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Ultimate Gluten-Free Oatmeal Chocolate Chip Cookies

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This Ultimate Gluten-Free Oatmeal Chocolate Chip Cookie Recipe is EASY to make and always delicious! These cookies are slightly chewy with a soft center, perfect for dunking. This delightful, family-friendly recipe is a delicious gluten-free snack or dessert. This is one of our favorite gluten-free oatmeal cookie recipes.

tall stack of oatmeal chocolate chip cookies

This cookie recipe can be altered to accommodate all the Oatmeal Cookie lovers in your household and has chocolate chips and raisins. I always make a double batch, half with chocolate chips and half with raisins and chocolate chips. My favorite is with both! Perfect for dunking. You will enjoy adding this cookie repertoire if you have celiac disease or are gluten-intolerant. You might also enjoy our Gluten-Free Thick and Buttery Chocolate Chip Cookie Bar Recipe.

Ultimate Gluten-Free Oatmeal Chocolate Chip Cookie-Cover image

What Makes These Gluten-Free Oatmeal Chocolate Chip Cookies Special

  • An easy gluten-free recipe that’s perfect every time!
  • No special equipment is needed!
  • Great recipe for someone new to a gluten-free diet
  • It’s a chewy cookie that is soft on the inside. My husband’s favorite style cookie!
  • Delicious with chocolate chips or chocolate chips and raisins
  • Extra large and dunkable sweet treat!
  • It can also be made into GF Oatmeal Bars
  • Kids and Adults love these cookies!
  • Everyone will LOVE them – no one will know they are GF

Ingredients for GF Oatmeal Chocolate Chip Cookies

Ingredient Notes

  • For best results, use old-fashioned whole oats rather than instant oats or quick oats.
  • This recipe is also delicious with white chocolate chips for white chocolate chip cookies
  • Alternatively, you can use dark chocolate chips or chopped macadamia nuts
  • Cranberries can be substituted for raisins
Dunking a Oatmeal Cookie in Milk with a stack of cookies nearby

Full instructions in recipe card.

Pre-heat Oven to 350 degrees F.

  1. Melt Butter and cool to room temperature.
  2. Whisk cooled melted Butter, Eggs, Sugar, and Vanilla in a large mixing bowl until smooth.
  3. Mix Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.
  4. Combine Wet Ingredients and Dry ingredients until well blended.
  5. Add Chocolate Chips and optional Raisins. Combine well. The dough will be sticky and thick!
  6. Scoop out Cookie Dough with a 1/4 cup spring-loaded cookie. Scoop onto a large baking sheet.
  7. Place Cookie Dough Balls on a Parchment Paper Lined Cookie Sheet. Place in a pre-heated 350-degree oven for approximately 12-15 minutes. Cookies will be light golden brown around the bottom edges. Be careful not to overbake. Remove from oven and let cool for a few minutes before gently sliding them onto a wire cooling rack. They will firm up as they cool. Cool completely before storing.

Storage

  • Store the baked cookies in an airtight container on the counter for up to 3 days.
Melting Butter in Saucepan
Melted Butter and Eggs
Oatmeal Cookie Ingredients
Blended Dry Oatmeal Cookie Ingredients
Bowl of Oatmeal Raisin Chocolate Chip Cookie Dough

Baking Pan with Raw Cookie Dough formed into balls
Baked Cookies on a Wire Rack

FAQ’s about Chewy Oatmeal Cookies

What holds gluten-free cookies together?

Using a flour blend such as Measure for Measure Gluten Free Flour from King Arthur contains xanthan gum to replace the gluten. The recipe also includes eggs which act as a binder.

How do you make a crunchier Gluten Free Oatmeal Cookie?

Let the cookies bake for an extra minute or two until light golden brown. The longer the cooking time, the crunchier the cookie, and the shorter the time the cookie will be softer. Be careful not to burn the bottoms.

How do you ensure the even baking of gluten-free cookies?

I recommend moving the cookies halfway through by reversing the bottom pan to the top and vice versa.

Aren’t Oats naturally gluten-free?

This is a common question. Oats get contaminated by wheat and other grains if grown in adjacent fields or packaged in a factory that handles gluten grains such as wheat. It’s essential to use certified Gluten-Free Oats. Most gluten-sensitive individuals can tolerate gluten-free oats and oatmeal.

Can I make this recipe with just raisins?

You can leave out the chocolate chips. Use 1 1/2 cups of raisins if you omit the chocolate.

If you make this recipe and love it, please leave a 5-star review! My readers appreciate it.

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Ultimate Gluten-Free Oatmeal Chocolate Chip Cookies

Stack of Gluten Free Oatmeal Chocolate Chip Cookies with a pink napkin
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5 from 1 review

This Ultimate Gluten-Free Oatmeal Chocolate Chip Cookie Recipe is EASY to make and always delicious! These cookies are slightly chewy with a soft center, perfect for dunking. This delightful, family-friendly recipe is a delicious gf snack or dessert! 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 Large Cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 cups Old Fashioned Gluten-Free Oats (I used Bob’s Mills GF Oats)
  • 1 1/2 cups Gluten-Free Measure for Measure Flour (I love this silky flour blend from King Arthur)
  • 1 cup Light Brown Sugar (adds a caramel flavor)
  • 1/4 cup White Sugar
  • 14 Tablespoons Butter
  • 1 and 1/2 Teaspoons Pure Vanilla
  • 1 Teaspoon Baking Soda (I used Bob’s Mills GF Baking Soda)
  • 2 Eggs
  • 1/2 Teaspoon Salt
  • 1 cup Milk Chocolate Chips or Semi-Sweet
  • 1 cup Raisins

Instructions

  1. Pre-heat Oven to 350 F. 

     

    1. Melt Butter and Cool.
    2. Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large bowl until smooth.
    3. Mix Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.
    4. Combine Wet and Dry ingredients until well blended.
    5. Add Chocolate Chips and optional Raisins. Combine well. The dough will be sticky and thick!
    6. Scoop out Cookie Dough with a 1/4 cup spring-loaded scooper.
    7. Place Cookie Dough Balls on a Parchment Lined Cookie Sheet. Place in a pre-heated 350-degree oven for approximately 12-15 minutes. Cookies will be golden brown around the bottom edges. Remove from oven and let cool for a few minutes before gently sliding them onto a wire rack. They will firm up as they cool. Cool completely before storing.
  1.  

 

Notes

* This recipe has 1 cup of raisins and 1 cup of milk chocolate chips. You can alternately use semi-sweet chocolate chips. 

*Cookie is done when very light golden brown. 

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