Irresistible Gluten Free Oatmeal Chocolate Chip Cookies made with brown butter are soft, chewy, and packed full of chocolate chunks. So easy to make and if you love gluten free oatmeal cookies these will soon become a fast favorite!
We are big on cookies in my house and you are lucky if they last a day after being baked. These cookies have been a long-time favorite and thought it was about time we shared it.
These gluten free oatmeal chocolate chip cookies were developed from my gluten free chewy chocolate chip cookie recipe as a base and then with lots of tests over time and the addition of brown butter just takes them to the next level.
I have then used this recipe to go on and develop my gluten free brown butter chocolate chip cookies which are great for those who can't tolerate oats.
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⭐ Why we love this recipe
There are so many reasons why we love these gluten free oatmeal chocolate chip cookies that I have included some of them below.
- Comfort Food - Oatmeal cookies have a warm and comforting quality that makes them so moreish, evoking feelings of nostalgia and comfort.
- Texture - They have a delightful texture with a balance of chewiness from the oats and a slight crunch around the edges.
- Pockets of Chocolate - Need I say more, who doesn't love the gooey melted chocolate chunks in a cookie?
- Gluten Free - Uses all gluten free ingredients without compromising in flavor or texture.
- Brown Butter - Using brown butter adds an amazing smell, flavor, and texture to the gluten free oatmeal chocolate chip cookies that are just irresistible.
📋 Ingredients Notes
- Unsalted butter - Use high-quality butter for the best results. It's also important to use unsalted butter because it allows you to control the salt content in the cookies.
- Sugar - I used a mix of light brown and granulated sugar in these oatmeal cookies. Brown sugar enhances the flavor, moisture, color, and chewy texture of cookies, making them in my opinion more delicious and appealing.
- Egg -Be sure to use an egg at room temperature. The egg acts as a binding agent, providing structure, and moisture, and contributing to the cookies' texture and tenderness.
- Vanilla extract - Use good quality pure vanilla extract for additional flavor.
- Gluten free All-purpose flour - This recipe uses a premade gluten free flour blend. See my notes further down regarding gluten free baking for more information on the flour blend used.
- Baking powder and baking soda -Serve as leavening agents, creating a rise and making the cookies lighter and more tender by producing carbon dioxide gas when combined with acidic ingredients or moisture in the dough. Baking powder has a limited shelf life. Over time, the active ingredients can lose their potency, rendering the baking powder ineffective at leavening. If you use expired or stale baking powder, your cookies may not rise adequately. Some brands may have ingredients that contain gluten. Always be sure to check the label you can also read more on my post is baking powder gluten free information.
- Salt - Salt in cookies enhances flavor, balances sweetness, strengthens dough structure, controls spread, and contributes to their overall texture.
- Xanthan gum - The flour blend I used did not contain xanthan gum but you can omit if the flour blend you are using already contains xanthan gum.
- Gluten free Oats - I have tested with gluten free old fashioned rolled oats and I feel that for a true oatmeal cookie, they are the best choice as they cook faster than steel-cut oats and have a softer, creamier texture. Be sure to use certified gluten free oats.
- Chocolate - I used a good quality semi-sweet chocolate bar that contains around 60% cocoa solids and sliced it into various sizes of chocolate chunks which made a variety of sized chocolate puddles within each gluten free oatmeal cookie but if you prefer you can use ready-made chocolate chips and your preferred chocolate from semi-sweet to dark chocolate. Always be sure to check that you use gluten free chocolate as some brands may contain gluten.
See the recipe card below for full ingredients & measurements.
⚡ Substitutions & Variations
These gluten free oatmeal chocolate chip cookies are made using regular store cupboard staples but if you find yourself wanting to try something different I have included a few variations below.
- Dried fruit - Not a huge chocolate fan then you can replace the chocolate chips with your preferred dried fruit.
- Mixed nuts - Chopped nuts go so well with gluten free oatmeal cookies. You can either replace the chocolate chips with your preferred chopped nuts or add half nuts and half chocolate chips.
- Without brown butter - Brown butter is so easy to make but I can understand if you want to skip this step. You can use the same quantity of butter and melt in a pan or microwave.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free oatmeal chocolate chip cookies.
See the recipe card below for more detailed recipe instructions.
Make the Brown Butter
Using browned butter just takes the gluten free oatmeal cookies to the next level and if you have never tried brown butter then it's a must!
Brown butter is easy to make and significantly enhances the flavor and texture of cookies with a rich nutty aroma that adds depth to the overall flavor of the cookies.
Step 1: Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.
Step 2: Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk (See image 2).
Step 3: The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to a light tan, then to a golden brown. The process usually takes about 5-8 minutes (See image 3).
Once the butter reaches a deep golden brown color with some small speckles on the bottom of the pan, and has a nutty aroma, immediately remove it from the heat. Do not let it go beyond this stage, as it can quickly turn from brown to burnt.
Step 4: To stop the cooking process and prevent the butter from overcooking in the hot pan, you can transfer it to a heatproof bowl and leave it to cool for 10 minutes.
Tip: Always keep a close eye on the butter as it is browning as it can quickly burn. Remove from the heat and carefully transfer it to a bowl to cool immediately as you don't want it to continue to cook in the hot pan.
Combining Wet and Dry Ingredients
Step 5: Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.
Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.
Step 6: Mix together flour, oats, baking soda, baking powder, salt, Xanthan gum and add to wet ingredients, and mix with a wooden spoon until it has all combined.
Coarsely chop the chocolate and gently knead into the mixture and then place in the fridge for 15 minutes to firm up.
Tip: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we definitely don't want that!
Scoop, Chill, and Bake
Step 7: Use a cookie scoop or ice cream scoop to make cookie balls each weighing 60g each and place on a lined baking sheet and return to the fridge to chill for a further 15 minutes.
Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
Step 8: Divide the cookie balls between the two baking sheets leaving around 2 inches between each cookie. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread (See image 8).
Position the baking sheet in the middle of the oven and bake for approximately 15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.
Tip: For optimal even baking, I recommend placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.
💡 Pro Recipe Tips
- Tip #1: Good quality ingredients for the best flavor and texture in the cookies as using low-quality butter, vanilla extract, and chocolate will not produce the best results. High-quality ingredients = high-quality cookies.
- Tip #2: Brown butter - Always keep a close eye on the butter as it is browning as it can quickly burn. Remove from the heat and carefully transfer it to a bowl to cool immediately as you don't want it to continue to cook in the hot pan.
- Tip #3: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we definitely don't want that!
- Tip #4: For optimal even baking, Weigh each cookie dough ball to 60g and I recommend placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.
💭 Gluten free Baking
- Gluten Free Flour - I used a Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Cup4Cup Gluten-Free Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, with my recipes.
- Baking by weight - Using digital scales is highly recommended for precise measurements in baking since it's a science, especially when preparing gluten free recipes, as accurate ingredient weights are crucial for optimal results. Affordable digital scales are readily available online, although, for minor quantities, I do use spoon measurements.
- Oven Temperatures - Your oven temperature may be slightly different. Ovens can vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
❓ Recipe FAQs
Store oatmeal cookies in an airtight container at room temperature for up to 5 days.
I haven't tested this recipe dairy free but you could try using your preferred dairy free butter block and dairy free chocolate.
Creative add-ins for oatmeal cookies include dried fruits, nuts, seeds, and various flavors of chocolate chips (dark, white, butterscotch, etc.).
🍪 More Gluten Free Cookie Recipes
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📖 Recipe
Gluten Free Oatmeal Chocolate Chip Cookies
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
Ingredients for Gluten free Oatmeal Chocolate Chip Cookies
- 110 grams Unsalted butter
- 100 grams Light brown sugar
- 60 grams Granulated sugar
- 1 Large Egg (Weighs 50g without the shell) Room temperature
- 1 teaspoon Vanilla extract
- 210 grams Gluten free All-purpose flour (AKA Gluten free plain flour)
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Baking soda (AKA bicarbonate of soda) Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- 100 grams Gluten free Oats
- 120 grams Chocolate Use your preferred chocolate Semi-sweet or Dark chocolate.
Instructions
How to Make Gluten free Chocolate Chip Oatmeal Cookies
- Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.
- Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk.
- The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to a light tan, then to a golden brown. The process usually takes about 5-8 minutes.
- Once the butter reaches a deep golden brown color with some small speckles on the bottom of the pan, and emits a nutty aroma, immediately remove it from the heat. Do not let it go beyond this stage, as it can quickly turn from browned to burnt.
- To stop the cooking process and prevent the butter from overcooking in the hot pan, you can transfer it to a heatproof bowl and leave it to cool for 10 minutes.
- Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.
- Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.
- Mix together flour, oats, baking soda, baking powder, salt, Xanthan gum and add to wet ingredients, and mix with a wooden spoon until it has all combined.
- Coarsely chop the chocolate and gently knead into the mixture and then place in the fridge for 15 minutes to firm up.
- Line 2 baking sheets with parchment paper.
- Use a cookie scoop or ice cream scoop to make cookie balls each weighing 60g each and place on the baking sheet and return to the fridge to chill for a further 15 minutes.
- Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
- Divide the cookie balls between the two baking sheets leaving around 2 inches between each cookie. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.
- Position the baking sheet in the middle of the oven and bake for approximately 15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.
- For optimal even baking, I suggest placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.
Notes
- Tip #1: Good quality ingredients for the best flavor and texture in the cookies as using low-quality butter, vanilla extract, and chocolate will not produce the best results. High-quality ingredients = high-quality cookies.
- Tip #2: Brown butter - Always keep a close eye on the butter as it is browning as it can quickly burn. Remove from the heat and carefully transfer it to a bowl to cool immediately as you don't want it to continue to cook in the hot pan.
- Tip #3: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we definitely don't want that!
- Tip #4: For optimal even baking, Weigh each cookie dough ball to 60g and I recommend placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Oatmeal Cookies recipe.
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