Get ready to make the best gluten free oatmeal chocolate chip cookies you’ll ever make. That’s a big statement coming from myself- a cookie connoisseur!
These cookies have a hearty texture of oats with the rich, gooey goodness of chocolate chips creating big fat chewy oatmeal chocolate chip cookies that are sure to become a favorite!
With those golden-brown edges, a nutty undertone and gooey chocolate chips this is the bakery style oatmeal chocolate chip cookies you’ve been searching for.
What makes a perfect cookie is the dough, and believe me, I’ve messed up a lot of recipes! This texture being slightly chewy, moist and delicious gluten free oatmeal chocolate chip cookies.
Why You’ll Love These Gluten Free Oatmeal Chocolate Chip Cookies
The secret lies in adding beef gelatin and browning the butter. This simple step adds a rich, nutty flavor that takes these outrageous oatmeal chocolate chip cookies to the next level.
By letting the browned butter cool before mixing it in, it creates a perfect consistency and unbeatable taste.
Adding beef gelatin also ensures the cookies stay soft and chewy, making them an absolute must-try for any cookie lover!
Combined with the wholesome goodness of oats and the melty richness of chocolate, these gluten free oatmeal chocolate chip cookies deliver a texture and flavor that’s amazing!
If you’re looking for a reliable gluten free oatmeal chocolate chip cookie recipe that bakes up soft, chewy, and full of rich chocolate flavor, this one fits exactly what you need. These gluten free oatmeal cookies use simple pantry ingredients like oat flour, rolled oats, brown sugar, unsalted butter, and plenty of chocolate chips to create a classic cookie with a warm, homemade feel.
What makes these oatmeal chocolate chip cookies special is the texture: a balanced mix of tender cookie dough, slightly crisp edges, and melty chocolate in every bite. The browned butter adds a subtle nuttiness, while the vanilla extract, baking soda, and just the right amount of sweetness bring everything together beautifully.
These cookies come together in minutes, bake evenly on parchment paper, and hold their shape without becoming dry—something many gluten free cookie recipes struggle.
How to make brown butter for chocolate chip cookies
So, to put it simply… the secret to a great cookie—browning the butter. This simple trick adds a rich, nutty depth that takes gluten free oatmeal chocolate chip cookies to the next level.
To make brown butter, melt butter over medium heat, stirring constantly until it turns golden brown and releases a toasty aroma. Let it cool slightly before adding it to your dough for an unbeatable flavor boost.
Ingredients
- Old Fashioned Oats: Creates that chewy, hearty texture.
- Butter (Browned): Rich and nutty flavor, enjoy these brown butter bites alone or add them into desserts like this!
- Beef Gelatin: Adds tenderness and chewiness.
- Granulated Sugar: Sweetener, helps in spreading during the baking process and creates crispiness.
- Brown Sugar: Adds moisture, chewiness and has a subtle molasses flavor.
- Eggs: Acts as a binder and structure to the cookie.
- Vanilla Extract: Enhances overall flavor.
- Baking Soda: Helps with the rise.
- Baking Powder: Helps activate the baking soda, making cookies softer and tender.
- Salt: Enhances flavor by balancing sweetness and cutting through richness.
- Chocolate Chips: Choose high quality chocolate for the best taste.
Gluten Free Oatmeal Chocolate Chip Cookies
Equipment
- 2 mixing bowls
- 1 Measuring Cup
- 2 measuring spoons
- 1 spatula
- 1 Baking Sheet
- 1 wire cooling rack
- 1 oven
- 1 Whisk
Ingredients
- 1/2 cup granulated sugar
- 1 /2 cup brown sugar
- 1 stick butter
- 2 eggs
- 2 cups Oat flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp beef gelatin
- 1 tsp baking powder
Instructions
- Preheat oven to 375℉
- Prepare wet ingredients
- In a large bowl, whisk together granulated sugar, brown sugar and butter until smooth. Beat in eggs on at a time then add vanilla extract.
- Prepare dry ingredients
- Whisk together the flour, baking soda, baking powder, salt, and beef gelatin.
- Gradually combine this mixture into the wet ingredients.
- Add in oats and chocolate chips.
- Stir in the old-fashioned oats and chocolate chips until evenly distributed.
- Form cookies.
- Drop rounded spoonful of dough onto baking sheets.
- Bake in the preheated oven for exactly 13 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
How to make oat flour
You can make oat flour at home in just a few minutes using a blender or food processor. Simply add rolled oats (or old-fashioned oats) to the blender and process on high until they turn into a fine powder that resembles all-purpose flour.
Homemade oat flour works well in many oat flour recipes, including muffins, pancakes, and a amazing blackberry cobbler! Store your oat flour in an airtight container to keep it fresh and ready for your favorite recipes
Instructions
- Preheat your oven to 350°F
- In a saucepan, melt your butter over medium heat until it turns golden brown.
- In a large mixing bowl, combine the brown sugar, brown butter and vanilla extract. Mix well.
- Mix in the eggs (one at a time, to create a smooth base) add in dissolved beef gelatin.
- In a separate bowl, whisk together the oats, flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients. Avoid overmixing to maintain a tender texture.
- Stir in chocolate chips.
- Place cookie dough in refrigerator for about 1-2 hours- to marry the ingredients together.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 12-15 minutes.
- Remove from oven and allow cookies to cool on wire racks.
Why I add beef gelatin to gluten free oatmeal chocolate chip cookies
Gluten-free cookies can sometimes turn out crumbly or dry because they lack the natural structure that gluten provides. A small amount of beef gelatin helps fix that. It acts as a gentle binder that gives these cookies a soft, chewy center while helping them hold their shape. It also locks in moisture so the cookies stay tender instead of becoming dry or gritty.
Don’t worry—gelatin is completely flavorless when baked, so it only improves the texture, not the taste.
Hi, I’m Trisha.
Foodie to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!
Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.
Recipe Tips
Brown the Butter: Browning butter creates the best nutty, rich flavor that pairs perfectly with chocolate and oats.
Blend Oats for a Softer Texture: Blend half the oats into flour to create a smoother bite in your gluten free oatmeal chocolate chip cookies.
Don’t Skip the Resting Time: Allow the dough to chill for at least 30 minutes; this helps prevent spreading and enhances flavor.
Use Room Temperature Ingredients: Let butter and eggs come to room temperature for smooth mixing and even texture.
Avoid Overmixing: Mix until ingredients are just combined, meaning as soon as the dough binds together with no separate ingredients showing.
If you’re looking for more recipes with oats – Try my pb & j overnight oats loaded with oats, creamy peanut butter, and fruity goodness.
Thank you for reading and let me know in the comments if you tried this famous gluten free oatmeal chocolate chip cookie. Happy baking!
Wow — these gluten free oatmeal chocolate chip cookies are amazing! The texture is perfectly chewy, the oat flavor comes through beautifully, and the melty chocolate chips make every bite irresistible. Adding browned butter was genius — so nutty and rich. Thanks for sharing this recipe — I already can’t wait to bake them again!