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
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, 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!
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.
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!
we make these all the time! Meaningful Eats cookies are so good.
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!