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 chocolate chip cookies. And the melty semi-sweet chocolate is a happy surprise in every mouthful. 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 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 them to any guest.
Lets Talk About Gluten Free Flour
There are so many gluten free flours available. It can be overwhelming and confusing, if you don’t understand some basics about gluten free baking.
Gluten free flours can include: almond (or other nuts) flour, 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 are gluten free, it doesn’t work to bake with just one on its own. You need a blend/combination of three or more gluten free flours. And your blend needs a binding agent (xanthan gum) for good results with baking.
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, in the beginning 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.
Choosing the Best Gluten Free Flour Blend for Oatmeal Chocolate Chip Cookies
- *Better Batter All Purpose Gluten Free Flour Blend : This is a simple, cup-for-cup gluten free flour blend that works for almost any baking. It’s a good all purpose one to keep in your pantry. It’s also dairy and corn free. Better Batter will give great results for baking cookies, cakes, biscuits, quick breads and muffins. The cost for me on Amazon is about $5.79/pound. Currently, you can order it directly from Better Batter and for first time purchasers use the 35% off promo code, TRYME.
- *Cup4Cup All Purpose Gluten Free Blend : Again, all the math is done for you and this is an easy cup-for-cup exchange in your favorite recipes. This one DOES contain dairy and corn, however. It’s great for things like biscuits, choux pastry (for eclairs and cream puffs), muffins, cookies, cakes and gravies and sauces. It costs me around $6.12/pound. (Keep in mind, I can’t buy any of them 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. If you do, I’d love to hear about them.) Cup4Cup is what I used in this oatmeal chocolate chip cookie recipe, today. Although any of these three would have netted the same great results.
- *gfJules Gluten Free Flour Blend: 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. It is not only gluten free, but also nut free. If you could only choose one gluten free flour for baking, this one can do it all. It is also another simple cup-for-cup exchange with all purpose (wheat) flour. So, you can convert your favorite family recipes. It costs me around $6.11/pound ordering in small bags on Amazon. But, I can order from gfJules.com and get the 25 lb bag at only $4.28 per pound and with free shipping. That’s a HUGE savings. I usually use 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.
Start by creaming the butter and sugars together.
Add the eggs and vanilla. Then mix in the dry ingredients.
Bake the cookies on a lightly greased cookie sheet for 9 minutes at 350°.
I use this *#20 scoop to make the 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.
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 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 : Easy and DeliciousPrint
If I wasn’t telling you right now, you would have no idea these cookies are gluten free! They’re simply that delicious. Flavor and texture are everything a chocolate chip cookie should be. They’re golden brown with lightly crisp edges, soft chewy centers and loaded with melty, gooey chocolate chips. Unbelievably scrumptious!
- 1 cup butter, softened (not melted)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups Cup4Cup Gluten Free Flour (or Better Batter or gf Jules)
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 bag (12 oz.) semi-sweet chocolate chips
- Cream butter and sugars.
- Add eggs and vanilla and mix until combined.
- Add gluten free flour, oats and baking soda and mix until all ingredients are incorporated and soft dough has formed.
- Stir in chocolate chips.
- Scoop onto lightly greased *cookie sheet, spacing cookies 2 across and 4 down to give them room to spread. (I use this #20-sized scoop, which holds just under 3 Tablespoons of dough. This makes a perfect 3‑inch cookie. You can make them smaller, if you choose, but you will need to adjust the baking time and of course, will enjoy a larger yield.)
- Bake at 350° for 9 ‑11 minutes. Cookies will be only lightly browned, but dry on the surface. Edges will be golden.
- Remove baking sheet from oven to a cooling rack and allow cookies to rest on baking sheet for at least 5 minutes before removing them. That will allow them to set up as they cool.
- Prep Time: 10 min
- Cook Time: 9 min
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: American
Keywords: oatmeal chocolate chip cookies, gluten free, chocolate chip cookies
More Gluten Free Recipes to Try
Gluten Free Granola | 5‑Minute Simple and Delicious
Delicious Zuppa Toscana | Gluten Free and Whole 30 Compliant