These Gluten-Free Oatmeal Chocolate Chip Cookies are delicious, easy to make, and naturally gluten-free. They’re crisp on the outside, chewy on the inside and have an extra dose of healthy with the addition of chia seeds. Plus a decadent touch of dark chocolate chips, ‘cause, why not!
Oatmeal cookies are one of my favorite types of cookies. But they have to be done right! They need to be chewy but soft with a little bit of crispness around the edges. And no raisins in sight! I know, I know, some people like raisins and these cookies would taste great with them, just not in my house.
I've made all types of gluten-free oatmeal cookies but I have to say I love this variation the best. Not only are they flourless but they are the softest, chewiest oatmeal cookies you can make. Plus they're packed with chocolate chips AND have a touch of healthy with the addition of chia seeds.
A little. And better than most cookies. They have fewer calories than, say, sugar cookies and contain more fiber as well as calcium, iron, magnesium, and potassium.
Old fashioned oats or rolled oats provide a chewy texture and nutty flavor to the cookie. Using instant or quick oats will result in a flatter cookie with less flavor, and not provide the chewiness oatmeal cookies are known for.
Of course. You can mix the dough, wrap it tightly, and store it in the refrigerator for one week. You can scoop and bake the dough directly from the refrigerator. The dough can also be frozen as is or scoop and freeze for up to three months. When ready to bake, the scooped dough can be baked right away with just 1-2 minutes added to the original baking time.
They will keep about 2 weeks in an airtight container on the counter but they are best eaten right after baking.
Overbaking can cause the cookies to lose their chewiness and become hard. Be sure to take the cookies out of the oven when the edges begin to turn a light brown and the middle still looks unset. They will continue to bake while they cool.
- Old-fashioned or rolled oats - these types of oats give the cookie the perfect amount of chewiness. Instant or quick oats will make a less chewy, flatter cookie. Make sure the package states gluten-free if necessary. Quaker Oats is my preferred brand.
- Unsalted butter - allows you to add just the right amount of salt. You can use salted butter but make sure to decrease the amount of salt to just a pinch.
- Chocolate chips - of any kind can be used. I used Nestle dark chocolate chips as they contain less sugar but semi-sweet or white chocolate chips can be substituted. To make chunkier cookies, opt for chocolate bars that are cut into larger pieces.
- Brown sugar and granulated sugar - are both used but the brown sugar will give the cookies a little extra flavor and keep them softer.
How to Make
- Collect ingredients for cookies.
- Grind ¾ cup of the gluten-free oats in a chopper, grinder or blender to make an oat flour or oatmeal flour.
- Add cornstarch, cinnamon, baking powder, salt and chia seeds (if using).
- In a large mixing bowl, beat butter and sugars togther until creamy.
- Add egg and vanilla extract and beat until well mixed.
- Pour in ground oats and whole oats and beat at lower speed until combined. Stir in chocolate chips and nuts.
- Scoop dough onto a parchment or silicone mat-lined cookie sheet, squeezing dough together slightly. The dough will be a little sticky but no worries. Do not flatten but leave in mounds. Bake.
- Remove cookie sheet from oven and let cookies cool on sheet for 2-3 minutes then carefully remove with a metal spatula to wire racks to cool completely.
There is everything to love about these cookies. They're easy to make, have crisp edges with soft centers, they're super chewy from the old-fashioned oats and, of course, they are packed with chocolate chips! So, If you like crisp on the outside and chewy in the middle oatmeal chocolate chip cookies, you'll find these cookies irresistible! Enjoy!
More Gluten-Free Cookies
Peanut Butter Cinnamon Cookies are a tasty twist to classic Snickerdoodles.
Simple Peanut Butter Cookies for quick and easy cookies to make in one bowl then bake.
Oatmeal Avocado Cookies with chocolate chips, almond flour, and almond butter for loads of flavor.
Find even more gluten-free cookie recipes here on 2CM!
Gluten-free Oatmeal Chocolate Chip Cookies
- 2 ¼ cups old fashioned oats divided (use gluten free if necessary)
- ¾ teaspoon cornstarch (use gluten free version if needed)
- 1 teaspoon cinnamon
- ½ teaspoon baking powder (use gluten free if necessary)
- ¼ teaspoon salt
- 1 Tablespoon Chia Seeds (optional)
- ½ cup unsalted butter, room temperature
- ¼ cup white sugar
- ¼ cup + 2 Tablespoons light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- ⅓ cup pecans, chopped (optional)
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Grind ¾ cup gluten-free oats in chopper, coffee grinder, or blender.
- In a small bowl combine the ground oats with cornstarch, cinnamon, baking powder, salt, and chia seeds. Set aside.
- In a large bowl with an electric mixer, beat butter and sugars until creamy.
- Add egg and vanilla and continue beating until well incorporated.
- Lower mixer speed and add remaining 1-½ cups whole old fashioned oats.
- Stir in chocolate chips and pecans.
- Drop dough by heaping tablespoons onto prepared cookie sheets. The dough will be a little sticky. Do not flatten just leave in mounds.
- Bake in oven for 18 minutes.
- Cool on cookie sheets for 2-3 minutes then carefully, using a metal spatula, lift off and place on wire racks. Let cool completely. Note: They will get crisper as they cool.
- Replace nuts with raisins or dried cranberries.
- Replace dark chocolate chips with semi-sweet chips or chunks of chocolate from a chocolate bar.
- Omit chia seeds.
This post has been updated and was first published on March 18, 2014.