The BEST Gluten Free Oatmeal Chocolate Chip Cookies are deliciously chewy with golden, crispy edges, pools of dark chocolate, and crunchy walnuts. They're easy to make with no specialty flours needed, and a dairy-free option.

Why You'll Love These Gluten Free Oatmeal Chocolate Chip Cookies

For one thing, they don't taste gluten free. They taste like regular oatmeal chocolate chip cookies in all their thick, chewy, chocolatey oatmeal cookie goodness. They're loaded with pools of gooey dark chocolate, studded with walnuts, and sprinkled with flaky sea salt for a touch of savory contrast. The edges are slightly crispy, while the interiors are perfectly soft and chewy. The best part? You don't need any specialty flours to make these cookies gluten-free!

Oatmeal Chocolate Chunk Cookie Ingredients

Salted Butter - The base of any good cookie recipe. Make sure it's room temperature.Use unsalted if that's what you have. If you need a dairy-free recipe, use solid coconut oil instead of butter.
Cashew Butter - The key to a thick, chewy cookie without any flour or gluten-free flour. I love the neutral taste of cashew butter, but peanut butter or almond butter will also work here, they'll just taste more like peanuts or almonds.
Brown Sugar and White Sugar - Just the right mix for a chewy, fluffy texture and the right depth of sweetness.
Egg - To bind everything together and add a little extra richness.
Old Fashioned Rolled Oats - For a hearty bite and some bonus fiber!
Chopped Dark Chocolate - I love using chopped dark chocolate (the darker the better) in my cookies because they make the most luscious chocolate pools, but you can absolutely use chocolate chips or any flavor of chocolate you like (semisweet, milk, etc). If you're making the dairy-free version, be sure to use a dairy-free chocolate.
Walnuts - I'm a huge fan of nuts in my chocolate chip cookies, especially walnuts. Pecans would be amazing, too. If you're not a fan of nuts in your cookies, leave them out.
Flaky Sea Salt - A little sprinkle of sea salt adds the perfect savory touch to bring out the chocolately goodness. (You can get flaky sea salt on Amazon.)

How To Make Gluten Free Oatmeal Chocolate Chunk Cookies

Cream together the butter and sugars until fluffy.
Add in the egg, cashew butter and vanilla and beat until smooth and fluffy. Beat in the salt and baking soda.
Stir in the oats, chocolate and walnuts. Mix until everything is evenly distributed.
Chill the dough. Don't skip this step. It's very important for the shape of the cookies.
Scoop the cookies into large balls and bake them for 10 minutes.
Sprinkle cookies with flaky sea salt and let them cool for a few minutes to firm up before eating.

Tips For Making The Very BEST Oatmeal Chocolate Chip Cookies

Use room temperature butter, cashew butter, and egg for the best results. This ensures everything mixes evenly.
Don't skip the chilling step. It's important so that the cookies maintain their shape while baking. Unchilled dough will spread too much and the cookies will be flat little discs. (They'll still taste good though!) If you're too impatient to refrigerate the dough overnight (guilty here!), scoop the dough into balls first, then freeze for 1-2 hours before baking.
Do NOT over-bake. The cookies will look under-done when you pull them oat, but they will set as they cool. This is important for a soft, chewy texture and not a crumbly mess.

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The BEST Gluten Free Dark Oatmeal Chocolate Chip Cookies

Print Recipe

Author: Kaleigh
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 8 hours (includes chilling)
Yield: about 1 dozen 1x
Category: dessert
Method: Baking
Cuisine: American

Ingredients

Scale

4 tbsp salted butter, room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
½ cup natural creamy cashew butter (just cashews and salt)
¾ tsp baking soda
¼ tsp fine sea salt
2 cups rolled oats
1 cup chopped dark chocolate
½ cup walnuts, roughly chopped
Flake sea salt, for sprinkling (optional)

Instructions

In the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat together butter and sugars until light and fluffy.
Add egg, vanilla and cashew butter and beat until well mixed and fluffy. Scraping down sides if needed.
Beat in baking soda and salt.
Stir in oats, chocolate, and walnuts.
Cover and chill dough in the refrigerator overnight.
Heat oven to 350°F. Use a large cookie scoop to scoop dough into 2-inch balls. Place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
Bake cookies for 10 minutes. They will appear under-done. Remove from oven and sprinkle with flaky sea salt. Let cool slightly before removing cookies to a cooling rack.
Enjoy warm with a glass of milk!
Store cookies in an airtight container at room temperature.

Notes

For dairy-free option and ingredient substitutions, see 'Ingredients' section above.
Use room temperature butter, cashew butter, and egg for the best results. This ensures everything mixes evenly.
Don't skip the chilling step. It's important so that the cookies maintain their shape while baking. Unchilled dough will spread too much and the cookies will be flat little discs.
If you're too impatient to refrigerate the dough overnight (guilty here!), scoop the dough into balls first, then freeze for 1-2 hours before baking.
Do NOT over-bake. The cookies will look under-done when you pull them oat, but they will set as they cool. This is important for a soft, chewy texture and not a crumbly mess.

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