Gluten Free Oatmeal Chocolate Chip Cookies

Gluten-free Oatmeal Chocolate Chip Cookies | The Baking Beauties
Psst….come here…a little closer, I want to tell you something.

These. Cookies. Are. Gluten. Free.

There, I said it. But, if you don’t tell anyone, they would NEVER know. Seriously!

These cookies are the based on the recipe for the cookies that I’ve been making my husband (and children, since) for the past 12 years. After going gluten free, I’d make them for the rest of the family to enjoy, while desperately seeking a “tried and true” gluten free chocolate chip cookie recipe.

Let me tell you…every single gluten free chocolate chip cookie recipe failed. None could live up to the standards that the old stand-by recipe had set. None were good enough. A lot did not contain oatmeal (chocolate chip cookies need oatmeal, in my opinion). Some were just greasy little flat puddles by the time they baked, even with refrigeration. Not one of those cookies could hold a candle to the families favorite cookies. Until now.

My daughter started grade 3 on Wednesday (eek! How’d that happen??). I wanted to have fresh, warm chocolate chip cookies for her when she got off the bus. Kind of like a nice “welcome home”. I’ve baked these gluten free Oatmeal Chocolate Chip Cookies a few times, so there was no experimenting necessary when I decided to bake these for her. She’s not gluten free (yet?). My son’s not gluten free. My husband isn’t gluten free either. I am. And because of me, this whole batch of cookies had to be gluten free. I did not want to be left out, you see. :)

I’ve fed these cookies to family, friends, neighbor kids, you name it, and no one can tell the difference between these, and “regular” chocolate chip cookies. They are that good. Seriously. If you can tolerate oats, try them, you won’t be disappointed!

Now, if you will excuse me…I’ve got a cuppa coffee & a cookie waiting for me. Gotta grab one now, there aren’t many left!   Get your butter out now, so it can soften while you read & print the recipe. :)

Gluten Free Oatmeal Chocolate Chip Cookies
  • 1 cup butter, softened
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free flour mix (see Note) OR 1 1/2 cups brown rice flour, 1/2 cup potato starch, and 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups certified gluten free quick-cook oats
  • 2 cups gluten free chocolate chips (or 1 cup chocolate chips and 1 cup plain M&M's)
  1. Preheat oven to 350 degrees F.
  2. Cream together the softened margarine and the brown sugar.
  3. Add eggs, one at a time. Mix until blended. Stir in vanilla.
  4. In a large bowl, combine gluten-free flour, xanthan gum, baking powder and baking soda. Stir to blend.
  5. Stir dry ingredients into margarine/sugar mixture.
  6. Add the rolled oats and chocolate chips, and stir to combine all ingredients.
  7. Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets.
  8. Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
  9. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
  10. Cool completely, then store in an airtight container.
The all-purpose gluten-free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.



  1. Jeanine says

    Aw, thanks Eliana! I would be more than happy to share with you. :)
    if you don't need GF, just replace the flour with 2 cups all purpose, and drop the xanthan gum. Such great cookies. You can also do 1 cup M&M's in place of 1 cup of chocolate chips. Mmm…

  2. Susan says

    Those cookies look great!! I'm making a fresh cuppa coffee as I'm reading this and one of those good lookiing cookies would be great right about now…

  3. Sarah says

    These look wonderful. i'll have to try them. I've been in the cookie mood lately, but not in the baking GF mood. Hence, no cookies. Thanks for the recipe.

  4. Jeanine says

    Sarah, I know exactly what you mean about the gf cooking mood. It does take a certain mood to be willing to experiment with it, doesn't it? More like a science experiment than baking. 😛 Enjoy the cookies! 😉

  5. betty r says

    Yumm..these cookies look fantastic Jeanine and with a cup of coffee..oh my over the top! By the way I have 'monster cookies' baking as I type:)

  6. Jeanine says

    Hi Carol! Thanks so much for the comment, I appreciate it. :) And thanks for the link too, I have every intention of entering…just need to figure out which pic to use. Nice to know it can be older posts too, that helps. :) Thanks again!

  7. Jenna says

    I have a big bag of gluten-free oats in the cabinet to use up. I just found another use. Of course, my husband can't eat oats. I guess that just leaves more for me.

  8. Jeanine says

    Not everyone can tolerate the oats, but for those of us that can, this recipe is a great way to use them! :) Since I bake these cookies and the whole family eats them, I never have a problem finding a use for the GF oats. :)

  9. Diamond says

    These look just right, and I've been on a GF CC Cookie quest this summer. I'll have to try these, even if summer is over 😉

  10. Melanie says

    These cookies looked wonderful so I made them once with terrible results:they were totally flat and all ran together in the pan but they tasted good so I had hope.I made them again and this time I refrigerated the dough overnight and when cooked they looked and tasted beautiful just like your picture.FYI! Thanks for a my kids new favorite cookie recipe!

  11. Jeanine says

    Phew! I'm so glad that you gave them another try, and that they worked for you the second time too. :) Every kid needs to have a oatmeal chocolate chip cookie! :)

  12. Michelle B says

    These are just perfect! Made a batch today. I am so glad it makes a big batch, because I wanted to take some to a get together, but my family wanted some, too. These were probably the best GF cookies I've made. I love it when they look normal and taste normal and don't fall apart! Thank you for a wonderful recipe! Oatmeal chocolate chip is one of my faves. Looking forward to when I can try more recipes.

  13. Queen of the Hill says

    I have been celiac for 2 1/2 years and I just found your sight. Boy, oh boy, have I been missing out. Thank you thank you for this cookie recipe. I hate that most gf chocolate chip cookies are "cake-like". A chocolate chip cookie should be gooey and chewy. They were delicious! It completely made my whole day.

  14. Anonymous says

    AMAZING! Made them for my mums group. 3 year old kids and mums all loved them. Thanks so much!

  15. Anya says

    I made your recipe for a New Year’s Eve party yesterday. I have only been gluten free for a few months and I think these were the best oatmeal chocolate chip cookies I have ever made gluten free or not. Everyone at the party loved them and had no idea that they were gluten free! Thanks for the recipe!

    • says

      Yes, you can substitute butter for the margarine. However, from my reading, butter creates a thinner cookie than margarine does. Shortening creates the thickest cookie. I would add a little bit more flour if you are finding they are still going flat. HTH.

  16. says

    These cookies are baking now.=) My husband and 2 year old already named them yummy and “not gluten-free tasting”. What I love so far is the ease of the recipe, very straight forward ingredients, and the cookies didn’t fall apart when I moved them from the cookie sheet to the cooling rack. I have had that happen plenty of times. I just have to tell you that your recipes are very consistent and I have learned to always search your blog first when I’m looking for a specific recipe. I have made a few muffins, most recently your pumpkin cream cheese that were so yummy and your sunrise rolls that were SO delicious! Thank you for being consistent and making easy recipes. There is another gf blog that I regularly follow and though her recipes LOOK amazing, I have had far too many fail and I feel that they’re for a more advanced baker, which I don’t claim to be.=) anyway, thought I’d share some encouragement!

  17. Nic says

    I have made these cookies numerous times, but substitute 2 tbsp ground flax mixed with 6 tbsp warm water for the eggs and use non-dairy chips to make them vegan also! I’ve also tried a huge variety of add ins, such as dried cranberries/raisins, hard shelled chocolate candies, nuts…everything is good! They are soft and chewy, just the way they should be! Thank you!

  18. Robin says

    After over 2 years of being gluten-free, I can finally tolerate GF oats! To celebrate, I made these cookies. They were AWESOME! Thanks for this recipe.

    • Jeanine says

      Ah, welcome back to oats!! :) When you can add oats back into your diet, the number of foods you can eat again increases too! I LOVE these cookies too, glad to hear you do as well. :)

  19. says

    These are some seriously solid gf cookies. Chewy and soft but with substance. I had to bake them on one sheet at a time and the texture of the first batch differs from the second because the batter sat for 15 minutes or so. The first batch turned themselves into square cookies and ran together and flattened. The second batch only slightly ran together and stayed round and thicker. I think I’ll let the whole bowl sit before baking next time. Both equally delicious though!

    • Jeanine says

      Interesting! Did you use quick cook oats? Or just regular rolled oats? I find regular causes the cookies to run more. I agree, they are very yummy though. :)

  20. says

    Hi Jeanine,

    I want to make oatmeal gluten free cookies for a person with Celiac disease,can I use Quaker Oates old fashion oats? I don’t know, if they are gluten free.
    Thank you.



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