These gluten free oatmeal chocolate chip cookies have perfectly crispy edges with a soft, chewy inside that melts in your mouth with every bite. Nobody will ever know they’re gluten-free!
“These are the best cookies I’ve had in years. Are you sure they are gluten-free?”- My husband… Made with pantry staple ingredients and done in just a few easy steps, these cookies are certain to become a household favorite.
I’ve been baking gluten-free for quite some time now and I find that using a mix like King Arthur’s gluten-free all-purpose flour yields the best gluten free chocolate chip oatmeal cookies. And this way, you get perfectly chewy cookies without having to use multiple kinds of flour.
You don’t need any specialty ingredients to make good gluten-free cookies. This recipe, along with my gluten free molasses cookies, call for simple ingredients but yield heavenly cookies.
These cookies are far from the plain ol’ chocolate chip cookies you’re used to. The soft inside is packed with chocolate, pecans (optional) and gluten-free oatmeal for the perfect balance of textures that everyone can enjoy.
Why these cookies are the best
- It’s an easy recipe anyone can make
- Healthy enough for a grab-and-go breakfast but yummy enough for a dessert
- There’s nothing better than a warm, homemade cookie
- You can’t even tell these cookies are gluten free! (My husband said they are the best he’s had in years and double checked they are gluten-free)
What you’ll need for gluten free oatmeal cookies
- Butter – Swap for vegan butter if desired.
- Sugar – A good ratio of brown sugar to white sugar is key in chocolate chip cookies. I like to use a one to one ratio of brown sugar to agave or raw sugar for the perfect texture.
- Vanilla – Make SURE to buy gluten-free vanilla extract so this recipe stays celiac friendly
- Eggs – Swap for a flax egg if vegan.
- Baking mix – King Arthur’s gluten free baking mix is my go-to gluten free flour blend or bob’s red mill gluten-free all purpose flour is good too.
- Almond flour – This gives your cookie the perfect crispy edges
- Oatmeal – Although oatmeal itself is gluten free, it’s best to get certified gluten-free rolled oats to avoid cross contamination
- Baking powder and baking soda
- Mix-ins – I like dark chocolate chips and pecans but you can also add in raisins, butterscotch chips, chia seeds, etc.
How to make gluten free chocolate chip oatmeal cookies
Step 1: Mix wet ingredients
In a large bowl, mix together wet ingredients until combined
Step 2: Mix dry ingredients
In a separate bowl, mix together dry ingredients
Step 3: Add oatmeal
Slowly add remaining dry ingredients to wet ingredients until combined
Step 4: Add Mix-In’s
This is the place to add those giant chocolate chips and nuts (if you prefer)
Step 5: Combine
Combine all the ingredients until well incorporated
Step 6: Bake
After chilling, bake cookies on a prepared baking sheet lined with parchment paper
Pro tip: Use an ice cream or cookie scoop to easily partition the batter. This way, the cookies will be the same size and perfectly round
Cookie tips
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
Other Mix-In Options
- Peanut butter
- Coconut
- Banana (crushed chips or fresh mashed banana)
- Other nuts
How to store these gluten-free cookies
Storage – Store these cookies in an air-tight container or ziplock bag on the counter for up to 5 days. Make sure the cookies have cooled to room temperature on a wire rack before storing.
Freezing – You can freeze these delicious gluten free cookies or even the cookie dough. If freezing the cookie dough, let it thaw in the fridge for a few hours before baking.
Cookie FAQS
Rolled oats vs. quick oats?
Rolled oats won’t absorb as much liquid as quick oats, so they’ll be a tad bit flatter but have more moisture.
I like using rolled oats, but you can use quick oats or a combination of both. And make sure your oats are certified gluten-free!
Are oats gluten-free?
While oats are technically speaking, gluten free. They are highly cross contaminated with wheat. So it is very important to use certified gluten-free oats when baking with them.
Can you make these cookies vegan?
Yes, you can make vegan oatmeal chocolate chip cookies by swapping out eggs for flax eggs and butter for vegan butter. Also, make sure you use vegan chocolate chips (dairy free work great)!
More gluten free cookie recipes
- This red hot cookie recipe is perfect for a girl’s day brunch or Valentine’s day
- If you’re looking for something different, try these chewy cherry chip cookies
- Gluten-free monster cookies are one of my favorite recipes, and they pair perfectly with ice cream!
- For traditional chocolate chip cookies, try these gluten-free chocolate chip cookies
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Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 pound Butter
- 1 cup Brown Sugar
- 1 tablespoon Vanilla
- 1 cup Raw sugar or Agave
- 2 Eggs
- 1 1/2 cups all-purpose gluten-free flour
- 1/2 cup almond flour
- 2 1/2 cups certified gluten-free oats
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 12 ounces Chocolate chips
- 1/2 cup Chopped nuts (optional, I prefer pecans)
Instructions
- Preheat oven to 375 degrees
- In a large bowl, combine butter, brown sugar, vanilla, sugar, and eggs together until there are no clumps
- In a medium bowl, whisk gluten-free all-purpose flour, almond flour, oatmeal, baking powder and baking soda together until combined
- Slowly incorporate the dry ingredients with the wet ingredients
- Once combined, fold in nuts and chocolate chips
- Let dough chill for 30 minutes (optional)
- Using a cookie scoop, place evenly on a prepared baking sheet and bake 10-12 minutes
Notes
Cookie tips
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
How to store these gluten-free cookies
Storage – Store these cookies in an air-tight container or ziplock bag on the counter for up to 5 days. Make sure the cookies have cooled to room temperature on a wire rack before storing. Freezing – You can freeze these delicious gluten free cookies or even the cookie dough. If freezing the cookie dough, let it thaw in the fridge for a few hours before baking.Cookie FAQS
Rolled oats vs. quick oats?
Rolled oats won’t absorb as much liquid as quick oats, so they’ll be a tad bit flatter but have more moisture. I like using rolled oats, but you can use quick oats or a combination of both. And make sure your oats are certified gluten-free!Are oats gluten-free?
While oats are technically speaking, gluten free. They are highly cross contaminated with wheat. So it is very important to use certified gluten-free oatswhen baking with them.Can you make these cookies vegan?
Yes, you can make vegan oatmeal chocolate chip cookies by swapping out eggs for flax eggs and butter for vegan butter. Also, make sure you use vegan chocolate chips!Nutrition
Original photos from December 16, 2009 when these were first posted on my blog… glutenfreefrenzy.com.
These are THE BEST gluten-free chocolate chip cookies! I am not a huge fan of plain ol’ chocolate chip cookies so my awesome mom kicks these up a notch by adding pecans and oats. YUM!
Wendy says
These are the best cookies I’ve EVER had. I never thought I’d be an oatmeal cookie girl, but this recipe has changed my mind. Your husband is right—you can’t tell these are gluten free.
Anonymous says
Second time….The brunch casserole looks yummy and I am a follower. Jay White
having a hard time with the site.
Anonymous says
The brunch casserole looks yummy!
Anonymous says
The sausage dumplings look yummy! I am a follower. This is Laura Danielson.
Karen says
Sour cream coffee cake sounds like a nice thing to have for a holiday breakfast treat!
Mrs. Brown says
I'm a follower … what a site she has! Oh, the sausage rolls and the crepes sound wonderful … but most of the recipes do! I haven't made crepes since we went gluten free … it's going to be a must, now that I have seen this recipe. And our turkey sausage would top those rolls off, perfectly!
bzyPTmom says
I am a follower and I already love Pamela's products! I definitely plan to spend more time searching this website, but the green beans augratin, the lovely rolls and the pie crust will definitely be sitting on my table this holiday!
Cinde says
Sour Cream Coffee Cake. 🙂
createwithme@clearwire.net
Tiff -n- Albert says
I had no idea you could make steamed pork dumplings from a bread mix! I'm really craving them now.
mitchsalli says
I am a follower and I am going to try the Pamela's Pumpkin Betty Bars tonight.
Jennifer says
I am a follower and think the Apple Pie looks great. I'd love to win this!
Wheat Free Wonder Chick says
The Steamed Pork Dumplings sound great for my Christmas Eve get together!
The Larkins says
I think that the cinnamon swirls or the buttery coffee cake sound great for Christmas morning
FurseFam says
The Salmon Filet Topped with Pamela’s Amazing Toasted Bread Crumbs looks awesome!
J+M+S says
I have never actually made a gingerbread house…sounds yummy and fun!