Gluten-Free Oatmeal Chocolate Chip Cookies

An irresistible Gluten-free Oatmeal Chocolate Chip Cookie with crispy edges and soft and chewy insides make for a very special treat. Made with oats, chocolate chips, soft butter, and chopped pecans, they’re decadently sweet with a little crunch.

Gluten-free Oatmeal Chocolate Chip Cookies with a little crunch

A classic chocolate chip cookie recipe gets a little updating today! We’re making this soft and chewy oatmeal cookie recipe with a little extra crunch.

With the added pecans and pinch of sea salt, each cookie has a little hint of salty crunch we all crave. When you combine that subtle salty flavor with sweet pockets of melty chocolate, you’ve got yourself a real crowd-pleaser. This sweet treat is hard to beat!

We love baking up a batch (make that a double!) as part of our meal prep, to serve when the family gathers together, or to give to friends after a baby is born, or when they’ve had a particularly tough week. A soft and chewy oatmeal cookie always brightens their day.

Substitutions for these Healthy Oatmeal Chocolate Chip Cookies

These easy and healthy oatmeal cookies can easily be made to suit whatever needs you need. We’ve done the recipe testing (and tasting!) to make sure this cookie recipe can be made with options like gluten-free, egg-free, and even nut-free!

Gluten-free – by using gluten-free quick cook oats and gluten-free flour (such as our go-to’s Bob’s Red Mill 1-to-1 and King Arther Measure-for-Measure) these cookies are easily made gluten-free

Nut-free – simply omit the pecans and these cookies are nut-free

Egg-free – omit the egg and instead use a flax ‘egg’ by mixing 1 tablespoons of flax meal with 3 tablespoons water and letting it sit for 3-5 minutes to thicken

No special dietary restrictions – this recipe has been tested using all-purpose flour and regular butter, and they turn out great!

Fresh-baked cookies in less than 30 minutes

Irresistible gluten-free oatmeal chocolate chip cookies come together in three easy steps; mix, scoop, bake.  Mix up the cookie dough in under 5 minutes, scoop the dough into cookie rounds and place on the baking sheet, bake for a quick 12-16 minutes, and voila, a batch of fresh-baked cookies are ready to enjoy!  Grab a glass of milk or a Cinnamon Coconut Latte and enjoy a fresh-baked chocolate chip oatmeal cookie.

Ingredients for gluten-free oatmeal chocolate chip cookies

• Egg 
• Butter – use softened butter 
• Cane sugar 
• Brown sugar 
• Oats – use either regular quick cook oats or gluten-free quick cook oats
• Gluten-free flour – we like using Bob’s Red Mill 1-to-1 gluten-free flour blend or King Arthur Measure-for-Measure flour blend, but you can use any gluten-free baking flour blend replacement. Regular all-purpose flour also works with this recipe if you don’t need it to be gluten free
• Baking soda  
• Sea salt  
• Chocolate chips – we like Enjoy Life! chocolate chips as an allergy-friendly option. You can use milk, semisweet or dark chocolate chips. 
• Pecans – use chopped pecans or omit for nut-free

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How to make Gluten-free Oatmeal Chocolate Chip Cookies

1. Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper; set aside.
2. In a mixing bowl, with a hand mixer (may also use a stand mixer or your muscles) cream together the egg, softened butter, cane sugar, brown sugar, and vanilla. Add the oats, flour, baking soda, and salt. Stir together or mix on low. Fold in the chocolate chips and chopped pecans.  
3. Scoop round spoonfuls (about 2 tablespoons in size or 1.5 ounces) and place 1 to 2 inches apart on the prepared baking sheets. Be sure to space cookies out as they will spread out.  Ever so slightly flatten the dough mounds. Bake 12-16 minutes or until cookies are lightly golden brown on the bottom and edges.
4. Remove from the oven and let cool on the baking sheet a few minutes before transferring to wire racks to cool completely.

A freezer-friendly oatmeal chocolate chip cookie for ‘emergency’ situations

If you’re anything like us, then having a stash of ‘emergency’ cookies in the freezer is a must! By keeping an extra batch in the freezer, you’re ready for any sweet emergency.  

• These cookies are an easy and fun after-school treat for the kids
• Take a batch to a friend who needs a boost, just had a baby or is recovering from illness, or just because! 
• Perfect for a family road trip
• Family is visiting from out of town? These are easy to pull out of the freezer and set out to impress your guests with a homemade treat! 

When life gets busy and you NEED to have a batch of cookies ready in a flash, the baking has already been done for you, and your cookie stash has saved you yet again!

Double batch of cookies coming right up!

Even though we love a relaxing baking session in the kitchen, having some of the baking done ahead of time brings peace of mind later. When we bake a batch of these gluten-free chocolate chip oatmeal cookies or our Chocolate Mint Cookies or Peanut Butter Chocolate Chip Pretzel Cookies, we love to double the recipe and stash one full batch away in the freezer for all of these ‘emergency’ situations. Soon you’ll have an arsenal of cookies ready in the freezer for any situation.

How to freeze gluten-free oatmeal chocolate chip cookies:

After the cookies have cooled completely, place the cookies in a freezer-friendly container or bag and freeze for up to 3 months. To thaw, simply remove from the freezer and let thaw on the counter for 1 hour.

More family-pleasing cookie recipes to try

Peanut Butter Oatmeal Cookies

Peanut Butter Chocolate Chip Pretzel Cookies

The Best Monster Cookies

Low Sugar Double Chocolate Mint Cookies

Recipe

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Gluten-Free Oatmeal Chocolate Chip Cookies

A gluten-free version of classic oatmeal chocolate chip cookies that make everyone happy. Freezes well, so make ahead a double batch to have on hand later!

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes

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Servings: 16-18 cookies 1x

1x2x3x

Ingredients

• 1 large egg (see below in notes for egg-free option)
• ½ cup butter (salted or unsalted), softened
• ½ cup cane sugar (100 g) 
• ⅓ cup brown sugar (56 g)
• 1 teaspoon pure vanilla extract 
• 2 cups gluten-free quick cook oats (190 g)
• 1/2 cup gluten-free flour blend (76 g)*
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• ½ cup chocolate chips (86 g) (for allergy-friendly we like Enjoy Life! Chocolate Chips)
• ⅓ cup chopped pecans (35 g)

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Instructions

1. Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper; set aside.
2. In a mixing bowl, with a handheld mixer (may also use a stand mixer or your muscles) cream together the egg, softened butter, cane sugar, brown sugar, and vanilla. Add the oats, flour, baking soda, and salt. Stir together or mix on low. Fold in the chocolate chips and chopped pecans.  
3. Scoop round spoonfuls (about 2 tablespoons in size or 1.5 ounces) and place 1 to 2 inches apart on the prepared baking sheets. Be sure to space cookies out as they will spread out. Bake 12-16 minutes or until cookies are lightly golden brown on the bottom and edges.
4. Remove from the oven and let cool on the baking sheet a few minutes before transferring to wire racks to cool completely.

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Notes

* Omit the egg and instead use a flax ‘egg’ by mixing 1 tablespoon of flax meal with 3 tablespoons water and letting it sit for 3-5 minutes to thicken

* We like Bob’s Red Mill Gluten-Free 1 for 1 Flour Blend, and King Arthur Gluten-Free Measure-for-Measure Flour Blend. You can also use regular all-purpose flour if you don’t need these cookies to be gluten free.

Nutrition Information

• Serving Size: 1 cookie
• Calories: 180
• Fat: 9 g
• (Sat Fat: 4 g)
• Sodium: 74 mg
• Carbohydrate: 23 g
• (Fiber: 2 g
• Sugar: 12 g)
• Protein: 2 g

Dietary

Egg-FreeGluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Stacie Hassing

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