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Gluten-Free Oatmeal Chocolate Chip Cookies

These are the BEST oatmeal chocolate chip cookies, gluten-free or otherwise. They're perfectly chewy, full of oat-y texture, and loaded with plenty of dark chocolate chips. This easy recipe uses just one bowl, and can be prepped in 20 minutes!

  • Author: Alexandra
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 14 minutes (up to 16 minutes)
  • Total Time: 34 minutes (up to 36 minutes)
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Diet: Gluten Free

Ingredients

Scale
  • 6 1/2 ounces (12 tablespoons or 1 5/8 sticks) salted butter, softened
  • 7 1/2 ounces (1 cup, packed) brown sugar
  • 1 large egg, room temperature
  • 9 3/4 ounces (3 cups) gluten-free old-fashioned rolled oats, divided
  • 4 1/4 ounces (1 cup, spoon and level) gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces (2 cups) good-quality bittersweet chocolate chips or féves, plus extra for garnish (optional)

Instructions

  1. Cream butter and sugar: In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater, beat together butter and brown sugar on medium-high speed until light in color and creamy.
  2. Add egg and oats: With mixer on medium speed, beat in the egg until fully incorporated, scraping down the bowl and beater as needed. Reduce speed to medium-low and beat in 6 1/2 ounces (2 cups) of oats, again scraping down as needed. 
  3. Add remaining ingredients: Sprinkle the flour, baking soda, and salt over the wet ingredients, and drizzle the vanilla on top. Fold in with a spatula just until mostly incorporated. Add the remaining 3 1/4 ounces (1 cup) oats and chocolate chips, folding in just until all ingredients are evenly combined. 
  4. Roll into balls and chill: Line a cookie sheet with parchment paper. Scoop the dough into 2 1/4 ounce portions (about 1/4 cup each), and roll into balls. Place on cookie sheet and transfer to refrigerator to chill for at least a few hours (more is fine). 
  5. Bake: Preheat oven to 350ºF with oven racks in the top and bottom-third positions. Line two cookie sheets with parchment paper or silicone baking mats. While oven is preheating, arrange cookie dough balls on prepared baking sheets, no more than 9 cookies to a sheet. Bake in preheated oven for 14-16 minutes, switching and rotating the cookie sheets halfway through. Cookies are done when puffed up and golden. 
  6. Cool: If desired, top each cookie with a few extra chocolate chips immediately after baking. Let cool on cookie sheets for 10-15 minutes before transferring to a wire rack to cool completely. 

Notes

Ingredient notes:

  • Use a gluten-free flour blend that contains a binder such as xanthan gum or guar gum.
  • Regular all-purpose flour and old-fashioned oats can also be used if you don't need your cookies to be gluten-free.

Recipe tips:

  • Cookies can be baked immediately (without chilling) but may be slightly less thick. 
  • To freeze cookie dough, freeze rolled dough on cookie sheet for 1 hour before transferring to a freezer-safe zip-top bag or airtight container. Dough should keep in freezer for 3-6 months. When ready to bake, let dough thaw slightly while oven preheats. Baking time will likely be closer to 16 minutes.

Storage and shelf life:

  • Baked cookies can be kept in an airtight container or zip-top bag at cool room temperature (or in the refrigerator) for about 1 week. Alternatively, cookies can be kept in the freezer for up to 3 months. 

 

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