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.
what is the serving size for the nutrition facts?
The nutrition facts are for 1/24th of the recipe. So if you make 24 cookies from this – 1 cookie.
THE best gf cookie recipe I’ve made! Usually not a huge coconut fan, but it gives the cookie the perfect texture. I shared this with my mom, who makes chocolate chip cookies weekly and who isn’t celiac, and she’s made it her new official go-to recipe. The only thing is that you need to add double the chocolate chips! 🙂
I’m so happy to hear that! Glad your Mom likes the cookies too! 🙂
I made these cookies last night and can’t quit eating them. I made these as written except I didn’t add chocolate chips. I did add walnuts and coconut. The first pan I cooked for 12 min. and they were crunchy but I did smash them down a bit before baking. The second batch I did for 10 mins. and they were chewy. The coconut oil really adds a nice flavor, mild. Love theses and I will use this recipe often!! Ps, husband isn’t gluten free and he loved them!
That’s so great to hear! So glad you enjoy them 🙂
Does this recipe still work if I only use almond flour for the full amount of 1 and 3/4 cups? Thank you!
Unfortunately that won’t work! You need the rice flour/xanthan gum for the cookies to turn out correctly!
I made your GF choc chip cookies. My husband who LOVES my regular choc chip cookies ate 9 GF ones before he came up for air. He said that was the best batch of cookies i made yet! I have been baking for 35 years so when i told him he was shocked they were GF. I’m the one that’s GF so now i have the best of both worlds when it comes to choc chip cookies. Thanks for the most delicious GF choc chip cookies I’ve ever made (and i have made a lot of them).
I’m so happy he likes the cookies! Thanks for the sweet comment! 🙂
I’ve made this recipe before, and always double it and save the second half of the dough frozen for special times. This time, I accidentally double doubled the almond flour amount, so I was trying to figure out how to remedy that with mout increasing the rest. I opted to add a snack size cup of organic unsweetened applesauce. Also, I remember out of tapioca flour and opted to mix with corn starch for the remainder. These cookies were just as fabulous if not better than ones from before! I think a little extra almond flour and the applesauce was awesome. Also, I add orange oil and a bit of cinnamon and cardamom to the mix for a POW WOW to the taste buds. Better for adults, I’d say. Haha! More for me!
I’m so glad you like the cookies! Those flavor additions sound amazing!!
Hi Erin,
I am so thrilled about finding your website! This totally opens up a refreshing door of GF foods to make. While I don’t have a serious medical reason to be GF, I do have sinus issues and bloating that make me go GF and fortunately my husband goes along with that :). My question is regarding the oatmeal CC cookies. Can I use the 1-1 flour with 1/4 C almond flour and the browned butter as was the recipe for the best ever chocolate chip cookies. BTW, they are absolutely delicious and no way can I tell the difference. They are my new go-to CC cookie. So back to the question, can I use the same flour and butter ingredients instead of the sorghum flour, etc???
Great question! Yes! I’ve been meaning to update this recipe. You can use 1 1/2 cups GF 1:1 flour in place of the sorghum, tapioca and xanthan gum. Then still add 1/4 cup almond flour. It should work great that way. So glad the recipes have been helpful! 🙂
Hi, am learning can you explain what 1:1 means? Am confused because I also see 1 1/4 gluetin free flour and 1/4 cup of almond flour, but not sure what it means 1:1.
Thanks,
Angela
Great question! 1:1 Gluten-Free Flour is a flour that contains several different types of flours (rice, brown rice, sorghum, etc.) as well as a binder (like xanthan gum) and is meant to mimic gluten-containing flour so it can be swapped 1:1 in recipes. King Arthur Flour and Bob’s Red Mill have 1:1 (also called measure-for-measure) baking flours that I like. You’ll have to buy almond flour separate for the additional 1/4 cup almond flour. Let me know if this makes sense!
I have been experimenting with gluten free flours an find the more u use the better t h e come out tasting. I still can’t find buckwheat or a martha flours but have not taken a ride to mom’s or fresh market in the next town. Love your website an the cookies look Devine so will try to make a pecan chocolate chip with this recipe. Wish me luck
Laurie
These cookies taste awesome, however mine are not spreading out into a cookie. They just stay in their ball shape and cooking. Any thoughts!
Omg me too did you ever find a fix to this problem?
I don’t have sorghum flour..can I use gluten-free flour? Thanks for sharing recipe
Yes! I have used 1 1/4 cup gluten-free flour and the almond flour with good results.
Would I use 1 1/4 each cups each of gluten free flour & almond flour…thanks
I just mixed up a batch of these cookies. The batter is in the fridge. It is quite possibly one of the best things I’ve ever put in my mouth!!! I LOVE the coconut, choc, oat combo. Why did I not think of this before?! I used coconut sugar and I was a couple tablespoons short on butter (my daughter used it for her popcorn) I’ll post again after they bake.. I have high hopes!
Oh that dough is dangerous! So good! I hope they turn out for you 🙂
Hi Erin! Would it be ok to use brown rice flour for the sorghum if leaving the other flours the same? And do you think using some xylitol for the brown sugar would alter the flavor too much? (xylitol tastes just like white sugar) I’d love to try these soon! 🙂
Hi,
I’m not Erin (obviously lol) but I’ve baked so many GF items and have in the past, used sorghum and brown rice flours interchangeably without failures. Worth a shot to try with this recipe I would say…
I totally agree! Thanks for your help! 🙂
These cookies are truly exceptional. I opted to add the coconut and was so glad that I did, as it gives it the most pleasing flavor along with the chocolate and oats. This is a great gluten free cookie recipe that I intend to keep making. P.S. the dough is really yummy as well. Just saying.
We always sneak some dough when we make these too! So good 😉 I’m you like them!
Could I sub ground flax for the xanthan gum? or maybe just bob’s 1-for-1 flour for the flours and gum?
I am utterly amazed! These were so delicious! Really easy to make and literally some of the best cookies I’ve ever had. Everyone loved them!
These cookies are stunning! I never would have imagined they weren’t wheat-based.
Thanks Nora!