Classic Gluten Free Oatmeal Cookies (Thick & Chewy)

These simple, one-bowl thick and chewy gluten free oatmeal cookies are crispy around the edges, and soft and extra chewy the rest of the way through.

Packed with oats and golden brown sugar, they’ve been a family favorite for decades (with gluten, at first). They’ve had gluten-eaters asking for the recipe at parties for years!

A group of oatmeal cookies with chocolate chips arranged on a parchment-lined metal baking sheet.

Why this recipe works

With a full 2 1/2 cups of chewy, nutty-tasting old fashioned rolled oats, along with 1 1/2 cups of an all purpose gluten free flour, these rich, moist cookies have that thick and chewy texture you can sink your teeth into. That’s also what gives them a completely different texture and flavor from another classic, our thick and chewy gluten free chocolate chip cookies.

They’re crisp on the edges and the bottom, but still tender and never hard to bite from the perfect mixture of white and brown sugars. These cookies even have tons of caramel flavor even without a long chilling time, so you can have them ready to eat quickly!

A plate of 8 baked cookies with oats and chocolate chips in a haphazard pile on a white serving platter with a metal edge

Key ingredients

Here are the ingredients you’ll need to make this recipe, plus some tips on what each one does to make these the perfect oatmeal cookies.

The full ingredient amounts and instructions are in the recipe card below:

Bowls and small dishes on a white surface containing rolled oats, gluten free flour, brown sugar, white sugar, baking soda, salt, butter, eggs, chocolate chips, and a bottle of vanilla extract labeled with text.

Gluten free flour blend – Creates a structure to help bind the rolled oats together into a cookie that holds its shape even as it cools. It works out to be only about 1 tablespoon of flour in each cookie, so be sure to choose something that can perform in small amounts, like Better Batter’s classic blend or Nicole’s Best multipurpose with added xanthan gum. Bob’s Red Mill 1-to-1 should also work with an additional 1/4 teaspoon xanthan gum.
Baking soda – Baking soda helps the cookies brown, and reacts with the acid in brown sugar to create some rise.
Sugar – Granulated sugar adds sweetness, and also provides crispness by helping the cookies spread during baking, and crystallizing upon cooling.
Old fashioned rolled oats – Add the cookies’ classic nutty flavor and chewy texture, and absorb moisture to help control the spread and provide structure. Make sure yours are labeled gluten free!
Light brown sugar – The rich molasses in brown sugar adds caramel flavor, aroma, chewiness and moisture, and helps keep the cookies from spreading too much.
Chocolate chips – A smaller-than-usual amount of chocolate chips adds texture chocolate flavor without overpowering the brown sugar and oat flavors. They also lower the moisture content of the cookie dough to control spread.
Butter – Adds richness and buttery flavor, and makes the cookies spread in the oven.
Eggs – Bind the cookies together, add some rise, and help them keep their shape as they cool.
Vanilla extract – Adds depth of flavor.

How to make gluten free oatmeal cookies (step by step photos)

These step by step photos should help you imagine making these easy 1-bowl cookies in your home kitchen. I hope the explanations of why the recipe instructions call for the steps they do will encourage you to follow the instructions faithfully to ensure the ideal result right away!

1. Combine the dry ingredients

In a large mixing bowl with at least an 8-cup capacity, whisk together the gluten free flour blend with xanthan gum, baking soda, salt, and granulated sugar so there’s no clumping of these thinner dry ingredients.

Add the brown sugar and oats, and mix to combine fully, breaking up lumps in the brown sugar, which would melt quickly and could burn in the oven.

2. Add the butter

Add the softened butter by the tablespoon to the dry mixture, and use a large mixing spoon to toss the mixture to separate and coat the butter in flour and oats. Press the back of the mixing spoon firmly down on the butter pieces to break them and work them into the batter until the mixture darkens a bit and looks like wet sand.

In a gluten cookie, this “reverse cream” method is designed to avoid too much gluten development. In these gluten free cookies, we’re using it to distribute the butter fully without adding air into the cookies, which results in a lighter cookie.

Create a well in the center of the mixture and add the beaten eggs and vanilla, to make it easier to combine into a cohesive, soft but thick cookie dough.

Add the chocolate chips at the end, and mix until fully distributed throughout the dough so each cookie has a similar amount of chips.

A metal mixing bowl filled with white gluten free flour and a whisk resting inside it, with a small bowl of rolled oats and a small bowl of brown sugar nearby on a white surface.

4. Shape and chill the dough

Divide the cookie dough into about 24 portions, each about 1.5 tablespoons, using a medium cookie scoop or two spoons, for even baking. Roll each piece into a round between clean palms, and press into a disk about 3/4-inch thick.

Chill the disks of dough either in the refrigerator or the freezer just until they’re firm to the touch, not frozen. This will firm up the butter to help control the spread during baking.

Place the chilled disks about 2 inches apart on lined baking sheets, to allow the cookies enough room to spread.

5. Bake and cool

Bake in a preheated oven just until spread to about double their original size, golden brown around the edges and light brown all the way to the center.

The cookies will be very unstable even when they’re done baking, so leave them to cool on the baking sheet until firm enough to transfer to a wire rack to cool completely.

A metal baking sheet lined with white parchment paper, holding six evenly spaced unbaked disk-shaped mounds of oatmeal cookie dough.

Expert tips

Work the butter into the oat mixture

The raw cookie dough is very thick, and nearly seems like it won’t come together, but it will. Work the butter into the dry ingredient mixture (with the sugars) by pressing down on it with the back of your mixing spoon until everything is slightly moistened. Then, mix in the beaten eggs and vanilla to bring the dough together.

Divide the dough evenly

A spring-loaded ice cream scoop makes it easy to divide the cookie dough up into uniform portions, each about 50 grams. I love my OXO medium cookie scoop for this, which is equivalent to about a #50 scoop. It begins to create the right shape for baking, and helps your cookies all bake at the same rate.

To control the spread of the cookies in the oven, we chill the raw, shaped disks of dough. But I’ve found that it’s best to chill the dough on a separate surface, not on the baking sheets that will go in the oven. If the baking sheet is very cold, the oven temperature may spike to regain its designated temperature, which could burn the cookies.

Avoid over-baking

Just before the edges of these cookies turn brown in the oven, the tops will still be glossy and look wet. Even when the cookies are done, they won’t be firm, particularly on top.

If you bake them until they’re firm on top to the touch, they’ll be overdone. If you’re concerned about over-baking, reduce the oven temperature to 325°F and bake them for 15 minutes.

7 cookies just baked on a tray lined with brown paper with oats and chocolate chips

Ingredient substitutions

Dairy free

In place of regular butter, try block-style vegan butter (not in the tub, which is made with too much oil). I’ve made this recipe with Melt brand vegan butter in place of butter, and it worked really well. The cookies didn’t brown quite as nicely, and they spread a bit more, but overall the substitution worked great. Miyoko’s Kitchen brand of vegan butter is also a great choice.

Egg-free

In place of each of the two eggs in this recipe, you can try one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). You can also try Bob’s Red Mill’s egg replacer or Just Egg refrigerated liquid egg replacer.

Oat-free

You can replace the old fashioned oats in this recipe with rolled buckwheat groats, or flattened (or beaten) rice. If you can’t have oats, I recommend having a look at our full discussion about how to substitute oats in baking.

A closeup image of a corner of a metal baking sheet lined with white parchment paper, filled with evenly spaced oatmeal cookies with chocolate chips.

This simple recipe for thick and chewy gluten free oatmeal cookies is crispy around the edges, soft and chewy the rest of the way through.

Gluten free oatmeal raisin cookies image raw, baked, and served on a platter.

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Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
Add the oats and brown sugar and mix, breaking up any lumps in the brown sugar.
Add the butter in clumps, each about 1 tablespoon, and toss to coat them in the dry ingredients. Press down the back of the bowl of a mixing spoon to work the butter into the dry ingredients until the mixture resembles coarse sand. You shouldn’t see any large clumps of butter when you’re done.
Create a well in the center of the dry ingredients, and add the beaten eggs and vanilla.
Mix until the dough comes together. Alternately stir and press the cookie dough with the back of the spoon until the dry ingredients are moistened.
Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
Divide the dough into 24 equal pieces, each about the size of a golf ball, weighing at least 45 grams.
Roll each piece of dough into a ball and then press into a disk of about 3/4-inch thick. Place the shaped cookie dough on a plastic-lined plate and place in the refrigerator (for about 30 minutes) or freezer (for about 15 minutes) just until firm to the touch.
Once the cookie dough is chilled, place the pieces on the prepared baking sheets about 2 inches apart. Bake in the center of the preheated oven, and bake for about 12 minutes, or until very lightly golden brown all over, and a bit browner around the edges.
The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
Repeat with any remaining pieces of cookie dough.

Flour blend options
This recipe works best with Better Batter’s original blend or Nicole’s Best multipurpose flour (with added xanthan gum). Bob’s Red Mill 1-to-1 should work, too, with an extra 1/4 teaspoon xanthan gum.
Want to make your own blend? Check out my mock all purpose gluten free flour blends.
Chocolate chips
You can use up to 8 ounces total chocolate chips, or your favorite non-traditional chocolate chip style mix-in.
You can also replace the chocolate chips with an equal amount by weight of raisins for a more traditional cookie.

Nutrition information is automatically calculated, so should only be used as an approximation.

A plate of gluten free oatmeal cookies and a tray of just baked cookies.

Storage suggestions

These cookies will maintain their texture at room temperature for at least 3 days. For longer storage at room temperature, store them in a sealed glass container for 5 days or more.

For longer storage, place them in a freezer-safe zip-top container, squeeze as much of the air out of the bag as possible, and freeze for up to 3 months. Defrost at room temperature.

You can also freeze the raw, shaped cookie dough in a single layer on a baking sheet. Pile it in a freezer-safe bag, squeezing out all the air, and freeze for up to 3 months. Before baking, defrost the mounds of cookie dough at room temperature until they’re still firm, but aren’t frozen solid. Bake as usual, in small or large batches.

A baking sheet covered with 16 large round oatmeal cookies studded with chocolate chips, some stacked and slightly overlapping.

FAQs

What are the best oats for this recipe?

Bob’s Red Mill makes safe gluten free oats—but just be sure to grab the bag that says “gluten free.” And reach for old fashioned, not quick-cooking, oats for the right chewy texture and controlled spread.

Can I use dark brown sugar instead of light brown?

Yes, you can use dark brown sugar in place of light brown sugar, if you’d like a richer, deeper molasses flavor. The cookies themselves will be a bit darker in color, too.

Why are my cookies hard?

Did you overbake them? Did you make ingredient substitutions, especially the flour blend, or measure by volume instead of weight and thereby overmeasure your flour? All of those can lead to hard cookies.

Flavor variations

Oatmeal raisin cookies

Make these into arguably more traditional gf oatmeal raisin cookies by replacing the chocolate chips, by weight, with raisins. My favorite type of raisin for baking (and eating) is Thompson raisins, since they’re plump and big, but not oversized.

Other dried fruits

Replace some or all of the chocolate chips with chopped dried apricots, dried cranberries, or even pitted, chopped dates. Toss the dates in some flour first, though, since dates are super sticky!