oatmeal chocolate chip cookie

Gluten-Free Oatmeal Chocolate Chip Cookies: Soft, Chewy, and Irresistible

If you’re craving a cookie that’s comforting, wholesome, and packed with chocolate, these Gluten-Free Oatmeal Chocolate Chip Cookies are the perfect solution. Soft in the center, lightly crisp on the edges, and loaded with chocolate chips, they taste just like the classic—without the gluten.

Made with gluten-free oats and gluten-free flour, these cookies are easy to prepare and perfect for anyone with gluten sensitivity or those simply looking for a delicious alternative.

Why You’ll Love These Cookies

Soft and chewy texture with hearty oats
Made with gluten-free ingredients
Easy, one-bowl recipe
Kid-friendly and freezer-friendly
Perfect for snacks, desserts, or lunchboxes

Ingredients

1 cup (115g) gluten-free all-purpose flour
1½ cups certified gluten-free rolled oats
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup (115g) unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup gluten-free chocolate chips

Equipment Needed

Mixing bowl
Electric mixer or wooden spoon
Baking sheet
Parchment paper
Cooling rack

Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together gluten-free flour, oats, baking soda, salt, and cinnamon.

Step 3: Cream Butter and Sugars

In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Egg and Vanilla

Mix in egg and vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add dry ingredients to the wet mixture and mix until just combined. Fold in chocolate chips.

Step 6: Scoop and Bake

Scoop dough into 1½-tablespoon balls and place 2 inches apart on baking sheet.
Bake for 10–12 minutes, until edges are lightly golden but centers are soft.

Step 7: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Tips for Perfect Gluten-Free Cookies

Use certified gluten-free oats to avoid cross-contamination.
Don’t overbake—gluten-free cookies firm up as they cool.
Chill dough for 20 minutes if cookies spread too much.
Use brown sugar for extra moisture and chewiness.
Slightly underbaking keeps the cookies soft and tender.

Variations

Dairy-Free: Use plant-based butter and dairy-free chocolate chips.
Vegan: Replace egg with a flax egg (1 tbsp flaxseed + 2½ tbsp water).
Nutty Version: Add chopped walnuts or pecans.
Raisin Swap: Replace chocolate chips with raisins for a classic oatmeal cookie.
Double Chocolate: Add 2 tablespoons cocoa powder to dry ingredients.

Storage

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Up to 7 days for extra freshness.
Freezing: Freeze baked cookies or dough balls for up to 3 months.

Nutrition Estimate (Per Cookie – 18 cookies)

Calories: ~160
Protein: 3g
Fat: 7g
Carbohydrates: 22g
Fiber: 2g

Why This Recipe Works

Gluten-free flour provides structure, while rolled oats add chewiness and flavor. Brown sugar keeps the cookies soft, and the balance of butter and egg ensures a tender crumb. The result is a cookie that tastes just like a traditional oatmeal chocolate chip cookie—without the gluten.

Serving Suggestions

Enjoy with a glass of milk or almond milk
Pack in school or work lunches
Serve warm with vanilla ice cream
Gift in cookie boxes for holidays

Final Thoughts

These Gluten-Free Oatmeal Chocolate Chip Cookies prove that gluten-free baking can be just as delicious as the classic version. Soft, chewy, and filled with chocolate, they’re perfect for anyone looking for a comforting homemade treat that everyone can enjoy.

Once you make them, they’re sure to become a staple in your gluten-free baking rotation.