These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!
What You’ll Need To Make Gluten-Free Oatmeal Chocolate Chip Cookies
- ONE Bowl – Don’t we just love a one bowl cookie recipe? The one bowl is to baking what the one pan is to cooking. It simply doesn’t get any quicker and easier than these one bowl oatmeal cookies.
- Oat Flour – We swap regular flour for gluten-free oat flour in this healthier cookie recipe. I especially love baking with oat flour because it’s so cheap and easy to make! You can also of course buy a bag of already made oat flour from the store, but I always recommend saving your money and quickly making your own. To make oat flour, simply blend rolled oats in a blender or food processor until ground into a flour. Then …that’s it! It actually couldn’t get any easier.
- Rolled Oats – Most, but not all oats are gluten-free, so make sure the ones you buy definitely are! I used these Nature’s Path Gluten-Free Oats in my cookies, but really any brand of rolled oats will work. Old-fashioned, quick cooking, or instant rolled oats will all bake up the same here. However, steel cut or Irish oats are entirely different and won’t work in these gluten-free oatmeal cookies.
- Chocolate Chips – I used the Enjoy Life Mini Semi-Sweet Chocolate Chips in my cookies, but any chocolate chips would taste delicious. I like Enjoy Life because they’re guaranteed gluten-free, nut-free, and vegan, making them a super safe option when baking for a crowd. Though if you can’t get your hands on any chocolate chips, one cup of a chopped chocolate bar would work just as great!
Tips and Tricks
- Leave these cookies to rest on their baking sheet once baked. They have a tendency to be super soft and delicate straight out of the oven. Therefore, leave them be for at least 5 minutes before attempting to move them.
- Swap out the chocolate chips for raisins and you’ve got yourself gluten-free oatmeal raisin cookies! Also, if taking this option, I recommend adding in one teaspoon of cinnamon to your cookie dough for a hint of spice.
- Store these cookies in an airtight container at room temperate for up to seven days! Also, if after your cookies have cooled you’re still yearning for that fresh-out-of-the-oven cookie experience, simply pop them in the microwave for 10-15 seconds. This’ll give you that irresistibly warm, soft, and gooey-ness you crave!
Adjust This Recipe To Your Dietary Needs
- Make it Dairy-Free: If you know me, you know I always take the dairy-free option! So I made my oatmeal chocolate chip cookies dairy-free by simply replacing the butter in this recipe with non-dairy butter. I use and love the Earth Balance Vegan Buttery sticks for all my dairy-free baking/cooking needs.
- Make it Vegan: To make these cookies vegan, take the dairy-free option above and use your favorite egg substitute in place of the egg in this easy cookie recipe. While I haven’t tested this version myself just yet, a flax egg might work. Also, this Bob’s Red Mill Egg Replacer may also do the trick!
