Thick, chewy, and filled with pops of chocolate, these gluten-free Oatmeal Chocolate Chip Cookies are a classic, family favorite treat!
What would you call “the best cookie ever?”
I’ll give you a minute to think about it, cause that’s a hard question! My favorite? A simple chocolate chip cookie. You know what kicks them up a notch though, and makes them the best cookies ever? Adding oats!
Classic Chocolate Chip cookies turned Oatmeal Chocolate Chip Cookies! These gluten-free Oatmeal Chocolate Chip Cookies are healthier than their counterparts, using coconut oil and gluten-free flour. Simple to make, chewy, and filled with chocolate… you won’t be able to eat just one! 😉
High altitude folks – have you ever made cookies with oats and they were incredibly dry?
Baking in a high altitude is tricky business, and it tends to dry out baked goods quicker. I recommend using quick cooking oats, rather than old fashioned, for soft and chewy cookies that WON’T dry out after a day of baking them.
My other most important tip for these cookies: use SOFTENED coconut oil, not entirely melted, or hard.
If you use entirely melted coconut oil, you’ll need to chill your dough for about an hour. BUT, if you use softened coconut oil, these cookies will have zero chill time and spread beautifully.
For softened coconut oil, make sure the majority of the oil is still in a mostly solid state, but melting around the edges, and not hard in the middle. It should look similar to a softened stick of butter, where you can still see that it was once a stick of butter, but the edges are melting.
After being softened, it should mix well with the sugars, and cream after a few minutes of mixing, with no chunks of coconut oil. If you have chunks of coconut oil in a few of the cookies while baking they will spread out farther than the other cookies, and you’ll end up with uneven, inconsistent cookies.
Tips aside, ready to bake some gluten-free Oatmeal Chocolate Chip Cookies?
Prepare by preheating your oven to 350 and lining two pans with parchment paper.
You ready to see how simple this recipe is? It’s made in ONE bowl. Hallelujah! Less dirty dishes!! 🙂
In a large mixing bowl, add your coconut oil and sugars, and using a hand mixer cream them together for a couple minutes. Add your egg and vanilla and mix again briefly.
Now, sprinkle in your gluten-free flour, gluten-free oats, baking soda, salt and cinnamon. I like to sprinkle the items around the bowl, rather than plopping them in one spot, so they will mix together more consistently, and you don’t end up with one chunk of batter with a lot of baking soda!
Finally, fold in your chocolate chips. I used only 3/4 cup… you could add a little more, or push a few into the tops of the cookie batter after you scoop the dough out.
Lastly, scoop your cookies out onto your pan. Using a small cookie scooper, you’ll want to firmly press the cookie dough into the scoop. This dough tends to be a little crumbly because of the oats, so be sure to firmly press your dough together or it can fall apart.
Bake in the oven for 10-12 minutes, or till the edges and tops of the cookies are set.
Freshly baked cookies right out of the oven are just the best, aren’t they? 🙂
Can’t get enough cookies? Check out my gluten-free Lemon Cookies, gluten-free Lemon Strawberry Thumbprint Cookies or gluten-free Hazelnut Snickerdoodle Thumbprint Cookies.
- 1/2 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup gluten-free flour (I use Bob’s all purpose 1-to-1 gluten-free flour)
- 3/4 cup oats (certified gluten-free) *see notes
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup chocolate chips
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Preheat your oven to 350 and line two pans with parchment paper.
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In a large mixing bowl, using a hand mixer, cream together your coconut oil and sugars for a couple minutes. Add your egg and vanilla and mix together again.
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To the same bowl, sprinkle in your flour, oats, baking soda, salt and cinnamon. Stir your cookie dough batter together till all is well incorporated. Add your chocolate chips and fold them into your batter.
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Scoop the dough out onto both pans, and bake your cookies for 10-12 minutes, or till the edges are set.
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Let them cool for a few minutes, and then devour!
*Be sure to use quick-cooking oats if you’re at high altitude. *Stored in an airtight container, these cookies taste best within a week.
Could I use quick oats even if I’m not at a high altitude? Would it be possible to sub coconut sugar for the sugars in the recipe?
Hi Julia. If you use coconut sugar (instead of both white & brown sugar) and substituted with quick oats, you may need to add a little more flour or chill the dough for an hour. I would try baking one cookie to see if it works, and if they spread too far either add a couple more tablespoons of flour or chill the dough. I hope this helps!
Thank you this did help! They turned out great this time! I used the gf quick oats and made to sure to press the coconut sugar into the measuring cup (even though it doesn’t stay together like brown sugar). The dough seemed a little dry so I added a tablespoon of oat milk before adding the chocolate chips in. I didn’t add any extra flour or chill the dough and they spread great!
I’m allergic to chocolate. Is it possible to substitute raisins for the chocolate chips at 4500 ft.?
Hi Elle. Yes, you can use raisins instead, nuts, or just omit the chocolate chips entirely. I hope you enjoy them!
I can’t wait to try these!!! I’m a sucker for oatmeal chocolate chips cookies.
Me too! I love anything with oats and chocolate! 🙂