cup semi‑sweet chocolate chips
Equipment
-
Oven
-
Large cookie sheet
-
Stand mixer bowl or large mixing bowl
-
Stand mixer or hand mixer
-
Paddle beater attachment or beater attachments for hand mixer
-
Silicone spatula or large wooden spoon
-
Medium cookie scoop with release handle (1‑tablespoon capacity)
-
Wire cooling rack
Instructions
-
Preheat the oven to 350° Fahrenheit.
-
In a stand mixer bowl, combine the butter, packed light brown sugar, and granulated sugar. Beat on medium speed until the mixture is pale, fluffy, and well combined, scraping down the sides as needed.
-
Add the eggs and vanilla, then mix until fully incorporated.
-
Add the gluten‑free baking flour, baking soda, cinnamon, and salt. Mix until the dry ingredients are fully combined with the wet ingredients.
-
Remove the bowl from the mixer and fold in the rolled oats and chocolate chips until evenly distributed.
-
Using a medium cookie scoop or a tablespoon, portion dough into 1‑tablespoon balls and place them on a cookie sheet, leaving 1 to 2 inches between each to allow for spreading.
-
Bake in the preheated oven.
-
Bake 5 to 6 minutes, then check for doneness. Continue baking 1 to 3 minutes more, until the edges are lightly golden brown.
-
Remove the cookie sheet from the oven and let the cookies cool on the pan for 1 minute, then transfer to a wire cooling rack.
-
Let cookies cool completely before serving. Store in an airtight container until ready to enjoy.
Notes
- Gluten‑Free Ingredients: Use certified gluten‑free oats and verify that packaged ingredients such as chocolate chips are labeled gluten free to prevent cross‑contamination.
- Measuring Flour: For accurate results, spoon the flour into the measuring cup and level it with the back of a knife rather than scooping directly from the bag.
- Storage: Store cookies in an airtight container at room temperature for up to 2 weeks.
- Freezer Storage (Baked): Place cooled cookies in an airtight container and freeze up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Freezer Storage (Unbaked): Scoop dough onto a cookie sheet and freeze for at least 30 minutes, then transfer the frozen dough balls to a sealed freezer bag. Keep up to 3 months and bake from frozen, adding a bit more bake time as needed.
Nutrition Information
Serving: 1 cookie | Calories: 225kcal | Protein: 3g | Fat: 12g
Serving counts are approximate and depend on portion size. Nutritional values are estimates for one serving using the listed ingredients and may vary by brand.
© Author: Cheryl Malik