The Best Gluten-Free Oatmeal Chocolate Chip Cookies! Chewy and delicious with nothing but rave reviews. These cookies are easy-to-make with everyday ingredients. Nobody will be able to tell they are gluten-free!
Want more perfected gluten-free baked goods? Try this Best Gluten-Free Banana Bread or these Flourless Peanut Butter Cookies!
Do you have a favorite cookie? While I’m very loyal to my browned butter gluten-free chocolate chip cookies, these Oatmeal Chocolate Chip Cookies are tied for my all-time favorite.
With wholesome oats, a little bit of coconut and gooey chocolate chips, the texture, flavor and chew of these cookies can’t be beat. I’ve worked for years to perfect this recipe and it’s one of my tried-and-true go-to recipes.
You also might like this round-up of the TOP 25 gluten-free desserts!
How to Make Gluten-Free Oatmeal Chocolate Chip Cookies
STEP ONE: Place the softened butter, coconut oil, brown sugar and white sugar in a bowl. MIX until light in color, 1-2 minutes
STEP TWO: Add the eggs and vanilla and BEAT until light and fluffy, another 1-2 minutes.
STEP THREE: Scoop out the DRY INGREDIENTS (gluten-free flour, almond flour, baking soda and salt) and mix until incorporated.
STEP FOUR: Add the gluten-free oats, chocolate chips and coconut. STIR or mix until combined.
STEP FIVE: Refrigerate the dough for1 hour. Then SCOOP out the cookie dough onto a lined baking sheet.
STEP SIX: BAKE the cookies for 11-13 minutes. Let them cool on the baking sheet for 3-5 minutes then transfer to a wire rack. Enjoy warm, freshly baked gluten-free oatmeal chocolate chip cookies!
I like to use a combination of gluten-free 1:1 baking flour and almond flour for the dry ingredients. The almond flour helps the cookies get that golden color and chewy texture. It’s my secret ingredient in many baked goods!
If you’re not a coconut lover you can also skip the coconut and add a little more oats. The cookies are delicious either way!
Are Old-Fashioned Oats Gluten-Free?
Oats are inherently gluten-free, however they are often grown alongside gluten-containing grains and become cross-contaminated. When baking gluten-free, be sure to pick certified gluten-free oats.
This is a common misconception when it comes to gluten-free. Unless oats specifically say they are gluten-free – they are not. My favorite brand of safe gluten-free oats is Gluten-Free Harvest.
Tips for Delicious Gluten-Free Cookies
- Gluten-free 1:1 baking flour: Be sure to use one that contains xathan gum to bind the cookies.
- Almond flour: For a chewy texture and yummy flavor (can use GF all-purpose flour in place of this if you have a nut allergy)
- Butter/coconut oil: The combination of these two works so well in these cookies!
- Gluten-free oats: Use certified GF oats to keep these cookies gluten-free.
- 1-hour rest: Gives the flour time to hydrate and prevents grittiness
Can I Freeze These?
This recipe makes a big batch of cookies which is great for a crowd. You can also mix up the dough and scoop out balls of cookie dough to freeze for later. I usually freeze them on a plate then transfer them to a ziplock bag once they’re frozen.
You can bake these cookies directly from the freezer – just add 1-2 minutes on to the bake time And be warned – this cookie dough is highly addictive!
TIP: Freeze extra scoops of dough on a plate then transfer to a ziplock to store for later.
I hope you love this recipe as much as we do! It’s my go-to when making gluten-free cookies to feed a crowd. Leave me a comment below if you try this recipe!
More Gluten-Free Cookie Recipes:
Monster Cookies – Everyone loves monster cookies! These are also made with gluten-free oats.
Chocolate Coconut Cloud Cookies – Love coconut? Me too! These cookie are a cross between a meringue and a macaroon. Soft and chewy with crispy edges and covered in chocolate and macadamia nuts!
Gluten-Free Chocolate Chip Peanut Butter Oatmeal Cookies – Peanut butter + oats = delicious. These cookies are always a hit!
Gluten-Free White Chocolate Cranberry Cookies – A festive and delicious twist!
Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour (or and additional 1/4 cup gluten-free 1:1 baking flour for nut free)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1/2 cup butter softened
- 1/4 cup coconut oil softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
Other:
- 2 1/4 cups gluten-free rolled oats
- 1/2 cup coconut or an additional 1/2 cup oatmeal
- 1 cup chocolate chips
- 1/2 cup walnuts optional
Instructions
- In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats, coconut, chocolate chips and walnuts and mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Notes
- It is very important to let this dough sit in the refrigerator for at least an hour before baking. This allows the cookie dough to absorb the gluten-free flours so the cookies won’t have a grainy taste. It also allows the butter and coconut oil to solidify so the cookies won’t spread too much during baking.
- This dough freezes great! Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
Can you use raisins as a substitute for chocolate chips? I will definitely be trying these!
Hi Annette, yes you absolutely can! Happy baking!
These are absolutely incredible!! YUM! I made them with pumpkin seeds, no coconut and chocolate chips, but with a little lemon rind and a tablespoon of fresh lemon juice. They are fantastic!! How do you store these cookies? And for how long? Not sure with GF cookies? King Arthur flour
Hi Susan, love to hear this! Thanks so much for sharing. The additions to the dough sound delicious. You can store these at room temperature in an airtight container for three days.
These cookies are amazing but mine didn’t flatten, they stayed in ball shape. I did use truvia for a sugar free option.
Love the flavor, mine turned out a lot crunchier than chewy. The 2-tablespoon size seemed really large, and I baked the cookies longer than the instructions because they were so light in color. So I think next time I need to make them smaller. But the taste was great and loved these for dunking in coffee.
This is the best gf oatmeal cookies I’ve ever baked and I’ve tried many recipes over the years. All of your hints and suggestions are helpful for successful cookies.
Hi Betsy, thanks so much for the feedback! Glad these turned out well for you!
These are by far the most delicious gluten free cookies I have ever made! I chopped walnuts into flour instead of using the almond flour and did not put any coconut in to please a bigger crowd. Absolutely delicious! Thanks!
Hi Kate, we’re so happy to hear that the cookies were such a hit! It’s good to know those substitutions worked well too. Thank you for sharing your positive experience with us!
Under other you state “coconut” – do you mean coconut flakes, sugar, oil, flour? What do you mean by that?
Hi Leah, this measurement is for regular shredded coconut, but you can use more oatmeal in its place, if desired. We hope you enjoy the cookies!
For clarification… do you mean plan shredded coconut? or the sweetened stuff that is usually by the baking chips? Thanks!
Hi Chris, we use the typical sweetened coconut flakes/shredded coconut that’s found in the baking section. We hope you enjoy the cookies!
Very tasty! I must admit, I burned about half of them because I packed both trays into the oven at once, but the ones that I didn’t mess up my wife says are 4 stars. My screwup means I get all the burned ones but that’s only fair haha. Happy to try this recipe again next time I bake cookies!
Thank you for the positive feedback, James! We’re pleased to hear you and your wife both loved the cookies (even the burnt ones)!
I’m new here to gluten free. Do I need to use gluten free flour with or without xanthan Gum?
Hi Charity, good question! A high-quality gluten-free flour with xanthan gum is always best. We like King Arthur!
Can these cookies be made as bars?
Hi Marsha, we haven’t tried this recipe as bars, but it should work! You may want to reduce the oven temperature to 350°F and they’d probably need around 25-30 minutes, but just keep a close eye on how they’re baking. We’d love to hear how it goes!
My cookies don’t flatten and I followed the recipe exactly.
Hi Miranda, we’re sorry your cookies didn’t spread. A variety of factors can cause this: too much flour or using the wrong blend of gf flour, the cookie sheet’s material type, inaccurate oven temperature, too cold dough, etc. If the dough seems like it’s too hard to work with after it chills in the fridge, let it sit out for 5-10 minutes so the butter softens just a bit. We hope you enjoyed the flavor still!
I don’t keep coconut oil in my pantry. Can I substitute butter in this recipe?
Hi Jean, yes you can use more butter in place of the coconut oil. We hope you enjoy the cookies!
These are genuinely the BEST gf cookies I’ve made! Ever since being diagnosed with celiac disease, I’ve struggled to find the perfect cookie recipe (fresh baked cookies being my favorite food ever). I’ve tried other recipes that ended up being disappointing or subpar. But THESE blew me away!!! They literally taste like normal cookies! It’s also my first recipe of yours, so I will definitely be trying more. Thank you so much!!
Yay! Thank you for sharing such amazing feedback with us, Camille! We’re so pleased you loved the cookies so much. We hope you enjoy Erin’s other gf cookie recipes just as much. Happy baking!