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Healthy Gluten-Free Chocolate Chip Cookies

These gluten-free oatmeal chocolate chip cookies will satisfy your sweet tooth without the wheat or gluten. 

If you’re not gluten free, be sure to try these vintage persimmon cookies — they’re a family favorite! 

oatmeal chocolate chip cookies on a wire rack

Do you buy special dietary cookies and sweets because the idea of baking with unfamiliar ingredients is daunting? While we are not strictly gluten free, enough of us in this household have a problem processing wheat that we tend toward gluten free baking and cooking on most days. 

These chocolate chip oatmeal cookies are chewy and delicious and perfect for when you get a craving for something sweet! 

cookie dough balls on a baking sheet with oatmeal chocolate chip cookies on a wire rack in background

Making gluten free oatmeal chocolate chip cookies 

This recipe isn’t much different than other cookie recipes. You’ll start by creaming the butter and sugar, adding eggs, then mixing in the dry ingredients. 

You can mix these cookies by hand with a sturdy wooden spoon or in a stand mixer. In either case, once the cookie dough is mixed, it will benefit from being chilled. This helps to prevent the cookies from spreading too much.

Pop the bowl of dough in the fridge for at least 30 minutes. (You can even let the dough stay in the fridge overnight, if you prefer to mix one day and bake the next.) 

Once chilled, use two spoons to form balls of cookie dough. I tend to just scoop and drop, but if you prefer a more perfectly shaped cookie, feel free to roll the dough into uniform balls. Aim for balls that are about 1-1/2″ diameter. One standard baking sheet will hold 12 cookies. Don’t squeeze more on, or they’ll bake together!

oatmeal chocolate chip cookies on a wire rack

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hand holding a baked cookie, showing inside

Healthy Gluten Free Chocolate Chip Cookies

Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These oatmeal chocolate chip cookies make chewy cookies that don't fall apart into crumbles like gluten free baked goods often do.


  • 1 cup butter
  • 1/2 cup granulated organic sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup brown rice flour
  • 3-1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup shredded coconut, unsweetened


  1. Preheat oven to 350º F.
  2. Thoroughly cream butter and sugars together using a stand mixer or heavy wooden spoon.
  3. Add eggs.
  4. Combine the flour, oats, baking soda, and salt; stir into the creamed mixture until just blended.
  5. Stir in remaining ingredients. cookie dough in a mixer bowl
  6. Chill dough for at least half an hour.
  7. Drop ping-pong ball-sized spoonfuls of dough onto a cookie sheet. Bake for 12 minutes or until they begin to brown. raw cookie dough on a baking sheet
  8. Allow cookies to cool slightly on the pan before transferring to a cooling rack.


I prefer to use organic sugar or at the very least pure cane sugar. Sugar that is not labeled as organic or made from cane is very likely made with GMO sugar beets.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 25mgSodium: 182mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 6g

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hand holding a baked cookie, showing inside

Originally published February 2016; this post has been updated.

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4 comments… add one
  • Michelle Mar 24, 2018 @ 19:10

    Super tasty and easy to make.

  • Joyce Jul 31, 2016 @ 16:43

    May I share with you how I learned (by myself) how to preserve persimmon puree, without using up freezer space?
    I thought about how I seen to always use 1 c. persimmon and 1 c. sugar in recipes. So why not can it?!!!

    I hot pack it in Pint jars, and water bath the jars for 10 minutes. Eureka! Stays right on the shelf with my other canned fruits, ready to dump into any recipe. If it gets a little dark on the top, don’t worry about it, when you dump it out, and mix it, you’ld never know it. I have been doing this for about 5 years now. Best of all, we can enjoy it all year long.

    Another tip:
    Canned pomegranate juice…homemade. We ran our ‘berries’ through a sieve (ricer) then strained it 3 times through multiple layers
    of cheese cloth, heated it (no sugar) as for any other fruit/juice, in quart jars. Water bathed it, and have enough to last for years for making pomegranate jelly. There will be about 1/2 – 1″ of sediment in the bottom of the jars, so pour slowly and use the sediment to mix into other juice for a tasty healty delicious fruit drink

    Joyce Stevenson

    • Kris Bordessa Aug 20, 2016 @ 9:40

      I’m not sure that water bathing persimmons is considered a safe practice for canning. I’ve not preserved them this way, but I suspect they’re not high enough in acid for a water bath to suffice. Check with your cooperative extension office!

  • soumya Mar 2, 2016 @ 7:15

    Nice cookies. I think it will be easy to make. I will try it. Thanks fr sharing

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