Healthy gluten free oatmeal chocolate chip cookies

These gluten free oatmeal chocolate chip cookies are gooey, chewy and delicious! They have chewy golden edges and a soft chocolaty center. This one bowl recipe takes less than 20 minutes from start to finish. No dough chilling required! These cookies are great for every day of the week.

Why You’ll Love This Recipe

• These gluten free oatmeal chocolate chip cookies are quick and easy.
• Everything is made in one mixing bowl.
• No dough chilling required.
• This recipe takes only 20 minutes.
• These cookies have slightly chewy golden edges.
• The middles are soft and gooey.
• This recipe is gluten free and nut free.
• Check out these Almond Flour Oatmeal Cookies for another delicious dessert.

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free oatmeal chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold butter right from the refrigerator. Do not use softened or melted butter. Cold butter prevents the cookies from spreading too thin. In addition, cold butter eliminates the need for dough chilling.

Both granulated sugar and brown sugar add sweetness. I have not tried this recipe with coconut sugar or a Keto sugar alternative.

Only one egg needed. For an egg free recipe, check out these Vegan Oatmeal Chocolate Chip Cookies.

Vanilla extract adds a delicious homemade flavor.

Use gluten free 1 to 1 flour. King Arthur Flour and Bob’s Red Mill are both great options. Do not use an alternative flour in this specific recipe.

Use gluten free old fashioned rolled oats. Rolled oats add a much better texture than quick oats.

Baking soda helps these gluten free oatmeal chocolate chip cookies rise.

Add in a pinch of sea salt if using unsalted butter. Alternatively, sprinkle sea salt on top of baked cookies.

Use any type of chocolate chips. Chocolate chunks are another great option. In addition, feel free to use mini chocolate chips or white chocolate chips.

Are Oats Gluten Free?

This is a common misconception in the gluten free world.

Oats themselves are naturally gluten free. However, oats are typically processed next to wheat and other wheat containing grains.

For this reason, please use gluten free certified oats. Bob’s Red Mill and Happy Day Brands both make gluten free oats.

Taste & Texture

These gluten free oatmeal chocolate chip cookies are sweet, buttery, chocolaty and slightly nutty. The oats add a really great flavor. They taste like classic oatmeal cookies.

The texture is thick and gooey! These cookies are more soft baked than traditional, flatter cookies. The edges are lightly golden and chewy, while the middles are soft and gooey.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.

Step 3

Then, add in egg and vanilla. Stir to combine.

Step 4

Add in gluten free flour, oats, baking soda and salt. Stir to combine.

Step 5

Fold in chocolate chips.

Step 6

Use ice cream scoop to scoop balls of dough onto lined baking pan.

Step 7

Bake for 9 to 10 minutes or until edges are lightly golden.

Step 8

Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.

Expert Tips & Tricks

For best results, use cold butter. Do not use softened butter or melted butter. Use butter straight from the fridge. This prevents the cookies from spreading too thin.

Carefully measure all ingredients.

The dough will be relatively thick.

Use an ice cream scooper to scoop balls of dough. This ensures that they are evenly sized and round.

Bake gluten free oatmeal chocolate cookies only until edges are slightly golden brown. Do not over bake!

The cookies are pretty tall and thick. For a thinner cookie, gently bang pan on countertop after baking. Do this a couple times, or until cookies have slightly flattened.

Allow cookies to cool on pan for 5 to 10 minutes at least. They are soft and fragile when warm.

Flavor Variations & Add Ins

Consider these mix ins to your gluten free oatmeal chocolate chip cookies.

White chocolate chips

Dash of cinnamon

Mini chocolate chips

Dried cranberries

Raisins

Chocolate chunks

Chopped walnuts

Add in peanut butter like these Peanut Butter Oatmeal Cookies!

How to Serve & Store

Serve gluten free oatmeal chocolate chip cookies once cool enough to handle.

Serve with coffee, milk, oat milk hot chocolate or ice cream!

Store at room temperature for up to 4 days.

Freeze cookies for up to 1 month if needed.

Frequently Asked Questions

Can I freeze them?

Yes! Freeze for up to 1 month.

Which oats should I use?

Use gluten free old fashioned rolled oats.

Are oats gluten free?

Oats are naturally gluten free, but typically processed with wheat. Use certified gluten free oats for this recipe.

Can I use raisins instead?

Sure!

You May Also Like

• Banana Oatmeal Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Vegan Peanut Butter Oatmeal Cookies
• Coconut Flour Oatmeal Cookies
• Banana Oatmeal Peanut Butter Cookies

If you make this gluten free oatmeal chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free Recipes.

At a Glance:

Prep Time: 10 mins

Cook Time: 9 mins

Total Time: 19 mins

Get the Recipe: Gluten Free Oatmeal Chocolate Chip Cookies

These gluten free oatmeal chocolate chip cookies are chewy, gooey and delicious! This one bowl recipe is quick and easy. No dough chilling required. These cookies are great for any occasion!

• ▢ ½ cup cold butter
• ▢ ½ cup granulated sugar
• ▢ ½ cup brown sugar, tightly packed
• ▢ 1 egg
• ▢ 1 ½ tsp vanilla extract
• ▢ 1 ¼ cups gluten free 1 to 1 flour
• ▢ 1 ½ cups gluten free old fashioned oats
• ▢ ½ tsp baking soda
• ▢ pinch sea salt
• ▢ ¾ cup chocolate chips

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

• In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.

• Then, add in egg and vanilla. Stir to combine.

• Add in gluten free flour, oats, baking soda and salt. Stir to combine.

• Fold in chocolate chips.

• Use ice cream scoop to scoop balls of dough onto lined baking pan.

• Bake for 9 to 10 minutes or until edges are lightly golden.

• Finally, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.

• Use cold butter straight from the fridge.  This prevents the cookies from spreading too thin while baking.
• If you only have softened butter, make dough as written.  Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour.  Then, finally bake.
• Mix cold butter and sugars until completely combined.  This usually takes 2 to 3 minutes in my stand mixer.
• Use old fashioned rolled oats, not quick oats.
• The dough will be pretty thick.
• Use ice cream scoop to scoop balls of dough.  This makes about 12 large cookies.
• Store cookies in an airtight container at room temperature for up to 4 days.
• Freeze cookies for up to 1 month if desired.

Calories: 291kcal, Carbohydrates: 44g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 112mg, Potassium: 67mg, Fiber: 2g, Sugar: 17g, Vitamin A: 246IU, Calcium: 18mg, Iron: 1mg

Course: Dessert

Cuisine: American

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