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:
- Gluten-Free Monster Cookies
- Gluten-Free Cadbury Snowball Cookies
- Chocolate Coconut Cloud Cookies
- Gluten-Free Chocolate Chip Peanut Butter Oatmeal Cookies
- Gluten-Free White Chocolate Cranberry Cookies
- Gluten-Free Eggnog Oatmeal Cream Pies
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
- 1/2 cup walnuts optional
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, chocolate chips and walnuts 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 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?
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!