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gluten free oatmeal chocolate chip cookies

Gluten Free Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Glenda Embree
  • Total Time: 19 minutes
  • Yield: 30-36 cookies 1x
  • Diet: Gluten Free


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!


Units Scale

  • 1 cup butter, softened (not melted)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups gluten free flour blend, any cup for cup brand
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, optional
  • 1 bag (12 oz.) semi-sweet chocolate chips


  1. Cream butter and sugars.
  2. Add eggs and vanilla and mix until combined.
  3. Add gluten free flour, oats and baking soda and mix until all ingredients are incorporated and soft dough has formed.
  4. Stir in chocolate chips.
  5. 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.)
  6. Bake at 350° for 9 ‑11 minutes.  Cookies will be only lightly browned, but dry on the surface.  Edges will be golden.   Don’t overbake.
  7. 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