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!
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.
- 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
- Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper; set aside.
- 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.
- 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.
- Remove from the oven and let cool on the baking sheet a few minutes before transferring to wire racks to cool completely.
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!
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.
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.
Peanut Butter Chocolate Chip Pretzel Cookies
Low Sugar Double Chocolate Mint Cookies
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!
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)
Instructions
- Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper; set aside.
- 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.
- 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.
- 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
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What can I use in place of cane sugar as I don’t have any?
You could try coconut sugar! I typically use that as substitute for cane sugar if I don’t have cane sugar on hand but have coconut sugar. If you give it a try we would love to hear how the cookies turn out 🙂 If the coconut sugar works, we can add that to the blog post for anyone who would prefer to use coconut sugar over cane sugar. Date sugar would be another option.
You could use brown sugar or coconut sugar if you have either of those one hand.
I used coconut sugar for the cane sugar and maple sugar for the brown sugar. Cookies turned out very yummy!
will be making this soon can i use vegan butter instead as butter and ghee makes me vomit i never had oatmeal chocolate chip cookies before perfect for my office snacks will tag you guys on twitter if i make this Thanks Ramya
These are my favorite oatmeal chocolate chip cookies on the whole internet.
★★★★★
YAYYYYYYYYY!!!
Delicious flavour, the massive spreading may have been my own fault! Dough may have benefitted from being chilled for 10-30 min but a fantastic cookie overall.
★★★★
Next time I make these cookies, I’ll try chilling the dough and see what happens. Thanks for the suggestion!
Have made them a couple more times now, incredible. I roll my dough into balls and chill for 20 minutes and they’re textbook beautiful. I also baked them at 325 convection for 10 minutes. This is our family’s favourite cookie!
★★★★★
That’s so great to hear. Next time I make them I will be chilling the dough and will update the recipe accordingly 🙂 Thank you for leaving a 5-star rating and review!
My son has significant food allergies, I made these vegan, gluten, and soy free. But I used craisins and orange extract and my son and vegan nephew says 10 out of 10. Thank you.
I also just made these with carob chips and walnuts. These are in the oven now. Ill let you know how it goes.
★★★★★
It make me so happy to hear you found a cookie that your son can enjoy. Navigating food allergies can be really hard. You’re doing great!