Indulge in the ultimate comfort treat with our Gluten-Free Oatmeal Chocolate Chip Cookies. These delightful cookies are soft, perfectly chewy, and generously packed with melty chocolate in every bite – a truly classic recipe perfected for gluten-free diets.

The Ultimate Guide to Baking Irresistible Gluten-Free Oatmeal Chocolate Chip Cookies

Every home baker deserves a go-to oatmeal cookie recipe, and if you’re navigating the world of gluten-free baking, you’ve just found your new favorite. While a classic gluten-free chocolate chip cookie certainly holds a special place in our hearts, there’s an undeniable warmth and rustic charm to oatmeal chocolate chip cookies. It’s the harmonious blend of that beloved chocolate chip cookie flavor with the satisfying, chewy texture of oats, all brought together with an abundance of rich, melty chocolate. This recipe delivers a cookie experience that is both comforting and exquisitely delicious.

Whether you’re personally gluten-free or baking for friends and family with dietary needs, this recipe is designed to be your reliable companion whenever a cookie craving strikes. Forget crumbly textures or bland flavors; these cookies promise a delightful chewiness and a rich taste that rivals any traditional oatmeal chocolate chip cookie. We’ve fine-tuned every detail to ensure your gluten-free baking journey is not only successful but incredibly rewarding.

Join us as we explore the simple steps and essential ingredients to create these incredibly soft, delightfully chewy, and utterly addictive gluten-free oatmeal chocolate chip cookies. Get ready to fill your kitchen with the irresistible aroma of freshly baked goodness!

Essential Ingredients for Gluten-Free Oatmeal Chocolate Chip Cookies

Crafting truly exceptional gluten-free oatmeal chocolate chip cookies begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect soft, chewy texture and rich flavor. Here’s a closer look at what you’ll need:

• Certified Gluten-Free Rolled Oats: This is a non-negotiable for gluten-free baking. Regular oats can be cross-contaminated with gluten during processing. Look for oats specifically labeled “certified gluten-free.” We’ll be grinding a portion of these oats, a technique that significantly contributes to the unique, tender-chewy texture of these cookies, making them truly stand out. Brands like Bob’s Red Mill, Trader Joe’s, and One Degree are excellent choices.
• Gluten-Free Flour Blend: To ensure simplicity and consistent results, we recommend using a high-quality gluten-free all-purpose flour blend. Our top recommendation is King Arthur Measure For Measure Gluten-Free Flour. Another reliable option is Bob’s Red Mill 1-to-1 Baking Flour. Remember to measure your flour correctly – using the scoop and level method – to avoid a dense, dry cookie. Proper measurement is crucial for the perfect texture.
• Cornstarch: A secret weapon for super soft and chewy cookies! Just a small amount of cornstarch works wonders, enhancing the tender crumb and preventing the cookies from becoming too crisp. It contributes to that desirable melt-in-your-mouth quality.
• Baking Powder & Baking Soda: The dynamic duo of leavening agents. Baking powder provides lift and a delicate puff, while baking soda reacts with the brown sugar and other acidic elements to ensure the cookies spread beautifully and achieve their signature chewiness. Always check their freshness!
• Kosher Salt: Don’t underestimate the power of salt! It’s not just for seasoning; it balances the sweetness of the sugars and chocolate, enhancing all the flavors in the cookie and preventing them from tasting flat.
• Softened Unsalted Butter: The foundation of many great cookies. It’s crucial for your butter to be truly softened – not melted, not hard. It should yield easily to a finger press, leaving a slight indentation, but without appearing greasy. Properly softened butter creams beautifully with sugar, creating a light, airy base for your cookie dough. Using unsalted butter gives you control over the overall salt content.
• Brown Sugar & Granulated Sugar: This combination is key to both flavor and texture. Brown sugar adds moisture, depth of flavor (thanks to its molasses content), and a delightfully chewy texture. Granulated sugar contributes to crisp edges and overall sweetness. Together, they create a perfectly balanced cookie.
• Room Temperature Large Eggs: This might seem like a minor detail, but it’s critical. Bringing your eggs to room temperature ensures they emulsify properly with the creamed butter and sugar mixture. Cold eggs can cause the butter to seize up, resulting in a lumpy, inconsistent dough and affecting the final cookie texture.
• Pure Vanilla Extract: A generous splash of high-quality vanilla extract is essential. It enhances the sweet flavors and adds a warm, aromatic depth that completes the classic cookie profile. Never skimp on good vanilla!
• Plenty of Chocolate: For us, an oatmeal chocolate chip cookie isn’t complete without an abundance of chocolate in every single bite. We love a mix of standard chocolate chips and larger chocolate chunks or chopped chocolate. The varied sizes provide different textural experiences and pockets of melty chocolate. Feel free to use all chocolate chips if that’s your preference – just make sure there’s lots of it!

Step-by-Step Baking Guide: Crafting Your Perfect Gluten-Free Oatmeal Chocolate Chip Cookies

Baking these gluten-free oatmeal chocolate chip cookies is a straightforward and enjoyable process. Follow these steps for perfect results every time:

1. Grind The Oats for Texture: Begin by adding your certified gluten-free rolled oats to a blender or food processor. Pulse them for just a few seconds until they achieve a coarse flour-like consistency. The goal is a mix of finer oat powder and some larger, intact oat pieces, which provides that incredible chewy texture unique to these cookies.
2. Whisk Dry Ingredients: In a large mixing bowl, combine the ground oats with the gluten-free flour blend, cornstarch, baking powder, baking soda, and kosher salt. Use a whisk to thoroughly combine these dry ingredients, ensuring even distribution of the leavening agents and salt. Set this mixture aside.
3. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with a hand mixer, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Cream these ingredients together on medium speed for 2-3 minutes. You’re looking for a mixture that is smooth, light in color, and fluffy in texture. This step incorporates air, contributing to the cookies’ light structure.
4. Incorporate Eggs & Vanilla: With the mixer on low speed, add the room temperature eggs one at a time. Mix each egg fully into the butter mixture before adding the next, ensuring complete incorporation and preventing the mixture from curdling. Once the eggs are mixed in, stir in the pure vanilla extract.
5. Combine Wet and Dry Ingredients: Scrape down the sides of the bowl to ensure everything is well combined. Add half of the dry ingredients mixture to the wet ingredients and mix on low speed for just a few seconds until mostly combined. Then, add the remaining half of the dry ingredients. Mix only until a few streaks of dry flour remain. This technique helps prevent over-mixing, which can lead to tough cookies.
6. Fold in the Chocolate: Now it’s time for the star of the show! Add 1 cup of chocolate chips and all of the chopped chocolate (or additional chocolate chips). Finish mixing the dough on low speed for a few pulses or gently stir it in with a spatula, just until the chocolate is evenly distributed throughout the dough and no dry streaks of flour are visible.
7. Chill the Dough (Crucial Step!): Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 1 hour, or up to 24 hours. Chilling the dough is essential for several reasons: it allows the gluten-free flour to fully hydrate, prevents excessive spreading during baking, and deepens the flavors, resulting in a superior cookie. If chilling longer than 1 hour, you might need to let the dough sit at room temperature for 15-20 minutes to soften slightly before scooping.
8. Preheat Oven & Prep Baking Sheets: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment paper prevents sticking and ensures even baking.
9. Scoop & Bake: Using a large cookie scoop (approximately 3 Tablespoons), scoop the chilled cookie dough into uniform balls. Place 6 cookie dough balls on each prepared baking sheet, leaving ample space between them to allow for spreading. Bake for 9-11 minutes, or until the edges are golden brown and set, but the centers still look slightly underdone and soft. This ensures a chewy interior.
10. Shape, Garnish & Cool: As soon as the cookies come out of the oven, use a large round cookie cutter (slightly larger than the cookies) or the back of a spoon to gently push the edges inwards, coaxing them into perfectly round shapes. Immediately press some of the reserved extra chocolate chips onto the warm tops of the cookies for that irresistible bakery-style finish. If desired, sprinkle a pinch of flaky sea salt over the warm cookies to enhance their flavor. Let the cookies cool on the baking sheet for 2-3 minutes to set before carefully transferring them to a wire rack to cool completely. Continue baking the remaining dough, alternating baking sheets to prevent placing cold dough on a hot pan.
11. Serve & Store: These cookies are best enjoyed warm, straight from the oven! Store any leftover gluten-free oatmeal chocolate chip cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for 3-4 days, or freeze for up to 2 months for a future treat.

Expert Tips and FAQs for the Best Gluten-Free Oatmeal Chocolate Chip Cookies

Achieving bakery-quality gluten-free cookies is easier than you think with a few insider tips. Here are answers to common questions and valuable advice to ensure your cookies are nothing short of perfect:

FAQs and Baking Wisdom:

• Why Certified Gluten-Free Oats? This is paramount for anyone with celiac disease or gluten sensitivity. Regular oats are often processed on equipment shared with wheat, barley, and rye, leading to cross-contamination. Always look for oats explicitly labeled “certified gluten-free” to guarantee purity. Trusted brands include Bob’s Red Mill, Trader Joe’s, and One Degree Organic Foods.
• Can I Make These Dairy-Free? Absolutely! These cookies can be easily adapted for dairy-free diets. Simply substitute the dairy butter with a high-quality dairy-free butter alternative, such as Earth Balance vegan butter sticks. Ensure you also use dairy-free chocolate chips. We don’t recommend using coconut oil as a direct substitute for butter, as it has a different fat composition and flavor profile that could significantly alter the cookie’s texture and taste.
• Rolled Oats vs. Quick Oats: Which is Best? For the best texture in these cookies, our first choice is always rolled oats (also known as old-fashioned oats). Their heartier, thicker flakes provide a substantial chewiness that holds up wonderfully in the dough. However, if quick-cooking oats are all you have on hand, they can work in a pinch. Be aware that the texture will be slightly different – quick oats are more finely cut and will result in a slightly softer, less toothsome cookie.
• Making Oatmeal Raisin (or other variations) Instead of Chocolate Chip? We understand! If you’re a fan of oatmeal raisin cookies, you can certainly substitute all or half of the chocolate chips with raisins. For the best, plumpest texture, we highly recommend soaking the raisins in hot water for about 10 minutes, then draining them thoroughly before adding them to the dough. This rehydrates them, keeping them soft and preventing them from absorbing moisture from your cookies, which can lead to a drier final product. Feel free to experiment with other delicious add-ins like a dash of cinnamon, dried cranberries, chopped nuts (pecans or walnuts are fantastic), or even butterscotch chips for Gluten-Free Oatmeal Scotchies!
• Why Chill the Dough? Chilling is more than just a suggestion; it’s a game-changer for gluten-free cookies. It allows the flour blend to fully absorb the liquid, preventing crumbly dough and enhancing the cookie’s structure. It also solidifies the butter, which controls spread in the oven, leading to thicker, chewier cookies. Plus, the flavors meld and deepen, resulting in a more delicious cookie!
• How to Measure Flour Correctly: For consistent baking, use the “scoop and level” method for flour. Fluff the flour in its container, then gently spoon it into your measuring cup until it overflows. Use a straight edge (like the back of a knife) to level off the excess, ensuring you don’t pack the flour down. This prevents adding too much flour, which can lead to dry, dense cookies.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten (even in gluten-free flours, some blends can be sensitive), leading to tough cookies. Stir just until no streaks of dry flour remain.
• Cookie Scoop for Uniformity: Using a cookie scoop ensures all your cookies are the same size. This not only makes for a prettier batch but also ensures they bake evenly, preventing some from being underdone while others are overbaked.
• Flaky Sea Salt Garnish: A sprinkle of flaky sea salt on top of the warm cookies isn’t just for aesthetics. It provides a delightful contrast to the sweetness of the chocolate and enhances the overall flavor profile, taking your cookies from good to gourmet.

Gluten-Free Oatmeal Chocolate Chip Cookies

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★★★★★
5 from 4 reviews

• Author:
  Emily Dixon, Sweets & Thank You
• Total Time:
  2 hours 10 minutes
• Yield:
  26-28 Cookies
• Diet:
  Gluten Free

Print Recipe

Description

This Gluten-Free Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and full of chocolate in every bite. The perfect classic cookie recipe!

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Ingredients

• 2 1/2 cups (225 grams) certified gluten-free rolled oats
• 2 cups (240 grams) gluten-free measure for measure flour blend
• 1 Tablespoon (8 grams) cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (8 oz, 16 Tablespoons) unsalted butter, softened
• 1 cup (200 grams) packed brown sugar
• 1 cup (200 grams) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (6 oz./170 grams) semisweet or dark chocolate chips
• 1 cup (6 oz./170 grams) semisweet chocolate chunks/chopped chocolate (or more chocolate chips)
• 1/2 cup (3 oz./85 grams) chocolate chips, for the tops of the cookies
• Flaky sea salt, for garnish (optional)

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Instructions

1. Grind The Oats: Add the oats to a blender or food processor. Pulse for a few seconds until ground to a coarse flour (some larger pieces of oat should remain).
2. Combine Dry Ingredients: In a large bowl, whisk together the ground oats, gluten-free flour blend, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a stand mixer or large mixing bowl, cream softened butter, brown sugar, and granulated sugar for 2-3 minutes until smooth, light, and fluffy.
4. Add Eggs & Vanilla: Add eggs one at a time, mixing to fully incorporate before adding the next. Stir in vanilla extract.
5. Mix In The Dry Ingredients: Scrape down the bowl. Add half of the dry ingredients and mix for a few seconds, then add the second half. Stir just until a few powdery sections remain to prevent over-mixing.
6. Add The Chocolate: Fold in 1 cup chocolate chips and the chopped chocolate. Finish mixing until chocolate is distributed and no powdery sections are left.
7. Chill The Dough: Cover the dough and chill in the refrigerator for at least 1 hour (up to 1 day). If chilling longer, let it soften for 15-20 minutes before scooping.
8. Preheat The Oven & Prep Your Pans: Preheat oven to 350 degrees F (175°C). Line two baking sheets with parchment paper.
9. Scoop & Bake: Use a large cookie scoop (3 Tablespoons) to form dough balls. Place 6 cookies per sheet and bake for 9-11 minutes, until edges are golden and centers are slightly underdone.
10. Shape, Garnish & Cool: Immediately use a large cookie cutter to shape cookies into perfect circles. Garnish with extra chocolate chips and flaky sea salt (optional). Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Repeat, alternating baking sheets.
11. Serve & Store: Store in an airtight container for 2 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in the freezer.

• Prep Time:
  20 minutes
• Chill Time:
  1 hour
• Cook Time:
  50 minutes
• Category:
  Dessert
• Method:
  Oven
• Cuisine:
  American

We hope this comprehensive guide inspires you to bake a batch of these incredible gluten-free oatmeal chocolate chip cookies. They are truly a testament to how delicious and satisfying gluten-free baking can be. Remember to share your creations with us on Instagram by tagging @sweetsandthankyou, and don’t forget to leave a review below to let us know how much you loved them! Happy baking!