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.
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!!
Oh wow! Thank you for such wonderful feedback Margo! We’re so excited to hear that the recipe has gone over this well with everyone. We love when our recipes become go-to favorites. Thank you!
These are the best oatmeal cookies I’ve ever made, gluten free or with flour, they are now a staple.,
Aww, thank you for such wonderful feedback, Marjorie! We’re so glad you loved the cookies!
I tend to only use very small amounts of natural sugar. If I replace the sugar in this recipe with a combination of coconut sugar, trivia, brown sugar, replacement, and maybe some liquid fruit, what additions would you suggest to make up for the loss of bulk and moisture from all the sugar? I thought since you have a degree in food science you might have a suggestion thank you for your time.
Hi Julie! Unfortunately we don’t typically bake with sugar substitutes and don’t recommend subbing out the sugar since it will change both the taste and texture of the cookies. Thank you for your question!
Loved these cookies. I took them to a block party and everyone was amazed they were gluten free! Big success.
I only have one tiny request. I needed to know if the butter was supposed to be salted or unsalted. I know there is salt in the recipe but a clarification would be nice. I used unsalted butter but I put s pinch in the wet ingredients when I found the wet ingredients were not incorporating as well. It helped a lot.
We’re so pleased everyone loved the cookies so much, Deb! Thank you! We use salted butter in all baked goods. Happy baking!
Cookies turned out great! Good structure and flavors. I did toast the coconut and walnuts before adding them to the dough, and added extra chocolate chips and salt on top.
We’re so pleased you loved the recipe and that those changes worked well for you, Kristen! Thank you for sharing!
These have become a staple! I don’t think there’s a better GF cookie recipe out there. Love that they stay soft after the first day.
Aww, thank you for such kind feedback, Bill! We love hearing that this recipe has become a keeper!
I’ve gotten my whole family addicted to these! I make them almost once a week!! I’ve discovered if you keep the coconut oil room temp (solid) and just mix it in as best as you can, they bake super thick and chewy, and stay chewy even when cooled! We also add a little extra coconut. I’ve made them so many times I barely even need the recipe anymore. 100/10 best cookies ever.
We love to hear this, Brook! Thank you for sharing such amazing feedback with us. Happy baking!
I was recently at a church dance where someone had made these cookies. I didn’t see the GF sign, I was attracted by their size. I bought 2, one for me, one for hubby. I went back to the counter to ask who had made them. I HAD to have the recipe. My friend had made them, she’s GF, then she showed me the sign. LOL! I’ve tried many GF cookies, but I have NEVER tasted one as delicious as these.
Firm, yet chewy, moist and not crumbly, and FULL of flavour. Congratulations
On the PERFECT cookie!!
I’m a new non GF follower.
Oh wow! Thank you for such amazing feedback, Debra! We’re so excited to hear how much you loved the cookies, even as a non-GF person. That means so much to us! Thank you for coming here to share such kind encouragement with us!
Thanks for another great cookie recipe! I used the extra oats instead of coconut. Everyone in my family loved them. Thank you for the note about the dough freezing well – I made smaller cookies and had little extra dough left, so I plan to put it in the freezer and make the rest in a few weeks.
Can you use raisins as a substitute for chocolate chips? I will definitely be trying these!
Hi Annette, yes you absolutely can! Happy baking!
These are absolutely incredible!! YUM! I made them with pumpkin seeds, no coconut and chocolate chips, but with a little lemon rind and a tablespoon of fresh lemon juice. They are fantastic!! How do you store these cookies? And for how long? Not sure with GF cookies? King Arthur flour
Hi Susan, love to hear this! Thanks so much for sharing. The additions to the dough sound delicious. You can store these at room temperature in an airtight container for three days.
These cookies are amazing but mine didn’t flatten, they stayed in ball shape. I did use truvia for a sugar free option.
Love the flavor, mine turned out a lot crunchier than chewy. The 2-tablespoon size seemed really large, and I baked the cookies longer than the instructions because they were so light in color. So I think next time I need to make them smaller. But the taste was great and loved these for dunking in coffee.
This is the best gf oatmeal cookies I’ve ever baked and I’ve tried many recipes over the years. All of your hints and suggestions are helpful for successful cookies.
Hi Betsy, thanks so much for the feedback! Glad these turned out well for you!
These are by far the most delicious gluten free cookies I have ever made! I chopped walnuts into flour instead of using the almond flour and did not put any coconut in to please a bigger crowd. Absolutely delicious! Thanks!
Hi Kate, we’re so happy to hear that the cookies were such a hit! It’s good to know those substitutions worked well too. Thank you for sharing your positive experience with us!
Under other you state “coconut” – do you mean coconut flakes, sugar, oil, flour? What do you mean by that?
Hi Leah, this measurement is for regular shredded coconut, but you can use more oatmeal in its place, if desired. We hope you enjoy the cookies!
For clarification… do you mean plan shredded coconut? or the sweetened stuff that is usually by the baking chips? Thanks!
Hi Chris, we use the typical sweetened coconut flakes/shredded coconut that’s found in the baking section. We hope you enjoy the cookies!
Very tasty! I must admit, I burned about half of them because I packed both trays into the oven at once, but the ones that I didn’t mess up my wife says are 4 stars. My screwup means I get all the burned ones but that’s only fair haha. Happy to try this recipe again next time I bake cookies!
Thank you for the positive feedback, James! We’re pleased to hear you and your wife both loved the cookies (even the burnt ones)!
I’m new here to gluten free. Do I need to use gluten free flour with or without xanthan Gum?
Hi Charity, good question! A high-quality gluten-free flour with xanthan gum is always best. We like King Arthur!
Can these cookies be made as bars?
Hi Marsha, we haven’t tried this recipe as bars, but it should work! You may want to reduce the oven temperature to 350°F and they’d probably need around 25-30 minutes, but just keep a close eye on how they’re baking. We’d love to hear how it goes!
My cookies don’t flatten and I followed the recipe exactly.
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!