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Easy Gluten Free Vegan Desserts & Treats

The BEST Gluten Free Oatmeal Chocolate Chip Cookies

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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

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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 36 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

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:

Equipment

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

© 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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Comments

  1. MEgan says

    How long can you chill the dough for? Could I prep the dough and keep in the fridge for a couple of days?

    Reply

  4. Marie says

    I have made these twice now and LOVE them! DEFINITELY add the nutmeg – oh my goodness – it makes them EXTRA delicious. I also use regular eggs, honey (because I have more of it than maple syrup) and make my own oat flour in my blender. I think my oat flour isn’t fine enough, as some batches have come out of the oven flat but they are still gooey and oh so tasty. I love that I can include this treat in my kids’ lunches and not feel bad about it! Thank you for sharing this amazing recipe!

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      You’re so welcome Marie! I’m so glad that you and the little ones are enjoying the cookies, and that your subs are working well for you. 🙂 As for the oat flour, I’ve found that sifting it after blending it helps remove the coarse bits that can cause spreading. Hope this helps!

      Reply

  5. Laura says

    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

      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

  13. Carrie Robinson says

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

    ★★★★★

    Reply

  18. Lee says

    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

      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

  19. Julia Botros 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. Thanks so much xoxox

    Reply

    • Demeter | Beaming Baker says

      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

  20. Marla says

    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

      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

  21. 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 !

    ★★★★★

    Reply

  22. Ellen Lobb 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!

    ★★★★★

    Reply

  24. 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 🙂 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

  25. Jenipop says

    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

  26. Carina says

    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

      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

  27. Sugar says

    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

      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

  28. Natalie says

    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

  29. Cindy Love says

    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

  32. elizabeth says

    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

  33. Denise says

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

    Reply

  34. Becky says

    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

      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

  36. Denise says

    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

      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

        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

  37. Maria says

    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

  38. Jackie says

    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

  40. Helen says

    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

      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

  42. Molly says

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

    ★★★★★

    Reply

  43. Alis says

    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

      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

  48. Jacquelyn Hastert says

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

    ★★★★★

    Reply

  52. Dee says

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

    ★★★★★

    Reply

  53. Dee says

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

    Reply

  54. Dee says

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

    Reply

  56. Maria says

    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

      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

    • Demeter | Beaming Baker says

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

      Reply

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