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Gluten-Free Oatmeal Chocolate Chip Cookies Recipe

Wonderful gluten-free oatmeal cookies with chocolate chips
Oatmeal chocolate chip cookies. 
For your gluten-free munching pleasure.

Oatmeal Chocolate Chip Cookie Love

I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins. Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching The Point and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas.

Wishing the silver crayon was more than a lonely nub.

And right at that nub lamenting moment she'd bring you a plate of cookies.

I never had an Aunt Martha. But I did have a chain smoking platinum blond Aunt Patty who liked martinis a little too much. Or maybe it was gin and tonics. There was ice in the glass. If I was lucky enough to scrounge up a coloring book and some crayons, I would hide behind the sofa. I didn't want to hear her opinion on pantyhose or how you could tell a woman's age by looking at her knees. I'd wait out the tedious afternoon without cookies. If I was lucky, I might get some tap water Kool-Aid. Or a plastic bowl of Cheetos.

Perhaps that's why I'm not a fan of raisins in oatmeal cookies. I don't nurture comforting memories of their shrunken grape taste, though I appreciate their fine qualities- in an abstract, theoretical sense.

No, I'm more of a chocolate chip oatmeal cookie kind of girl. Especially when the cookies are warm and the chips are melty. Chocolate makes everything right with the world. So here's oatmeal cookie recipe number two. Bake some up this week.

I say, be your own Aunt Martha.

Wonderful gluten-free oatmeal cookies with chocolate chips
The best oatmeal chocolate chip cookies I've baked.

Karina's Gluten-Free Oatmeal Chocolate Chip Cookies Recipe

Recipe posted April 2010.

I used my favorite flours in this new oatmeal cookie recipe- a sorghum, millet and tapioca starch combo. I prefer this blend over rice flours. It's a taste and texture issue. Make sure the oats you choose are certified gluten-free. Check the label. We use Bob's Red Mill Gluten-Free Rolled Oats.


Preheat the oven to 350ºF. Line two baking sheets with an Exopat or Silpat. If you don't use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)


Whisk the dry ingredients in a bowl-

1 cup sorghum flour
1/4 cup GF millet flour (or brown rice flour)
1/2 cup tapioca starch/flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a separate bowl, beat to cream-

3/4 cup Spectrum Organic Shortening, Earth Balance stick, or organic coconut oil
1 1/2 cups light brown sugar
1 tablespoon bourbon vanilla
2 organic free-range eggs, beaten (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)

Add the whisked dry ingredients to the creamed brown sugar and beat to combine.

Add in:

3 to 3 1/2 cups certified gluten-free rolled oats

Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.

Add in:

1 cup dark chocolate chips

Stir by hand to combine.


Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.

If you're not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.

Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.

Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling rack. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats. These cookies keep better than most gluten-free cookies, due to the oats, so if you'd like to experiment, keep a few in an air-tight container. Best if eaten in a day or two.

Cook time: 12 to 15 min Yield: 24 cookies

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Recipe Source:

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Concerned about the safety of oats? Read Shelly Case on oats here at Allergic Living.

Some celiacs cannot tolerate oats, even if certified gluten-free. Possibly due to the high fiber (though this may actually help some!). Check with your doctor if you find oats are difficult to digest.

For substitution help, please see my guide to baking with substitutions here.

xox Karina


  1. Must try these immediately Karina... and I didn't have an aunt Martha either... I Like your idea of being your own Aunt Martha!! :-) ((((((((((hugs !!)))))))))

  2. Your photos just keep getting better and better. I'm completely with you on the preference for chocolate over raisins. Never could see the point of raisins in cookies!

  3. oh my lord these look so good. I think you're going to be the Aunt Martha for a lot of people with these. xo

  4. I think raisins make the cookie sickeningly sweet. Although the chocolate probably contains more sugar, it has a bitter edge that makes it less cloying than the raisins would.

  5. Aunt Patty sounds like an entertaining woman - good for stories later in life. I completely agree with you about chocolate over raisins. Your pictures really are lovely!

  6. Well-written and informative post. Amazing photos. Did eveyone have a chain-smoking aunt such-and-such? I guess I am not the only one. Cheers!

  7. Oh. My. I could just lick my laptop screen right now (but I'll resist)! Thanks for the funny story Karina, you always make me smile.

  8. I will make these!! How can't I after a pic like that (drool). Thanks so much!

  9. Hey I have an Aunt Martha!

    The cookies and photos look fabulous! I am a huge fan of the oatmeal cookie, whether with raisins, chocolate chips, or both! I just created a GF, vegan flourless oatmeal raisin cookie recipe the other night with lots of cinnamon and it was tasty. My kids ate them for breakfast. :) Your recipe sounds yummy too. :)

  10. Another winner. I can't wait to make these.

  11. These look very similar to the ones I make, except mine use teff flour instead of sorghum and I add some agave nectar to the brown sugar. I made a batch of mine yesterday. I must admit I toyed with the idea of using raisins this time, but in the end had to have the chocolate chips. Will try yours too.

  12. I love when you share part of your life. Witty, honest, sad, lovely, full of real life. I can relate in my own unique way.

  13. This recipe sounds lovely! Can you use whole oats? You know the unflattened kind?


  14. Wow, the pics are stunning and the recipe sounds great. Thanks!

  15. If I was to uses Pamela's mix in place of the 3 different flours would it be equal amount? Thank you, can't wait to make them!

  16. also...I eat dairy so can I use butter instead of shortening? Thanks :)

  17. These look amazing! I have just started eating gluten free and refined sugar free and need all the help I can get!!

  18. yet another AWESOME recipe. Can't wait to try it!!! My husband and I live off of your baked goods. He eats your blueberry sour cream muffins EVERYDAY. We use coconut milk instead of sour cream though, still AMAZING! My husband is gluten and dairy free & I am along for the ride and LOVING it actually, thanks to you!!

  19. I do love the raisin variety, but these chocolate chip ones sound really tempting! Yum!

  20. Hey Aunt Martha: This looks really good. Thanks! ;-)

  21. This photo is so beautiful-best on the F.G. page at the moment I think! I want those cookies, but I must say I worry about investing in all of the gluten-free flours. I haven't had a lot of luck with baking in this area thus far...

  22. Your photos are beautiful. I am craving these cookies now!

  23. These are my favorite cookies... thank you!!

  24. I agree that you need a recipe for chocolate chips AND raisins. I love them both!

  25. Karina,
    Who takes your photos for you? The clarity here is AWESOME! These pictures really capture the texture of the food, so important in GF baking. I would love to learn how to take pictures like this, or find someone who does!
    Traci Sellers

  26. Thanks everyone- for all your fabulous comments. I *heart* them. Every single one.

    As for the photos- Honey, I take my own. It's just me in my humble apartment. Shooting on a coffee table. ;-) xox Karina

  27. I'm getting a lot of mileage out of your oatmeal cookie recipe. This time I replaced the sugar with brown rice syrup and applesauce; the shortening with coconut oil; 1 cup sorghum with 1 cup of amaranth; 1/4 cup millet with 1/4 cup of sorghum; chocolate with dried cranberries; and the cinnamon and nutmeg with pumpkin spice. I used two regular eggs and alcohol-free vanilla extract. The amaranth gives these cookies a slight nutty taste and the reduced sugar takes away some of the guilt. My cookies came out chewy on the inside and crispy on the outside. Thanks for the inspiration! Cheers Cindy (new to the gluten-free blogging world)

  28. forgot to say that I added in extra oatmeal to absorb the extra liquid from the sugar substitutes...

  29. This comment has nothing to do with cookies but oh well. I actually just re-discovered your blog while searching for pumpkin enchiladas - how did I ever let it slip away? (Oh right, I killed Google Reader because RSS feeds were stealing my time, but there are a few keepers out there - this one for sure). Beautiful photos. Your enchiladas verde recipe inspired my latest enchilada creation (pumpkin and black bean enchiladas with mole) - I hope you don't mind, but I linked to you on my blog. Thanks for the inspirado! Keep spreading the enchilada (and gluten free!) love!

  30. I discovered my gluten AND dairy intolerance about 2 years ago and have been w/o ever since... Recently I have become very interested in trying to go vegan but I was overwhelmed b/c I wasn't sure what I would eat :) Thank you for the fabulous recipes- I can't wait to get started!! <3 Ashley

  31. Thanks for your inspiring cookie recipes! I have a question for you.
    I am a gluten free cookie baker, and I find that using about 2-3x's the leavening agent that you suggest in your cookie recipes works best for me. It is especially critical when baking vegan cookies, just wondering your thoughts or if you have experimented with this?

  32. Any suggestions for substitutions for oats? My daughter can't have oats either? Flax?

  33. These look great! I love the texture. Sounds like a great recipe. Nice shots as well!

  34. these look wonderful, definitely don't look gluten free!

  35. Great stuff, everyone. Thank you for your kind words. xox

    Connie- That's interesting. I guess perhaps I like my cookies crunchier, rather than cakier- maybe? Does the extra leavening make them more cakey, more domed?

    Cakedreamer- Since this particular cookie recipes relies heavy on rolled oats, I'd choose another recipe. I have a quinoa cookie she might like (check the index). And several chocolate chip cookie recipes- my fave is the buckwheat chocolate chip cookie.

    That said, I'm going to be trying a quinoa flake approach to this recipe- so stay tuned.

    Take care, everyone-

    Karina xox

  36. These look heavenly. I have been craving a good cookie recently. Looks like I will be making these this afternoon :) Thanks for sharing!

  37. I just made these (and can hear the people in the hallway commenting on the smell)! I subbed in coconut oil for the shortening, but they seem to be crumbling to bits! Not that I have a problem eating cookies with a spoon or anything.... I did however fail to read the part about leaving the cookies ON the tray for a few minutes before taking them off.... which err do you think was the cookie killer?



  38. Thanks, ATXGF- xox

    Hi Kristin- Hmmm. Not sure. Sounds like xanthan gum is missing? I have never baked with coconut oil, so cannot comment on its effect. But. Something doesn't sound right.


  39. I have a feeling I am going to regret only making a half batch of these. They're awesome. I subbed quinoa flour for the millet, as that's what I have on hand. I want to try adding shredded coconut next. Thanks for the recipe!!

  40. Anonymous01:00

    I live in australia, there are 4 of us that I cook for and I am going wheat free for all of us and only millet rice and oats for me.
    Your recipes along with my thermomix are going to be my saving grace.

  41. Anonymous22:14

    These were so delicious that they tasted like "regular" cookies! I used Teff flour in place of the Millet flour, since I didn't have any Millet flour. The cookies were moist :) Thank you for your recipe and may it bring blessings to others, like it did to me and my family.

  42. Anonymous12:15

    These are the BEST cookies!! My 2 Gfree kids both love them and I ate them right out of the oven! Thank you for the amazing & easy recipe!!

  43. These ARE fabulous! They've become my staple cookie recipe - I alter to suit our taste du jour! I use butter and up it to 1 cup...then add 1 c. coconut...nuts...cranberries. I nix the cinnamon & nutmeg unless I'm doing them as a raisin oatmeal cookie. I've also had to sub in amaranth flour when I'm out of millet - fantastic!
    THANK-YOU Karina...once again, you nailed it!

  44. Anonymous21:48

    Another AMAZING cookie recipe! Subbed butter for the shortening. Baked these GF cookies on my Pampered Chef stoneware and once again they came out perfect. Storing in a Tupperware Modular Mate (Ginger cookies have been in it a week and are still soft :) ) THANKS Tanna

  45. Balla13:48

    Looks so yummy but I don't have any Millet flour, could I use Brown rice instead?

  46. Thanks, Everyone for the oatmeal cookie love. Glad you like this recipe. xox

    As for switching out the millet flour, brown rice flour is an acceptable substitute, if you like baking with it (I don't use it much). It's up to you.

    xox Karina

  47. Anonymous23:59

    These look wonderfully YUMMY!! Do you think it would be possible to substitute butter for the shortening?

  48. Anonymous21:37

    Mmmmm....Just made these tonight subbing super fine rice flour for the millet - super, duper delish! No one would ever know they are GF. I did sub butter for the shortening and used granulated sugar & molasses for the brown sugar.

  49. Anonymous22:47

    Have you substituted the hydrogenated oil for butter? Curious if it would change the texture or not.


  50. Thanks, Everyone for your lovely comments and feedback! xox

    @Penni- Readers (see comments above) have shared they used real butter in place of the non-hydrogenated organic palm oil shortening.

    I'm allergic to casein, so I cannot use butter, but if you prefer to use butter, it works in any of my recipes.

    Cheers! xox


  51. These cookies are so wonderful! All 6 kids and hubby loved them and were so happy they would be able to have homemade cookies again.
    Thank you so much for this blog, I have Crohns disease and finally made the plunge to take gluten out of our diet. The whole family has seen benefits to our change. having recipes to go to has helped my family survive being gluten free.

    I'll be putting a link on my site for others to be able to find you and enjoy your delicious recipes!

  52. Anonymous19:34

    These are some great cookies, and I'd say they don't even taste gluten and dairy free. I adjusted the flours to a mix of rice, oat, and tapioca, as that is all we can get here in Argentina. And I cut the sugar to 1 cup. Still sweet and tasty. Thanks for the recipe,

  53. These were spectacular! Thank you for a glorious GF oatmeal chocolate chip cookie...exactly what this pregnant lady was craving this weekend ;)

  54. I have been playing around with the recipe and just tried a sourdough version of these that are fantastic!
    These are by far the softest chocolate chip cookies I have had to date.

  55. Anonymous18:15

    Karina, this is my third recipe this week :-) I am a baking/pastry culinary student that can't eat my own products! (I have gluten sensitivity) I am asked for gluten free recipes all the time (it is not taught nor covered in school) and since I am just beginning my GF quest I tell everyone about your site. I find all the "new" flours to be more interesting than regular flour recipes. :-)
    I better stop now, I am dropping cookie crumbs in my keyboard!!

  56. Yummm, these look delicious! I bought my first oatmeal chocolate chip cookies in a while yesterday, and ate about five of them today, so I decided it was high time to make my own batch. Your substitution link was also extremely helpful. Thanks!

  57. beautiful beautiful cookies. I made 2 changes (mostly because I didn't have the ingredient required) I substituted 1/4 quinoa for the 1/4 cup millet, and used 1/2 cup coconut oil instead of the shortening. They are fabulous. Man that is one thing I've missed so much, a good homemade cookie. Thank you for the recipe, I'll be making it again!

  58. Wow! Those look like something I'd pay for in a bakery! Yummers!

  59. such good cookies! we used bob's GF flour mix for all the flour and they were still the best GF cookies i have eaten. simply yummy. thanks to you and the lovely husband for making a pregnant lady so happy.

  60. Anonymous22:37

    I haven't tried a single recipe. I found your blog the other day when looking for gluten free cookie recipes and I can't stop reading (and smiling, and laughing, and nodding) at your posts. My God, you are a gem in this blogworld. Not only are your recipes beautifully, insightfully written and photographed~ the stories around them give them breath.
    You read like a treasured novel that goes on and on. I hope you keep blogging, Karina. You are a rare gift to your readers.
    Now...on to my first recipe! More comments to come...Nancy

  61. "Best if eaten in a day or two." Ha! That will be nooooo problem at all! hehe I'm making these today and I can. not. wait!!!

  62. For a more "earthy" granola type cookie, I added dried cherries, raw sunflower seeds, and flax seeds to my batch. Thanks for the base recipe, they are delicious!

  63. Oh sweet Karina. Thank you for this recipe. I make only one batch of cookies each Christmas season- and always on Christmas Eve. I contemplate long and hard and this is the recipe that won my heart. They are heaven. Heaven. The only substitute I made was 1/2 butter 1/2 coconut oil for the shortening, and I did use eggs. Luscious. Thank you for your hard work and dedication... and Happy Christmas.

  64. Hi, when I choose "print" a bunch of the ingredients are missing: the flours, the creamed mixture ingredients, also the chocolate chips....thanks for all the inspiration.


  65. So making these this weekend. For my money, though, chocolate chip oatmeal cookies need a bit of coconut, too. And I think we all need to be our own Aunt Martha's!

  66. I was blessed to have six "Aunt Martha's" when I was growing up. Unfortunately, none of their recipes were gluten-free, although I've gotten close at times!

    Do you think it would be possible to put some peanut butter in this recipe? I'll be using coconut oil as the shortening.

    Thanks, Karina - you are definitely a rock star!

  67. Sending you warm thoughts and hugs during this very difficult time.

  68. Just saw this recipe today. I decided since I have been craving some homemade sweets (and I hate baking), that I would just say to heck with the rest of my day and make these.

    I followed your recipe, mostly, but I think I need to make changes the next time. I used coconut sugar instead of the light brown sugar. Perhaps that was part of the reason the dough was too stiff to add the chocolate :( I did the next best things. To some I added the chocolate on top, to others I made kind of a sandwich and sealed the edges with the chocolate in between. Maybe it has to do with being in high desert just NW of Albquerque, NM? I don't bake enough to get used to this altitude.

    The results were divine!

    The next time, I will add the chips first. Then the oatmeal a 1/2 cup at a time.

    I must make smaller cookies than you do. I made 40!

  69. Personally I have slowly come to appreciate raisins over chocolate chips. It is a bit ironic if I think of all the years they have been ostracised from my breakfast cereal...

    Raisins make me think of my childhood in Greece in the eighties... They bring memories of fresh raisin breads from the baker's and the Allatini chocolate chip and raisin cookies. Old time classics.

    Back then I would favour the chocolate chips. Now I would most certainly crave the delicate taste of Corinthian dry grapes enveloped in crunchy cookie dough.

    Thank you for being our Aunt Martha. Regardless of culinary preferences, we all need one.

  70. Can't WAIT to try these! Giving up cookies has been one of the hardest parts of going gluten-free, your site makes it a lot easier so thank you!

    Hope mine look as good......


  71. I would love one of these cookies right now. beautiful pic

  72. I am currently trying new recipes for my daughter so I don't have all the ingredients... where do u find most of your ingredients. We do have trader joes and earth fare. I do a lot my own cooking and baking so I don't want boxed items. I don't know what zanthun gum. These look yummy can't wait to try them.

  73. Wow, so very good. I backed way off on the nutmeg - not a huge fan and 1/2 tsp seemed like a lot. They are perfect with 1/8 tsp nutmeg, in my opinion. Thanks for the recipe!


Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox