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.
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 Oatmeal Chocolate Chip Cookies
- 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
- 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.
First time to make gluten free cookies. Everyone loved them so I am going to make more.
I’m so glad everyone loved them! 🙂
Can I add golden raisins to this recipe? If so, what amount and will it affect the baking time?
Yes you can add raisins! The baking time will remain the same.
Wow these are the most delicious, moist and yummy cookies!!!
I ended up buying almond flour so I used just almond flour. And it taste amazing!!!
Will be baking these tomorrow. Can’t wait to taste them
My husband was diagnosed with Celiac Disease about 15 years ago. I have searched high and low for good GF recipes. These cookies, by far, are the best I have ever made. I am eager to try the rest of your recipes. Thank you!!
Hi there. Loving all your recipes. Can these be frozen after cooked? My friend owns a bakery and freezes all her baked goods, so I was thinking about giving it a try with these cookies. Do gluten free baked goods hold up in the freezer?
I just might have to say these are “The Best Gluten-Free Oatmeal Chocolate Chip Cookies” When making them I used all organic light brown sugar, and I made mine smaller, 1 tablespoon scoop instead of two, and I made a double batch, so I could bake some and put some in fridge for another day.
These cookies are delicious. I used coconut sugar and maple syrup ( and added a little more flour) to replace the sugars in the recipe and it turned out great. This is the third recipe of yours that i’ve tried (I’ve also made your muffins and banana bread) and they all work perfect – you’ve become my go to for gluten free sweet treats. I even made a pineapple upside down cake from your basic muffin recipe and it worked fabulous. Thank-you for sharing your recipes!
I love this recipe. I have made these cookies and I want to take a short cut and make them into bars. Have you ever made these into bars? If so, how long did you bake them and the temperature of the oven please. Thank you!
Will coconut sugar in this recipe to replace white and brown sugar? If yes what quantity?.
Hello Salina, I wondered the same. I’m almost positive the ratio is 1 to 1. So one cup of regular sugar will be one cup for coconut. I did Google this as I haven’t tried it yet myself. Let me know how it works! I’m making these cookies now
All I know is to add more, if you want to attain the same level of sweetness.