Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free Oatmeal Chocolate Chip Cookies are golden brown homemade cookies with slightly crisp edges and soft, chewy centers. You will literally be in love from the very first, ooey, gooey, chocolatey bite.

Dark brown sugar creates the caramely color and deep, rich flavor that’s so important in gluten free chocolate chip cookies.

As gluten free oatmeal cookies go, this recipe is the best! So, if you want the best gluten free oatmeal cookie, simply omit the chocolate chips.

But friend … eat the chocolate chips! lol Add in the melty semi-sweet chocolate and these delicious cookies become next level gluten free perfection!

You’ll get a tiny hint of cinnamon right at the end of each bite. The cinnamon is a perfect complement to the cookie’s oatey goodness.

Avoiding gluten or not, these World’s Best Gluten Free Oatmeal Chocolate Chip cookies are some of the best cookies you’ll ever eat!

If YOU don’t tell anyone that the cookies are gluten free, no one will ever guess. I am proud to serve gluten free oatmeal chocolate chip cookies to any guest who visits my home. And they make excellent gift baskets as well as being perfect on holiday dessert tables.

The Ingredients

• Butter, softened (not melted)
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla Extract (I use my homemade vanilla.)
• Gluten Free Flour Blend, any cup for cup brand
• Baking Soda
• Cinnamon, optional
• Rolled Oats, (Old Fashioned Oats) Make sure your oatmeal is not packaged any a facility that works with wheat. The Label should clearly state that the oats contain no gluten.
• Semi-Sweet Chocolate Chips Make sure your chocolate chips are not packaged any a facility that works with wheat. If you want to be sure your brand doesn’t contain gluten, check out this list.

Lets Talk About Gluten Free Flour

These Oatmeal Chocolate Chip Cookies are made with gluten free flour.

There are so many flour blends without gluten available, now. It can be overwhelming and confusing, if you don’t understand some basics about gluten free baking.

Gluten free flours can include: almond flour (understand the difference between ground almonds vs almond flour before you start gluten free baking.), other nut flours, buckwheat flour, sorghum flour, amaranth flour, and teff.

Arrowroot, brown rice flour, white rice flour, oat flour, corn flour and chickpea flour are also gluten free.

Coconut, tapioca, arrowroot, cassava and tiger nut flours round out the list of ones I’m familiar with.

While all of these contain no gluten, it doesn’t work to bake with just one on its own. You need a blend/combination of three or more gluten free flours to get the best results in baking. And your blend needs a binding agent (xanthan gum) for good results with baking.

I’ve actually done this with pretty good success. I have converted several of our favorite recipes to use almond flour, coconut flour and arrowroot powder. There’s a LOT of math involved and you really have to understand the properties of each flour and the moisture it requires before doing that. To get a better understanding of almond flour vs coconut flour check out this great post by my friend, Zuzana.

Choosing the Best Gluten Free Flour Blend for Oatmeal Chocolate Chip Cookies

In the beginning, it was difficult to find a gluten free blend that had the texture and flavor I liked. There are still blends on the market that have much the same ingredients as my favorites. But, the way the grains are milled can often leave a gritty texture. That was not something that worked for me.

I made my own blend, when I first started gluten free baking and had fairly good success. But the conversion formula was a little to complicated to use consistently on the blog. I am thrilled at the progress in commercial gluten free flour blends. And, I’m thrilled to be able to share gluten free recipes I know you can have success with.

I have three favorite commercial brands that I use in gluten free baking, now. Three because each has a different ratio of binder (xantham gum). This is important to create the structure that gluten usually provides in baking. Depending on the ratio of binder to flour used, one gluten free blend is better than the other for a particular type of baking.

Comparing the Top Three

Cup4Cup is what I used in the gluten free oatmeal chocolate chip cookie recipe for these pictures. However, I have used each brand in this recipe, at one point or another, and all three flour brands work and have netted the same great results.

• Better Batter:

• Better Batter All Purpose Gluten Free Flour Blend_{[affiliate link]}
  1. This is a simple, cup-for-cup flour blend that works for almost any baking.
  2. It’s a good all purpose one to keep in your pantry.
  3. It’s also dairy and corn free.
  4. Better Batter will give great results for baking cookies, cakes, biscuits, quick breads and muffins.
  5. It and gfJules are the gluten free flour blends I use most often. I usually buy Better Batter on Amazon. You can also order it directly from Better Batter.

• Cup4Cup:

• Cup4Cup All Purpose Gluten Free Blend_{[affiliate link]}:
  1. Again, all the math is done for you and this is an easy cup-for-cup exchange in your favorite recipes.
  2. This one DOES contain dairy and corn, however.
  3. It’s great for things like biscuits, choux pastry (for eclairs and cream puffs), muffins, cookies, cakes and gravies and sauces.
  4. Keep in mind, I can’t buy any of these flours, locally. I am ordering off Amazon. If you have a Whole Foods in your area, it looks like they do carry it. And I know it can be ordered online from Walmart.com. You may find other less expensive sources, too. If you do, I’d love to hear about them.

• gfJules Gluten Free Flour Blend:

• gfJules Gluten Free Flour Blend _{[affiliate link]}:
  1. This is the holy grail of gluten free flour blends. It provides the most structure of any of the three blends. Enough so that you can make gorgeous yeast breads with it.
  2. It is not only gluten free, but also nut free.
  3. If you could only choose one gluten free flour for baking, this is the one I would choose every time.
  4. It is also another simple cup-for-cup exchange with all purpose (wheat) flour. So, you can convert your favorite family recipes.
  5. I prefer it for yeast doughs (think sandwich bread, hotdog buns and cinnamon rolls) and for gravies and sauces. But, it’s also perfect for quick breads, cookies, cakes, muffins and biscuits.

How to Make Gluten Free
Oatmeal Chocolate Chip Cookies

This recipe is so easy because you don’t need to do anything special to make it gluten free. Just sub in a gluten free flour blend and mix up the cookies like usual.

1. Start by creaming the butter and sugars together.

2. Add the eggs and vanilla.
3. Then mix in the dry ingredients.
4. Finally, mix in the chocolate chips.
5. Bake the cookies on a lightly greased cookie sheet for 9 minutes at 350°.

I use this *#20 scoop to make my Best Gluten Free Oatmeal Chocolate Chip Cookies. It creates a beautiful 3-inch cookie. You can make them smaller for a greater yield. Just be sure to watch and adjust the baking time if you’re making smaller cookies.

Baking Gluten Free is Easy, Now

It’s easier and easier to accommodate family members and friends who need to eat gluten free.

With simple recipes like this one you will definitely be able to make them feel welcome and cared for around your table.

I hope you get a chance to try these delicious World’s Best Gluten Free Oatmeal Chocolate Chip Cookies. They’ll be perfect for everyone lucky enough to eat from YOUR cookie jar!

Enjoy the recipe and have a wonderfully blessed week, friend!

The Recipe

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