Gluten Free Oatmeal Chocolate Chip Cookies

  • Author: Lindsay Grimes Freedman
  • Prep Time: 40 min
  • Cook Time: 12 min
  • Total Time: 52 min
  • Yield: 12 - 18 cookies 1x
  • Category: desserts
  • Method: baking
  • Cuisine: cookies


Once you have these soft baked, gooey Gluten Free Oatmeal Chocolate Chip Cookies you will never want to eat another cookie, they’re so good!!



  • 1/2 cup salted butter, melted
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup blanched almond flour
  • 1 cup gluten free traditional rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350F.
  2. Whisk together the melted butter, coconut sugar, egg and vanilla in a medium bowl.
  3. Add the blanched almond flour, oats, baking soda and salt.
  4. Whisk until combined.
  5. Fold in the chocolate chips, reserving some for the top.
  6. Chill for 30 minutes in the fridge. DO NOT SKIP THIS.
  7. After the 30 minute chill, use two tablespoons to scoop 12 cookie dough balls onto a baking sheet lined with parchment paper. I liked to roll the cookie dough balls into smoother balls in between my hands.
  8. Use the palm of your hand to slightly flatten out the tops of the balls.
  9. Add 2 – 3 additional chocolate chips to the tops of the cookies.
  10. Bake in the oven for 10-12 minutes. I found 10 minutes made for a deliciously soft-baked, gooey center with crisp edges. But, if you want a crispier cookie, I’d let them bake for 12-15 minutes.
  11. Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack.


  • makes for 12 large or 18 small/medium cookies

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