These gluten-free oatmeal chocolate chip cookies are a delightful treat for anyone looking to enjoy a classic cookie without the gluten. They are chewy, sweet, and packed with delicious chocolate chips. Perfect for a snack or dessert, these cookies will satisfy your sweet tooth while being mindful of dietary restrictions.
When preparing this recipe, you may need to pay special attention to the gluten-free oats and gluten-free flour. These ingredients are essential for ensuring the cookies are safe for those with gluten sensitivities or celiac disease. Make sure to check the labels at the supermarket to confirm they are certified gluten-free.

Ingredients for Gluten-Free Oatmeal Chocolate Chip Cookies
Gluten-free oats: These are oats that have been processed in a gluten-free facility to avoid cross-contamination with gluten-containing grains.
Gluten-free flour: A blend of flours that do not contain gluten, often made from rice, potato, and tapioca starch.
Brown sugar: A type of sugar that contains molasses, giving it a rich, caramel-like flavor.
White sugar: Granulated sugar that adds sweetness and helps with the texture of the cookies.
Butter: Provides richness and helps to create a tender texture in the cookies.
Vanilla extract: Adds a warm, sweet flavor to the cookies.
Baking soda: A leavening agent that helps the cookies rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Chocolate chips: Small chunks of chocolate that melt and create pockets of gooey goodness in the cookies.
Eggs: Bind the ingredients together and add moisture to the cookies.
Technique Tip for This Recipe
To ensure your butter is perfectly softened for creaming, take it out of the refrigerator about 30 minutes before you start baking. This will help it mix smoothly with the sugars and create a light, fluffy texture in your cookie dough. If you're short on time, you can cut the butter into small pieces to speed up the softening process.
Suggested Side Dishes
Alternative Ingredients
gluten-free oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a suitable alternative.
gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a slightly nutty flavor, which complements the cookies well.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar caramel-like flavor.
white sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, though you may need to adjust the liquid content in the recipe.
softened butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the cookies.
baking soda - Substitute with baking powder: Baking powder can be used, but you may need to use three times the amount to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt provides a similar flavor but with a slightly different mineral content.
chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a naturally sweet flavor.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.
Other Alternative Recipes Similar to This One
How to Store or Freeze These Cookies
- To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.
- For longer storage, place the cookies in a single layer on a baking sheet and freeze them for about an hour. This prevents them from sticking together.
- Once frozen, transfer the cookies to a resealable plastic freezer bag or an airtight container. They can be stored in the freezer for up to three months.
- When you're ready to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature for about 15-20 minutes. Alternatively, you can warm it in the microwave for 10-15 seconds for a freshly baked taste.
- If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid.
- Once the dough balls are frozen, transfer them to a resealable plastic freezer bag or an airtight container. They can be stored in the freezer for up to three months.
- When you're ready to bake, place the frozen dough balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until golden brown. No need to thaw the dough beforehand.
- For an extra touch of freshness, you can add a small piece of bread or a marshmallow to the container with your cookies. This helps to maintain their moisture and keeps them soft.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the cookies on a baking sheet lined with parchment paper.
- Cover the cookies with a piece of aluminum foil to prevent them from drying out.
- Warm them in the oven for about 5-10 minutes, or until they are heated through.
Microwave Method:
- Place a cookie on a microwave-safe plate.
- Cover it with a damp paper towel to maintain moisture.
- Microwave on medium power for about 10-15 seconds. Check and repeat if necessary, but be careful not to overheat.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the cookies on the toaster oven tray.
- Heat for about 5 minutes, checking frequently to avoid overcooking.
Skillet Method:
- Preheat a non-stick skillet over low heat.
- Place the cookies in the skillet.
- Cover with a lid and heat for about 2-3 minutes, flipping halfway through to ensure even warming.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the cookies in the air fryer basket in a single layer.
- Heat for about 3-4 minutes, checking halfway through to ensure they don't overcook.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Essential for combining the ingredients like butter, sugars, eggs, and dry ingredients.
Electric mixer: Helps in creaming together the butter and sugars until smooth and in beating the eggs into the mixture.
Measuring cups: Used to measure out the precise amounts of oats, flour, sugars, and chocolate chips.
Measuring spoons: Necessary for measuring smaller quantities like vanilla extract, baking soda, and salt.
Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.
Baking sheets: Used to place the cookie dough spoonfuls on for baking.
Spoon: For dropping spoonfuls of cookie dough onto the baking sheets.
Wire rack: Allows the cookies to cool completely after baking.
Cooling rack: Another term for a wire rack, used for cooling the cookies post-baking.
How to Save Time on Making These Cookies
Prepare ingredients ahead: Measure and set out all ingredients before starting. This reduces prep time and ensures you have everything you need.
Use a stand mixer: A stand mixer can quickly cream the butter and sugars, saving you from manual mixing.
Pre-scoop dough: Use a cookie scoop to portion out dough onto baking sheets while the oven preheats.
Batch baking: Bake multiple cookie sheets at once if your oven allows, cutting down on total baking time.
Quick cooling: Transfer cookies to a wire rack immediately to cool faster and free up baking sheets for the next batch.

Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup Gluten-Free Oats
- 1 cup Gluten-Free Flour
- ½ cup Brown Sugar
- ½ cup White Sugar
- ½ cup Butter softened
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Chocolate Chips
- 2 Eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the gluten-free flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the oats and chocolate chips.
- Drop by spoonfuls onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Value
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