Gluten Free Oatmeal Chocolate Chip Cookies
Posted: 02/11/25
Updated: 02/13/25
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These rich and chewy gluten free oatmeal chocolate chip cookies are an amazing blend of sweet, nutty, and earthy flavors. They’re deliciously easy to make and even more delicious to eat, with rich brown sugar, semi-sweet chocolate chips, a touch of cinnamon and salt, and plenty of warm rolled oats.
What We Love About This Recipe
- These gluten free oatmeal chocolate chip cookies come together so quickly and easily. I keep the ingredients on hand for any sudden sweet cravings that might strike out of the blue. 30 minutes later, I’m biting into a rich, chewy oatmeal cookie dotted with semi-sweet chocolate chips.
- They’ve got the most incredible cookie texture! The perfect combo of crisp around the edges but soft and chewy everywhere else. You can thank the rolled oats for that. Their size and thickness gives the cookies that characteristic chewy texture – you won’t get the same results if you use quick oats.
Chef’s Tips
- If you’re big on chocolate, replace the chocolate chips with big, thick chunks of chocolate. You’ll get bigger bites of chocolate that way, plus they change the look of the cookies a little bit.
- Ingredients like rolled oats and baking soda are naturally gluten free, but if you want to be 100% sure there’s no cross-contamination, make sure all of your ingredients are certified gluten free.
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Gluten Free Oatmeal Chocolate Chip Cookies
Rich and chewy oatmeal chocolate chip cookies, made with only 10 ingredients and ready to eat in roughly 30 minutes.
cookies
Ingredients
- 2 full sticks unsalted butter 8 ounces or 16 tablespoons, at room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon fresh baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups gluten-free rolled oats
- 1 cup semi-sweet chocolate chips
Equipment
- Oven
- large cookie sheet
- stand mixer bowl or large mixing bowl
- stand mixer or hand mixer
- paddle beater attachment or beater attachments for hand mixer
- Silicone spatula or large wooden spoon
- medium cookie scoop with release handle 1-tablespoon capacity
- Wire cooling rack
Instructions
- Preheat oven to 350° Fahrenheit.
- Add 2 full sticks unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated white sugar to stand mixer bowl. With mixer on medium speed, beat together butter and sugars until fully incorporated into pale, fluffy, creamy mixture. Pause mixer as needed to scrape down sides of bowl.
- Once butter and sugars are creamed together, add 2 large eggs and 1 teaspoon pure vanilla extract to bowl. Mix ingredients together until fully incorporated.
- When eggs and vanilla are fully incorporated, add 1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, 1 teaspoon fresh baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt to bowl. Mix ingredients together until fully incorporated.
- Remove bowl from stand mixer. Add 3 cups gluten-free rolled oats and 1 cup semi-sweet chocolate chips to bowl, then gently fold ingredients into cookie dough until well incorporated.
- Using medium cookie scoop with release handle, scoop 1-tablespoon portions of cookie dough out of bowl and onto large cookie sheet(s). Arrange cookies with approximately 1 to 2 inches of space around each dough ball to allow room for spreading.
- When all dough has been portioned onto cookie sheet(s), place pan(s) in preheated oven.
- Bake cookies 5 to 6 minutes, then check doneness. Continue baking cookies 1 to 3 minutes more or until cookies are lightly golden brown around edges.
- Carefully remove cookie sheet(s) from oven and set aside. Let cookies cool on pan(s) 1 minute, then transfer cookies from pan(s) to wire cooling rack.
- Let cookies rest on wire rack until completely cool. Once cool, serve cookies or transfer cookies to airtight container and store until ready to serve.
Notes
- Gluten-Free Ingredients: Rolled oats are naturally gluten free, but to avoid any potential cross-contamination, make sure you use certified gluten-free oats. Make sure all of your other ingredients (like the chocolate chips) are certified gluten-free, too.
- Flour: To measure the flour accurately, spoon the flour from the bag into the measuring cup. Once the cup is full, use the back of the spoon to level the flour with the edges of the measuring cup.
- Storage: Keep cookies in an airtight container at room temperature up to 2 weeks.
- Freezer Storage (Baked Cookies): Transfer cooled cookies to an airtight container. Keep frozen up to 2 months. Defrost cookies in the fridge overnight, then bring the defrosted cookies to room temperature before serving.
- Freezer Storage (Unbaked Cookies): Prepare the cookie dough as written. Scoop the cookie dough onto a large cookie sheet, then place the cookie sheet in the freezer. Freeze the cookie dough balls for 30 minutes minimum, then transfer the frozen cookie dough balls to a sealable freezer bag or other airtight container. Frozen dough can be kept up to 3 months. Bake from frozen, increasing bake time as needed.
Nutrition Information
Serving: 1 cookie | Calories: 225kcal | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.3g | Total Carbs: 28g | Fiber: 2g | Sugar: 14g | Added Sugars: 0g | Erythritol: 0g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 26g | Vitamin C: 0.003mg | Cholesterol: 36mg | Sodium: 106mg | Potassium: 109mg | Calcium: 22mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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