Featured Comment
From Allison: “I return to this recipe year after year. Simply the best!”
From Margo: “These cookies are absolutely amazing. They are exactly what you want a cookie to be. Amazing flavour and texture. They are the best. We’ve made them a dozen times. Often I double or triple the batch because they get eaten up so fast. I also cook extra so I can put them in the freezer for later. They freeze great. I have had people who are not gluten ask me to make them for parties and special occasions. They are glorious!!”
From Marjorie: “These are the best oatmeal cookies I’ve ever made, gluten free or with flour, they are now a staple.”
Recipe Overview
⏱️ Time to Taste: About 1 hour 30 minutes (includes 1 hour of chilling)
✨ Texture: Thick, chewy centers with lightly crisp edges, hearty oats, and melty chocolate chips.
🥣 Ease: Easy enough for beginner bakers! The dough comes together with simple pantry staples.
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour plus Almond Flour
🍪 Best For: Holiday cookie trays, bake sales, freezer make-ahead treats, cookie exchanges, and everyday desserts.
❤️ Why You’ll Love It: These reader-favorite oatmeal chocolate chip cookies are perfectly chewy, loaded with chocolate chips, freezer-friendly, and taste just like the classic version. No one will ever guess they’re gluten-free!
Even though I developed this recipe and published it on my website over 8 years ago, my husband makes these cookies so often my kids now call them “dad cookies.” Whatever you call them, they’re crisp on the edges, chewy in the center and completely irresistible. This is also a great oatmeal cookie base you can switch up to your liking.
With hundreds of rave reviews from both gluten-free and non-gluten-free bakers alike, this recipe has become one of the most popular cookie recipes!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free oatmeal chocolate chip cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: Use a high-quality gluten-free measure-for-measure flour that already contains xanthan gum. This gives the cookies structure and prevents them from falling apart. King Arthur is my favorite!
- Almond flour: My favorite secret ingredient. It adds richness, chewiness, and beautiful golden color. I use it in a lot of my cookie recipes, like my brown butter gluten-free chocolate chip cookies and my gluten-free snickerdoodles!
- Gluten-free oats: Oats are naturally gluten-free but are commonly cross-contaminated during processing. Always use oats labeled certified gluten-free.
- Butter/coconut oil: I love how this combination creates the perfect chewy texture while adding rich buttery flavor for that comforting homemade cookie taste.
- Coconut: A little coconut is my trick for added texture and subtle sweetness. It’s totally optional! If you prefer to leave it out, just replace it with more gluten-free oats.
How to Make Gluten-Free Oatmeal Chocolate Chip Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
The perfect base: I start by creaming the butter, coconut oil, and sugars together until light and fluffy, then add the eggs and vanilla. You’re looking for the dough to become light and creamy for the best cookie texture.
Add the dry ingredients: As I add the flours, baking soda, and salt followed by the gluten-free oats, chocolate chips, and shredded coconut, I’m careful to avoid overmixing so that the cookies stay chewy and tender.
Chill and bake: I highly recommend chilling the dough for 1 hour before baking. It gives the gluten-free flour time to fully hydrate for thicker, chewier cookies with better flavor and texture (no gritty cookies here)! I prefer to pull them from the oven once the edges are set, but the centers are slightly soft since they’ll continue to set as a they cool.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough will keep in the fridge for up to 3 days. If it’s too firm to roll into balls, just let it sit out at room temperature for 10-15 minutes (or just until workable).
I also love to freeze the dough so I can bake fresh cookies whenever the craving strikes. Freeze dough balls on a parchment-lined baking sheet until solid, then move them to a freezer bag. They’ll keep well for up to 3 months. When ready to bake, I just bake from frozen and add 1-2 minutes to the baking time.
To Store: Store cooled cookies in an airtight container at room temperature for up to 4 days.
To Freeze: Let the cookies cool completely, then store them in a freezer bag or airtight container for up to 3 months. I let the cookies thaw at room temperature for about 30-60 minutes.
What Do These Gluten-Free Oatmeal Chocolate Chip Cookies Taste Like?
These cookies have the classic flavor of a homemade oatmeal chocolate chip cookie. Rich butter, brown sugar, vanilla, hearty oats, and plenty of melty chocolate come together for a nostalgic cookie that’s every bit as satisfying as the traditional version. A little shredded coconut adds a subtle sweetness that blends right in, making these cookies even more delicious. No one will ever guess they’re gluten-free!
Are Old-Fashioned Oats Gluten-Free?
Oats are naturally gluten-free, but they are often grown, harvested, transported, or processed alongside gluten-containing grains, which can lead to cross-contamination. When baking gluten-free, be sure to oats labeled certified gluten-free.
For more information, check out my article all about if oats are gluten-free!
Can I Substitute the Almond Flour?
Definitely! You can replace the almond flour with an equal amount of gluten-free measure-for-measure flour if needed.
More Gluten-Free Cookie Recipes
Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
Other:
- 1/2 cup (113g) butter, at room temperature
- 1/4 cup (60g) coconut oil, at room temperature
- 1 cup (213g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups (191g) gluten-free old fashioned rolled oats
- 1 cup (170g) chocolate chips
- 1/2 cup (40g) sweetened shredded coconut or an additional 1/2 cup oatmeal
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats, chocolate chips and coconut.
- Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutrition
This post was originally published in January 2015. It was updated with new photos and instructions in July 2026.
These are the BEST cookies. Here’s why!
1) I am forever commenting on non-GF recipes when I have subbed to make them GF and it turns out well. I want others to know they won’t be wasting a lot of ingredients to find out. Well, this is the ABSOLUTE BEST GF cookie I’ve ever had, anywhere and my non-GF husband liked them too. I then made a non-GF batch (less expensive flour) and they were amazing as well!! No other changes except same amount of wheat flour. So, anyone wondering?? There ya go.
2) These are perfect fresh out of the oven, after slightly cooling! No waiting!
3) These dough balls freeze well and cook up perfectly from frozen or from thawed!!
4) These are now my families favorite all year cookie and we can bake them “fresh” and have warm cookies any night we want from the frozen dough balls.
Oh wow! Thank you for such amazing feedback, Amie! We’re beyond excited to hear how much you and your family love these cookies. Thank you for coming back and sharing your experience!
I return to this recipe year after year. Simply the best!
We love to hear this, Allison! Thank you for such wonderful feedback. Happy baking!
These stay ready to go in our freezer at all times!!! My adult daughter cannot have gluten or dairy and so I made them for her and my husband had no idea they were gf/df I’m pronounced they were the best cookies!! Recently went with a group of ladies on a lake boat ride brought them with me because I was running around last minute, and I had them in the freezer and there was one lady that I did not know could not eat gluten and she loved these cookies!!
Aww, we love when our recipes become go-to favorites! Thank you for sharing such wonderful feedback with us, Nancy. We’re so happy to hear the cookies have been such a hit!