The chocolate/oat combination is one of my all time favorites, so developing my own recipe for an oatmeal chocolate chip cookie that is celiac and gluten free friendly was a no brainer!
My favorite types of cookies are always thick and chewy and these definitely fit the bill. They are just slightly crisp on the edges and are nice and chewy throughout with mini + regular sized chocolate chips so there is a little chocolate in every bite! I highly recommend the mixed size chocolate chip route, but if you don’t have miniature and regular sized chips on hand, using one or the other is totally fine!
This cookie recipe is very straightforward with no weird measurements and you don’t have to chill the dough for hours or overnight so it’s super quick to throw together! If you’re looking for other cookie recipes with no chill time, check out my 3 Ingredient Peanut Butter Cookies, Grandma Monkey’s Reese’s Peanut Butter Cup Cookies, or my Quick Small Batch Gluten Free Chocolate Chip Cookies.
Gluten Free Oatmeal Chocolate Chip Cookies
Makes 18-20 cookies
- 1 1/2 cups gluten free rolled oats (make sure they say gluten free)
- 1 cup gluten free flour (make sure your blend contains xanthan gum)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter, softened
- 3/4 cup dark brown sugar (can sub light)
- 1 egg
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup regular semi-sweet chocolate chips
- In a medium sized mixing bowl, whisk together 1 1/2 cups gluten free rolled oats, 1 cup gluten free flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In another medium sized mixing bowl with an electric mixer or a stand mixer fitted with the paddle attachment, beat 1 stick softened butter with 3/4 cup brown sugar on medium high speed until lighter and fluffier looking (about 30 seconds).
- Scrape down the sides of the bowl if needed and on medium high speed, beat in 1 egg until the mixture is smooth, light and fluffy looking once more (30-45 seconds).
- To the wet mixture, add the dry mixture half at a time, beating on low at first then mixing on medium speed until completely combined. Stop and scrape the sides of the bowl if necessary.
- Mix in 1/2 cup mini chocolate chips and 1/2 cup regular chocolate chips on low speed until completely combined.
- Using a large cookie scoop (about 2.5 tablespoons), place heaping scoops of dough onto two baking sheets lined with parchment paper or ideally a silicon baking mat. Use your hands to make the cookie balls taller than they are wide. This will make for nice thick cookies. You should fit about 8-9 cookies on each sheet, evenly spaced. Place the cookie sheets in the freezer for 8 minutes.
- After 8 minutes, take the cookie sheets out of the freezer and preheat the oven to 350 degrees. Let the cookies rest on the counter for about 5-6 minutes while the oven preheats. Make sure your oven racks are in the middle most position.
- Bake the cookies staggered in the oven (one sheet on bottom left, on on top right) for 6 minutes. Then carefully swap the sheet pans and bake another 5-7 minutes until bottoms are lightly browned. Err on the side of less time or use a thin spatula to check the bottom of one for browning. The cookies will not look quite done in the middle when you take them out. See notes if you would like to bake only one sheet of cookies at a time.
- Let the cookies rest and set up for 15 minutes.
Baking one sheet at a time: If you would only like to bake one sheet of cookies at a time, simply follow the instructions as written, but instead of swapping your baking sheets, you will be baking one sheet on the middle rack for 12-14 minutes and placing the other sheet of cookies into the refrigerator (not freezer) as you wait for the others to bake.
Gluten Free Oats: If you are new to celiac disease or a gluten free diet, good news: you can have oats! Just make sure that the oats you are buying are certified gluten free since a lot of times oats in the US are processed alongside wheat.