I doubt I'm alone when I confess that these gluten free oatmeal chocolate chip cookies definitely rank at the top of my list of favorite cookies. This easy recipe is so quick to make - maybe dangerously quick, since once they're made these delicious cookies are hard to resist.
With their thick and chewy texture and crispy edges, this gluten-free oatmeal cookie recipe might become your new favorite!
And if you’re a lover of easy gluten-free recipes that have plenty of sweet chocolate flavor, you’ll also love my small batch gluten free chocolate chip cookies, these double chocolate chip cookies, or this reader favorite: gluten free brookie bars.
Ingredient Notes
These chewy oatmeal cookies use just a handful of common ingredients, which you should be able to find in any grocery store.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes. You can use your favorite brand of gluten free flour, but ensure it contains xanthan gum or a similar binder. Since this recipe hasn't been tested with other flour brands, results may vary.
- Gluten Free Oats - Since not all oats are gluten-free, make sure to check the package and see that they are labeled as certified gluten-free oats. You will want to use old-fashioned oats for this recipe, not quick oats.
- Baking Powder - Baking powder is a leavening agent that helps to give these cookies their soft texture.
- Salt - Salt enhances the flavors of the sweet ingredients and balances the other ingredients.
- Cinnamon - This spice is perfect for adding warm flavor to your cookies.
- Baking Soda - Baking soda helps the cookies to spread and turn golden brown, plus it provides a little bit of chew to create the perfect cookie texture.
- Vegan Butter - I used Country Crock plant butter in this recipe. You can use your favorite vegan butter, just avoid margarine. If you're not dairy free, use regular butter in the same measure.
- Dark Brown Sugar - Brown sugar provides a rich molasses flavor that is classic in both oatmeal and chocolate chip cookies. Plus it helps to keep the cookies soft for days.
- White Sugar - Granulated sugar helps the cookies spread and provides a bit of chew to the outer edges. Feel free to substitute coconut sugar if you prefer.
- Egg - If you want to make these cookies completely vegan, eliminate the egg and use a flax egg or powdered egg replacer.
- Maple Syrup - Real maple syrup adds a little more sweetness and its signature maple flavor.
- Vanilla Extract - Vanilla balances the flavors in the cookies.
- Allergen-Free Chocolate Chips - I used Nestle Allergen Free Semi-Sweet Chocolate Chips in this recipe. You can use your favorite brand. If you're avoiding dairy and gluten, I recommend Nestle or Enjoy Life brands.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use unsalted butter and regular chocolate chips in the same measure.
- Make it Vegan / Egg Free - Use a flax egg to replace the single egg in the recipe. You may need to add a little extra water to help the cookies spread.
- No maple syrup - replace the syrup with an equal measure of corn syrup.
- Nuts - Fold a ½ cup of walnuts or pecans into the cookie dough before forming the cookies.
- Dried Fruit - Replace ½ cup of chocolate chips with raisins or craisins.
- Chocolate Covered Raisins - If you like oatmeal raisin cookies, you should definitely try substituting chocolate-covered raisins for the chocolate chips. It's one of my favorite cookie combos!
- Chocolate Swap - Omit the chocolate to make plain gluten-free oatmeal cookies, or replace it with white chocolate chips or chocolate chunks.
How to Make The Best Gluten-Free Oatmeal Chocolate Chip Cookies
This oatmeal cookie recipes is so simple to make, that you may find yourself baking them on the regular - they don't even require a mixer!
STEP 1: Combine the gluten free flour, oats, baking powder, baking soda, cinnamon and salt in a small bowl. Stir to mix well and set aside.
STEP 2: Add the dark brown sugar, white sugar and melted butter to a large bowl. Whisk for 60 seconds.
STEP 4: Add the dry ingredients to the wet ingredients and stir together with a spatula just incorporated. It's ok if there are still some dry bits visible.
STEP 5: Add the chocolate chips to the oatmeal cookie dough. Fold together until they're evenly distributed. Cover with plastic wrap and chill for 30 minutes
STEP 6: Portion the cookie dough into balls about the size of a golf ball. Place on a parchment-lined baking sheet, spaced about 3 inches apart.
Baking Tip
For picture perfect cookies, place a few extra chocolate chips on top of the cookies before you bake them.
Recipe FAQs
Using xanthan gum will help maintain your cookie’s structure. Xanthan gum mimics the stretchiness normally provided by gluten. Brands of gluten-free flour like Bob’s Red Mill include xanthan gum in them.
Oats are gluten free, but there is a high chance for contamination during growing and processing. For that reason, you will want to purchase certified gluten free oats if you're following a gluten free diet.
When baking, it’s crucial to be precise in measuring ingredients. Using too much butter, sugar or baking soda or even too little gluten-free flour can result in unwanted spreading.
Oatmeal adds texture to cookies, as well as flavor. In some instances, depending on whether you use rolled oats or quick oats, it can also help to keep the cookie together.
More chocolate chip cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Oats
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Baking Soda
- ½ Cup Vegan Butter melted
- ½ Cup Dark Brown Sugar
- ¼ Cup Sugar
- 1 Egg
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla
- 1 Cup Allergen Free Chocolate Chips
Instructions
- Combine the gluten free flour, oats, baking powder, baking soda, salt and cinnamon in a bowl. Whisk together to mix well and set aside.1 Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Oats, ½ teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Baking Soda
- In a large mixing bowl, combine melted butter, brown sugar and white sugar. Whisk for 60 seconds.½ Cup Vegan Butter, ½ Cup Dark Brown Sugar, ¼ Cup Sugar
- Add the egg, maple syrup and vanilla and whisk again until combined.1 Egg, 2 Tablespoons Maple Syrup, 1 teaspoon Vanilla
- Add the dry ingredients and fold together with a spatula until it forms a thick dough that is a little sticky/runny.
- Add the chocolate chips and fold together until they are evenly distributed.1 Cup Allergen Free Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Scoop the chilled dough into balls about the size of a golf ball. Place on your lined baking sheet, spaced about 3 inches apart.
- Bake in the preheated oven for 11-12 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Kathy Alfino says
These are the best! You have to give those recipe a try. This recipe is now my go to. I love the taste of the maple syrup in them ( probably because I use maple syrup in my coffee!!!)
Thank you!
I love maple flavor too!:)
Dorea Van De Ven says
Great recipe Yummmmmmm
Thank u 😋