Simple Gluten Free Oatmeal Chocolate Chip Cookies made with hearty oats and loaded with chocolate chips. These old fashioned cookies are a family favorite.
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Gluten Free Oatmeal Chocolate Chip Cookies
Sometimes, I make a recipe and I become so obsessed with it that I can’t stop thinking about it. This recipe for Gluten Free Oatmeal Chocolate Chip Cookies is one of them.
In pursuit of the perfect cookie recipe, I live and breath that recipe until I get it right. I test it over and over, it’s all I can think about, and recipes sometimes even keep me up at night.
But in the end, it’s all worth it especially when they come out as perfect as I intended. You guys, these Oatmeal Chocolate Chip Cookies are so good, they’re better than regular.
That’s not an exaggeration either because I’m not the gluten free one in my house. I can taste test these against cookies made with wheat flour. This recipe makes cookies better than any Oatmeal Chocolate Chip Cookie I’ve ever purchased in a bakery.
You’re welcome!
What You Need To Know About these Gluten Free Oatmeal Chocolate Chip Cookies:
These cookies are a bakery style cookie. They’re crisp on the outside and edges and the middle is nice and soft. It’s the perfect balance of textures. These cookies are, hands down, the best oatmeal chocolate chip cookies I’ve ever had.
If you’re one of those people who prefers an oat-heavy, slightly drier oatmeal cookie, you’d love my Gluten Free Oatmeal Raisinet Cookie recipe. Instead of Raisinets, just use all chocolate chips.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
How to Make Uniformly Shaped Cookies
Use a cookie scoop! For gluten free double chocolate chunk cookies, I use an OXO large cookie scoop and get 18-19 cookies.
Once the cookies are scooped, roll the cookie dough into balls and place them on a cookie sheet. Gently press down on the top of the cookies to make them shaped like little hockey pucks.
When cookie dough is uniformly shaped, you’ll get perfectly shaped cookies that look like they came from a bakery case!
If by chance your cookies don’t come out nice and round, use a spoon to gently push the cookies back into shape is soon as they come out of the oven.
But here’s the thing, a perfectly round and beautifully shaped cookie doesn’t affect the flavor. You can’t taste aesthetics but taste wise, this recipe is a cut above the rest!
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Key Ingredients for Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Baking Flour – I use my Nightshade Free blend but I’ve also made these with Bob’s Red Mill 1:1 Gluten Free Baking Flour. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.
- Note, Bob’s Red Mill 1:1 Baking Flour produced a cookies that were slightly gritty, even with a long resting time.
- Old Fashioned Gluten Free Oats – I use Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats but if you have Celiac Disease, you should use purity protocol oats such as GF Harvest PureOats Gluten Free Rolled Oats. They’re also available in organic as well.
- Chocolate Chips – I use semi sweet chocolate chips or chunks. My family prefers chocolate chunks but you can use whatever you or your family likes. You can also use dark chocolate or milk chocolate instead of semi-sweet.
- Shortening – I use a small amount of Nutiva Shortening in my cookie recipes to help with the structure and texture of the cookie.
How to Make Dairy Free Oatmeal Chocolate Chip Cookies
To make these cookies dairy free, use a plant-based vegan butter in place of the butter in this recipe. I tested this recipe with Country Crock Plant Butter with Avocado Oil and it worked really well.
Use dairy free chocolate, such as Enjoy Life Foods Mega Chunks or Nestle’s Simply Delicious Semi-Sweet Morsels.
The dairy free cookies will not come out quite as dark as the cookies made with regular butter.
Equipment Needed to Make Gluten Free Cookies
- Stand Mixer or Hand Mixer – you can mix cookie dough by hand but I find it way easier and much faster to use a mixer.
- Half Sheet Pan – I love half sheet pans for baking cookies. There’s plenty of space for the cookies to spread a bit. Just don’t over crowd your pan. You can read more about my list of essential baking pans here as well as which brand of sheet pan I prefer.
- Silicone Baking Mat – if you bake regularly, I highly recommend getting a couple silicone baking mats. I own and use Silpat and Artisan Metal Works and love them both. They both fit my sheet pans well, they’re easy to clean, and they can go in the refrigerator and freezer right to the oven I’ve been using both for 5+ years now with no issue.
- Large Cookie Scoop – I swear by the OXO Large Cookie Scoop. It holds about 3 tablespoons of dough and I think they make the perfect sized cookies.
How to Make Oatmeal Chocolate Chip Cookies
Step 1. In a medium/small bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and baking powder. Stir in the gluten free oats.
Step 2. Add the melted butter, shortening, and light brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together until smooth.
Step 3. Add the egg and vanilla extract and mix until light in color, creamy, and slightly thickened, about 1 minute.
Step 4. Scrape down the bowl add the flour/oat mixture to the bowl. Mix on medium-low speed until completely combined, scraping down the bowl as necessary. Add the chocolate chips and mix until incorporated.
Step 5. Cover and refrigerate 6 hours or overnight.
Step 6. When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. Use an OXO large scoop to scoop the dough. Roll the dough into balls and slightly flatten to form a puck shape.
Step 7. Bake in batches of 6-8 cookies at a time on a single sheet on the center rack for 12 minutes. Cool the cookies on the pan for at least 10 minutes before removing from the pan to cool on a wire rack. (The cookies will look under-done when they first come out but will finish baking as they cool on the pan.
Tips for Making Gluten Free Oatmeal Chocolate Chip Cookies
- Don’t over-measure your flour. Too much flour will make your cookies dense and they’ll have a cakier texture. Get my free guide to measuring flour here.
- Use purity protocol oats if you have Celiac Disease.
- Chill the dough for a minimum of 6 hours – don’t skip the chill time! The dough is a little too soft to bake right away if you want nice, soft cookies.
- Add extra chocolate. I like to press a few extra chocolate chips or chunks into the tops of the cookies as soon as they come out of the oven.
- Cool the cookies on the pan for 10 minutes before removing them to cool on a wire rack. If you move the cookies too soon, they won’t have a chance to set up and will fall apart.
- Use a kitchen scale to measure your dry ingredients or Correctly measure your flour and cocoa powder using the spoon and sweep method.
- Download my free printable guide here for an in-depth explanation and step-by-step photos.
Other Gluten Free Cookie Recipes To Try
- Bakery Style Chocolate Chip Cookies
- Chocolate Macadamia Cookies
- Peanut Butter Cookies
- Double Chocolate Chip Cookies
- Gluten Free Sugar Cookies (cut out)
- Cake Batter Cookies
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Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 cups gluten free flour blend see notes
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 1/4 cups 125 g gluten free old fashioned rolled oats
- 1/2 cup butter melted
- 1/4 cup 45g Nutiva shortening
- 1 1/2 cups 345g light brown sugar, packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups chocolate chips or chunks
Instructions
- In a medium/small bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and baking powder. Stir in the gluten free oats.
- Add the melted butter, shortening, and light brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together until smooth.
- Add the egg and vanilla extract and mix untillight in color, creamy, and slightly thickened, about 1 minute.
- Scrape down the bowl add the flour/oat mixture to the bowl. Mix on medium-low speed until completely combined, scraping down the bowl as necessary. Add the chocolate chips and mix until incorporated.
- Cover and refrigerate 6 hours or overnight.
- When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. Use an OXO large scoop to scoop the dough. Roll the dough into balls and slightly flatten to form a puck shape.
- Bake in batches of 6-8 cookies at a time on a single sheet on the center rack for 12 minutes. Cool the cookies on the pan for at least 10 minutes before removing from the pan to cool on a wire rack.(The cookies will look under-done when they first come out but will finish baking as they cool on the pan.
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
These cookies look so delicious!
Thanks!
Thank you for this recipe! The cookies are so good and turn out well consistently. I like to keep a batch frozen and either nibble on them frozen or microwave them briefly for that freshly baked experience. I am searching for a gluten free cookie that has a better fiber profile. Years ago I made all kinds of healthy versions of chocolate chip cookies with added whole grains etc. Now that I am gluten-free I miss that style of cookie. Any suggestions of what types of flours I could sub?
Rachel
Hi just found out that i am allergic to gluten , dairy and corn. Your recipes really look great. Also what can i substtute my flour when baking for gluten free? I really am lost here. Need some help.
Thanx
Rabia
Hi Rabia, I’m so glad you found my blog then! This is my favorite flour blend for baking: https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/
But if you’re looking for a 1:1 flour blend to use (that already contains xanthan gum) then I recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour (in the blue bag) or King Arthur Measure for Measure.
Feel free to reach out if you have any baking questions, I’m always available by email. You also might find my gluten free baking guide helpful! https://what-the-fork-food-blog.ck.page/0132e7c0f6
These cookies are good! I loved them and didn’t feel like I was settling for grit or weird tastes. My family couldn’t tell they were GF and only knew because I was eating one. I chilled the dough for 7 hours, formed thick, small “hockey pucks”, and they spread into large, thin cookies. The texture was perfect after they sat on the pan for 10 minutes, as instructed. Since I made these during the pandemic, I didn’t have enough chocolate chips on hand, so I used chocolate chips, white chips, and some pecans to have enough ingredients to stir in.
Thank you Monica!