Name: Gluten-Free Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: ½ cup cold butter (Use dairy-free butter for a vegan option.); ½ cup granulated sugar; ½ cup brown sugar (Tightly packed.); 1 large egg (Use an egg replacer for vegan option.); 1 ½ tsp vanilla extract; 1 ¼ cups gluten free 1-to-1 flour (Measure spoon-and-level.); 1 ½ cups gluten free old fashioned oats (Use certified gluten-free oats.); ½ tsp baking soda; 1 pinch sea salt; ¾ cup chocolate chips (Semisweet or mix chips.)

Jump to Recipe Print Recipe

I grew up dunking soft, slightly chewy oatmeal chocolate chip cookies into cold milk — and this gluten-free version keeps that nostalgia intact. These cookies deliver the cozy chew of old-fashioned oats, pockets of melty chocolate, and a tender crumb without any gluten. They’re quick to mix, forgiving for busy bakers, and perfect for lunchboxes, after-school snacks, or a simple dessert that everyone can enjoy.

I also love pairing these with other seasonal bakes like gluten-free pumpkin chocolate chip cookies when I want a fall variation.

Why you’ll love this dish

These cookies hit a sweet spot: hearty oats for chew, chocolate for comfort, and a gluten-free 1:1 flour that keeps the texture familiar. Because the recipe uses cold butter mixed briefly with sugar, the dough stays slightly denser and produces cookies that spread just enough to brown at the edges but remain soft inside. They’re ideal when you want fast, homemade cookies without fancy equipment.

“Soft, chewy, and impossibly simple — the family asked for seconds before I finished the first batch.”

They’re great for:

Weeknight baking when you want something quick and reliable.
Baking for guests with gluten sensitivities (use certified gluten-free oats).
Packing into lunchboxes — they travel well.

I also find the flavor and texture complement many cookie experiments; for denser richness try the browned-butter version I use in other recipes: gooey browned-butter chocolate chip cookies.

How this recipe comes together

Before you start: preheat the oven and line a pan. The process is mostly mixing and scooping, so you can have hot cookies in about 20–25 minutes.

High-level steps:

Preheat and prepare your pan.
Cream the cold butter with sugars until integrated.
Add egg and vanilla to bind.
Stir in dry ingredients and oats.
Fold in chocolate chips and portion dough.
Bake 9–10 minutes until edges are lightly golden.
Cool briefly on the pan, then transfer to a rack.

This overview helps you pace the work: while the oven heats, measure ingredients and line the baking sheet.

What you’ll need

½ cup cold butter
½ cup granulated sugar
½ cup brown sugar (tightly packed)
1 egg
1 ½ tsp vanilla extract
1 ¼ cups gluten free 1-to-1 flour (measure spoon-and-level)
1 ½ cups gluten free old fashioned oats (use certified gluten-free)
½ tsp baking soda
Pinch sea salt
¾ cup chocolate chips (semisweet or mix chips)

Substitution notes:

Use dairy-free butter and dairy-free chocolate chips to make these vegan-ish (you’ll need an egg replacer).
For nuttier flavor, swap ¼ cup of oats for quick oats, but keep most old-fashioned for texture.

How to prepare it

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a stand mixer bowl (or large bowl with a hand mixer), add the cold butter, granulated sugar, and brown sugar. Beat 2–3 minutes until no large clumps of butter remain and the mixture looks slightly creamy.
Add the egg and vanilla. Mix until combined and smooth.
Add the gluten-free flour, oats, baking soda, and salt. Stir until the dough comes together and the oats are evenly distributed.
Fold in the chocolate chips by hand so they don’t break.
Use an ice cream scoop to portion dough onto the prepared baking sheet, leaving space for gentle spread.
Bake 9–10 minutes, or until the edges are just turning golden and centers are set but still soft.
Remove from oven and let cookies cool on the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

Short, direct steps help you move through the recipe confidently. Don’t overbake — the cookies will firm up as they cool.

Best ways to enjoy it

Serve warm with a glass of milk or a scoop of vanilla ice cream for an indulgent treat.
Stack two cookies with softened peanut butter or Nutella for a sandwich.
For a breakfast twist, crumble one over yogurt with fresh berries.
Arrange on a simple platter for parties — they pair well with tea or coffee.

A sprinkle of flaky sea salt right after baking enhances the chocolate and rounds the sweetness.

Storage and reheating tips

At room temperature: Store cooled cookies in an airtight container for up to 3 days.
Refrigeration: Keep up to 7 days in an airtight container; allow to come to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
Dough freezing: Scoop dough balls, freeze on a tray, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Always cool cookies completely before storing to prevent sogginess. Use certified gluten-free storage methods to avoid cross-contamination.

Pro chef tips

Cold butter works here because you’re not aiming for a super-airy creamed texture; short mixing keeps the dough tender and less likely to over-spread.
Measure flour by spooning into the cup and leveling — too much flour makes dry cookies.
Use old-fashioned oats for chew; quick oats will give a softer, less substantial texture.
If your cookies spread too thin, chill the dough 20–30 minutes before baking.
For evenly sized cookies and consistent baking, use an ice cream scoop.
If you like extra chew and flavor, toast the oats lightly in a pan for 3–4 minutes before mixing, then cool.

For inspiration on alternative oat-based breakfasts, I sometimes riff on muffin recipes like these oatmeal chocolate chip breakfast muffins.

Flavor swaps

Brown Butter Oatmeal: Brown the butter first for a nutty aroma and deeper flavor.
Nutty Add-Ins: Stir in ½ cup chopped toasted pecans or walnuts.
Fruit & Spice: Add ½ cup raisins and ½ tsp cinnamon for a cinnamon-raisin oat cookie.
White Chocolate & Cranberry: Swap semisweet chips for white chocolate and add ¼ cup dried cranberries.
Lower-Sugar: Reduce granulated sugar by 2 tablespoons and increase brown sugar slightly for moisture.

Experiment in small batches to find the mix you love.

Your questions answered

Q: Are these truly gluten-free? A: Yes — if you use certified gluten-free 1-to-1 flour and certified gluten-free old-fashioned oats. Cross-contamination can happen in processing, so check packages if you’re cooking for someone with celiac disease.

Q: Why use cold butter instead of softened butter? A: Cold butter keeps the dough from becoming too aerated and reduces spread, producing a slightly denser, chewier cookie. If you prefer a fluffier cookie, use softened butter and cream longer.

Q: Can I make the dough ahead? A: Yes. Chill the formed dough balls for up to 48 hours in the fridge, or freeze for up to 3 months. Bake straight from chilled or frozen, adding a minute or two to the bake time if frozen.

Q: My cookies came out flat — what went wrong? A: Common causes are over-softened butter, too little flour, or using a non-GF flour blend that behaves differently. Chill the dough and make sure your baking soda is fresh.

Q: Can I replace the egg? A: Use an egg replacer (like a flax egg or commercial binder) and expect a slightly different texture — eggs contribute to structure and chew.

Conclusion

If you want another take on gluten-free oatmeal chocolate chip cookies, check out this thoughtfully tested version from Gluten Free Oatmeal Chocolate Chip Cookies – Eat With Clarity for different ratios and tips. For a baker-focused walkthrough and an alternate method, see Gluten-Free Oatmeal Chocolate Chip Cookies – Bright-Eyed Baker.