These cookies are very special to me — my mother’s signature treat she baked whenever guests came by. She perfected this gluten-free oatmeal chocolate chip cookie, and I still make and love them today. I think you will too.
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Oatmeal Chocolate Chip Cookie Memories
My earliest memories of these cookies are of being lifted onto the kitchen counter while my mother set a large mixing bowl before us. She would melt the dairy-free margarine in the microwave, pour it over the sugars, and let us take turns stirring as she added flour and oats.
She always saved the chocolate chips for last, pouring them in generously without measuring. We mixed, stole a chip or two, and giggled as we went. My sisters and I loved rolling the dough into small balls with our spoons — she let us keep doing it until our hands and appetites were satisfied — then she’d bake the trays until they were perfect.
Gluten-Free Oatmeal Chocolate Chip Cookie Magic
Three pairs of eager eyes would watch the oven, waiting for that buzz that meant cookies were done. My mother didn’t own a cooling rack, so counter space would be covered in warm cookies — and I’ll bet a few disappeared when her back was turned.
That first bite remains unforgettable. I still get that same thrill when I pull one of these gluten-free oatmeal chocolate chip cookies from the tray. I dug through my mom’s recipes until I found hers and made a few tweaks for CAKED by Katie — I think they’re even better now. Mini dairy-free chocolate chips and a sprinkle of coarse sea salt elevate these chewy-centered, crispy-edged cookies.
If you want a gluten-free cookie with a crisp edge and a chewy center, this recipe delivers.
Prefer an oatmeal-free cookie? Try my Chocolate Chip Cookie recipe instead.
Oatmeal Chocolate Chip Cookies (Gluten-Free & Dairy-Free)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
- Author: Katie
- Total Time: 22 Minutes
- Yield: 2.5 Dozen 1x
- Diet: Gluten Free
Description
A family recipe for the best gluten-free oatmeal chocolate chip cookies: chewy centers, crisp edges, plenty of mini dairy-free chocolate chips, and hearty rolled oats.
Ingredients
Scale
Oatmeal Chocolate Chip Cookies
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1 cup dairy-free salted butter, room temperature
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1 cup brown sugar
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1 cup white sugar
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2 large eggs, room temperature *can sub 2 flax eggs
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1 teaspoon vanilla extract
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1 1/2 cups gluten-free 1:1 baking blend flour *check to see if it contains xanthan gum
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3 cups gluten-free rolled oats
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1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon xantham gum *omit if the gf flour blend already contains it
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1 cup dairy-free mini chocolate chips
Instructions
- In the bowl of a stand mixer, cream the dairy-free butter, brown sugar, and granulated sugar on high for 2 minutes until light and fluffy.
- Add the eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
- Add the gluten-free flour blend, rolled oats, baking soda, coarse sea salt, and xanthan gum (if using). Mix on low until a dough forms.
- Gently fold in the mini dairy-free chocolate chips by hand with a spatula.
- Chill the dough for at least 1 hour or up to 24 hours.
- Preheat the oven to 350ºF and line two cookie sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop dough balls onto the prepared trays about 3 inches apart. Bake 10–12 minutes, until the edges are golden and the centers still look slightly underbaked. These cookies are meant to spread — that creates the crisp edges and chewy centers.
- Let the cookies cool on the tray for at least 10 minutes before transferring to a cooling rack. Enjoy!
Equipment
Cookie Scoop
Cookie Sheet
KitchenAid Mixer 4.5 QT.
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American