Name: Gluten-Free Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ½ cup cold butter (Use cold butter for best texture.); ½ cup granulated sugar; ½ cup brown sugar, tightly packed (Can substitute with granulated sugar + 1 tbsp molasses.); 1 large egg (Can replace with flax egg for egg-free version.); 1½ tsp vanilla extract; 1¼ cups gluten-free 1-to-1 flour (With xanthan if your blend doesn’t include it.); 1½ cups gluten-free old-fashioned oats (Use certified gluten-free oats.); ½ tsp baking soda; Pinch sea salt; ¾ cup chocolate chips (Semisweet or a mix.)

I’ve been making these gluten-free oatmeal chocolate chip cookies on repeat—simple ingredients, comforting texture, and reliably kid-approved. They’re the kind of cookie you pull together on a lazy afternoon, tuck into lunchboxes, or bring to a potluck when someone asks for “something safe for the gluten-free crowd.” What makes them special is the combo of chewy oats and melty chocolate, all without needing complicated swaps or obscure pantry items.

Why you’ll love this dish

This recipe hits a lot of sweet spots: it’s quick to mix, uses pantry-friendly ingredients, and produces cookies with a satisfyingly chewy center and slightly crisp edges. Because it uses a gluten-free 1-to-1 flour blend and certified gluten-free old-fashioned oats, it’s approachable for people avoiding gluten without sacrificing texture. Make them for school bake sales, weeknight dessert, or whenever you want a dependable, crowd-pleasing cookie.

“Soft in the middle, golden at the edges — exactly what I hoped for in a gluten-free cookie.” — A regular test baker

I like to pair these with seasonal variations; if you enjoy pumpkin-spiced treats, try the gluten-free pumpkin chocolate chip cookies for a fall twist.

How this recipe comes together

Preheat, prep a baking sheet, and have your measuring tools ready.
Cream the cold butter with both sugars until it lightens slightly.
Add egg and vanilla to bind the mix.
Stir in gluten-free flour, oats, baking soda, and a pinch of salt to form a thick dough.
Fold in chocolate chips, portion, and bake for about 9–10 minutes until the edges are golden.
This short overview sets expectations: you’ll spend most of your time mixing; the hands-off baking time is short, so plan to cool briefly before moving cookies to a rack.

Gather these items

½ cup cold butter
½ cup granulated sugar
½ cup brown sugar, tightly packed
1 large egg
1½ tsp vanilla extract
1¼ cups gluten-free 1-to-1 flour (with xanthan if your blend doesn’t include it)
1½ cups gluten-free old-fashioned oats (rolled oats, certified gluten-free)
½ tsp baking soda
Pinch sea salt
¾ cup chocolate chips (semisweet or a mix)

Notes and small substitutions:

If you don’t have brown sugar, you can use an equal amount of granulated sugar plus 1 tbsp molasses for a similar caramel note.
Steel-cut or quick oats won’t give the same texture—old-fashioned (rolled) oats are best.
Use certified gluten-free oats and flour to avoid cross-contamination.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, beat the cold butter with the granulated and brown sugars until creamy and slightly lighter in color—about 1–2 minutes.
Add the egg and vanilla; mix until smooth and fully combined.
Add the gluten-free flour, oats, baking soda, and a pinch of sea salt. Stir until a cohesive dough forms.
Fold in the chocolate chips gently to distribute them without overworking the dough.
Use an ice cream scoop or tablespoon to drop evenly sized portions onto the prepared sheet, leaving space between each cookie.
Bake for 9–10 minutes, or until the edges turn golden but the centers still look slightly soft.
Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish setting.

Best ways to enjoy it

Serve these cookies warm with a glass of milk or a mug of coffee. For a cozy dessert, plate two cookies with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They also travel well—wrap a few in wax paper for lunchboxes or tuck them into a tin for picnics.

Storage and reheating tips

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies in a 325°F oven for 5–8 minutes until warmed through. If you freeze unbaked dough balls, bake from frozen and add 1–2 minutes to the bake time. Always label containers with the date for safe handling.

Helpful cooking tips

Use certified gluten-free oats and a tested 1-to-1 flour blend to ensure texture and safety for gluten-free diners.
Beating cold butter with sugars is unusual but helps create small pockets of butter that melt in the oven and produce a chewy interior with crisp edges. If you prefer a more uniform dough, let the butter sit for 10 minutes to warm slightly.
Don’t overbake: cookies continue to set after you remove them from the oven, so pull them when the edges are golden and the centers still look soft.
For neat, uniform cookies, chill the portioned dough for 15–30 minutes before baking.
For other texture-focused tips, check how different methods work with single-ingredient cookie bases like this 3-ingredient sugar cookies recipe.

Creative twists

Nutty add-ins: fold in ½ cup chopped toasted pecans or walnuts.
Spice it up: add ½ tsp cinnamon and a pinch of nutmeg for a warming note.
Double chocolate: swap ¼ cup of flour for ¼ cup cocoa powder and use dark chocolate chips.
Allergy swaps: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) if you need an egg-free version.
For inspiration on creative cookie mash-ups, I like adapting ideas seen in recipes like these Mexican hot chocolate cookies and playing with spices.

Common questions

Q: Do I need to use cold butter or can I use softened butter?
A: The recipe calls for cold butter to create small pockets of fat that melt in the oven and give a slightly chewier interior and crisper edges. If you prefer a more even crumb, let the butter soften for 10–15 minutes before creaming.

Q: Are these safe for celiac diners?
A: They can be, but only if you use certified gluten-free oats, a certified gluten-free 1-to-1 flour blend, and ensure your baking tools and surfaces are free from cross-contamination.

Q: Can I make the dough ahead of time?
A: Yes—store portioned dough balls in the fridge for up to 48 hours or freeze them for up to 3 months. Bake refrigerated dough straight from the fridge, adding 1–2 minutes to the bake time.

Q: How do I tell when they’re done?
A: Edges should be golden and the centers slightly soft; cookies will continue to set as they cool on the pan.

Q: Can I reduce sugar?
A: You can reduce the granulated sugar slightly, but expect changes in spread and browning. Consider replacing up to 2 tablespoons without major texture changes.

Pro chef tips

Use an ice cream scoop for uniform cookies that bake evenly.
Rotate the baking sheet halfway through cooking if your oven has hot spots.
Sprinkle a pinch of flaky sea salt on top immediately after they come out of the oven to accentuate the chocolate.

Conclusion

These gluten-free oatmeal chocolate chip cookies are an easy, dependable classic—perfect when you want a comforting treat that’s fast to make and friendly for gluten-free diets when prepared carefully. For another tested take on the same cookie idea, see this version at Gluten Free Oatmeal Chocolate Chip Cookies – Eat With Clarity. If you want a baker’s perspective with troubleshooting tips, also read the recipe guide at Gluten-Free Oatmeal Chocolate Chip Cookies – Bright-Eyed Baker.