Can we talk about how perfect these gluten free oatmeal chocolate chip cookies are? I can NOT stop eating these because they’re perfectly crisp and chewy on the outside and soft on the inside. They’re everything an oatmeal chocolate chip cookie should be, but made gluten free!
How to make gluten free oatmeal chocolate chip cookies
The cookie dough is made just like any other, so it’s a very simple recipe! Start by creaming together the butter and sugar, add in the eggs and vanilla, and mix in the dry ingredients and chocolate chips.
In the end you’re left with perfect gluten free oatmeal chocolate chip cookies that have all the texture of a regular recipe. Because let’s be real here, when a cookie recipe is gluten free you can usually tell. Not with this one!
Tips for baking the best gluten free oatmeal chocolate chip cookies
- Loosely ground gluten free oats – Make sure to use certified gluten free old fashioned rolled oats. Before adding them to the dry mix, pulse about 8 times in a food processor. You should be left with a mix of large and small oat pieces. Quick oats don’t give enough texture and whole old fashioned oats are a bit too clunky. This makes them perfect!
- Creaming the butter and sugar – Really whisk together the melted butter and sugar. After 2-3 minutes, you should be left with a smooth mixer, as seen in the photo below.
- Chill the dough – Place the dough in the refrigerator for 1-2 hours. The longer they chill the stronger the flavor and texture.
- Extra chocolate chips – Once the dough is chilled, use a large 2 oz scoop and scoop straight onto the baking sheet. Dot the tops with a few extra chocolate chips for some melty chocolate on top.
- Perfectly baked – They’re ready when there’s a wrinkly golden brown ring around the cookie and the very center is pale and puffed up. The center will settle and darken as the cookies cool for a soft texture.
What is the best gluten free flour to use in these cookies?
This recipe calls for two different types of gluten free flour. I always keep both on hand because of their versatility in both baking and cooking.
All Purpose Gluten Free Baking Flour
I can’t live without this stuff! There are many different variations of gluten free all purpose flour, but most are made with a mix of brown and white rice flour and a starchy flour.
Xanthan gum is another key ingredient that helps replace the chewiness you would get from gluten. Not all gluten free flours have it, so make sure yours does! My favorite flour is Bob’s Red Mill 1-to-1 gluten free all purpose flour. It never fails.
If you can’t find one with xanthan gum, add one teaspoon for every cup of flour.
Tapioca Flour (also known as Tapioca Starch)
However you choose to call it, tapioca flour is a great gluten free baking ingredient. It has the same exact light and airy texture as corn starch but is naturally derived from the cassava plant.
It also thickens just like corn starch but instead of creating a soft texture, tapioca flour has the ability to create crisp and chewy textures in baking.
So although the two look and feel very similar, they cannot be used interchangeably in this recipe.
Can you freeze gluten free oatmeal chocolate chip cookie dough?
Yes! Chill the scooped balls of dough in a freezer safe bag.
When you’re ready to bake, let the dough thaw at room temperature for about 30-45 minutes, then bag as directed but for a few extra minutes.
Can I use regular flour instead?
Unfortunately this recipe won’t turn out the same with a simple ingredient swap. BUT I do have a delicious brown butter oatmeal cookie recipe that’s just as amazing and uses regular all purpose flour. Just add about 1 cup of chocolate chips to the dough!
How can I make these gluten free oatmeal chocolate chip cookies dairy free?
Now this is an easy swap! I actually made mine dairy free but you can choose whichever ingredient works best for you.
To make dairy free, vegan butter works perfect. Make sure that it’s in baking sticks and not a tub because the two have very different textures.
If you choose to make these dairy free, also make sure to use chocolate chips that are certified vegan. Enjoy Life is a brand that I love and they carry both semi sweet and dark chocolate chips. This can also be found in most grocery stores or online.
For more delicious gluten free cookie recipes, check out my:
- Gluten Free Oatmeal Chocolate Chip Skillet Cookie
- Gluten Free Chocolate Chip Cookies
- Gluten Free Almond Chocolate Chip Cookie Bars
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Gluten Free Oatmeal Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Gluten Free Oatmeal Chocolate Chip Cookies
- Total Time: 35 minutes + 2 hours
- Yield: 12 large cookies
- Diet: Gluten Free
Description
The BEST gluten free oatmeal chocolate chip cookies with a chewy outside and soft inside. So good you won’t even know they’re gluten free!Â
Ingredients
- 2 1/4 cups (205g) gluten free old-fashioned rolled oats
- 1 1/4 cups (165g) all purpose gluten free flour (with xanthan gum)
- 1/4 cup (30g) tapioca flour (also known as tapioca starch)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup (185g) unsalted butter, melted (regular or plant-based)
- 1 1/4 (250g) cups light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips, plus more for sprinkling
- Flaky sea salt for sprinkling
Instructions
- Add the oats into a food processor and pulse about 8 times. You should be left with some large pieces mixed in with loosely ground bits.
- Whisk with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the melted butter and sugar. Vigorously whisk for about 2-3 minutes until you reach a silky smooth texture. You can also do this with a stand mixer using the paddle attachment.
- Once smooth, mix in the eggs and vanilla.
- Switch to a spatula and mix in the dry ingredients. Then fold in the chocolate chips.
- Using a large 2 oz cookie scoop (or 1/4 cup) scoop out the dough onto a plate or tray. Dot the tops with a few more chocolate chips and chill for 1-2 hours or overnight.
- Once chilled, preheat the oven to 375F and line a large baking sheet with parchment paper.
- Space the cookies about 2 inches apart as they do spread quite a bit. Place the remaining cookie dough in the fridge while the first batch bakes. Bake for 12-14 minutes or until the edges are a golden brown and the center looks barely underdone.Â
- Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
- Now dig in! They’re best when fresh but are still delicious days after. Store in an air tight container at room temperature for up to 5 days.Â
Equipment
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Notes
- *If your gluten free flour doesn’t have xanthan gum, add 1 1/4 tsp xanthan gum to the 1 1/4 cups of flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, gluten free chocolate chip cookies, gluten free cookies
These look delicious! Can I make them without gluten free ingredients? Swap them for the normal ingredients instead?
I linked to a recipe in the post for my butterscotch chocolate chip cookies that are almost the exact same, but using regular ingredients. It has that crispy and chewy outside and a soft inside. Just swap the butterscotch chips for regular chocolate chips!
If you needed to replace the flour with almond and/or coconut flour and/or flax meal, how much would you use and what else could you use instead of arrow Root or tapioca starch?
Unfortunately I didn’t test any of those and since they all bake very differently, I wouldn’t recommend swapping the flours. I wouldn’t be able to guarantee they’d turn out the exact same!
If the only gluten free flour I can find already has tapioca starch as an ingredient do I still do 1/4 cup tapioca starch separately ? Do all gluten free all purpose have a small amount of tapioca starch as an ingredient?
Yes still follow the recipe as listed. The one I used also has some tapioca starch in it, I just found the recipe needed more of it!
Which gluten free flour did you use? I know it makes a difference. Thank you.
My dough is thick 😞.
It’s likely you added too much flour, especially because gluten free flour tends to be more dense. Always gently spoon it into your measuring cup and level it off. If you scoop straight into the flour it will compact it into the cup and leave you with way too much.
Hi! What can I use to replace the brown sugar with natural sugar? Can I use same quantity of coconut sugar?
Yes you can use coconut sugar, but just know that the cookies may not turn out as chewy.
Thank you so much! I also wanted to ask if I can replace the eggs with flaxseed mixed in water. Thanks!
Questions : if using gf flour that has tapioca flour in it do I still use another 1/4 c? And have you eve4 cookies them from frozen dough?
Yes you would still use the separate tapioca flour as most gluten free flour blends contain some sort of starch already. As for freezing, chill the scooped balls of dough in a freezer safe bag. When you’re ready to bake, let the dough thaw at room temperature for about 30-45 minutes, then bag as directed but for a few extra minutes.