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Thick & Chewy Oatmeal Chocolate Chip Cookies

Thick & Chewy Oatmeal Chocolate Chip Cookies

Gluten Free Thick & Chewy Oatmeal Chocolate Chip Cookies


This is the very best recipe for gluten free oatmeal cookies anyone has ever tasted. They are thick & chewy and you will never need another gluten free oatmeal cookie recipe your whole life—with or without chocolate chips.

Now that that’s settled, it has been brought to my attention that I have sticky fingers.

Gluten Free Thick & Chewy Oatmeal Chocolate Chip Cookies

There was a recipe for gluten-free oatmeal cookies on this, my weblog. It seems some of you came to rely upon it. Maybe you printed it out and misplaced it. Or maybe you just came here, to my little corner of the Internets, and visited with me each time you wanted to make these cookies.

I bet we had a few laughs. Life is funny like that. Or maybe you just waited patiently for the recipe while I had a few laughs about things that are only funny to me. That happens sometimes, too, I’m sure. Actually, I know it happens because a dear reader once went out of her way to email me for the express purpose of telling me exactly how unfunny I am.

“Just get to the recipe, Nicole. You know you’re not very funny.”

I will never forgive myself for deleting that email. I figure she didn’t mean it to be as funny as it was to me, but it was a gem all the same. I guess she’s the funny one.

Where the old oatmeal cookie recipe went, I couldn’t tell you. It was probably from 2009, a million years ago in Internet time, and it just got swallowed up whole.

So now I’m back. From outer space. With my new favorite recipe for thick and chewy gluten-free oatmeal cookies. They’re not thin and crispy. Not thin and chewy, either. They’re meant to be thick and chewy. Oh, and be sure to put the raw balls of cookie dough in the freezer for a few minutes before baking them, or they will spread like … gossip.

Gluten Free Thick & Chewy Oatmeal Chocolate Chip Cookies

They’re a bit crispy around the edges, and soft and chewy the rest of the way through.

Gluten Free Thick & Chewy Oatmeal Chocolate Chip Cookies

Be sure to brown them all over (that’s why we bake ’em low (325 degrees F) and slow (12 minutes)). The tops will be glossy until they brown. They won’t be firm when they’re done, though. If you bake them until they’re firm on top to the touch, they’ll be overdone.

Gluten Free Thick & Chewy Oatmeal Chocolate Chip Cookies

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Prep time: Cook time: Yield: 24 cookies


1 1/2 cups (210g) high-quality all-purpose gluten-free flour

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

8 ounces semi-sweet chocolate chips*

1/2 cup (100g) granulated sugar

1 cup (218g) packed light brown sugar

3 cups (300g) certified gluten-free old fashioned oats

8 tablespoons (112g) unsalted butter, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

*The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.


  • Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, salt and cinnamon, and whisk to combine well. Place the chocolate chips in a medium-sized bowl, add one tablespoon of the whisked dry ingredients, and toss the chips to coat them evenly. Set the chips aside.Add the granulated and light brown sugars to the large bowl of dry ingredients, and whisk again to combine well, breaking up any lumps in the brown sugar. Add the oats, and stir to combine well. Add the butter, and mix until combined (the butter will just moisten all of the other ingredients, but the dough won’t hold together just yet). Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir. Add the chocolate chips and reserved dry ingredients to the dough, and mix to distribute the chips evenly throughout the cookie dough.

  • Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 15 minutes. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges). The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.



P.S. If you haven’t yet, please pick up a copy of all of My Cookbooks! I really appreciate your support. It means so much.

  • thank you so much for this recipe. the cookies look delicious so i cannot wait to try this recipe. i love all your recipes and i appreciate all the time and effort you put into your website. thanks again!

    • You’re welcome, Karen! No self-respecting food blog should be without a recipe for oatmeal cookies. :)
      xoxo Nicole

  • Wanda Starr

    Hey Nicole, I already own your cookbook. I may purchase another and give it as a gift to our daughter next Christmas who also has to be gluten free. I think she will love it, too! Thank you for wonderful recipes and for being FUNNY! LOL Some people just have no sense of humor.

    • Hi, Wanda,
      Give her the next book for Christmas! It will be out in October, in plenty of time for the holidays. Then you can swap.
      At least it’s funny in my own mind, you know? There’s no accounting for taste. :)
      xoxo Nicole

  • OMG!! I was just thinking about these too. Thanks for posting this.
    And to share; I was showing the recipe to my daughter, as we are sitting here doing 7th Grade Math and the first thing she wanted to know was can she make it with raisins instead, and what do you know, you put a note about that and made her day :)

    • Hi, Dede!
      You’re not the only one who was wondering about oatmeal cookies. Sounds like I posted the recipe just in time. And tell your daughter that she can use her 7th grade math to swap out the chocolate chips for raisins by weight. ;) Nah, just kidding. A cheapo scale will do all the work for you. It’s like a calculator for baking.
      xoxo Nicole

      • LOL! I was thinking just the same thing. It’s a good way for me to measure if she is really learning or just taking it in for tests only ;)

        I have been looking at scales. Never used one for baking, course never needed one till now either. Any recommendations?

        • Hi, Dede,
          I use and recommend this Escali scale. It’s simple and cheap, and gets the job done. :)
          xoxo Nicole

  • Anonymous

    hmmmmm…I ‘tune in’ to your blog because I find your humor refreshing. Life is waaaay to serious to nag someone about their humor. Oh, and a good cookie doesn’t hurt!

  • Jennica

    I loved you before, but now…WOW! Oatmeal chocolate chip cookies are my favorites! I cannot wait to try these!

    • Jennica! Always nice to hear from you. And I’m so glad I was able to further solidify our relationship. It’s a living thing. It needs to be nurtured with new recipes, or it dies. :)
      xoxo Nicole

  • Brian Haber

    BTW ,Nicole, Jewish folks really do understand the nuances of humor. Better to laugh with each other about life than to cry. And sarcastic wit,to me , is high humor- if it’s not mean-spirited. Your writings are sunshine in a glutenmeany world!!

    • Mr. Haber! I’m completely with you. If you don’t get it, don’t blame me! There is something extra special about someone who goes out of her way to tell me I’m not funny. What I really wanted to reply? That I’d refund the money she paid for the blog. ;)
      xoxo Nicole

  • Karen

    Kiwi’s seem to get your humor too Nicole ;) I often laugh out loud over your comments. In person you’re even more hilarious! :) Thanks for this recipe. Off to do some baking now. Will attempt to get my daughter to eat oatmeal cookies by adding the chocolate chips!

    • Maybe I’m a Kiwi at heart, then, Karen. :) Glad you’re enjoying yourself. It’s so nice that I get to see you from time to time. Otherwise, I might begin to think that the blog existed only in my imagination! Wait – it doesn’t – does it?
      xoxo Nicole

  • Joke’s on your e-mail subscriber…every time she clicks on your links to see just how ‘unfunny’ you are, she is giving you more views. I believe what she is doing is called ‘projection’??…if I can remember anything from college psychology 101.
    The cookies look fantastic…easy and simple, my kind of cookie. I’m sure these will work great with my g-free mix (I make my own, I’m a control freak). Thanks for the light-hearted humor in your blog–some blogs are way too serious and scream ‘Read what I have to say…it’s really important.’…when in fact it’s boring. (That’s MY projection…my own fears for my own blog.) :-)

    • My general rule of thumb, Trish, for keeping a blog from being boring? Not that you asked, but I’ll tell you anyway. :) Talk less, not more, and if it bores you, it’s definitely going to bore your readers. So the trick is to be honest with yourself. And remember, there is no good writing. Just good re-writing. :)
      xoxo Nicole

  • Kristi

    You not funny? Really? Whatever. You are and these are on my list to make asap!

    • Love you, Kristi. :)
      xoxo Nik

  • I think you’re very funny….I laugh regularly when I read your posts and I really enjoy laughing….so keep up the good humor!

    • I’ll take it, Melissa. Whether you’re laughing with me, at me, or simply near me, a laugh’s a laugh. :)
      xoxo Nicole

  • Laura

    Dearest Nicole:
    Canadians think you’re funny too! What a grouch that emailing meanie was! Sounds like a cloud of gloom follows her around while she tries to bring everybody around her down..
    Haters! who needs them!
    I wish I could just reach in and grab one or two of those cookies! Definately going to be making up a batch..

    • Maybe I’m Canadian at heart, after all, Laura! I’m still so mad at myself that I deleted that email. I now keep a master document with all such sorts of insanity. Believe it or not, it’s actually really funny, and it happens to everyone who blogs for long enough. Go figure. :)
      xoxo Nicole

  • Shelley Shusterman

    Yum, can’t wait to try these.

  • Valaina

    Haven’t made these before but they are definitely going on the “make these” list!

  • Brian Haber

    Reading your blogs makes me feel as though I’m hangin’ out with my bud’ in the kitchen. Except I’m getting fatter and your not….

    • In my dreams, I hang out with you in the kitchen, Mr. Haber. Maybe someday??
      xoxo Nicole

  • Angie

    Nicole, you crack me up every time I read your blog. You are hilarious. Last Thursday when you say you were in a bad mood, well, that was my birthday. One of my coworkers tried baking GF baking for the first time in an attempt to bring me a birthday treat and it didn’t turn out so well apparently. After consoling her and thanking her for the sweet though, I sent her to your site for some tips (your post that day was especially helpful). And she loves your humor too. So you’ve got fans down here in Dallas! Keep up the great work!

    • Angie

      **tried baking GF cupcakes (not baking GF baking)

    • You sent her to me on bossypants Thursday, Angie! I hope I didn’t startle her. How kind of her, that she tried to bake for you. She sounds like a real keeper. Thanks for the props, Angie. I’m so glad to have you around here. :)
      xoxo Nicole

  • Maggie

    I’ve been missing a good oatmeal cookie in my life. My husband and kids will be very happy that it has chocolate chips….unlike me, they don’t care for raisins cooked in things. Me….I’m glad that I can still make them with raisins….the way a good oatmeal cookie should be. You ROCK sista!!!!!!!!!

    • I’m somewhere in the middle about raisins cooked in things, Maggie. When they’re really good raisins and they’re plump when you begin, they’re very tasty indeed when you bake them in things. When they don’t start out so fab, they’re like shoe leather once you bake them. Something I do love in oatmeal cookies? Really fresh currants. So good. :)
      xoxo Nicole

      • Maggie

        I’ll have to try making them with currants once mine are ripe. The currant bush is loaded so I have high hopes this year.

        • I am and will remain terribly jealous of your currant bush, Maggie.
          xoxo Nicole

  • Tammy

    Just pulled these out of the oven and OMG! My daughter is going to do back flips when she bites into one!
    Mine didn’t go as brown as yours did and I had to adjust the cooking time to 17 minutes as we’re at 3500 ft above sea level…

    They are sooooo goood! <3

  • I can’t imagine ever emailing someone to tell them I thought they were not funny…on their own blog…that they write for free…where they do the general public a great service by providing us with great recipes…for free. Did I mention it’s free? That no one is forcing them to read it (I don’t think…). What a wacko. Good for you for finding it funny. I probably would have been angry. You are a better woman than I!

    I like that you’re real-with your humor and otherwise. That’s part of what makes your blog memorable, in a sea of GF food blogs. It doesn’t feel glossed over and perfect. You appear to be a real person, living a regular life. It’s nice. :)

    • Hi, Sarah,
      I know, right? I wanted to tell her I’d give her all of her money back. ;)
      I think I was mad (maybe even hurt?) at first, and that’s why I deleted it. Then, like 10 minutes after I deleted it, I realized how funny it was. Mostly because it was so wildly inappropriate. Then, as things like that have started to accumulate, I so wish I had saved them all. I have better perspective on it now.
      I’m so flattered that you see me as real and regular. I’m both of those things. And there really is a sea of GF blogs, isn’t there? I’m thrilled you see fit to come visit mine. :)
      xoxo Nicole

    • Darlene

      Wut Sarah sez.

  • Michelle O

    I must try this. I am still in search of a recipe that replaces my FAVORITE all time cookie called cinnamon nip. It is a snicker doodle meet oatmeal without any chocolate or raisins. With cinnamon in the dough, and then rolled in cinnamon sugar ~ :) yum me drooling now! They were always thick, crispy on the edges and gooey soft in the middle. I had tried making them to the recipe with just Better Batter and they were pretty good. The texture was a little off due to the dairy free part I had to do. I think I will break the DF rule, and make a batch just for me :) Thanks for sharing!

    • Cinnamon nip, huh, Michelle? I’ve never heard of that, but it sounds fabulous. I might have to try to do a mashup of this recipe with my recipe for snickerdoodles. Interesting… If you’re doing dairy-free cookies, by the way, I always suggest shortening instead of margarine, if that helps any.
      xoxo Nicole

  • Ashley

    I would read your blog regardless of the amazing eats you bring to my celiac diseased life. I always brag about your smart off-beat humor to my lawyer-husband. I tell him what good taste I have in discovering awesome people, both in real life and in the cyber-sphere. Then again, maybe I just have a thing for lawyer-types.

    On the real, though, I LOVE your blog, your warm and funny spirit, and of course all the outstanding GF recipes.

    • Well, clearly you have great taste in everything, Ashley. Your husband and I can attest to that. Thanks for all the kind words. Glad you’re here!
      xoxo Nicole

  • Stephanie

    Yum! I had just gotten a bag of GF oats and thought about oatmeal cookies. This recipe looks perfect. Hopefully, adding the chocolate chips will get my 6 year old to eat it. He makes funny faces when dad eats oatmeal, but I wanted him to try the oats. Thanks Nicole.


  • Ok. I’m going to try these. I have done all of your cookie baking success suggestions save the oven thermometer, and there is now a brand spankin new thermometer in my craptastic God-only-knows-how-old oven. I am going to make decent cookies if it freaking kills me. I will be making them with chocolate chips, as raisins in cookies are why I have trust issues. ;)

    • The oven thermometer is going to be the key to your success, Jen. Honestly. Even a brand spankin’ new oven isn’t too useful without a proper thermometer. And almost all ovens are off, new and old. I hope the cookies fortify you with trust. No raisins for you.
      xoxo Nicole

      • Made French fries tonight. My oven is off BY MORE THAN 100 degrees (too cold). ::headdesk:: So I think I may have found the problem and now I get to figure out how to recalibrate the danged thing. Gah.

        • Wow, Jen. Crazy, and not uncommon, I’m afraid (although usually ovens run hot). I wouldn’t bother recalibrating the oven, since it will happen again over time. Just go by the temperature on the separate oven thermometer, and all but ignore the dial. :)
          xoxo Nicole

          • I have to try something; the temp never got above 300. :/ The whole kitchen, nay the whole HOUSE, is like this. :( We’re looking at a kitchen reno in a few years, but the oven has to hold on til then. The dishwasher didn’t make it. LOL

          • Oh, no, Jen! Yeah, you definitely need to get that oven serviced, then. :)
            xoxo Nicole

  • Darlene

    Oh my. These look awesome. I can’t wait to try them.

    And whoever that person was is a poopyhead.

    • You do have a way with words, Darlene. :)
      xoxo Nicole

  • Nicole

    Nicole, I’ve read your blog for a while and am going to try my first recipe today with the kids. We have Better Batter flour, which I know contains xanthan gum. So I should omit the xanthan gum when making this recipe, am I right? Clearly you can see I’m not an experienced baker : )

    another Nicole

    • Hi, another Nicole,
      Yes! Omit xanthan gum, since Better Batter already contains it. No problem asking to be sure. Better safe than sorry. :)
      xoxo this Nicole

  • This is a good recipe, Nicole. It even stands up to the bean-based flour that caused so much disappointment in the beginning. That email from the “not-funny” person reminds me of my favorite spam ever: on my blog, someone wrote, “Get a life, losser” [sic]. Maybe it’s funny to no one but me, but I snicker when I think about it. As a “losser,” I am easily amused.

    You speak of putting in raisins for a more traditional cookie. I know there are people who don’t like chocolate, or don’t want it in their cookies. I respect the preference. De gustibus non est disputandum, and all that. I like raisins, too. However, a couple of times now, I’ve reached for what I thought was a homemade chocolate chip cookie, thinking, “This is the treat for which I’ve been ‘saving up’ my dessert calories,” only to bite into the cookie and realize that the chocolate chips were actually raisins. Raisins!

    Now, rum-soaked raisins would be thrilling….


    • Farida! I love how you sic’d the losser. I’m afraid it might only be funny to the two of us, you and me, but it is indeed funny to me. It just underlines the irony of it all, I think. It seems I’m a losser, too. I don’t mind. I’m in good company. :)
      A raisin chip cookie? No thanks, man…
      xoxo Nicole

  • Jane

    Hi Nicole,
    Looks like a yummy recipe – I will have to try it!

    I live in Canada and don’t have easy access to Better Batter. Some stores carry it here but only a box or two at a time, and VERY hard to find. Any idea what other GF flour mix I could use to create these wonderful creations of yours?

    Also, I have noticed that your recipes call for unsalted butter. Would it make a difference if I used salted butter instead?

    • Hi, Jane,
      I have a recipe for “DIY all-purpose gluten-free flour” on the blog (just search for “DIY” and you’ll find it). And yes – unsalted butter is necessary!
      xoxo Nicole

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  • Kimm

    Holy smokes, these are delicious! I’m new to this whole GF deal, and your cookbook has made the process 100 times easier to transition to a GF lifestyle. And here is yet another fantastic recipe! 4 of my non-GF friends tried this and NONE of them realized they were GF until I told them. I look forward to trying more! :)

    • gfshoestring

      I love fooling non-GF peeps, don’t you, Kimm? So glad to be able to help smooth the transition from a non-GF-deal to a GF-deal. :)
      xoxo Nicole

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