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    Home » Desserts » Cookies » Gluten-Free Oatmeal Chocolate Chip Cookies

    Gluten-Free Oatmeal Chocolate Chip Cookies

    Published: Jul 21, 2021 by Linda Warren

    Jump to Recipe

    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!

    Closeup of stacked oatmeal cookies with bite out of one in front of milk bottle.

    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.

    Table of contents

    • FAQs
    • Ingredients
    • How to Make
    • More Gluten-Free Cookies

    FAQs

    Are gluten-free oatmeal cookies healthy?

    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.

    What kind of oats should I use?

    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.

    Can I make the dough ahead of time?

    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.

    How long will these oatmeal chocolate chip cookies keep?

    They will keep about 2 weeks in an airtight container on the counter but they are best eaten right after baking.

    Why are my oatmeal cookies hard?

    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.

    Stacked oatmeal chocolate chip cookies on white table.

    Ingredients

    • 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

    Oatmeal chocolate chip cookie steps.
    1. Collect ingredients for cookies.
    2. Grind ¾ cup of the gluten-free oats in a chopper, grinder or blender to make an oat flour or oatmeal flour.
    3. Add cornstarch, cinnamon, baking powder, salt and chia seeds (if using).
    4. In a large mixing bowl, beat butter and sugars togther until creamy.
    5. Add egg and vanilla extract and beat until well mixed.
    6. Pour in ground oats and whole oats and beat at lower speed until combined. Stir in chocolate chips and nuts.
    Scooped dough on lined cookie sheet.
    1. 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.
    Gluten-free oatmeal cookies cooking on wire rack.
    1. 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.
    Cookie laying in hand.

    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!

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    Holding cookie in hand.

    Gluten-free Oatmeal Chocolate Chip Cookies

    These Oatmeal Cookies are delicious and gluten-free. They’re crisp on the outside, chewy in the inside, are loaded with chocolate chips and have an extra dose of healthy with the addition of chia seeds.
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    Course: Dessert
    Cuisine: American
    Prep Time: 12 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 cookies
    Calories: 114kcal
    Author: Linda Warren

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Variations
    • 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.

    Nutrition

    Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 40mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 136IU | Calcium: 22mg | Iron: 1mg

    This post has been updated and was first published on March 18, 2014.

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    Comments

    1. blahnikbaker says

      March 26, 2014 at 7:15 pm

      I love chewy on the inside and crisp on the outside cookies!! These are perfect.

      Reply

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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