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

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.

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Why This Recipe Works:

• Simple Ingredients: The main ingredients you’ll need for this gluten-free oatmeal chocolate chip cookies are easily accessible at the local grocery stores (nothing fancy required!).
• Super Easy to Make: Preparing the cookie dough is just a matter of mixing the dry and wet ingredients together, then folding in the chocolate chips before letting the dough rest and forming dough balls to bake.
• Totally Gluten-Free & Dairy-Free: The best part is that these chocolate chip oatmeal cookie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these gluten-free chocolate chip oatmeal cookies.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Brown Sugar: I used dark brown sugar, but light brown sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)
• Sugar: I used white sugar, but cane sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)
• Eggs: Eggs help to bind the ingredients together, so make sure you add them in.
• Vanilla Extract: I used vanilla extract for extra flavor, but if you aren’t a fan of vanilla or don’t have it on hand, you can leave it out.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because oats are often processed in the same facilities that also process other gluten-containing grains, and there may be cross-contamination). I used old-fashioned oats but you may also use steel cut oats or quick oats instead.
• Baking Soda: Baking soda helps the cookie dough to rise a little and is the only leavening agent here, so make sure to add it in.
• Chocolate Chips: I used dairy-free chocolate chips to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

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

1. Preheat and Line

Preheat the oven to 385F and prepare two baking sheets with parchment paper. Set aside.

2. Beat Butter and Sugar

In a large mixing bowl, add the melted dairy-free butter, brown sugar and white sugar. Mix together until combined.

3. Add Eggs and Vanilla

Add in the eggs and vanilla extract. Blend together again until smooth.

4. Add Dry Ingredients

Pour the gluten-free rolled oats, gluten-free measure-for-measure flour, xanthan gum (if using) and salt into the wet ingredients and fold together with a rubber spatula until a thick dough forms.

5. Fold in Chocolate Chips

Fold in the dairy-free chocolate chips until they are evenly distribute within the cookie dough.

6. Let Dough Sit

Cover the bowl of cookie dough with plastic wrap and let sit for 20 minutes at room temperature.

7. Scoop Out Dough Balls

Use a large cookie scoop to scoop large balls of oatmeal cookie dough (approximately 2 tablespoons per ball) onto the prepared baking sheet, leaving at least 2 inches between each dough ball as the cookies will expand as they bake.

8. Bake Until Golden

Bake cookies one batch at a time in the oven for 11 minutes until the cookies are golden brown. Remove from the oven and let cool and finish cooking outside the oven for about 3 minutes.

While the first batch of cookies are cooling, bake the second batch.

9. Serve and Enjoy

Serve and enjoy while still warm!

Dish by Dish Tips/Tricks:

• Swap out Chocolate Chips: If you wish, you may substitute the chocolate chips with white chocolate chips or butterscotch chips instead.
• Storing: To store, place the gluten-free chocolate chip cookies in an airtight container and store at room temperature for up to 3 days.

Other Chocolate Chip Cookies You’ll Enjoy:

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

Other Favorite Cookies to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 57 minutes
• Yield: 14 cookies 1x
• Diet: Gluten Free

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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 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 and prepare two baking sheets with parchment paper. Set aside.
2. Beat Butter and Sugar: In a large mixing bowl, add the melted dairy-free butter, brown sugar and white sugar. Mix together until combined.
3. Add Eggs and Vanilla: Add in the eggs and vanilla extract. Blend together again until smooth.
4. Add Dry Ingredients: Pour the gluten-free rolled oats, gluten-free measure-for-measure flour, xanthan gum (if using) and salt into the wet ingredients and fold together with a rubber spatula until a thick dough forms.
5. Fold in Chocolate Chips: Fold in the dairy-free chocolate chips until they are evenly distribute within the cookie dough.
6. Let Dough Sit: Cover this bowl with plastic wrap and let sit for 20 minutes at room temperature.
7. Scoop Out Dough Balls: Use a large scooper to scoop large balls of oatmeal cookie dough onto the prepared baking sheet.
8. Bake Until Golden: Bake a first batch in the oven for 11 minutes until lightly browned. Remove from the oven and let cool and finish cooking outside the oven for about 3 minutes. Bake the second batch
9. Serve and Enjoy: Serve and enjoy while still warm!

Notes

Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Brown Sugar: I used dark brown sugar, but light brown sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)

Sugar: I used white sugar, but cane sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)

Eggs: Eggs help to bind the ingredients together, so make sure you add them in.

Vanilla Extract: I used vanilla extract for extra flavor, but if you aren’t a fan of vanilla or don’t have it on hand, you can leave it out.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use gluten-free rolled oats (this is because oats are often processed in the same facilities that also process other gluten-containing grains, and there may be cross-contamination).

Baking Soda: Baking soda helps the cookie dough to rise a little and is the only leavening agent here, so make sure to add it in.

Chocolate Chips: I used dairy-free chocolate chips to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Storing: To store, place the gluten-free chocolate chip cookies in an airtight container and store at room temperature for up to 3 days.

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