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.
Hi Erin,
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.
I am a chef whose favorite treat is chocolate chip cookies. I became highly gluten intolerant last year and finally have it up 6 months ago. I had just mastered my own chocolate chip cookie recipe and can’t believe I’ll never eat them again. I tried making them gluten free, but they were terrible. I made gluten free oatmeal chocolate chip cookies and they were okay, but not the same as ones with real flour. I decided to try again the other day and found this recipe online. They are maybe THE BEST cookies I’ve had, period. Including gluten ones. You cannot tell they are gluten free. I’ve made them twice already and this is now my go to recipe. I was hesitant about the coconut, but went with it and it did not disappoint. I made a couple of tweaks, but I’m sure they’re fine without. I put these extras: 3tbsp butter, 1/2 tsp salt, 1/4 tsp baking soda, and 1/2 cup chocolate chips. Thank you so much for writing this recipe. I’m so glad I found it. Please continue doing what you’re doing and I can’t wait to try your others.
Hooray! I’m so honored they have a chef’s approval. They are some of our very favorite cookies as well! Great to know it worked with those tweaks. Thanks for the comment!
I made these today and they were amazing!!! I also thought about turning them into bars and melting chocolate on top, thank you soooo much for this recipe! Headed to check out more recipes! Super excited!
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!