Prepare to fall in love with these perfectly chewy gluten-free oatmeal chocolate chip cookies, generously studded with rich chocolate chips. They are an absolute delight, especially when paired with a cold glass of your favorite milk (dairy or non-dairy!). Bake a batch to enjoy for a quick breakfast, a comforting tea-time treat, or a satisfying snack anytime the craving strikes. The best part? This recipe is completely dairy-free, making it accessible and enjoyable for even more people!

Why You’ll Love This Gluten-Free Dairy-Free Cookie Recipe

This recipe for gluten-free oatmeal chocolate chip cookies isn’t just another cookie recipe; it’s a reliable, delicious, and inclusive treat designed for everyone to enjoy. Here’s why it truly stands out:

• Simple, Accessible Ingredients: You don’t need to hunt for exotic or hard-to-find items for these gluten-free oatmeal chocolate chip cookies. All the main ingredients are readily available at your local grocery store. We focus on common pantry staples, ensuring that anyone can whip up a batch without any specialized shopping trips. This simplicity makes homemade baking approachable and stress-free for bakers of all skill levels.
• Incredibly Easy to Make: Don’t let the “gluten-free” and “dairy-free” labels intimidate you! The process for preparing this cookie dough is remarkably straightforward. It’s essentially a matter of combining your dry ingredients with your wet ingredients, then folding in those luscious chocolate chips. After a short resting period for the dough – a key step for optimal texture – you simply form the balls and bake. Even if you’re new to baking, you’ll find these instructions clear and easy to follow, leading to perfect cookies every time.
• 100% Gluten-Free & Dairy-Free: This is arguably the most significant benefit of this recipe. These chewy chocolate chip oatmeal cookies are completely gluten-free and dairy-free. This means they are a fantastic option for individuals with Celiac disease, gluten sensitivities, lactose intolerance, or dairy allergies. Now, everyone can indulge in a classic, comforting cookie without worry or compromise on flavor or texture. These cookies prove that dietary restrictions don’t mean sacrificing deliciousness!

Essential Ingredients for Your Best Batch

Crafting these delectable gluten-free chocolate chip oatmeal cookies begins with a careful selection of ingredients. Below is a visual overview to help you gather everything you’ll need. Each component plays a crucial role in achieving the perfect chewy texture and rich flavor.

(For a precise list of measurements and detailed instructions, please refer to the printable recipe card conveniently located at the bottom of this post.)

Ingredient Deep Dive: Tips, Notes, and Smart Substitutions

Understanding each ingredient and its role is key to successful baking, especially when dealing with dietary restrictions. Here are some detailed notes and potential substitutions to help you perfect your gluten-free oatmeal chocolate chip cookies:

• Butter: To maintain the dairy-free nature of this recipe, I specifically used unsalted dairy-free butter. Brands like Miyoko’s Kitchen or Earth Balance work wonderfully. However, if you do not have lactose intolerance or a dairy allergy, feel free to substitute with regular unsalted butter in equal amounts. Ensure your butter is melted as specified in the instructions for the right dough consistency.
• Brown Sugar: I opted for dark brown sugar in this recipe for its rich, molasses-like flavor and moisture, which contributes to the cookies’ chewy texture. Light brown sugar can also be used, though it will result in a slightly milder flavor. For those managing blood sugar, an excellent alternative is granulated monk fruit sweetener. This 1:1 sugar substitute has a zero glycemic index and won’t spike your blood sugar levels, making it a great diabetic-friendly option.
• White Granulated Sugar: This provides additional sweetness and helps with the cookie’s structure. While I used standard white sugar, cane sugar is a perfectly fine substitute. Similar to brown sugar, if you’re diabetic or insulin-resistant, granulated monk fruit sweetener is a fantastic 1:1 sugar substitute that won’t impact blood glucose, allowing you to enjoy these cookies guilt-free.
• Eggs: Eggs are vital binders in this recipe, helping to hold all the ingredients together and adding to the cookie’s structure and richness. Do not omit them unless you are experienced with egg substitutes for baking (e.g., flax eggs, though these may alter the texture slightly).
• Vanilla Extract: A splash of vanilla extract enhances the overall flavor profile, adding a warm, aromatic depth to the cookies. While highly recommended for that classic cookie taste, if you don’t have it on hand or prefer to omit it, the cookies will still be delicious.
• Gluten-Free Flour: The type of gluten-free flour makes a big difference. I strongly recommend using a high-quality gluten-free measure-for-measure flour blend. Look for blends composed of lighter flours and starches like rice flour, tapioca starch, corn starch, and potato starch. These create a tender crumb similar to traditional cookies. Avoid blends that rely heavily on denser flours such as garbanzo bean flour, as they can result in a gritty texture and an undesirable flavor in cookies.
• Xanthan Gum: This ingredient acts as a crucial binder and elasticity enhancer in gluten-free baking, mimicking the role of gluten. If your chosen gluten-free flour blend already lists xanthan gum in its ingredients, you can omit the additional xanthan gum. Otherwise, ensure you add it; it’s essential for preventing crumbly cookies and achieving that desired chewy texture.
• Rolled Oats: For those with Celiac disease or gluten intolerance, it is absolutely essential to use certified gluten-free rolled oats. This is because oats are frequently processed in facilities that also handle gluten-containing grains, leading to potential cross-contamination. While old-fashioned oats offer a great chewy texture, you can experiment with quick oats for a softer bite or even steel-cut oats if you prefer a more rustic, textured cookie (though steel-cut oats may require a slight adjustment to liquid or resting time).
• Baking Soda: This is the sole leavening agent in this recipe, responsible for the slight rise and tender crumb of the cookies. Ensure your baking soda is fresh and measure it accurately for the best results.
• Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the cookie. Don’t skip it!
• Chocolate Chips: To keep these cookies completely dairy-free, I used dairy-free chocolate chips. There are many excellent brands available now that offer rich, delicious options without dairy. If dairy is not a concern for you, feel free to use your favorite regular chocolate chips – milk, semi-sweet, or dark will all work wonderfully.

How to Make Gluten-Free Oatmeal Chocolate Chip Cookies (Step by Step):

Creating these delightful gluten-free and dairy-free oatmeal chocolate chip cookies is a simple and rewarding process. Follow these detailed steps for a perfect batch every time!

1. Preheat and Prepare

Begin by preheating your oven to 385°F (195°C). While the oven heats, prepare two large baking sheets by lining them with parchment paper. This non-stick surface will ensure your cookies don’t stick and make for easy cleanup. Set the prepared sheets aside as you mix your dough.

2. Beat Butter and Sugar

In a large mixing bowl, combine the melted dairy-free butter, brown sugar, and white granulated sugar. Using a whisk or a rubber spatula, mix these ingredients together thoroughly until they are well combined and form a smooth, uniform mixture. This step is crucial for dissolving the sugars and creating the moist base for your cookies.

3. Add Eggs and Vanilla

Next, crack in the eggs and pour in the vanilla extract (if using). Continue to blend the mixture until everything is smoothly incorporated and the mixture has a consistent texture. The eggs will act as a binder, and the vanilla will infuse a delightful aroma and flavor.

4. Add Dry Ingredients

Now, it’s time to introduce the dry components. Pour the gluten-free rolled oats, gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t already contain it), baking soda, and salt into the bowl with the wet ingredients. Use a sturdy rubber spatula to gently fold and mix everything together. Continue mixing until a thick, cohesive dough forms, ensuring there are no dry pockets of flour remaining. Be careful not to overmix.

5. Fold in Chocolate Chips

Once your dough is formed, it’s time for the star addition! Gently fold in the dairy-free chocolate chips (or regular if preferred). Mix just until the chocolate chips are evenly distributed throughout the cookie dough. You want every bite to have a perfect amount of chocolatey goodness, so ensure they’re well incorporated without overworking the dough.

6. Let Dough Sit (The Secret to Chewy Cookies!)

Cover the bowl of cookie dough tightly with plastic wrap. Let it sit at room temperature for a minimum of 20 minutes. This resting period is a crucial step that allows the gluten-free flours to properly hydrate and the flavors to meld, resulting in a significantly chewier and more flavorful cookie. Don’t skip this step!

7. Scoop Out Dough Balls

After the dough has rested, use a large cookie scoop (approximately 2 tablespoons per ball) to portion out uniform balls of oatmeal cookie dough. Place them onto your prepared baking sheets, ensuring you leave at least 2 inches of space between each dough ball. This ample spacing is important because the cookies will spread significantly as they bake, preventing them from merging into one giant cookie.

8. Bake Until Golden Perfection

Bake the cookies one batch at a time in your preheated oven for approximately 11 minutes. Keep an eye on them; they should turn a beautiful golden brown around the edges. Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 3 minutes. This allows them to set up and finish cooking without becoming overdone. While the first batch cools, proceed to bake the second batch, repeating the process for perfectly baked cookies.

9. Serve and Enjoy

Once slightly cooled but still wonderfully warm, these gluten-free oatmeal chocolate chip cookies are at their absolute best. Serve them immediately and savor every soft, chewy, chocolatey bite! They are perfect on their own or with a glass of milk.

Expert Tips & Tricks for Gluten-Free Baking Success

To ensure your gluten-free oatmeal chocolate chip cookies turn out perfectly every time, here are a few extra tips and tricks:

• Get Creative with Chocolate Chips: While classic chocolate chips are fantastic, don’t hesitate to experiment! You can easily swap out the standard chocolate chips for dairy-free white chocolate chips, rich butterscotch chips, or even a mix of different varieties for a more complex flavor profile. You could also add chopped nuts like walnuts or pecans for extra crunch.
• Optimal Storage: To maintain their delicious chewiness and freshness, store your baked gluten-free chocolate chip cookies in an airtight container at room temperature. They will remain wonderfully fresh and enjoyable for up to 3 days. For longer storage, you can freeze the baked cookies in a freezer-safe bag for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.
• Dough Freezing Option: You can also freeze the unbaked cookie dough! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and add an extra 2-4 minutes to the baking time. This is perfect for fresh, warm cookies anytime!
• Don’t Overbake: Gluten-free cookies can dry out quickly if overbaked. Watch for golden edges but a slightly soft center when you remove them from the oven. They will continue to set as they cool on the baking sheet.

More Gluten-Free & Dairy-Free Treats to Explore

If you loved these cookies, you’ll be thrilled to discover more delicious gluten-free and dairy-free recipes that don’t compromise on taste or texture. Expand your baking repertoire with these fantastic chocolate chip-filled treats:

• Chocolate Chip Cookie Bars (Gluten-Free, Dairy-Free)
• Classic Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Irresistible Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Decadent Chocolate Chip Blondies (Gluten-Free, Dairy-Free)

Other Favorite Cookies to Bake

Beyond chocolate chips, there’s a whole world of delightful cookie recipes waiting to be discovered. Here are some of our other top picks that are sure to satisfy any sweet tooth, all gluten-free and dairy-free!

P.S. If you try this recipe, I’d absolutely love to hear from you! Please consider leaving a star rating below, and/or a review in the comment section further down the page. Your feedback is invaluable to me. Don’t forget to explore my entire Recipe Index for a treasure trove of delicious recipes on the blog. You can also connect with me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes delivered straight to your inbox each week!

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Gluten-Free Oatmeal Chocolate Chip Cookies (Dairy-Free)

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5 from 1 review

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  Author: Felicia Lim
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  Total Time: 57 minutes
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  Yield: 14 cookies
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  Diet: Gluten Free

Print Recipe

Description

Chewy and studded with chocolate chips, these gluten-free oatmeal chocolate chip cookies are delicious with a glass of cold milk. Bake a batch of cookies and enjoy them for breakfast, tea time or an anytime snack! Totally dairy-free too, making them perfect for those with dietary restrictions.

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Ingredients

Units

Scale

• 1 cup unsalted dairy-free butter, melted
• 1 1/4 cups brown sugar
• 1/2 cup white granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cup gluten-free measure-for-measure flour
• 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 1/2 cups certified gluten-free rolled oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups dairy-free chocolate chips

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Instructions

1. Preheat and Line: Preheat the oven to 385F (195°C) and prepare two baking sheets with parchment paper. Set aside to keep your baking process smooth.
2. Beat Butter and Sugar: In a large mixing bowl, add the melted dairy-free butter, brown sugar, and white sugar. Mix together thoroughly until well combined and smooth, ensuring no sugar lumps remain.
3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the mixture. Blend again until the wet ingredients are completely smooth and homogenous.
4. Add Dry Ingredients: Pour in the gluten-free rolled oats, gluten-free measure-for-measure flour, xanthan gum (if using), baking soda, and salt. Fold these dry ingredients into the wet mixture using a rubber spatula until a thick, uniform dough forms. Be careful not to overmix.
5. Fold in Chocolate Chips: Gently fold in the dairy-free chocolate chips until they are evenly distributed throughout the cookie dough, ensuring every bite will be chocolatey.
6. Let Dough Sit: Cover the bowl of cookie dough with plastic wrap and let it sit at room temperature for at least 20 minutes. This resting period is key for optimal texture and flavor development.
7. Scoop Out Dough Balls: Use a large cookie scoop (approximately 2 tablespoons) to scoop out large balls of oatmeal cookie dough. Place them onto the prepared baking sheets, leaving at least 2 inches of space between each to allow for spreading.
8. Bake Until Golden: Bake the cookies one batch at a time in the preheated oven for 11 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for about 3 minutes to set. While the first batch cools, bake your second batch.
9. Serve and Enjoy: Serve your delicious gluten-free oatmeal chocolate chip cookies while they are still warm for the ultimate chewy and comforting treat!

Notes

Butter: For a dairy-free recipe, use unsalted dairy-free butter. Regular unsalted butter can be used if you don’t have dairy restrictions.

Brown Sugar: Dark brown sugar is recommended for chewiness and flavor, but light brown sugar also works. For a sugar-free option, use granulated monk fruit sweetener (1:1 substitute).

Sugar: White granulated sugar is used, but cane sugar is a good alternative. For diabetic-friendly cookies, substitute with granulated monk fruit sweetener (1:1 substitute).

Eggs: Eggs are essential for binding. Do not omit them.

Vanilla Extract: Vanilla extract adds great flavor, but can be omitted if you don’t have it.

Gluten-Free Flour: Use a good-quality gluten-free measure-for-measure flour blend made with lighter flours/starches (e.g., rice, tapioca, corn, potato). Avoid blends with heavier flours like garbanzo bean flour.

Xanthan Gum: If your gluten-free flour blend doesn’t include it, add xanthan gum. It’s crucial for structure and texture in gluten-free baking.

Rolled Oats: Always use certified gluten-free rolled oats if you have Celiac disease or gluten intolerance to avoid cross-contamination.

Baking Soda: Baking soda is the only leavening agent; ensure it’s fresh and added correctly.

Chocolate Chips: For dairy-free cookies, opt for dairy-free chocolate chips. Regular chocolate chips can be used if dairy is not an issue.

Storing: Store baked cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

• Prep Time: 15 mins
• Resting Time: 20 mins
• Cook Time: 22 mins
• Category: Cookies
• Method: Baking
• Cuisine: American