These Oatmeal Cookies are delicious and gluten-free. They’re crisp on the outside, chewy in the inside and have an extra dose of healthy with the addition of chia seeds. Oh, and a decadent touch of dark chocolate chips, ‘cause, why not! 

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 2 dozen
Author Linda Warren


  • 2-1/4 cups gluten free old fashioned oats, divided
  • 3/4 teaspoon gluten free cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon gluten free baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon Chia Seeds
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup white sugar
  • 1/4 cup + 2 Tablespoons light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips
  • 1/3 cup pecans, chopped


  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  2. Grind 3/4 cup gluten-free oats in coffee grinder or blender. In a small bowl combine the ground oats with cornstarch, cinnamon, baking powder, salt and chia seeds. Set aside.
  3. In a large bowl with electric mixer, beat butter and sugars until creamy. Add egg and vanilla and continue beating until well incorporated.
  4. Lower mixer speed and add remaining 1-1/2 cups whole old fashioned oats. Stir in chocolate chips and pecans.
  5. Drop dough by heaping tablespoons onto prepared cookie sheets. It will be a little sticky but no worries. Do not flatten just leave in mounds.
  6. Bake in oven 18 minutes then remove to wire rack to cool for 2-3 minutes. Carefully, using metal spatula, remove from cookie sheets and place on wire racks to cool completely. They will get crisper as they cool.