A gluten free chocolate chip oatmeal cookies using Bob’s Red Mill 1 to 1 Flour that is so good no one will know that they are gluten free.
It is no secret that I love Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. I often use individual gluten free flours, but if I am going to use a blend it is my favorite gluten free blend to use.
It is one of the gluten free products that you will always find in my kitchen. And they are not paying me to say that. I share my love of it because I truly use and love it.
This is gluten free oatmeal chocolate chip cookie is a recipe that I have been making for years. I first made this recipe back in 2014. I made it often back when my kids were little and we ate a lot of cookies.
Over the last few years I kind of forgot about the recipe, but I recently made them again and was reminded why we loved this recipe so much.
These gluten free chocolate chip oatmeal cookies are thinner, slightly crispy, cookies.
I made a big batch of them recently. I sent some to work with my husband and served the rest at a small group Bible Study that we hosted, and everyone loved them. They were gone in no time.
These cookies really are good. Even gluten eating people love them.
You know a gluten free cookie is good when a regular gluten eating person enjoys them.
The inspiration for this recipe came from the recipe that was on the side of the package of the gluten free flour blend years.
It is a recipe for a classic chocolate chip cookie. I wanted something a little different, so I decided to change up the recipe and added some oatmeal to it.
I simply decreased the flour and added in some gluten-free oats.
I thought the oatmeal would give them a little different texture. Plus some oatmeal in the recipe makes them at least semi healthy. Right?
Okay, so these are not healthy. The oatmeal does make them seem at least a little healthier and heartier. Plus, it makes them taste great.
These cookies have the perfect texture for an oatmeal cookie. They are slightly crisp on the outside and chewy in the center. It is the best of both worlds in one cookie. The fact that they are gluten free makes them even better.
A few simple ingredients are all you need for this classic cookie made gluten free. I made these with chocolate chips, but you could easily use raisins instead. Or make them with a combination of both. These cookies would be good with any of those choices.
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- gluten free old fashioned rolled oats
- baking soda
- brown sugar
- vanilla extract
- gluten free chocolate chips
Can I freeze gluten free cookies?
Yes, gluten free cookies, including these freeze great!
Gluten Free Chocolate Chip Oatmeal Cookies with Bob's Red Mill 1 to 1 Baking Flour
Full of oats and chocolate this gluten free chocolate chip oatmeal cookie with Bob's Red Mill 1 to 1 baking flour is sure to become a favorite.
- 1 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup Bob's Red Mill gluten free old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups gluten free chocolate chips
- Preheat oven to 375 degrees.
- In a bowl combine flour, oats, baking soda, and salt. Set aside.
- In a mixing bowl combine butter, sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time mixing well after each addition.
- Gradually add flour mixture and mix until combined.
- Stir in chocolate chips.
- Drop by the spoonful onto cookie sheet placing about 2-3 inches apart. Use about 2 tablespoons dough per cookie.
- Bake for 11-12 minutes or until edges are lightly browned.
- Let cool on sheets for several minutes then remove to wire rack to cool.
Write additional notes Bob's Red Mill 1 to 1 gluten free blend and Bob's Red Mill gluten free oats work the best. I have tested this recipe with other brands, like Trader Joes and Bob's Red Mill brand really does work best.
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 141mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.
More Gluten Free Desserts
Originally posted December 2014. Updated September 2022.
Thanks for providing this roadmap! I added another cup of oatmeal and subbed coconut butter for the butter. This was our first gluten free cookie attempt and both my boys ate 4. Success!
I am so glad that it worked for you! I love the addition of oats and coconut. And I am glad to know they worked well dairy free.
I tried 1 doz 1st – then doubled the oats. Came out yummy
So you doubled the oats without changing anything else? I’m about to make them and trying to figure out the right amount of oats and gf flour.
Hi, I made the recipe as I posted it. What I changed was the original recipe. I added oats to it. I hope that makes sense and I hope that you enjoy them! Let me know if that doesn’t answer your question.
Can you substitute coconut oil for the butter? Or do you have another suggestion?
I have tried coconut oil in place of butter in other recipes, but not this one. It usually changes the textures slightly, but usually works fine. A lot of people that need to eat diary free use coconut oil for cookies. If you try it I would love to know what you think.
They turned out delicious! Flat but delicious lol! There wasn’t any left. I have to do dairy free and wasn’t sure about like smart balance butter (vegan butter) or coconut oil. I am wanting to make them again right now actually lol and may try to half and half the butter and coconut oil? Thanks so much for your reply and the recipe!! Delish will always be a fam fav!!!
I am so glad that they turned out and that your family enjoyed them! I love helping others make gluten free and other allergy issues easy and delicious! So thank you so much for letting me know!
These cookies are excellent. I am fighting with my non gluten-free family members because they are eating all my cookies! Super chewy and rich! Love these cookies!
I am so glad to hear that! I love it when I hear that one of my gluten free recipes is so good that no one knows it is gluten free! Thank you so much for letting me know!
I followed the recipe and let them cool for a few minutes and went to take them off the pan and they broke. Any suggestions
How was the texture once they cooled? Were they done? If they were done, my suggestion would be to let them cool on the cookie sheet a little longer to see if that helps them not fall apart when you take them off. I hope that helps.
Yet again another GF failure. Tester cookie spread out thinner than a pancake so I added 1/2 cup flour and 1/4 cup oats … still no luck? I hate that I can’t do this!
Gluten free cooking is challenging. Don’t’ give up. The more you do it the easier it gets. I would be glad to see if we can figure out what went wrong with the recipe. Did you use Bob’s Red Mill 1 to 1 blend or another gluten free blend? Did you substitute anything in the recipe?
I’ve made these cookies 3 times now and they are fabulous! I follow the recipe, except I cut the salt in half since using salted butter, and my cookies are perfect…chewy and buttery with a little crisp and just how we like our cookies. And nobody knows they’re GF and with oatmeal. This is my go to recipe now. Thank you so much!
I am so glad that you enjoy the cookies! Thanks so much for letting me know. And now I might just have to make a batch this afternoon. 🙂
This is my first time baking with a gluten-free flour. These cookies are amazing! I did alter a little by adding an extra cup of oats and a 3.4 oz box of instant vanilla pudding. Crispy on the outside and chewy on the inside.
I am so glad that you enjoyed the cookies! I have added pudding to other cookies, but never these. I love that idea and will have to give it a try.