These easy one-bowl gluten-free oatmeal chocolate chip cookies are made with rolled oats, a gluten-free flour blend, and maple syrup for a soft, chewy texture and rich, lightly caramelized flavor. Butter or coconut oil adds moisture, while brown sugar and vanilla round everything out. They’re also naturally egg-free and vegan!
A Note From Kristen
If you’re looking for a gluten-free cookie that still feels like the real thing, this one delivers. The oats add just enough texture, while the combination of maple syrup and brown sugar gives these cookies a rich, balanced sweetness. It’s a super easy one-bowl recipe that comes together quickly and bakes up soft with crisp edges every time. Enjoy!
~Kristen
Let’s Talk About a Few Key Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Make These Gluten-Free Oatmeal Chocolate Chip Cookies
01
MIX DRY
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt, then mix until evenly incorporated.
02
ADD WET
Add the butter, sugar, maple syrup, and vanilla, then stir until smooth. Fold in the chocolate chips or chunks.
03
BAKE
Scoop 1-inch portions of dough, shape and gently flatten with wet hands, then bake for 10 to 12 minutes.
04
SERVE
Sprinkle with flaky salt if desired, then serve and enjoy.
Easy Ways to Serve These
- Enjoy with coffee, tea, or hot chocolate.
- Warm slightly and serve with ice cream.
- Dip into your favorite milk.
- Top with nut butter and fresh berries.
- Crumble over yogurt or smoothie bowls.
- Add to a dessert board with chocolate and fruit.
A Few Tips for the Best Cookies
- For chewier cookies, pulse half of the rolled oats in a food processor or blender before mixing the dough.
- Use a mixer if you want a more evenly combined dough.
- Sprinkle with flaky salt right after baking to add contrast and enhance flavor.
- Chill the dough for at least 30 minutes prior to baking to reduce spreading.
More Gluten-Free Cookie Recipes to Try
Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups gluten-free rolled oats
- 3/4 cup gluten-free all purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup melted butter or coconut oil
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tablespoons milk of choice I like to use oat milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips of choice I like to use semi-sweet chocolate chunks
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the oats, flour, baking soda, cinnamon, and salt. Mix well.
- Stir in the butter, sugar, maple syrup, milk, and vanilla until the batter is smooth. Fold in the chocolate chips or chunks.
- Scoop out 1-inch portions of dough, shape into rounds, and lightly flatten with wet hands. Arrange on the prepared baking sheet, leaving space between each cookie. Bake for 10 to 12 minutes or until firm and golden on edges.
- Let cool slightly before serving. Optionally sprinkle with flaked salt before serving. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
