Crunchy, chewy, and oh-so delicious, these Gluten-Free Oatmeal Chocolate Chip Cookies will disappear in no time. You’ll have how easy this gluten-free oatmeal cookie recipe is.

If you love recipes with oats, because, who doesn’t? You’ll also love my Gluten Free Double Chocolate Chip Cookies.  You can check out all of my gluten-free cookie recipes in my Gluten-Free Desserts section.

Gluten-Free Oatmeal Chocolate Chip Cookies

You are probably thinking that cookie season is over now that the holidays have passed. Cookie season never really passes for one, and two – we have several other foodie holidays coming up like Valentines Day and Easter.

Gluten-Free Oatmeal Chocolate Chips cookies aren’t attached to a holiday, which makes them a year-round cookie. And a favorite of mine. Especially this gluten-free oatmeal cookie recipe.

We’ve never talked about purity protocol oats here on Gluten-Free Palate, but I think it’s important that I at least highlight a few things. I don’t claim to be an expert on cross contamination, or gluten-testing, so please don’t think that my words are golden words, but separation vs. never-touched are pretty clear when it comes to oats.

Gluten-Free Oatmeal

Purity protocol oats can vary but really the goal is to eliminate contamination of oats. Purity protocol means they are grown with care not to contaminate the crops AND they are processed in a dedicated facility.

Very few companies have what’s considered to be purity protocol oats. GF Harvest is just one that we love. There are several companies that process oats, who have the gluten-free label on their packaging, that still risk cross contamination.

While oats themselves are naturally gluten-free, if processed in a facility that processes other gluten containing grains, they can become contaminated. I’m not saying that they do. I’m saying the CAN.

While people who are gluten-intolerant are not always impacted by oats that may have been processed in a facility with wheat, people who are Celiac should never take that risk (this is my opinion).

Ultimately it’s up to you to read labels and make the decision on whether or not you feel comfortable eating oats that are not considered purity protocol oats.

If you have a favorite brand of oats and you’ve had no issues, then please continue to enjoy your oats.

How to make gluten-free oatmeal chocolate chip cookies

• Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
• In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
• Add egg and beat until well combined.
• Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
• Stir in the oats and chocolate chips.
• Drop by rounded tablespoonful’s, two inches apart, onto the cookie sheet.
• Bake for 8–10 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.
• Remove from the oven and let cool on the cookie sheet for 3-5 minutes.
• Finish cooling on a wire rack. Store cookies in an airtight container.

As you can see from the directions, these gluten-free oatmeal chocolate chip cookies are super simple to make.

If you are looking for a vegan option, Beaming Baker has a Gluten Free Vegan Oatmeal Chocolate Chip Cookie that’s soft, chewy, and perfectly sweet. Texanerin Baking has a recipe for Vegan Oatmeal Cookies that are also to-die-for. If you want to enjoy a cookie, but you don’t want to roll out the cookie dough, A Mind Full Mom has a Gluten Free Cookie Cake that is incredibly delicious.

Enjoy your oats! and your gluten-free oatmeal chocolate chip cookies. If you make these easy gluten-free oatmeal cookies please come back and leave me a comment letting me know what you thought!

Happy baking and cooking,

Chrystal

Yield: 24 cookies

Gluten-Free Oatmeal Chocolate Chip Cookies

Print

Crunchy, chewy, and oh-so delicious, these Gluten-Free Oatmeal Chocolate Chip Cookies will disappear in no time.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon gluten-free vanilla extract
• 1 large egg, room temperature
• ¾ cup all-purpose gluten-free flour
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups gluten-free old-fashioned whole rolled oats (purity protocol)
• 1 cup gluten-free chocolate chips

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
2. In a large mixing bowl, beat together butter, sugars, and vanilla until combined.
3. Add egg and beat until well combined.
4. Add the flour, cinnamon, baking soda, and salt and beat until the flour is incorporated.
5. Stir in the oats and chocolate chips.
6. Drop by rounded tablespoonful’s, two inches apart, onto the cookie sheet.
7. Bake for 8–10 minutes, rotating the pans halfway through for even baking, until the cookies are light brown and slightly firm to the touch.
8. Remove from the oven and let cool on the cookie sheet for 3-5 minutes.
9. Finish cooling on a wire rack. Store cookies in an airtight container.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 154 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 54mg Carbohydrates: 17g Fiber: 1g Sugar: 11g Protein: 1g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.