These gluten free chocolate oatmeal cookies strike just the right balance between chewy centers and crisp edges. They’re loaded with melty chocolate chips and warm spices that make them impossible to resist after the first bite.
This recipe addresses common issues in gluten-free baking, such as dryness, crumbliness, and lack of flavor while providing an enjoyable texture and chocolate richness.
I’ve tried countless gluten free cookies that crumble apart or taste like cardboard. After many test batches (and my siblings’ honest feedback), I finally created easy chocolate cookies that stay soft for days and satisfy every cookie craving.
This recipe works because certified gluten-free oats provide the perfect texture while the special flour blend prevents the grittiness common in gluten free baking. With just an hour of chilling time, you’ll have cookies that taste so good no one will guess they’re gluten free.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free oats and all-purpose flour.
- The recipe is not dairy-free due to butter content.
- These cookies are not vegan as they contain eggs and butter.
- The recipe is vegetarian-friendly with no meat products.
- These cookies are not nut-free because of the almond flour.
Why You Will Love This Recipe
- Naturally Gluten-Free Ingredients These cookies feature certified gluten-free oats as their base, making them safe for my family with Celiac disease. The almond flour adds tenderness and helps them stay fresh for 5 days.
- Chocolate That Stays Melty Using both chocolate chips and chunks creates varied texture throughout each cookie. I’ve found this combination creates pockets of chocolate that stay soft even after the cookies cool.
- Freezer-Friendly Cookie Dough I can make these ahead and freeze the dough balls for up to 2 months. When a cookie craving hits, I bake them straight from frozen, adding just 2-3 minutes to the bake time.
- Adaptable for Other Diets I’ve successfully tested dairy-free versions using Earth Balance sticks and egg-free options with flax eggs. Both work beautifully with the same great texture and taste.
Gluten Free chocolate oatmeal cookies
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
These gluten-free chocolate oatmeal cookies strike just the right balance between chewy centers and crisp edges. They’re loaded with melty chocolate chips and warm spices that make them impossible to resist after the first bite.
Ingredients
- 1 cup (140g) gluten-free all-purpose flour with xanthan gum
- 1/4 cup (30g) almond flour
- 1 1/2 cups (150g) certified gluten-free old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) dark brown sugar, packed
- 1/3 cup (67g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/4 cup (45g) chocolate chunks
- Flaky sea salt for topping (optional)
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Weighing the flours rather than using cup measurements can lead to more consistent results, especially in gluten-free baking.
- In a large mixing bowl or stand mixer, beat the softened butter with both the brown and granulated sugars for 2-3 minutes until the mixture looks light and fluffy. This step creates tiny air pockets, which help your gluten-free chocolate oatmeal cookies develop that ideal chewy center with slightly crisp edges.
- Add the room temperature egg, vanilla extract, and maple syrup to the butter mixture, beating until everything is smooth and well incorporated. The maple syrup adds moisture that helps balance the sometimes drier nature of gluten-free flours.
- Add your dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can make the cookies tough. Even without traditional gluten proteins, overmixing affects the texture.
- Gently fold in the certified gluten-free oats until evenly distributed, then incorporate the chocolate chips and chunks. Using both chocolate forms provides varied texture throughout your cookies and results in pockets of melty goodness in every bite.
- Cover your bowl and refrigerate the dough for at least one hour before baking. This chilling time allows the gluten-free flours to fully hydrate and helps control cookie spread during baking, which can be particularly tricky with gluten-free doughs.
- Once the dough has chilled, scoop it onto parchment-lined baking sheets, spacing each cookie ball about two inches apart. Slightly flatten the tops with your palm to aid in even baking. Gluten-free doughs often don’t spread as much as traditional ones do.
- Press a few additional chocolate chips into the tops of your cookie dough balls before baking for a bakery-style look. A light sprinkle of flaky sea salt above will bring out the chocolate flavor even more.
- Preheat your oven to 350°F (175°C) and bake for 11-13 minutes, until the edges turn golden and the centers still appear slightly underdone. It’s critical to remove them at this point, as they will continue firming up as they cool. Overbaking can lead to dry cookies.
- Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period allows the cookies to set without breaking apart.
Notes
- Flour Choices: This recipe was tested with Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure, both of which work well. King Arthur tends to make cookies that spread slightly more.
- Nut-Free Option: If nut allergies are a concern, replace the almond flour with an extra 1/4 cup of gluten-free all-purpose flour. This will slightly alter the texture but will still yield a delicious cookie.
- Dairy-Free Adaptation: Substitute the butter with an equal amount of Earth Balance Buttery Sticks or Country Crock Plant Butter. Be aware that you may need to add an extra minute to the baking time due to the moisture content in these alternatives.
- Egg-Free Alternative: For an egg-free version, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water, let it sit for 5 minutes until it becomes gel-like).
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag, and store for up to 3 months. You can thaw at room temperature or microwave individual cookies for 15-20 seconds for a fresh-baked taste.
- Dough Storage: Shape the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. They can be stored for up to 2 months and can be baked directly from frozen, just add an additional 2-3 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredient Notes
- Gluten-free all-purpose flour: I use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure with xanthan gum already mixed in. King Arthur tends to make cookies that spread a bit more.
- Almond flour: Creates a tender crumb and helps achieve golden color in these gluten-free chocolate oatmeal cookies. For nut allergies, swap with an extra 1/4 cup gluten-free flour.
- Certified gluten-free oats: Always look for certification on the package. Regular oats often have cross-contamination that can cause reactions for those with Celiac disease.
- Chocolate chips and chunks: Using both creates varied texture and better chocolate distribution. I save some to press into tops before baking for bakery-style appearance.
- Maple syrup: Just a tablespoon adds subtle caramel notes that work with the cinnamon and nutmeg. It also helps maintain moisture.
- Cinnamon and nutmeg: These warm spices complement the chocolate and oats beautifully. You can adjust amounts to your taste preference.
Recipe Baking Tips
- If your dough spreads too much during baking, chill it for 2-3 hours instead of the minimum 1 hour recommended in the recipe.
- When measuring oats, use the spoon-and-level method rather than scooping directly with your measuring cup to avoid 30% too much oats in your cookies.
- For cookies that crack too much on top, reduce your oven temperature by 25°F and add 2 minutes to the baking time.
- If substituting coconut oil for butter, use 1/4 cup less chocolate chips as the cookies will spread more during the 11-13 minute bake time.
- When cookies turn out dry, add 1 tablespoon of milk to your next batch and reduce baking time by 1 minute.
Serving Suggestions
Serve these gluten free chocolate oatmeal cookies with a glass of cold milk or dairy-free milk alternative. Pair with fresh fruit platters or vanilla ice cream.
Use cookies in homemade ice cream sandwiches or crumble into yogurt parfaits. Add to dessert charcuterie boards or afternoon tea spreads.
Top cookies with peanut butter, almond butter, or cream cheese spread. Drizzle with caramel sauce or melted chocolate.
Recipe variations
- You can use 1/2 cup chopped walnuts or pecans in these gluten-free chocolate oatmeal cookies for added texture and flavor.
- Add 1/3 cup shredded coconut to the cookie dough before folding in the chocolate chips for a tropical twist.
- Either white chocolate chips or butterscotch chips can replace the semi-sweet chocolate for a sweeter version of these cookies.
- If using dried cranberries, add 1/2 cup along with 1/4 cup less chocolate chips to maintain the right consistency.
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How to Store?
To keep your gluten free chocolate oatmeal cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 5 days. Place a slice of bread in the container to maintain softness.
Refrigeration: Place cookies in an airtight container, separating layers with parchment paper, and refrigerate up to 7 days.
Freezing: Cool cookies completely, freeze in a single layer, then transfer to a freezer bag up to 3 months. Thaw at room temperature or microwave individual cookies for 15-20 seconds. Alternatively, form dough into balls, freeze on a baking sheet, then store in a freezer bag up to 2 months. Bake frozen dough balls, adding 2-3 minutes to bake time.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Crumbl Cookies
Chocolate oatmeal cookies take up to 30 minutes to harden naturally. You can place them in the refrigerator to speed up the process.
Your chocolate oatmeal cookies are dry because you likely overcooked them. No-bake oatmeal cookies are more like fudge with oats than traditional cookies.
Yes, you should flatten the cookie dough slightly for crispier edges. Bake for 10-12 minutes until the edges turn golden brown.
Your oatmeal cookies are fluffy because you may have used a spread with less than 70% fat. Too much water creates steam, causing the cookies to puff.
You make cookies more moist by using cornstarch, more brown sugar than white sugar, an extra egg yolk, and shaping tall, lumpy dough balls.
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