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close up on a freshly baked gluten free oatmeal chocolate chip cookie

Gluten Free Oatmeal Chocolate Chip Cookies

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes + 2 hours
  • Yield: 15 large cookies 1x


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! 


  • 2 1/4 cups gluten free old-fashioned rolled oats
  • 1 1/4 cups all purpose gluten free flour (with xanthan gum)*
  • 1/4 cup tapioca flour (also known as tapioca starch)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup unsalted butter, melted (regular or plant-based)
  • 1 1/4 cups light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips**


  1. 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 (see picture above).
  2. Toss this into a bowl with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
  3. 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 (see picture above). You can also do this with a stand mixer using the paddle attachment.
  4. Once smooth, mix in the eggs and vanilla.
  5. Switch to a spatula and mix in the dry ingredients and then fold in the chocolate chips.
  6. You should be left with a fairly thin dough (see picture above). Place the bowl uncovered in the fridge for at least 2 hours or overnight. I prefer overnight but 2 hours will definitely do the trick!
  7. Once chilled, preheat the oven to 375F. Scoop the dough on to a baking sheet lined with parchment paper. At this point, it should be solid enough to where the dough will hold its shape (see picture above).
  8. You can either use a large 2 oz cookie scoop like I did or a medium cookie scoop. Large will give you 15 cookies and medium will give you around 18-20 cookies.
  9. Space the cookies about 2 inches apart as they do spread quite a bit. Bake for 13-15 minutes (for large size) or 11-13 minutes (for medium size). Place the remaining cookie dough in the fridge while the first batch bakes.
  10. They’re ready when you can see a thick golden brown ring around the edge and the center is still pale and slightly puffed up. Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
  11. Now dig in! They’re best when fresh but still delicious days after. Store in an air tight container at room temperature for up to 5 days. 


  1. *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.
  2. **I used semisweet chocolate chips but you can use any chocolate you like, whether that’s dark chocolate, milk chocolate, or chopped chocolate.

Keywords: gluten free oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, gluten free chocolate chip cookies, gluten free cookies

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