Gluten-free Oatmeal Chocolate Chip Cookies
These gluten-free oatmeal chocolate chip cookies are chewy in the center, lightly crisp around the edges, and packed with oats and chocolate chips. The dough comes together easily for cookies with a classic oatmeal texture and plenty of chocolate.
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Easy holiday cookies
These cookies have the texture you want from a classic oatmeal chocolate chip cookie: chewy in the center, lightly crisp around the edges, and packed with oats and chocolate chips. They’re easy to make, freezer-friendly, and perfect for keeping on hand when you’re craving something homemade and sweet.
Make a batch for an easy snack throughout the week, or freeze some to enjoy later. With their chewy texture and plenty of chocolate in every bite, these are the kind of gluten-free cookies you’ll want to make again and again.
If you love oatmeal cookies, try these Gluten-Free Oatmeal Peanut Butter Cookies next.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Oats: gluten-free old-fashioned rolled oats. Gives the chewy texture.
- Flour: gluten-free all-purpose flour blend.
- Butter: unsalted butter softened at room temperature.
- Egg: a room-temperature egg is better.
- Chocolate chip: Semisweet chocolate chips, but chocolate chunks work well too.
How to make easy oatmeal cookies
Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and smooth, about 2 minutes. Beat in the egg and vanilla until well combined.
Add the dry ingredients and mix just until combined. Stir in the rolled oats and chocolate chips.
Cover the dough and refrigerate for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Let the chilled dough sit at room temperature for about 5 minutes, then scoop the dough into balls and place them about 2 inches apart. Lightly flatten each one.
Bake for about 10 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet before transferring them to a wire rack. They will set as they cool.
Store cookies covered at room temperature for up to 5 days, or in the refrigerator.
Freeze the cookies once they have cooled completely, in an airtight container or freezer bag, for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating. You can also freeze cookie dough balls for up to 3 months and bake directly from frozen.
Good to know: baking tips
- Resting time: Let the dough rest before baking so the gluten-free flour and oats can absorb moisture, helping the cookies hold their shape and get a better texture.
- Don’t overmix. Once the flour is incorporated, mix just until the dough comes together. Overmixing can make the cookies heavier.
- Don’t overbake: Bake until the edges are lightly golden and the centers may still look slightly soft.
You might wonder: FAQ
Can I use quick oats instead of rolled oats? Old-fashioned rolled oats are best; they give the cookies a chewier texture. Quick oats will make the cookies softer.
Do I need to chill the cookie dough? Yes, chilling time helps prevent the cookies from spreading too much in the oven and creates a thicker, chewier center.
For more oatmeal recipes
Chewy Oatmeal Chocolate Chip Cookies (Gluten-Free)
Ingredients
- 1 cup gluten-free all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, softened at room temperature
- ¼ cup granulated sugar
- ½ cup light-brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and smooth, about 2 minutes. Beat in the egg and vanilla until well combined.
- Add the dry ingredients and mix just until combined. Stir in the rolled oats and chocolate chips.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Let the chilled dough sit at room temperature for about 5 minutes, then scoop the dough into balls and place them about 2 inches apart. Lightly flatten each one.
- Bake for about 10 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack. They will set as they cool.
Notes
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