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 don’t keep coconut oil in my pantry. Can I substitute butter in this recipe?
Hi Jean, yes you can use more butter in place of the coconut oil. We hope you enjoy the cookies!
These are genuinely the BEST gf cookies I’ve made! Ever since being diagnosed with celiac disease, I’ve struggled to find the perfect cookie recipe (fresh baked cookies being my favorite food ever). I’ve tried other recipes that ended up being disappointing or subpar. But THESE blew me away!!! They literally taste like normal cookies! It’s also my first recipe of yours, so I will definitely be trying more. Thank you so much!!
Yay! Thank you for sharing such amazing feedback with us, Camille! We’re so pleased you loved the cookies so much. We hope you enjoy Erin’s other gf cookie recipes just as much. Happy baking!
I made this recipe exactly and made them into a ball but they don’t flatten.
Hi Miranda, we’re sorry your cookies didn’t spread. A variety of factors can cause this: too much flour or using the wrong blend of gf flour, the cookie sheet’s material type, inaccurate oven temperature, too cold dough, etc. If the dough seems like it’s too hard to work with after it chills in the fridge, let it sit out for 5-10 minutes so the butter softens just a bit. We hope you enjoyed the flavor still!
I made these oatmeal cookies yesterday
I put the chocolate chips in half of them and not it the other half.
They were so delicious. My whole family loved them.
Thank you for your kind feedback, Kathy! We’re so happy to hear the cookies were a hit with the whole family. Happy baking!
Hi Kaitlin, good question! If the coconut was pretty dry, it could impact the cookies. You can soak dry coconut in warm milk for a few minutes, then drain it, to plump the coconut back up before adding it to the dough. You could also add a little more butter or coconut oil to the dough to counteract the dry coconut. We hope these ideas help and the cookies turn out better for you next time!
I used Miyoko’s vegan butter to make it dairy free, and it was amazing. I also toasted the walnuts before adding to the dough. My non-gf, df friends kept “testing” the dough to make sure it was “good” because they couldn’t get enough. These are at the top of my gf, df chocolate chip cookies list now!
Hi Natalie, we’re so glad you and your friends enjoyed the cookies! Thank you for taking the time to share your positive feedback with us!
Made these as directed and they were amazing! I used the Bobs Red Mill 1:1 baking flour and it worked great!
Love making this recipe!! Can it be made with regular all purpose flour?
We’re so pleased to hear how much you love the cookies! Thank you for the kind feedback. Yes, they can be made with regular AP flour if not needing gluten-free. Happy baking!
Hi! If I’m not gluten free, do you think they would still work with an einkorn or all purpose flour ?
Wondering if it’s been done!
Thanks
Hi Wendi, most of our recipes work with all-purpose flour using the same measurement so you are good to go with that one. We haven’t tried einkorn ourselves to say for sure if it would work with the cookies. If you decide to give either flour a try with this recipe, we’d love to hear how it goes!
Super yummy
We’re so glad you loved the cookies, Jordie! Thanks for your comment!
Thought i would give this a try and boy am i glad. Got a bunch in freezer ready to go. Soo yummy. Will a on rotation in my house thats for sure!!
Thank you for your kind feedback, Anna! We’re so excited that you enjoyed the cookies so much!
I would love to try this recipe, but don’t need GF could I use regular flour at the same measurements?
Hi Pam, yes you can use regular all-purpose flour in place of the GF flour at the same measurement. We hope you enjoy the cookies!
These are so good! Everyone loved them and I’m the only GF person here!
We’re so happy everyone enjoyed the cookies, Becky! Thank you for taking the time to share your experience with us!
seriously, texture and taste are amazing for these cookies! I love to bake and always looking for good gluten free cookie recipes as so often they are great fresh out of the oven but not the next day. These cookies taste fresh the next day, and still maintain a chewy texture! Thank you!
My boyfriend said these are his new favorite!!
Thank you for such a kind review, Tressa! We’re so glad you and your boyfriend enjoyed the cookies!
The most amazing cookie I have ever made. Thank you for sharing
Wow my mouth is so happy. Just made these and they are amazing. I used 1/2c of Ghirardelli semi-sweet and 1/2c of butterscotch chips. Might be the best cookie I ever made
Thank you for sharing your positive experience, Dave! We’re so glad you liked the cookies!
I dont like or use coconut oil. Is there a viable replacement?
Hi Ellen, you can use more butter to replace the coconut oil. We hope you enjoy the cookies!
Do you have gluten free dessert recipes that are low in sugar or use sugar substitutes. Gluten free and diabetic.
Thank you,
Hi Judy, our recipes tend to contain real sugar, rather than substitutes, and we do not typically feature recipes that are low sugar either, but our readers are really great about sharing their experiments with adapting recipes in these ways. Checking out the comment sections at the bottom of recipes can be a great way to discover sugar alternatives that worked for others. Thank you for your question!
If I use regular flour, do I still use the almond flour?
Hi Lauren, you can keep the almond flour and just replace the gf 1:1 flour with the regular flour. If nuts need to be avoided, both types of flour can be replaced with the regular flour. We hope you enjoy the cookies!
If I wanted to omit the chocolate chips, should I double the raisins? I know, I know but my husband doesn’t love chocolate. More for me I guess!
Hi Dawn, we have a separate gluten-free oatmeal raisin cookie recipe that might be of interest! Happy baking!
These sound wonderful. I had chocolate chip oatmeal cookies before I had to go gluten-free and loved them. I am just starting the world of gluten-free baking. These are on my list of recipes to definately try….at the top!
Thanks for sharing.
What kind of coconut did you use in the step at the end with the oats and chocolate chips?