An irresistible Gluten-free Oatmeal Chocolate Chip Cookie with crispy edges and soft and chewy insides make for a very special treat. Made with oats, chocolate chips, soft butter, and chopped pecans, they’re decadently sweet with a little crunch.
Oatmeal Chocolate Chip Cookies with a little crunch
These classic oatmeal chocolate chip cookies get a little updating today! We’re making these soft and chewy oatmeal cookies with a little extra crunch. With the added pecans and pinch of sea salt, each cookie has a little hint of salty crunch we all crave with the soft and chewy oatmeal insides, and little pockets of melty chocolate goodness. A pleasing and tasteful sweet treat that’s hard to beat. We love baking up a batch (make that a double!) as part of our meal prep, to serve when the family gathers together, or to give to friends after a baby is born or when they’ve had a particularly tough week. A soft and chewy oatmeal cookie always brightens their day.
Healthy oatmeal chocolate chip cookies made to suit you
These easy and healthy oatmeal cookies can easily be made to suit whatever needs you need. We’ve done the recipe testing (and tasting!) to make sure this cookie recipe can be made with options like gluten-free, dairy-free, egg-free, and even nut-free!
Gluten-free – by using gluten-free quick cook oats and gluten-free flour (such as our favorite Bob’s Red Mill one-to-one gluten-free flour blend) these cookies are easily made gluten-free
Nut-free – simply omit the pecans and these cookies are nut-free
Egg-free – omit the egg and instead use a flax ‘egg’ by mixing 2 tablespoons of flax meal with 4 tablespoons water and letting it sit for 3-5 minutes to thicken
No special dietary restrictions – this recipe has been tested using all-purpose flour and regular butter, and they turn out great!
Fresh-baked cookies in 20 minutes
Irresistible gluten-free oatmeal chocolate chip cookies come together in three easy steps; mix, scoop, bake. Mix up the cookie dough in under 5 minutes, scoop the dough into cookie rounds and place on the baking sheet, bake for a quick 10-12 minutes, and voila, a batch of fresh-baked cookies are ready to enjoy! Grab a glass of milk or a Cinnamon Coconut Latte and enjoy a fresh-baked chocolate chip oatmeal cookie.
Ingredients for gluten-free oatmeal chocolate chip cookies
- Butter – use softened butter
- Cane sugar
- Brown sugar
- Oats – use either regular quick cook oats or gluten-free quick cook oats
- Gluten-free flour – we like using Bob’s Red Mill one-to-one gluten-free flour blend, but you can use what you have on hand. Regular all-purpose flour also works with this recipe.
- Baking soda
- Sea salt
- Chocolate chips – we like Enjoy Life! chocolate chips, but use what you have on hand.
- Pecans – use chopped pecans or omit for nut-free
How to make these cookies
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the egg, cane sugar, and brown sugar.
- Add the gluten-free oats, gluten-free flour blend, baking soda, and sea salt. Stir together. Fold in the chocolate chips and chopped pecans.
- Scoop out spoonfuls (about 2 tablespoons in size) and place on the prepared baking sheet. Flatten and round the cookie dough slightly.
- Bake for 10-12 minutes or until lightly golden brown on the bottom and edges. Remove from the oven and let cool before removing from the baking sheet.
A freezer-friendly oatmeal chocolate chip cookie for ‘emergency’ situations
If you’re anything like us, then having a stash of ‘emergency’ cookies in the freezer is a must! By keeping an extra batch in the freezer, you’re ready for all emergencies.
- They make for a fun after-school treat for the kids
- When you’re bringing dinner to a friend and need a sweet treat to go with it
- You need cookies for a weekend trip
- The late-night sweet munchies just hit, you can reach for a single cookie and skip eating half the dough while baking a batch
- Family is visiting from out of town, the baking has already been done!
When life gets busy and you NEED to have a batch of cookies ready in a flash, the baking has already been done for you and your cookie stash has saved you yet again!
Double batch of cookies coming right up!
Even though we love a relaxing baking session in the kitchen, having some of the baking done brings peace of mind. When we bake a batch of these chocolate chip oatmeal cookies or our Chocolate Mint Cookies or Peanut Butter Chocolate Chip Pretzel Cookies, we love to double the batch and stash one full batch away in the freezer for all of these ‘emergency’ situations. Soon you’ll have an arsenal of cookies to choose from in the freezer.
How to freeze these gluten-free oatmeal chocolate chip cookies
After the cookies have cooled completely, place the cookies in a freezer-friendly container or bag and freeze for up to 3 months. To thaw, simply remove from the freezer and let thaw on the counter.
More cookie recipes to try
- 1 large egg
- ½ cup butter (salted or unsalted), softened
- ½ cup cane sugar (100 g)
- ⅓ cup brown sugar ( 56 g)
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free quick cook oats (190 g)
- 1/2 gluten-free flour blend (76 g) (we like Bob’s Red Mill 1 to 1 or King Arthurs Measure-for-Measure)
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup chocolate chips (86 g)
- ⅓ cup chopped pecans (35 g)
- Preheat the oven to 350 degrees. Grease two baking sheets with butter or line with parchment paper. Set aside.
- In a mixing bowl, with a handheld mixer (may also use a standup mixer or your muscles) cream together the egg, softened butter, cane sugar, brown sugar, and vanilla. Add the oats, flour, baking soda, and sea salt. Stir together or mix on low. Fold in the chocolate chips and chopped pecans.
- Scoop out spoonfuls (about 2 tablespoons in size or 1.5 ounces) and place on the prepared baking sheet. Flatten and round the cookie dough slightly. Bake for 12-16 minutes or until lightly golden brown on the bottom and edges.
- Remove from the oven and let cool before removing from the baking sheet.
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