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.
I’m in love. These are my new favorite cookies. They’re SO good!! My old oatmeal chocolate chip cookie recipe has nothing on these. I didn’t have any coconut this time, but after reading the comments about how it makes the recipe, I’ll definitely try it next time. Thank you for sharing this!
Can the sugar be replaced with an alternative like honey, maple syrup, coconut sugar or monk fruit?
Hi Kellen, we don’t typically bake with sugar alternatives ourselves. Sometimes readers share their experiments with substitutions in the comment section and you may find some ideas there. Anytime substitutions are used, it can impact taste and texture. We hope you enjoy the cookies!
I made this cookie just now and it is the BEST gluten free cookie ever. will be making it again and again. easy and delicious. i like it very crunchy. thanks for the recipe
I added a tiny bit of coconut extract because I’m obsessed with coconut, used extra dark chips, and added a big handful of slivered almonds. Cannot wait to try these!
Those sound like delicious additions!
Hi Erin,
I don’t have coconut oil. Can I use all butter or sub avocado oil or vegetable shortening for the coconut oil? Thank you!
I want to make these cookies not if the oat are quick oat or regular oat. I have gluten free oats. Thanks for the answer. Have a blessed day!
I usually use gluten-free rolled oats – but quick oats will also work if that’s what you have on hand.
Delicious oatmeal cookies. I added raisins instead of the chocolate chips. It reminds me of oatmeal cookies I baked as a kid. Only this is gf. Yum.
I used to have oatmeal raisin cookies as a kid all the time too! I’m glad they reminded you of an old favorite 🙂
Would it be possible to substitute a different oil or margarine in place of the coconut oil? I have read that coconut oil is not heart healthy or cholesterol friendly.
You can use more butter in margarine in place of the coconut oil no problem!
I used to eat oatmeal raisin cookies as a kid too! I’m glad these reminded you of an old favorite 🙂
First time to make gluten free cookies. Everyone loved them so I am going to make more.
Thanks
I’m so glad everyone loved them! 🙂
Why do they have to be refrigerated before baking??
The rest period gives the gluten-free flour time to hydrate. It also helps the cookies to have a better texture and not spread too much.
Hi Erin,
Can I add golden raisins to this recipe? If so, what amount and will it affect the baking time?
Thank You,
Art W
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?
This has become my go-to chocolate chip cookie recipe. I make them all the time. The coconut adds just the right amount of flavor and texture. I freeze some because if I don’t, my family will devour them in a day. Thanks for this recipe!
I’m so happy you like them! The coconut really makes them special. Thanks for the comment!
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!