This Gluten-Free Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and full of chocolate in every bite. The perfect classic cookie recipe!
- 2 1/2 cups (108 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)
- 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.)
- 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.
- 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.
- Add Eggs & Vanilla. Then, add the eggs, 1 at a time, mixing to incorporate fully before adding the next egg. Mix in the vanilla.
- 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.)
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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