The BEST Gluten Free Dark Oatmeal Chocolate Chip Cookies

gluten free oatmeal chocolate chunk cookies on a cooling rack covered in parchment.

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.


  • 4 tbsp salted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup natural creamy cashew butter (just cashews and salt)
  • 3/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 cups rolled oats
  • 1 cup chopped dark chocolate
  • 1/2 cup walnuts, roughly chopped
  • Flake sea salt, for sprinkling (optional)


  1. 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.
  2. Add egg, vanilla and cashew butter and beat until well mixed and fluffy. Scraping down sides if needed.
  3. Beat in baking soda and salt.
  4. Stir in oats, chocolate, and walnuts.
  5. Cover and chill dough in the refrigerator overnight.
  6. 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.
  7. 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.
  8. Enjoy warm with a glass of milk!
  9. Store cookies in an airtight container at room temperature.


  • 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.

Keywords: gluten free oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, the best oatmeal chocolate chip cookies