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

These cookies hold a very dear place in my heart. They were my mother’s go-to cookies. The ones she would bake every time she knew when company was coming over. Mom had these gluten-free oatmeal chocolate chip cookies on lock and I know you’re going to love them as much as I did and still do!


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Oatmeal Chocolate Chip Cookie Memories

Hoisting my sisters and me up on the kitchen counter, my mother would place a large mixing bowl in the middle and hand each a spoon. I can distinctly remember her melting the margarine squares in the microwave and pouring the amber-colored butter substitute over the sugar.

We would take turns mixing as she added the flour and oats. Always saving the best for last, she generously poured in the chocolate chips, never actually measuring them. Mix, mix, mix. Snitch, snitch, snitch. My sisters and I giggled away as we mixed up these gluten-free oatmeal chocolate chip cookies.

Next came my favorite part: scooping up the cookie dough with our little spoons and rolling it up into a cookie ball. Bless her heart, my mom would let us do this until our hands were tired or our bellies were full of oatmeal cookie dough. Into the oven, these little rounds of delicious cookie dough went.

Gluten-Free Oatmeal Chocolate Chip Cookie Magic

Three pairs of watchful eyes would hover in front of that white kitchen oven and wait expectantly as the cookies were baked. A joyful buzz would soon fill the kitchen and our ears letting us know cookies were soon ready to be devoured.

My mother didn’t have a cooling rack so she would cover almost every counter surface in our tiny little kitchen with baked cookies. I can only imagine how many were quietly stolen when her back was turned.

And that moment, oh that sweet moment, the first bite. I still get that very same feeling when I bite into one of these gluten-free chocolate chip oatmeal cookies today.

I scrounged and I scrounged until I found her recipe and with some CAKED by Katie revamps, dare I say, I think they’re even better. Mini chocolate chips and coarse sea salt level up these morsels of gluten-free and dairy-free oatmeal delight. If you are looking for the perfect crispy gluten-free oatmeal chocolate chip cookie with a chewy center, look no further.

Prefer a cookie without oats? Try my go-to Chocolate Chip Cookie recipe!

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Katie
  • Total Time: 22 Minutes
  • Yield: 2.5 Dozen 1x
  • Diet: Gluten Free

Description

A family recipe for the best gluten-free oatmeal chocolate chip cookies. Chewy centers with a crisp edge and full of mini chocolate chips and hearty rolled oats.


Ingredients

Scale

Oatmeal Chocolate Chip Cookies

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup brown sugar

  • 1 cup white sugar

  • 2 large eggs, room temperature *can sub 2 flax eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups gluten-free 1:1 baking blend flour *check to see if it contains xanthan gum

  • 3 cups gluten-free rolled oats

  • 1 teaspoon coarse sea salt

  • 1 teaspoon baking soda
  • 1/2 teaspoon xantham gum *omit if the gf flour blend already contains it
  • 1 cup dairy-free mini chocolate chips


Instructions

  1. In the bowl of a stand mixer cream butter, brown sugar, and granulated sugar on high for 2 minutes until light and fluffy.
  2. Add in the eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.

  3. Add in flour, oats, baking soda, salt, and xantham gum (if using) into the bowl and mix on low until fully incorporated and dough forms.

  4. Mix the mini chocolate chips in by hand with a spatula.

  5. Chill the dough for at least 1 hour or up to 24 hours.
  6. Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
  7. Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 3 inches apart and bake for 10-12 minutes or until the edges are golden brown and the centers appear just slightly under-baked. *Note that these cookies are meant to spread. This gives them their crispy edges and thin chewy center.

  8. Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!

  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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8 Comments

  1. This is my go to cookie recipe now. Anytime I crave cookies, which is often, I make these. My batches don’t end up making that many because I eat so much of the cookie dough… So I normally just double it!! Problem solved!!






  2. I made these cookies today and they are THE best cookies I have ever had Im never going to use any other oatmeal cookie recipe ever again! They were incredible thank you so much for sharing your amazing recipes with us I really appreciate all your effort !






    1. Oh gosh Saanvi, that is so very sweet of you to say. These are probably my favorite cookie ever!

  3. I made these cookies a few weeks ago and tucked most of them into the freezer to save for later, and HOLY COW. They remind me of a cookie my mom makes, she calls them ranger cookies, and I am about to start a new batch because I demolished my freezer supply. Wonderful recipe, and such tasty, chewy, rich cookies.

    I’m baking them at 7300 feet, so I add an extra egg for binding, cut the sugar down by a few teaspoons, and add a touch more flour if it seems too sticky. Chilling the dough is absolutely a necessity, but I find that letting gluten free doughs rest like that really helps eliminate any dryness or grittiness that comes from the flours not incorporating fully with everything else. Solid 10/10 recipe.

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