These gluten-free oatmeal chocolate chip cookies are the perfect combination of crisp on the outside and chewy on the inside. They quickly come together with pantry staples and one bowl, and don’t require any special gluten-free flour blends or binders. Loaded with oats and chocolate, they’re simply IRRESISTIBLE!
Oatmeal chocolate chip cookies were the first thing I learned how to bake when I was young, and have always been an absolute favourite of mine. So naturally, when I had to start eating gluten free, these cookies were one of the first things I wanted to make gluten free. I started with my grandmother's tried-and-true cookie recipe and tried to adapt it using various gluten-free flours and starches. I landed on a combination of oat flour and corn starch. These gluten-free oatmeal chocolate chip cookies are delicious! Even my family can’t tell the difference. And since they don't require any special ingredients, they’re super easy, even for the baker who doesn’t regularly bake gluten free.
I’m so excited to share them with you, and hope you enjoy them as much as my family, friends and I do!
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Ingredients
- butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- oat flour, certified gluten free
- corn starch
- baking powder
- baking soda
- salt
- old-fashioned rolled oats, certified gluten free
- chocolate chips
See recipe card for quantities.
Ingredient Notes
Butter: Soften your butter to room temperature before you begin. Your butter needs to be room temperature to properly cream with the sugars. Leave your butter out on the counter for around 1 hour before starting to bake.
Oat flour: If you want your cookies to be gluten free, make sure your oat flour is certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.
You can buy oat flour or you can also make it yourself. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.
Old-fashioned rolled oats: Again, make sure your rolled oats are certified gluten free.
Chocolate chips: I love dark chocolate and often use dark chocolate chips, but you can also use semi-sweet chocolate chips, whatever you prefer (or have on hand).
Instructions
- In large bowl, cream the butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the oat flour, corn starch, baking powder, baking soda and salt and stir until combined.
- Stir in the rolled oats.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, about 2” apart, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 baking sheets, with 12 cookies on each, to make 24 cookies total.
- Chill for 1 hour.
- Preheat oven to 350°F (180°C). Bake for 10 – 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Gluten-Free Oatmeal Chocolate Chip Cookies
- Forgot to set out your butter to soften? Cut your butter into small chucks and it will soften much quicker, especially if placed in a warm spot, such as near a warm oven or sunny window.
- Don’t skip chilling the dough before baking: you need to chill the dough to avoid spread. If you need to save on fridge space, you can squeeze all the cookies onto one lined baking sheet to chill, just make sure to spread them out again (12 cookies per baking sheet) before baking.
- Don’t over bake: if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly under baked when you remove them from the oven.
Substitutions
Make it dairy free: replace the butter with your favourite non-dairy butter stick substitute and use dairy-free chocolate chips.
Storage
Baked cookies: 3 – 4 days in an air-tight container at room temperature.
Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Recipe Card
Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup oat flour, certified gluten free
- ¼ cup corn starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cup old-fashioned rolled oats, certified gluten free
- 1 cup chocolate chips, semi-sweet or dark chocolate chips
Instructions
- In large bowl, cream the butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the oat flour, corn starch, baking powder, baking soda and salt and stir until combined.
- Stir in the rolled oats.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, about 2” apart, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 baking sheets, with 12 cookies on each, to make 24 cookies total.
- Chill for 1 hour.
- Preheat oven to 350°F (180°C). Bake for 10 – 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
- Forgot to set out your butter to soften? Cut your butter into small chucks and it will soften much quicker, especially if placed in a warm spot, such as near a warm oven.
- Don’t skip chilling the dough before baking: you need to chill the dough to avoid spread. If you need to save on fridge space, you can squeeze all the cookies onto one lined baking sheet to chill, just make sure to spread them out again (12 cookies per baking sheet) before baking.
- Don’t over bake: if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Make it dairy free: replace the butter with your favourite non-dairy butter stick substitute and use dairy-free chocolate chips.
- Baked cookies: 3 – 4 days in an air-tight container at room temperature.
- Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Nutritional information shown is an estimate only.
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