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Gluten-Free Oatmeal Chocolate Chip Cookies

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This Gluten-Free Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and full of chocolate in every bite. The perfect classic cookie recipe!

Gluten-Free Oatmeal Chocolate Chip Cookies on a white plate

I kind of think that everyone needs a great oatmeal cookie recipe in their repertoire.

There’s nothing like a classic chocolate chip cookie recipe, for sure, but there’s something so cozy about oatmeal chocolate chip cookies. I love the signature chocolate chip cookie taste combined with the chewy texture of the oats, and plenty of melty chocolate in every bite.

If you’re gluten-free (or baking for someone who is), these is exactly the sort of gluten-free cookie recipe you’ll want to keep on hand when a cookie craving strikes.

Here’s what you need to make these amazing gluten-free oatmeal chocolate chip cookies…

Ingredients for gluten-free oatmeal chocolate chip cookies in small white bowls
Gluten-Free Oatmeal Chocolate Chip Cookies stacked on a white plate

Here’s What You Need To Make These Gluten-Free Oatmeal Cookies

  • Gluten-Free Oats. Then, you need gluten-free rolled oats. We’ll grind them up a bit, which gives the cookies THE MOST amazing texture.
  • Gluten-Free Flour. To keep things simple, I like to use a gluten-free flour blend. Our go-to option is King Arthur Measure For Measure Gluten-Free Flour. (Bob’s Red Mill is another good choice, just be sure to measure the flour correctly so you don’t pack it down!)
  • Cornstarch. Adding some starch gives these cookies a softer, chewier texture. You only need a little bit, but it does wonders!
  • Baking Powder & Baking Soda. For the perfect puff and spread.
  • Kosher Salt. To balance the flavors.
  • Softened Butter. Make sure the butter is softened before you start. It shouldn’t look greasy or shiny, but should show your finger imprint if you press down on it. Nailing this step helps impact the way the butter and sugar cream together.
  • Brown Sugar & Sugar. This blend of brown sugar and granulated sugar strikes the perfect balance of flavor and texture.
  • Room Temperature Eggs. Another important step! Bring the eggs to room temperature before adding them to the creamed butter/sugar mixture so they don’t cause the butter to seize up.
  • Vanilla Extract. Plenty of vanilla. Always.
  • Plenty Of Chocolate! And, for me, these cookies wouldn’t be complete without plenty of chocolate in every bite. I love a mix of chocolate chips and chopped chocolate or chocolate chunks, but you can use all chocolate chips if you prefer.

How To Make Gluten-Free Oatmeal Chocolate Chip Cookies, Step By Step

  1. Grind The Oats. Start by adding the oats to a blender or food processor. Pulse the oats for a few seconds until they’ve been ground to a coarse flour. (You want some larger pieces of oat intact, and some finer powder.)
  2. Combine Dry Ingredients. Add the ground oats mixture to a large bowl with gluten-free flour blend, cornstarch, baking powder, baking soda, and salt. Stir to combine and set aside.
  3. Cream Butter & Sugar. In the bowl of a stand mixer or a large mixing bowl, combine softened butter, brown sugar, and sugar. Cream with the paddle attachment or a hand mixer 2-3 minutes, or until smooth, light and fluffy.
  4. Add Eggs & Vanilla. Then, add the eggs, 1 at a time, mixing to incorporate fully before adding the next egg. Mix in the vanilla.
  5. Mix In The Dry Ingredients. Scrape down the edges of the bowl and add half of the dry ingredients. Mix for a few seconds, then add the second half of the dry ingredients. Stir just until there are a few powdery sections left. (This helps prevent over-mixing.)
  6. Add The Chocolate. Then, add 1 cup chocolate chips and the chopped chocolate. Finish mixing (either by pulsing the mixer a few times or stirring in with a spatula), just until the chocolate is distributed and there aren’t any powdery sections left.
  7. Chill The Dough. Cover the cookie dough and chill at least 1 hour (up to 1 day) in the refrigerator. (If you chill longer than 1 hour, you may need to leave the dough out 15-20 minutes to soften before scooping.)
  8. Preheat The Oven & Prep Your Pans. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  9. Scoop & Bake. Use a large cookie scoop (3 Tablespoons) to scoop the cookie dough into balls. Place 6 cookie dough balls on a parchment-lined baking sheet and bake for 9-11 minutes, or until the edges look golden brown and set and the centers look just underdone.
  10. Shape, Garnish & Cool. Immediately use a large cookie cutter to gently coax the cookies into perfect circles as desired, and garnish with some of the extra chocolate chips. Sprinkle with flaky sea salt, if desired. Let the cookies cool 2-3 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat with the remaining cookie dough until all the cookies are baked, alternating between baking sheets with each batch so you don’t put cold cookie dough on a hot cookie sheet.
  11. Serve & Store. Store leftover oatmeal chocolate chip cookies in an airtight container 2 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in the freezer.
Gluten-Free Oatmeal Chocolate Chip Cookies on a white plate

FAQ + Tips And Tricks For The Best GF Oatmeal Chocolate Chip Cookies

Gluten-Free? Make Sure You Get Gluten-Free Oats! To avoid cross-contamination, make sure to pick up certified gluten-free oats. We have great luck with Bob’s Red Mill, Trader Joe’s, and One Degree.

Can I Make These Dairy-Free? They should work with dairy-free butter or vegan butter, like Earth Balance and dairy-free chocolate chips. I don’t recommend substituting coconut oil for the butter, as that would change the taste and texture of the cookies.

Can I Use Quick Oats Instead? My first choice is rolled oats (sometimes called old-fashioned oats or old-fashioned rolled oats) because of their heartier texture, which holds up well in the dough. That said, if all you have is quick cooking oats, those can work in a pinch, though the texture will be slightly different.

Want To Make Them With Raisins? I get it! You can use half chocolate chips and half raisins, or all raisins if you want. I recommend soaking the raisins in hot water for 10 minutes and draining them before adding them to the cookies for the best texture. That way, they’ll stay soft and won’t absorb liquid from the cookie itself. Other add-ins like cinnamon, dried cranberries or chopped nuts (like pecans or walnuts) are also nice!

Gluten-Free Oatmeal Chocolate Chip Cookies on a white plate

WE ♥

Make sure to tag me @sweetsandthankyou on Instagram and leave a review below when you make these gluten-free oatmeal cookies! To pin this recipe and save it for later, use the button on the recipe card, the buttons above the blog post, or on any of the photos above. Happy baking!

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Gluten-Free Oatmeal Chocolate Chip Cookies on a white plate

Gluten-Free Oatmeal Chocolate Chip Cookies


  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 2 hours 10 minutes
  • Yield: 2628 Cookies 1x
  • Diet: Gluten Free

Description

This Gluten-Free Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and full of chocolate in every bite. The perfect classic cookie recipe!


Ingredients

Scale
  • 2 1/2 cups (225 grams) rolled oats (certified gluten-free!)
  • 2 cups (240 grams) gluten-free measure for measure flour
  • 1 Tablespoon (8 grams) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (8 oz, 16 Tablespoons) butter, softened
  • 1 cup (200 grams) packed brown sugar
  • 1 cup (200 grams) sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (6 oz./170 grams) semisweet or dark chocolate chips
  • 1 cup (6 oz./170 grams) semisweet chocolate chunks/chopped chocolate (or more chocolate chips)
  • 1/2 cup (3 oz./85 grams) chocolate chips, for the tops of the cookies
  • Flaky sea salt, for garnish (optional)

Instructions

  1. Grind The Oats. Start by adding the oats to a blender or food processor. Pulse the oats for a few seconds until they’ve been ground to a coarse flour. (You want some larger pieces of oat intact, and some finer powder.)
  2. Combine Dry Ingredients. Add the ground oats mixture to a large bowl with gluten-free flour blend, cornstarch, baking powder, baking soda, and salt. Stir to combine and set aside.
  3. Cream Butter & Sugar. In the bowl of a stand mixer or a large mixing bowl, combine softened butter, brown sugar, and sugar. Cream 2-3 minutes, or until smooth, light and fluffy.
  4. Add Eggs & Vanilla. Then, add the eggs, 1 at a time, mixing to incorporate fully before adding the next egg. Mix in the vanilla.
  5. Mix In The Dry Ingredients. Scrape down the edges of the bowl and add half of the dry ingredients. Mix for a few seconds, then add the second half of the dry ingredients. Stir just until there are a few powdery sections left. (This helps prevent over-mixing.)
  6. Add The Chocolate. Then, add 1 cup chocolate chips and the chopped chocolate. Finish mixing (either by pulsing the mixer a few times or stirring in with a spatula), just until the chocolate is distributed and there aren’t any powdery sections left.
  7. Chill The Dough. Cover the cookie dough and chill at least 1 hour (up to 1 day) in the refrigerator. (If you chill longer than 1 hour, you may need to leave the dough out 15-20 minutes to soften before scooping.)
  8. Preheat The Oven & Prep Your Pans. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  9. Scoop & Bake. Use a large cookie scoop (3 Tablespoons) to scoop the cookie dough into balls. Bake 6 cookies at a time on the prepared cookie sheets for 9-11 minutes, or until the edges look golden brown and set and the centers look just underdone.
  10. Shape, Garnish & Cool. Immediately use a large cookie cutter to gently coax the cookies into perfect circles as desired, and garnish with some of the extra chocolate chips. Sprinkle with flaky sea salt, if desired. Let the cookies cool 2-3 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat with the remaining cookie dough until all the cookies are baked, alternating between baking sheets with each batch so you don’t put cold cookie dough on a hot cookie sheet.
  11. Serve & Store. Store leftover oatmeal chocolate chip cookies in an airtight container 2 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in the freezer.
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: gluten-free oatmeal chocolate chip cookies, gluten-free oatmeal cookies, gluten-free chocolate chip oatmeal cookies

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