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!
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.
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.
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 Oatmeal Chocolate Chip 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
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!
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
The Best Gluten-Free Oatmeal Chocolate Chip Cookies
- 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
- 2 1/4 cups gluten-free rolled oats
- 1/2 cup coconut, or an additional 1/2 cup oatmeal
- 1 cup chocolate chips
- 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, and chocolate chips 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!
- 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.