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The BEST Gluten Free Oatmeal Chocolate Chip Cookies

Published: Feb 1, 2021 · by Demeter | Beaming Baker 116 Comments · As an Amazon Associate I earn from qualifying purchases.

The BEST gluten free oatmeal chocolate chip cookies are crispy on the outside, perfectly chewy on the inside, and packed with cozy oatmeal & rich chocolate chip flavor.  

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

Welcome to my all-time favorite, BEST gluten free oatmeal chocolate chip cookies recipe. Yep, I just threw that gluten free cookie gauntlet down. And I’m not taking it back! 😉

Why are these oatmeal chocolate chip cookies the BEST gluten free oatmeal chocolate chip cookies? I’m so glad you asked…

The Taste, the Texture, the Everything.

These gluten free oatmeal chocolate chip cookies are crispy on the outside, just the perfect amount of chewy on the inside, packed full of oatmeal & chocolate flavor, with just a hint of the perfect warm spices to highlight the cozy oatmeal chocolate chip comfort you’ve been searching for.

Now that you’re amped up on ALL the best gluten free oatmeal chocolate chip cookie vibes, what say we learn how to make them? 

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

How to Make Gluten Free Oatmeal Chocolate Chip Cookies

Preheat & Prep

First things first, preheat your oven to 350°F. Then, line a baking sheet with parchment paper.

Whisk the Dry Ingredients

Add all dry ingredients to a medium bowl and whisk until well mixed.

Whisk the Wet Ingredients

Add all of the wet ingredients to a large bowl, then whisk it all together until well mixed.

Combine

Combine the wet and dry ingredients! Add the dry mixture to your wet mixture to create your gluten free oatmeal cookie dough. Switch to stirring with a rubber spatula when the dough gets too difficult to whisk. Fold in chocolate chips. 

Chill

Cover your bowl of gluten free oatmeal cookie dough and place it in the freezer for about 20 minutes. Chill your gf dough until it’s just soft enough to scoop, but still very firm throughout.

Scoop

Using a medium cookie scoop, scoop and drop balls of oatmeal cookie dough onto the baking sheet you prepped earlier. Press chocolate chips into each ball of cookie dough, then flatten it with a spoon about halfway.

Bake, Cool & Enjoy

Bake for about 14 minutes, cool and enjoy the BEST gluten free oatmeal chocolate chip cookies! 

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

tips & tricks for the best gluten free oatmeal chocolate chip cookies

Use your favorite allergy-friendly chocolate chips:

Don’t worry about what other people think—focus on what you like, whether it’s the cheapest chocolate chips, or the hardest to find fancy chocolate chips. Use your fave & they’ll shine like a diamond (hehe) in your soon-to-be-favorite gluten free oatmeal chocolate chip cookies recipe!

Don’t skip chilling the dough

You know I almost never ask you to chill the cookie dough (because: it’s fussy!). So when I ask, you know that it’s important. This ensures that the gf oatmeal cookie dough stays perfectly firm (aka: won’t spread like a mofo) when baked—it also enhances the flavor of the oatmeal chocolate chip cookies!

Use fine gluten free oat flour

When making your own homemade oat flour, make sure it’s fine aka free of coarse bits of oats. Coarse oat flour could cause crumbly cookies.

Use GF rolled oats or “old-fashioned” oats, not QUICK oats

Quick or 1-minute oats are less thick, less chewy, and generally work differently in recipes that call for rolled oats. You can buy gluten free rolled oats here.

Use a cookie scoop

For uniform size and perfectly packed balls of gf oatmeal cookie dough. This is the medium cookie scoop I own multiples of and love.

If you don’t like the flavor of coconut at all:

Try using refined coconut oil. It’s flavorless. Or, try using melted vegan butter.

Testimonials 

Julia says, “I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot.”

Selena says, “This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy!”

Ellen says, “Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes!”

Sumeet says, “I had so much fun making these cookies! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg. After I pulled the cookies out of the oven, I sprinkled Maldon flaky salt on top and my friends lost their minds. They said the cookies live up to the recipe’s title. 🙂 …Thank you so much for such a wonderful and easy recipe!

storing your gluten free oatmeal chocolate chip cookies

Room Temperature

Store your gluten free oatmeal chocolate chip cookies in an airtight container at room temperature, out of direct sunlight, away from heat sources. Store gf cookies for up to 2 weeks.

Freezer

Store gluten free oatmeal cookies in a freezer-friendly container. To enjoy the frozen gluten free oatmeal chocolate chip cookies: allow to thaw for 30 minutes at room temperature, or heat in the microwave for 5-10 seconds or until just warm.

The best gluten free oatmeal chocolate chip cookies that are better than the rest–deliciously crispy edges, chewy centers and oodles of melty chocolate chips.

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

So whaddya think? Are you ready to blow all of your friends’ socks off with my best gluten free oatmeal chocolate chip cookies recipe?  Let’s bake it! You grab the chocolate chips, I’ll grab the gluten free oat flour! It’s truly such an honor to make these special healthy treats together. I can’t wait to hear what you think! In the mean time…

Sending you all my love and maybe even a dove, xo Demeter ❤️ 

☀ Click below to Pin ☀

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

📸 Did you make this gluten free oatmeal chocolate chip cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Gluten Free Oatmeal Cookie Recipes

  • Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF)
  • Gluten Free Vegan Oat Flour Chocolate Chip Cookies (GF)
  • Easy Gluten Free Vegan Oatmeal Raisin Cookies
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The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy ‘n soft on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. #GlutenFree #OatmealChocolateChipCookies #OatmealCookies #GFCookies | Recipe at BeamingBaker.com

The BEST Gluten Free Oatmeal Chocolate Chip Cookies


★★★★★

5 from 34 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Total Time: 34 minutes
  • Yield: 24-30 cookies (mine made 27) 1x
  • Diet: Gluten Free
Print Recipe
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Description

The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. GF.


Ingredients

Scale

Dry Ingredients

  • 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 1 ½ cups gluten free rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional, but recommended)
  • 1/3 teaspoon salt

Wet Ingredients

  • ½ cup melted coconut oil
  • ½ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup

Add-ins

  • 1 cup chocolate chips

Optional Topping

  • 2–3 tablespoons chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
  4. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
  5. Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
  6. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press chocolate chips into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
  7. Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Gluten Free Oatmeal Chocolate Chip Cookies:

  • Softer Cookies: Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF)
  • Oatmeal Raisin: Easy Gluten Free Vegan Oatmeal Raisin Cookies
  • Non-Oatmeal: Gluten Free Vegan Oat Flour Chocolate Chip Cookies (GF)

Equipment

Gluten Free Rolled Oats

Buy Now →
Medium Cookie Scoop

Medium Cookie Scoop

Buy Now →

Coconut Sugar 3pk

Buy Now →

Notes

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.

Freezing Instructions: Store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.

Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 27 servings per recipe, without the optional 2-3 tablespoon chocolate chip topping.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 129
  • Sugar: 8g
  • Sodium: 32mg
  • Fat: 8g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: best gluten free chocolate chip cookies

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Tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.

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Related Vegan Gluten Free Recipes

Filed Under: Chocolate, Cookies, Dairy-Free, Dessert, Featured, Featured Recipes, Gluten Free, Vegan Tagged With: Chocolate Chips, Cinnamon, coconut oil, coconut sugar, Flaxseed, Maple Syrup, Nutmeg, Oat Flour, oats, Salt, vanilla

Reader Interactions

Comments

  1. Laura says

    February 12, 2021 at 9:50 am

    This is my go to recipe for oatmeal cookies. They are delicious and VERY addicting! I make these different almost every time but each is awesome. I use homemade oat flour, no nutmeg but use cinnamon, ghee for butter, regular egg. Add ins can be homemade chocolate chunks, dried cherries or nuts. Have had them plain too and still very tasty.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 16, 2021 at 3:32 pm

      That’s so wonderful to hear, Laura! 🙂 Ooooh, I’m loving the sound of all your add-in variations! I mean, dried cherries and chocolate chunks would be my go-to combo if I had to pick. 😉 Thank you for taking the time to stop by and let me know. Can’t wait to see what you try next!

      Reply
  2. Cathy says

    February 4, 2021 at 8:15 pm

    These are so mouthwateringly delicious!

    Reply
    • Demeter | Beaming Baker says

      February 6, 2021 at 3:33 pm

      I’m glad you enjoyed them!

      Reply
  3. Catalina says

    February 2, 2021 at 5:24 pm

    Who can resist these chocolate chip cookies?! They are on my baking list already!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 2, 2021 at 5:57 pm

      No one! Heehee. 😉 Hope you enjoy them, Catalina.

      Reply
  4. Beth says

    February 2, 2021 at 2:24 pm

    This looks so delicious and yummy! I can’t wait to give this a try! So excited to make these!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 2, 2021 at 5:28 pm

      Get ready to enjoy some amazing cookies Beth! 😊

      Reply
  5. Allyson Zea says

    February 2, 2021 at 12:17 pm

    This was so tasty! Sending this to my gluten free mom!

    Reply
    • Demeter | Beaming Baker says

      February 2, 2021 at 5:25 pm

      Aww how sweet of you! I know she’ll just love it. 😊

      Reply
  6. Amanda Livesay says

    February 2, 2021 at 9:03 am

    This is THE BEST oatmeal cookie recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 2, 2021 at 5:48 pm

      Thanks so much, Amanda! I’m so happy you enjoyed it! 🙂

      Reply
  7. Erin | Dinners,Dishes and Dessert says

    February 1, 2021 at 11:51 pm

    These Gluten Free Oatmeal Chocolate Chip Cookies sound delicious! Dangerously good…

    Reply
    • Demeter | Beaming Baker says

      February 2, 2021 at 12:01 pm

      Oh yes, they’re utterly irresistible!

      Reply
  8. Helen says

    February 1, 2021 at 10:26 am

    Those look so irresistible with melting gooey chocolate chips. Thanks for this terrific recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 1, 2021 at 2:47 pm

      You’re so very welcome Helen!

      Reply
  9. Carrie Robinson says

    February 1, 2021 at 10:08 am

    Wowzers! This look absolutely fantastic! It is hard to believe that they are gluten free. 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 1, 2021 at 2:46 pm

      Thanks Carrie! 😊

      Reply
  10. Wanda says

    February 1, 2021 at 10:02 am

    This recipe reminds me of how much I adore oatmeal cookies. Bookmarking!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 1, 2021 at 1:17 pm

      Perfect! I know you’ll just love them Wanda! 🙂

      Reply
  11. Angela says

    February 1, 2021 at 9:26 am

    Great cookies! My family loved them.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 1, 2021 at 1:18 pm

      Yay! That’s so great to hear!

      Reply
  12. Erika says

    February 1, 2021 at 9:19 am

    These cookies look so ooey gooey and delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 1, 2021 at 2:46 pm

      You know it Erika!

      Reply
  13. Anna says

    September 27, 2020 at 4:41 pm

    Could you use all oat flour?

    Reply
    • Demeter | Beaming Baker says

      September 28, 2020 at 1:46 pm

      Do you mean leave out the rolled oats completely and only use oat flour? If so, try my thick & chewy vegan chocolate chip cookies or my oat flour chocolate chip cookies. Enjoy!

      Reply
  14. Lee says

    August 8, 2020 at 4:33 pm

    Made these the other day. Followed exactly except since I didn’t have coconut sugar I replaced it with organic brown sugar. I got 8 cookies probably because I shaped them by hand (no cookie scoop.) Delicious! I was shocked. Kept checking the recipe before I baked them thing something must be missing. Gonna make again soon but add raisins. Not usually a raisin fan but I love chocolate and raisins together especially with oatmeal. Posted on IG @lisasquickienails and my next post will be the chocolate banana bread for sure! Thanks for these awesome recipes!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 10, 2020 at 10:57 am

      I’m so happy to hear you enjoyed the cookies Lee! 😊 Yep, hand shaping will definitely result in some variation when it comes to final quantity. Love the chocolate chips and raisin combo! And I can’t wait to see how the banana bread turns out!

      Reply
  15. Julia Botros says

    May 14, 2020 at 4:52 pm

    I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot. Thanks so much xoxox

    Reply
    • Demeter | Beaming Baker says

      May 15, 2020 at 2:17 pm

      Let me just say… WOW!! Just know that I’m blushing over here, Julia! I’m so happy that you enjoyed my recipe, and truly so appreciative that you took time out of your day to stop by. Thank you for being you! Sending you big hugs. Xoxo xoxo

      Reply
  16. Marla says

    April 26, 2020 at 5:02 pm

    Delicious!! Made these and your gluten free vegan chocolate chip ones (although only gluten free for the oatmeal ones and non vegan for both)
    Question- why is the coconut melted in some recipes and used in its solid form in others?
    Thanks!

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 10:03 am

      Thanks Marla! I’m so glad you enjoyed both recipes. 🙂 Good question! Sometimes, we want the coconut oil to be in a solid state to create a more solid structure for the baked good when it’s raw–then it can melt at the perfect point in the oven, which allows it to “collapse” at just the right moment. Other times, we want the coconut oil to be liquidy right away because that specific baked good doesn’t require a “collapsing” in the oven and/or that baked good needs a smoother batter/dough with the melted coconut oil incorporating seamlessly into it. Does that make sense? 🙂

      Reply
  17. Selena says

    April 5, 2020 at 11:01 am

    This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy !

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 7, 2020 at 10:17 am

      Thank you so much, Selena! 🙂 I seriously love how you described this recipe as having a “most balanced integration”. Wonderful! I’m so happy you enjoyed the cookies. Happy baking!

      Reply
  18. Ellen Lobb says

    April 1, 2020 at 1:46 pm

    Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 2, 2020 at 12:44 pm

      Woohoo! I’m always so happy to hear that a recipe is a hit for a whole crowd. . Can’t wait to see what you try next Ellen!

      Reply
  19. Kim says

    March 31, 2020 at 8:04 am

    These look delicious! Can I use regular butter instead of the coconut oil?

    Reply
    • Demeter | Beaming Baker says

      March 31, 2020 at 1:29 pm

      Thanks Kim! Yes, that should work. Just make sure to melt it and use the same amount. Can’t wait to hear what you think! 🙂

      Reply
  20. Sumeet says

    March 29, 2020 at 11:38 pm

    I had so much fun making these cookies! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg. After I pulled the cookies out of the oven, I sprinkled Maldon flaky salt on top and my friends lost their minds. They said the cookies live up to the recipe’s title 🙂 Next time, I plan to throw in some pecans and see what happens. Thank you so much for such a wonderful and easy recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 1:04 pm

      That’s so wonderful to hear, Sumeet! 🙂 Oh my, that added maldon salt sounds incredible. Hope you enjoy the pecan version just as much! Thanks for stopping by and baking with me. 🙂

      Reply
  21. Jenipop says

    March 19, 2020 at 1:37 pm

    Best GF vegan cookies EVER!!! I’m super happy you used flax eggs. Farmer feed chickens grain so GF store bought eggs are infectious to me. Also… I have yet to find a GF flour I like. I blended the GF oats to make oat flour. It worked well. One last added ingredient was two heaping tablespoons of raw peanut butter. I cannot get over how DELICIOUS these cookies are. Thank you for taking the time to perfect the recipe and I am most gracious for your sharing the recipe. Stay safe. Take care. Share more.

    ★★★★★

    Reply
  22. Carina says

    March 18, 2020 at 6:02 pm

    This is a great recipe!! I used a regular egg , brown sugar, Robin Hood gf flour and raisins instead of chocolate chips! My only small complaint is I didn’t love the coconut oil flavour so I’ll try with the refined coconut oil when I buy some.

    Reply
    • Demeter | Beaming Baker says

      March 19, 2020 at 2:32 pm

      Thanks Carina! 🙂 I love that you included the exact ingredients you used—many readers will find that helpful. I’ve got to try that Robin Hood GF flour! Hope you enjoy it even more with the refined coconut oil next time. 😉

      Reply
  23. Sugar says

    March 13, 2020 at 7:26 am

    I made these yesterday and they came out delicious, but I noticed something about the batter. I subbed the coconut oil for vegetable oil and the flax egg for a real egg. The batter was super runny. I put it in the freezer, like it said in the recipe, for 20 minutes and it didn’t firm up. I had the batter in the freezer for an hour total and it didnt firm up. The cookies were spread out and pretty thin when I baked them, but really delicious nonetheless. Was my batter so runny and not firming up because of the vegetable oil?

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      March 16, 2020 at 8:59 am

      Hi Sugar, yep, that’s it! I have you chill the batter in the freezer because coconut oil firms up to a solid texture when it’s cold. Vegetable oil doesn’t work the same way, unfortunately. If you can, try it with coconut oil or perhaps even vegan butter in the future. That will ensure that the cookies stay thick and remain in mounds while baking (instead of pooling out and becoming super flat). Happy baking! 🙂

      Reply
  24. Natalie says

    January 31, 2020 at 4:26 pm

    Hi Demeter,

    The cookies came out amazing, so happy with your recipe. I substituted a few things as I didn’t have everything on hand. I used avocado oil, 1/2 cup less sugar (I tend to use less sugar in most of my baking recipes) and used turbinado sugar, 1 egg and a little zanthum gum. I noticed as I was mixing all the ingredients it wasn’t binding too much, so that’s why I added a little zanthum gum and a little extra oat flour store bought out flour Bobs). I think the sugar was a little too course, but either way they came out really well, nice thick and still chewy.

    Thank you, looking forward to using some of your other recipes.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 3, 2020 at 5:00 pm

      Hi Natalie! I’m glad to hear you enjoyed the cookies with all the subs. 🙂 Can’t wait to hear what you try next!

      Reply
  25. Cindy Love says

    November 2, 2019 at 2:42 am

    Can I use regular eggs instead of flax eggs, I’m not dairy free but I do have to be gluten free & this recipe looks great, I can’t wait to try it!

    Reply
    • Demeter | Beaming Baker says

      November 2, 2019 at 12:27 pm

      Hi Cindy! Yes, you can use regular eggs. Can’t wait to hear what you think! 🙂

      Reply
  26. Monica says

    October 20, 2019 at 9:27 am

    Can you make these as bars? If so do I need to change the recipe in any way?

    Reply
    • Demeter | Beaming Baker says

      October 23, 2019 at 12:39 pm

      Hi Monica, that should be fine! You’ll have to adjust the bake time, although I’m not sure how long. Enjoy!

      Reply
  27. Lin says

    October 14, 2019 at 3:16 pm

    I used the same scooper and got 10 cookies?

    Reply
    • Demeter | Beaming Baker says

      October 15, 2019 at 10:13 am

      Hi Lin, what number do you see engraved on the inside of your cookie scoop? Also, is it NorPro?

      Reply
      • Lin says

        October 15, 2019 at 10:16 am

        I clicked the link, it’s the exact same one, same size. Cookies were good though, baked perfectly so doesn’t seem to be any larger than yours. Super confusing .

        Reply
  28. elizabeth says

    September 4, 2019 at 7:57 pm

    Wow, I just made these cookies and they are amazing. I subbed gluten free all purpose flour and they came out incredible. Thank you so much for such an amazing recipe!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 7, 2019 at 10:23 am

      Yeah!!! I’m beyond pleased that you enjoyed my recipe, Elizabeth! Happy to hear that the gf AP flour worked so well. Thanks for stopping by! 🙂

      Reply
  29. Denise says

    August 30, 2019 at 6:51 am

    Hello! I would love to try these. Do you think olive oil could be used instead of coconut oil in this recipe?

    Reply
    • Demeter | Beaming Baker says

      August 31, 2019 at 10:41 am

      Hi Denise! I haven’t tried it myself, but I have had other readers use olive oil in some of my other recipes with good results. Let me know how it goes!

      Reply
  30. Becky says

    August 20, 2019 at 3:17 pm

    I just got done making these and they are really that good it made about 22 cookies they did not expand that much but the flavor is on point always looking for good healthy treats , I never did used flex meal before instead of eggs you’ll would never know that it has no eggs

    Reply
    • Demeter | Beaming Baker says

      August 20, 2019 at 5:01 pm

      Hi Becky! You know I seriously love hearing that “the flavor is on point as always”!! 🙂 Aren’t flax eggs incredible? Thanks for taking the time to let me know how my recipe turned out for you. Happy baking!

      Reply
  31. Amanda Dee says

    August 17, 2019 at 4:36 pm

    I specialize in Gluten Free baking…these are delicious. Thank you for sharing.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 19, 2019 at 11:14 am

      Oh thank you Amanda! . I’m so glad you’re enjoying the cookies!

      Reply
  32. Denise says

    July 10, 2019 at 9:24 pm

    I made these and they came out looking nothing like yours. 🙁 I followed the recipe exactly. Wondering what could have gone wrong? They taste good but are flat and crispy. I did 13 minutes. On the second batch I left them in balls and did no flattening and they were still flat in the end. Any tips? Thx!

    Reply
    • Demeter | Beaming Baker says

      July 11, 2019 at 11:32 am

      Hi Denise. Did you use homemade oat flour? If so, it’s important to make sure it’s very finely ground, as coarse oat flour will cause the cookies to spread. You may need to sift the oat flour after grinding to get it as fine as possible. Hope this helps! 🙂

      Reply
      • Denise says

        July 12, 2019 at 12:03 am

        No, I used store bought. Bobs Red Mill. Maybe still not fine enough? Anyway, my girls ate them all day, they are so yummy! Hope to get them to be a little thicker next time. Thx!

        Reply
  33. Maria says

    July 4, 2019 at 6:44 pm

    Hi Demeter
    These are the best chocolate chips cookies ever. Can’t tell you how many times I have made them. Your blueberry muffins are also awesome. Thank you so much ☺️ for these wonderful receipes

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 9, 2019 at 7:09 am

      Hi Maria! I’m so happy to hear that you’re enjoying the recipes! . Thank you for taking the time to let me know!

      Reply
      • Maria says

        July 9, 2019 at 2:05 pm

        Your welcome Demeter. I forgot to ask is there any chance that you will having any scone receipes in the future.

        Reply
        • Demeter | Beaming Baker says

          July 11, 2019 at 11:25 am

          Scones are definitely on my list of recipes to make! .

          Reply
  34. Jackie says

    June 10, 2019 at 10:56 pm

    I made these and they turned out great! My boyfriend and coworkers Hoover’s them right up. I found I did not need to flatten them before baking, as they spread the same either way. I subbed light brown sugar for the coconut sugar but otherwise followed the recipe as written. I think I might add less cinnamon and nutmeg next time, but that’s my personal preference.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 12, 2019 at 9:53 am

      Woohoo! So happy to hear it Jackie! . Sounds like you’ve got one lucky boyfriend, and he’s got some lucky coworkers. .

      Reply
  35. Ashley says

    June 2, 2019 at 10:17 pm

    These look amazing! I was wondering though, could a regular egg be substituted for the flax egg?

    Reply
    • Demeter | Beaming Baker says

      June 3, 2019 at 11:10 am

      Hi Ashley! Yep, that would work fine. Happy baking!

      Reply
  36. Helen says

    May 26, 2019 at 10:06 am

    Hi there! Is there something I can use to replace coconut oil (that’s not just another oil) ? I love the look of your recipes but I try and avoid oil in my diet, so any tips you have for an alternative would be hugely appreciated! .

    Reply
    • Demeter | Beaming Baker says

      May 29, 2019 at 1:31 pm

      Hi Helen! Hmm… there are a number of oil-free substitutes for coconut oil in baking. You could try: applesauce, pumpkin puree or yogurt. From past experience, I can tell you that each one has a different effect on the final baking product (even from brand to brand). Try experimenting and seeing which yields your preferred baked good texture. Good luck & enjoy!

      Reply
  37. Noori Shaikh says

    May 17, 2019 at 6:25 pm

    Hello, I just realized I dont have baking powder. Can I replace it with baking soda?

    Reply
    • Demeter | Beaming Baker says

      May 21, 2019 at 11:12 am

      Hi there! Unfortunately, you can’t swap them 1:1, and to use baking soda you’d need to adjust the quantity and the acid levels (which I haven’t tried yet).

      Reply
  38. Molly says

    May 6, 2019 at 9:51 am

    These turned out amazing!! Thank you for the great recipe!
    I was wondering if these could be made into oatmeal cookie bars.
    Thanks!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 10, 2019 at 5:13 pm

      Woohoo! I’m so happy to hear it Molly! . As for cookie bars: I’m actually working on a few cookie bar recipes right now! . If you try these as bars, let me know how it goes!

      Reply
  39. Alis says

    April 25, 2019 at 2:08 am

    These look great for my GF and dairy free hubby. Unfortunately virtually all US websites don’t consider the rest of the world. Can you include grams as even US cups and teaspoons are different measurements

    Reply
    • Demeter | Beaming Baker says

      April 26, 2019 at 5:00 pm

      Hi Alis! I’m currently in the process of adding metric weights to all my recipes, but it’s a slow process—I wanna make sure I do it right. Thanks for your patience!

      Reply
  40. Sandra | A Dash of Sanity says

    March 26, 2019 at 5:36 pm

    These will disappear in minutes at my house!

    ★★★★★

    Reply
  41. Sandra | A Dash of Sanity says

    March 26, 2019 at 5:33 pm

    These look really amazing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 27, 2019 at 9:05 am

      Thanks Sandra! 🙂

      Reply
  42. Ashlyn @ F5 Method says

    March 21, 2019 at 7:44 am

    I always love seeing what healthy desserts you come up with it, these look amazing!!

    Reply
    • Demeter | Beaming Baker says

      March 21, 2019 at 4:29 pm

      Thanks Ashlyn! .

      Reply
  43. Catalina says

    March 20, 2019 at 4:07 am

    I want a dozen right now! I am so drooling over these!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2019 at 4:28 pm

      Haha I know the feeling! .

      Reply
  44. Jacquelyn Hastert says

    March 19, 2019 at 6:13 pm

    Always looking for a good GF cookie recipe! Found this one and I can’t wait to give them a try.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2019 at 4:28 pm

      Excellent! Hope you enjoy them Jacquelyn!

      Reply
  45. Chrissie Baker says

    March 19, 2019 at 7:37 am

    Love them! I followed the recipe exactly and they turned out perfect! This recipe is a keeper!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 8:09 am

      Woohoo!!! I’m so happy to hear it, Chrissie! Happy baking! 🙂

      Reply
  46. Jade Manning says

    March 19, 2019 at 6:25 am

    Just call me the cookie monster now I’ve got my hands on this recipe!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 8:08 am

      Hi, Cookie Monster!!! Hehe. You’ll have to let me know how you like them, Jade. 🙂

      Reply
  47. Erin Dee says

    March 18, 2019 at 8:30 pm

    I’d love to have a few of these right now! They look so delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 7:41 am

      Oh you know it! 😉

      Reply
  48. Dee says

    March 18, 2019 at 6:41 pm

    Oatmeal chocolate chip cookies are my favorite, and these look delicious! I have to make these myself

    ★★★★★

    Reply
  49. Dee says

    March 18, 2019 at 6:34 pm

    Oatmeal chocolate chip cookies are absolutely my favorite, and these look so delicious! I have to make these soon

    Reply
  50. Dee says

    March 18, 2019 at 6:30 pm

    Oatmeal chocolate chip is omen of my favorite cookies ever, and these look so good! I just have to make these

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 7:56 am

      Oh I know right? There’s nothing quite like a fresh oatmeal chocolate chip cookie! .

      Reply
  51. alyss says

    March 18, 2019 at 4:13 pm

    Yes! Love that these are GF!

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 7:41 am

      Woohoo! Hope you enjoy them Alyss! 🙂

      Reply
  52. Maria says

    March 18, 2019 at 11:23 am

    I have made these cookies many times. They are the best cookies ever!! They taste better than regular oatmeal cookies. You would never think the are gluten free. Thank you Demeter for all your wonderful recipes. Bless you for helping so many people enjoy cookies and cake again who have a gluten problem and for using all wholesome ingredients..

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 7:57 am

      Yay! So happy to hear you enjoy them Maria! . Thank you for taking the time to share these kind words with me. It means a lot!

      Reply
  53. Valentina says

    March 18, 2019 at 10:45 am

    These look seriously amazing! That melting chocolate! My son is GF and I know he will be over the moon to try these.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 18, 2019 at 3:22 pm

      Thanks Valentina! I hope your son love them! .

      Reply
  54. Olivia says

    March 18, 2019 at 10:24 am

    Woohoo!!!! I was right in guessing, lol. 🙂 They look so yummy.

    Reply
    • Demeter | Beaming Baker says

      March 19, 2019 at 8:01 am

      Yeah you were!!! GREAT guess!! Hope you love them!

      Reply
  55. Tisha says

    March 18, 2019 at 10:03 am

    These look so yummy and simple! Great gluten free recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 18, 2019 at 10:57 am

      Thanks Tisha! 🙂

      Reply
  56. Veena Azmanov says

    March 18, 2019 at 9:31 am

    My kids to enjoy these delicious looking cookies. I love it too and have to try it out.

    Reply
    • Demeter | Beaming Baker says

      March 18, 2019 at 10:57 am

      Woohoo! They’re a total family favorite! .

      Reply
  57. Lisa | Garlic & Zest says

    March 18, 2019 at 9:23 am

    You never fail to amaze me with your indulgent looking but totally healthy desserts and sweets! I could eat a whole batch of these gorgeous oatmeal cookies!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 18, 2019 at 10:57 am

      Aw thanks Lisa! . And with these cookies, it’s hard NOT to eat the whole batch at once! .

      Reply
  58. Susan [email protected] says

    March 18, 2019 at 9:00 am

    OK, these might be the most tempting cookies ever, gluten free or not! Those photos are mesmerizing 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 18, 2019 at 10:56 am

      Haha thank you Susan! . So glad you enjoy them!

      Reply

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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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