This simple recipe for thick and chewy gluten free oatmeal cookies is crispy around the edges, soft and chewy the rest of the way through. In other words, perfect.
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Yup, oatmeal cookies can be made gluten free!
Are you worried that oats aren't gluten free? Oats are not a gluten-containing grain. They are frequently contaminated with gluten, though, because of the way they are typically grown and stored.
In the United States, there are certified gluten free oats that are grown on dedicated fields, and processed to carefully avoid any contamination. I even buy certified gluten free oats at my local Trader Joe's for a great price.
Why this is the best gluten free oatmeal chocolate chip cookie recipe
It's worth sourcing the proper oats just to make this recipe for thick and chewy gluten free oatmeal cookies. It's been a family favorite of mine, in one form or another, for about 20 years (with gluten, at first!).
They're crisp on the outside, especially the edges and the bottom, but never hard to bite. Then, the browned outside gives way to a super chewy cookie all the way through.
Plus, these cookies have plenty of chewy, nutty-tasting purity-protocol gluten free old fashioned rolled oats gives these rich, moist cookies. That's what gives them a completely different texture and flavor from another classic, our thick and chewy gluten free chocolate chip cookies.
Gluten free oatmeal cookies key ingredients
- Gluten free flour blend – I like Better Batter best here, since it's a solid all purpose gluten free flour blend with lots of structure; be sure to measure by weight, to avoid overmeasuring!
- Baking soda – The rise in these cookies comes from the eggs, but we need a touch of baking soda to neutralize the acid in the brown sugar.
- Sugar – Granulated sugar provides crispness and tenderness, not to mention sweetness, of course
- Old fashioned rolled oats – Purity protocol gf oats provide all the chewy nuttiness of a great oatmeal cookie; in this recipe, we have lots of them!
- Light brown sugar – The rich molasses flavor of brown sugar gives chocolate chip cookies of all kinds their telltale aroma.
- Chocolate chips – We don't use too many chips here so they don't overpower the cookie; you can always replace them with soft, plump raisins for a somewhat more traditional gluten free oatmeal raisin cookies.
- Butter – Butter adds richness and flavor, plus gives the cookies their spread and plenty of tenderness.
- Eggs – The eggs are what give these cookies their rise; they also bind the cookies together.
- Vanilla extract – Vanilla extract doesn't make the cookies taste like vanilla! It just adds depth of flavor.
Tips for working with this very thick gluten free oatmeal cookie dough
You'll notice in the video that this cookie dough is very thick, and nearly seems like it won't come together. You might even be tempted to add some water, but resist the urge!
Use the right gluten free flour blend
Like in most of my gluten free cookie recipes, especially the ones that are thick and chewy, Better Batter classic gf flour blend works best here (or my mock Better Batter blend, of course!). A high-starch blend like Cup4Cup will make a considerably lighter cookie that browns less. And as always, measure by weight!
Let a mixer help you with cookie dough preparation
The balance of ingredients is perfect for making oatmeal cookies that are thick and have that delightful chew, and also have crisp, browned edges. The most effective way to integrate the ingredients fully into one another when making the cookie dough by hand is to alternate between mixing the dough and pressing down on the butter with the back of the spoon.
For the easiest way to make the dough, follow the instructions as written, whisking the dry ingredients as instructed. But use a stand mixer fitted with the paddle attachment everywhere the instructions direct you to “mix” rather than “whisk.”
Try a cookie scoop for easy portioning
A spring-loaded ice cream scoop makes it easy to divide the cookie dough up into uniform portions. It also begins to create the right shape for baking, and helps your cookies all bake at the same rate.
Chill the oatmeal cookie dough
Although the cookie dough is so thick, I prefer to chill it before baking the cookies. That ensures the proper texture every time.
You can make it without chilling the dough, though. The cookies will simply spread a bit more, so they won't be quite as thick. But they'll still be delicious.
Avoid over-baking these gluten free oatmeal cookies
Just before the edges of these cookies turn brown in the oven, the tops will still be glossy and look wet. Even when the cookies are done, though, they won't be firm, particularly on top.
In fact, if you bake them until they're firm on top to the touch, they'll be overdone. If you're concerned about over-baking, reduce the oven temperature to 325°F and bake them for 15 minutes. You'll still get browning, but reduce the chance of baking out much of the chewiness of the cookies.
How to store chewy gluten free oatmeal cookies so they stay soft
These cookies are so good at maintaining their texture, whether they're at room temperature, in the refrigerator, or frozen. Magic cookies!
Freezing baked gluten free oatmeal cookies
Once they're baked and set at room temperature, you can freeze the cookies in a freezer-safe zip-top container. You don't even need to freeze them first in a single layer on a baking sheet to protect them from breaking. Just squeeze as much of the air out of the bag as possible.
Freezing gluten free oatmeal cookie dough
These cookies also freeze raw, and can be baked any time a craving hits. Just shape the raw dough as instructed in the recipe, then freeze it in a single layer on a baking sheet before piling it in a freezer-safe bag, squeezing out all the air.
Then, let the cookies defrost until they're still firm, but aren't frozen solid. Bake as usual, in small or large batches!
Substitutions for gluten free oatmeal cookie ingredients
Gluten free dairy free oatmeal cookies
I've made this recipe with Melt brand vegan butter in place of butter, and it worked really well. The cookies didn't brown quite as nicely, and they spread a bit more, but overall the substitution worked great. Miyoko's Kitchen brand of vegan butter is also a great choice.
Gluten free egg-free oatmeal cookies
In place of each of the two eggs in this recipe, you can try one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). I haven't tried this substitution, though, so I'm afraid you'll have to experiment.
Gluten free oatmeal cookies without oats
If you can’t have oats, you can replace the old fashioned oats in this recipe with flattened (or beaten) rice. If you can't have oats, I recommend having a look at our full discussion about replacing oats in gluten free baking.
You'll even find a photo in that post of a batch of these very oatmeal cookies made with beaten rice. They look perfect, and although the texture isn't identical to oats, it's closer than I ever thought I'd get for oat-free oatmeal cookies!
Gluten free oatmeal cookie variations
Gluten free oatmeal raisin cookies
Make these into arguably more traditional gf oatmeal raisin cookies by replacing the chocolate chips, by weight, with raisins. My favorite type of raisin for baking (and eating) is Thompson raisins, since they're plump and big, but not oversized.
Other dried fruits
Replace some or all of the chocolate chips with chopped dried apricots, dried cranberries, or even pitted, chopped dates. Toss the dates in some flour first, though, since dates are super sticky!
Gluten free oatmeal chocolate chip cookies
This recipe calls for semi-sweet chocolate chips, so it's already made with oats and chocolate chips. But you can make those chips any flavor you like. Some ideas: milk chocolate chips, white chocolate chips, or even chopped dark chocolate chunks.
Gluten free, oatmeal walnut cookies
Replace the chocolate chips in this recipe with whopped raw walnuts, by weight, and your cookies will taste transformed! The nuts bring out the nuttiness in the oats.
More variations of gluten free oatmeal cookie recipes:
- Our iced gf oatmeal cookies recipe is a thin and chewy gf oatmeal cookie with a thin layer of sweet white icing that sets fully.
- Gluten free monster cookies are thick and chewy peanut butter cookies with crisp edges made with quick oats and oat flour.
- These gluten free pumpkin oatmeal cookies add the warm spices and rich pumpkin flavor of fall to our gf oatmeal cookie recipe.
- For a completely different gf oatmeal cookie experience, our 3 ingredient oatmeal cookies are made without any added sugar and make a very virtuous, delicious snack.
- For the perfect, lightly sweet oatmeal breakfast cookie, look no further. Sweetened only with honey and applesauce.
- If you're missing Do-Si-Dos Girl Scout Cookies, try our peanut butter gluten free oatmeal cookie sandwiches!
FAQs
Oats are naturally gluten free, even though some people who can't have gluten are also sensitive to the distinct protein in oats. Follow the instructions above on how to replace the oats in this recipe if that describes you!
No! Unless, like these gf oatmeal cookies, they're made with gluten-free ingredients, conventional oatmeal cookies are made with wheat flour, which contains gluten by nature.
Oats are a healthy whole grain, and these cookies have plenty of them, but I wouldn't call these healthy cookies. For that, you need our oatmeal breakfast cookies, which are naturally sweetened and much heartier for your morning breakfast.
The best oats for this recipe are purity protocol old fashioned rolled oats. Bob's Red Mill makes safe gluten free oats—but just be sure to grab the bag that says “gluten free.”
Yes! You can successfully double this recipe if you're using a stand mixer with a paddle attachment to mix everything together fully. Otherwise, try making two recipes in two separate bowls to ensure all ingredients are combined properly.
Yes, you can use dark brown sugar in place of light brown sugar, if you'd like a richer, deeper molasses flavor. The cookies themselves will be a bit darker in color, too.
Yes! Try freezing the shaped cookie dough balls as disks in a freezer-safe bag, with as much air removed as possible. Let defrost until they're firm but not frozen before baking.
Did you overbake the cookies? Did you make ingredient substitutions, especially the flour blend, or measure by volume instead of weight and thereby overmeasure your flour? All of those can lead to hard cookies.
Thick and Chewy Classic Gluten Free Oatmeal Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend I used Better Batter
- 1 ¼ teaspoons xanthan gum omit if your blend already contains it
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 2 ½ cups (250 g) certified gluten free old fashioned rolled oats
- 1 cup (218 g) packed light brown sugar
- 6 ounces semi-sweet chocolate chips (See Recipe Notes)
- 10 tablespoons (140 g) unsalted butter at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine.
- Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.
- Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed.
- Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
- Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart.
- Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. 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. 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.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
GF Mum says
Made these for dinner tonight and they were a big hit! Half raisins, half chocolate chips… my daughter’s favourite way!
JC Clark says
I’m sorry but there is no such thing as GF oats. Every GF oat I have tried gives me a gluten reaction. Writer must not be a celiac.
Nicole Hunn says
Just because you have a reaction does not mean you are reacting to gluten in the oats, JC Clark. If you feel you must avoid oats, please continue to do so. Your oats may have been contaminated or you may simply be sensitive, also, to oats. And my son is, indeed, a celiac.
Nancy says
I am not fond of raisins in anything but I am tired of making chocolate chip cookies. I read the post by Saints and Spinners saying “rum soaked raisins would be thrilling”, I know she was kidding but I decided to try it. I soaked the raisins in dark rum and the cookies are amazing, the rum flavor really comes through. I did use quite a bit of rum and soaked them for a couple of hours. My chocolate chip cookie freak husband loves them!
diane says
Have tried lots of your recipes,& love the results,,still tial & error,but have a whole file full so far ! It’s so nice to find such a helpful site Nicole .My one question is,our unsalted butter price here in South Africa has ‘gone through the roof’,’ what can I substitute,or if using the salted one,will they just be a little salty ? Can I use a good margarine too.
Diane
Dudette says
Nicole, love love love your blog, my fave place to get g-free recipes. I am off dairy also, could these be made with earth balance, I know butter makes the best cookies, but need to avoid for now. These cookies look amazing!
Nicole Hunn says
Hi, Dudette,
In place of butter, I’d actually recommend using Spectrum nonhydrogenated vegetable shortening, not Earth Balance. They even have a butter flavor. Earth Balance has much, much more moisture than butter, and the cookies would likely spread a ton if you use it. Hope that helps!
Olinda Paul says
OK LADIES…OMG Whip out your kitchen stuff and make these right away. I made them exactly as stated…ok, tha’s a slight lie…. I did add chocolate chips, a handful of pepita seeds, a large handful of chopped up dried fruit of choice, including raisins and cranberries. OMG….I just ate one and you wont regret it. This is THE best recipe I have come across. Kudo’s to You Nicole…YUMMO.
and Oh I used Bob Red Mill Pancake mix for the flour…see how desperate I was? Perfect. Just think how it would taste with the regular complete recipe. Desperation makes us do funny things.
youngbaker2002 says
O-M-GOSH. I came on the blog today to see if you had a chewy oatmeal cookie recipe. I swear you can read minds. These look so good. My little brother is a huge oatmeal cookie fan and now that he knows you have a recipe I ‘ll have to make them! Yay! :)
Nicole Hunn says
Awesome, Mena!
basketpam says
These look so good. I hope to make them for ME in the next few days and by the way, I too am one of those non raisin fans. I tried SO hard to learn to like raisins as a kid. Back in the dark ages kids used to bring those tiny boxes of raisins in their lunches. I thought they were SO cute. This is long before the days of dried cranberries, blueberries, and all the rest. I finally managed as an adult to eat raisins in a few family holiday traditions such as a great aunt’s applesauce cake, my one grandmother’s filled cookies, another great aunt’s white fruitcake and a few others.I think because they baked for a long time they broke down a bit. It made them easier to eat.
Saints and Spinners says
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….
xo,
Farida
Nicole says
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
Darlene says
Oh my. These look awesome. I can’t wait to try them.
And whoever that person was is a poopyhead.
Jen says
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. ;)
Nicole says
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
Jen says
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.
Nicole says
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
Jen says
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
Nicole says
Oh, no, Jen! Yeah, you definitely need to get that oven serviced, then. :)
xoxo Nicole
Stephanie says
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.
Stephanie
Ashley says
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.
Nicole says
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
Michelle O says
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!
Nicole says
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
Tammy says
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
Maggie says
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!!!!!!!!!
Maggie says
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.
Nicole says
I am and will remain terribly jealous of your currant bush, Maggie.
xoxo Nicole