Gluten-Free Chocolate-Chip Oatmeal Cookies (Chewy) – Pin Now, Bake Tonight!
Chewy gluten-free cookies made with almond flour and oats, bursting with chocolate. Perfect for holiday cookie boards or cozy baking nights!
These gluten-free chocolate-chip oatmeal cookies are the ultimate comfort bake. Using almond flour and certified gluten-free oats, they deliver a hearty, chewy texture with gooey chocolate centers. Ideal for those avoiding gluten or looking to expand their baking repertoire, these cookies pair beautifully with vegan pumpkin cookies for a festive holiday cookie board. Whether you're a beginner or a seasoned baker, this recipe guarantees soft, melt-in-your-mouth perfection.
Want a classic chocolate-chip cookie that fits gluten-free diets? These cookies use almond flour and gluten-free oats to create a hearty texture with sweet chocolate bursts. The decision is simple: these cookies satisfy your craving while keeping it safe for gluten-sensitive friends and family.
The magic lies in the combination of almond flour's nutty richness and the fiber-packed oats, which create a dense yet chewy bite. The chocolate chunks add pockets of gooey sweetness, making each cookie a delightful contrast of textures. Best of all, they're easy to customize—add nuts, spices, or even a vegan twist!
These cookies are perfect for holiday gatherings, cozy movie nights, or as a quick treat during the week. With a viral potential score of 77, they're already trending among gluten-free bakers and holiday planners. Pair them with a vegan pumpkin cookie for a diverse cookie board that’s sure to impress.
Ready to bake? Let’s dive into the ingredients and steps to create these irresistible cookies!
Ingredients
- 1 ½ cups gluten-free rolled oats, certified gluten-free
- ¾ cup almond flour
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips, gluten-free
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a food processor, pulse oats until finely ground (about 30 seconds). Add almond flour and pulse to combine.
- Step 3: In a large bowl, whisk brown sugar, granulated sugar, melted butter, egg, and vanilla. Stir in oat mixture.
- Step 4: Add baking soda, salt, and ½ cup chocolate chips. Mix until just combined.
- Step 5: Drop rounded tablespoons of dough onto prepared sheets. Press remaining chocolate chips into tops.
- Step 6: Bake 10-12 minutes. Cookies will be golden around edges but still soft centers. Cool 5 minutes before serving.
Why This Recipe Works
⏰ Quick Prep
Ready in 15 minutes with just 9 ingredients. No complex techniques needed!
💰 Budget-Friendly
Uses affordable pantry staples like oats and almond flour. No specialty flours required.
👥 Crowd-Pleasing
Chewy texture and chocolate bursts satisfy both kids and adults. Safe for gluten-free diets.
🌟 Customizable
Add nuts, spices, or swap chocolate for a unique twist. Perfect for holiday cookie swaps.
Gluten-Free Chocolate-Chip Oatmeal Cookies
Chewy, gluten-free cookies with chocolate bursts
🛒 Ingredients
- - 1 ½ cups gluten-free rolled oats
- - ¾ cup almond flour
- - ¾ cup brown sugar
- - ½ cup granulated sugar
- - ½ cup melted butter
- - 1 egg
- - 1 tsp vanilla
- - ½ tsp baking soda
- - ¼ tsp salt
- - ¾ cup gluten-free chocolate chips
👨🍳 Instructions
Preheat & Prep: Preheat oven to 350°F. Line baking sheets with parchment paper.
💡 Use a baking mat for even heat distribution.
Grind Oats: Pulse oats in food processor until fine. Add almond flour.
💡 Ensure oats are certified gluten-free for safety.
Mix Wet Ingredients: Whisk sugars, butter, egg, and vanilla in a bowl.
💡 Use room-temperature egg for better mixing.
Combine Dry Ingredients: Add oat mixture, baking soda, and salt. Mix until combined.
💡 Fold in chocolate chips last to prevent melting.
Shape Cookies: Drop dough by rounded tablespoons. Press remaining chocolate chips on top.
💡 Chilling dough 30 minutes improves texture.
Bake & Cool: Bake 10-12 minutes. Let cool 5 minutes before serving.
💡 Cookies will firm up as they cool.
Nutrition (per serving):
Ingredient Notes & Substitutions
Gluten-Free Rolled Oats
Use certified gluten-free oats to avoid cross-contamination. Regular oats may contain gluten traces.
Substitutions: Substitute 1 cup rolled oats + ½ cup almond flour for standard oats.
Almond Flour
Provides a nutty flavor and dense texture. Blends well with oats for chewiness.
Substitutions: Substitute ½ cup coconut flour + ½ cup almond meal.
Chocolate Chips
Use gluten-free chocolate chips to maintain dietary restrictions. Semi-sweet or dark chocolate work best.
Substitutions: Try dairy-free chocolate or cacao nibs for a vegan option.
Baking Soda
Acts as a leavening agent for slight rise. Baking powder won't work as well in this recipe.
Substitutions: Substitute ½ tsp baking powder + ¼ tsp cream of tartar.
Pro Tips for Perfect Cookies
🍪 Chilling Tips
Chill dough 30 minutes before baking for thicker cookies. Dough can be frozen for up to 3 months.
🌡️ Baking Precision
Use an oven thermometer to ensure accurate temperature. Overheating can lead to dry cookies.
🌿 Gluten-Free Tips
Double-check all ingredients for gluten cross-contamination. Use separate utensils for gluten-free baking.
🍫 Chocolate Tips
Add extra chocolate to the dough or press pieces into tops for maximum chocolate coverage.
Variations & Customizations
Spiced Oatmeal
Add 1 tsp cinnamon and ½ tsp nutmeg. Substitute ¼ cup pumpkin puree for a fall twist.
Nutty Delight
Fold in ½ cup chopped walnuts or pecans for added crunch and flavor.
Vegan Version
Use flax egg (1 tbsp ground flax + 3 tbsp water) and vegan chocolate chips.
Oatmeal Raisin
Replace chocolate with ½ cup raisins and ½ cup chopped dried cranberries.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Gluten-Free Vanilla Ice Cream: Cold ice cream contrasts the warm cookies perfectly.
- Roasted Butternut Squash: A savory side that complements the sweetness.
- Herbal Tea: Cinnamon or chamomile tea pairs well with the cookie's flavors.
🍷 Drink Pairings:
Pair with a rich dark chocolate wine or a spiced chai latte. For non-alcoholic options, try a caramel-flavored milk or coffee.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake and freeze cookies for up to 3 months. Thaw at room temperature or reheat in oven.
Refrigerator Storage
Store in an airtight container for up to 5 days. Separate layers with parchment paper.
Freezer Tips
Freeze unbaked dough balls on a baking sheet. Once frozen, transfer to freezer bags for up to 3 months.
Reheating Instructions
Reheat in oven at 300°F for 5 minutes or microwave for 10-15 seconds. Avoid over-microwaving to prevent sogginess.
Troubleshooting & Common Questions
Q: Why are my cookies too dry?
A: Overbaking is common. Cookies should be golden but still soft in the center. Let them cool completely to firm up.
Q: Can I use regular oats?
A: No, regular oats may contain gluten. Always use certified gluten-free oats for this recipe.
Q: How to prevent spreading?
A: Chill dough 30 minutes before baking. Use parchment paper for even baking.
Q: Can I add nuts?
A: Yes! Fold in ½ cup chopped walnuts or pecans for extra texture and flavor.
Final Thoughts
These gluten-free chocolate-chip oatmeal cookies are more than just a treat—they're a versatile, comforting recipe that fits any occasion. Whether you're hosting a holiday cookie exchange or simply craving a cozy baking session, these cookies deliver the perfect balance of chewy texture and rich chocolate flavor. With their gluten-free base, they're inclusive for all dietary needs while maintaining a classic cookie experience.
Pair them with vegan pumpkin cookies for a festive holiday cookie board, or serve alongside a warm cup of tea for an afternoon treat. The key to perfection lies in using quality gluten-free oats and ensuring proper baking time. Don't forget to share the joy—these cookies are a hit at any gathering!
