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.
I took these to a party and no one realized they were gluten free. The entire batch disappeared instantly, and everyone was asking for the recipe.
That’s the very best! So glad they were a hit. Thanks for the comment!
This recipe is amazing!! Thank you so much! Even I couldn’t screw it up!
I’m so glad it turned out for you! 🙂
These cookies are amazing ! I use Namaste foods gluten free flour and find sometimes cookies are dry. These turned out perfect! Thanks
HI,
I DO NOT HAVE GLUTEN FREE FLOUR. I DO HAVE GF ALMOND FLOUR AND COCONUT FLOUR. CAN I SUBSTITUTE EITHER THE. ALMOND FLOUR OR THE COCONUT FLOUR FOR THE REGULAR FLOUR.
THANKS,
VICKIE
Hi Vickie – Unfortunately you need the gluten-free 1:1 baking flour for this recipe. It won’t work with all almond or coconut flour. Sorry about that!
Thank you for your wonderful recipe, Erin. I am an RA for a college dorm and made these cookies for all of my residents. Everyone loved them, myself included. We were surprised that they were gluten free, they were so delicious!
Thanks again,
Lagan
I’m so glad your residents enjoyed them! Thanks for the comment! 🙂
Delicious! Thank you for creating and posting this wonderful recipe.
These are hands down the best gluten free choco chip oatmeal cookies ever!! I’ve tried many variations over the years, and will never go back! I love making a batch and freezing uncooked dough so we can enjoy a warm, fresh baked cookie any time. I found your recipe a while ago with dry ingredients posted as: 1 cup of sorghum flour; 1/4 cup of almond flour; 1/2 cup of tapioca starch; and 1 tsp of xantham gum…. I really like this version a lot. Bob’s Red Mill 1-1 works just as well too. And we love the best gluten free choco chip cookie recipe too, with browned butter! Thanks, Erin!
I love oatmeal chocolate chip cookies! I’m excited to try them with the cinnamon addition. Thanks for sharing, I found you on the Allergy Free Thursdays link party.
I am super fussy about my cookies…..and love this recipe! Made for my daughter in law, but will make them again for anyone…they are soft, chewy, moist, and delicious!
Easy to follow step by step. Thanks for your sharing much!
These are the best cookies I have ever made. Thank you for this recipe! My husband just said “I never want to eat any other kind of cookies again,” so I think they were a hit.
Awesome recipe. I made as is with coconut flakes and results were a hit! Really important to chill these for an hour before baking. At first I thought the dough was too thin but after setting up in fridge were perfect. Will definitely save this pin for future use!! Thanks for such an easy, wonderful recipe!!!! A++++
Erin, Thank you so much for your wonderful recipes. I have a question about the gluten-free 1:1 baking flour. I find it difficult to locate where I live in a rural area. However, I am able to get King Arthur Flour Baking Mix. How can I substitute this Baking Mix, which has baking powder (and says baking soda) and salt included, into the recipes? Is it as easy as leaving out the salt and baking soda in your recipes, or is there more to making a substitution?
Hi Diana – Sorry I can’t be of more help with this! The baking mix is very different and I’m not sure how it would work. I usually buy my GF flour online if that helps!
The best gluten free chocolate chip cookie recipe! I’ve been gluten free for 13 years and have tried many recipes to find the perfect cookie. Seriously the BEST!
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.