The Best Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (That Everyone Loves)

A Cookie I Can Finally Eat - And So Can You!

For years, I was the person who had to sit out dessert. Between stomach issues from dairy and the never-ending battle with gluten, the idea of eating a real chocolate chip cookie felt... complicated.

So I took an old family favorite and turned it into something I could eat and serve without disclaimers. I didn’t even tell my family it was gluten and dairy-free the first time I served them. They devoured the whole batch. Not a single side-eye. Total cookie domination.

These cookies are chewy, sweet-but-not-too-sweet, rich with chocolate chips, and studded with toasty walnuts. And yes, they’re 100% gluten and dairy-free.

Recipe: Gluten & Dairy Free Oatmeal Chocolate Chip Cookies

Level: Easy
Prep Time: 15 minutes
Bake Time: 9–13 minutes
Yields: About 6 dozen cookies (small scoop size)

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour (I like King Arthur or a good 1:1 blend)
  
• 1 teaspoon baking soda
  
• ½ teaspoon salt
  
• 1 ¼ cups packed brown sugar
  
• 1 cup (2 sticks) plant-based butter (such as Avocado or Olive Oil based)
  
• ½ cup granulated sugar
  
• 2 large eggs
  
• 2 teaspoons vanilla extract
  
• 3 ½ cups quick or old-fashioned oats (gluten-free certified)
  
• 1 (10 oz) bag semi-sweet chocolate chips (allergen-free, like Enjoy Life)
  
• 1 cup coarsely chopped walnuts (optional but delicious)
  

Instructions: Download a printable PDF here

1. Preheat & Prep:
Preheat your oven to 375°F. Line baking sheets with parchment or silicone mats.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.

3. Cream the Sugars & Butter:
In a large mixing bowl, beat the plant-based butter with the brown sugar and granulated sugar until creamy and fluffy—about 2 minutes.

4. Add the Wet Stuff:
Beat in the eggs and vanilla extract until smooth.

5. Combine:
Gradually mix in the dry ingredients until incorporated. Then stir in the oats, chocolate chips, and walnuts.

6. Scoop & Bake:
Drop dough by rounded tablespoonfuls onto your prepared baking sheets. For chewy cookies, bake for 9–10 minutes. For crispier cookies, go 12–13 minutes. *if using stoneware baking trays, you may need to add 1-2 minutes to cooking time

7. Cool & Enjoy:
Let cool on the baking sheet for 1–2 minutes, then transfer to a wire rack. Store in an airtight container..

Shop Maple Leaf Spoon Rests

Make-Ahead & Storage Tips

Let’s be real—6 dozen cookies is a glorious problem to have, but sometimes it’s just too many at once.

Good news: This dough keeps really well.

Refrigerator:
Last time I made a batch, I portioned out what I needed and kept the rest of the dough in the fridge. It lasted at least a week—maybe longer (they didn’t survive long enough to find out). The cookies baked up perfectly every time, and there’s something magic about fresh-from-the-oven cookies on a Tuesday just because.

Freezer:
For longer storage, scoop the dough into balls and freeze them in a single layer. Once frozen, transfer to a zip-top bag or container. You can bake them straight from the freezer—just add a minute or two to the bake time. This is one of my favorite ways to stay “cookie ready.”

Note on Safety:
Since the recipe contains eggs, I recommend sticking to the 5–7 day window in the fridge if you’re not freezing. Use your judgment (and maybe a post-it note) to track how long it’s been chilling.

Now you’ve got cookies when you want them. Emergency chocolate craving? Covered.

Gift-Worthy? Without a Doubt.

These cookies are the kind of gift that feels personal, whether you’re surprising a friend who just had a rough week, thanking a neighbor, or dropping off something sweet for your kid’s piano teacher or the art-loving grandma next door. They’re gluten-free, dairy-free, and still completely delicious—which makes them a safe (and thoughtful) choice for almost anyone. Package them up in a small tin, wrap with a ribbon, or pair with a handmade mug for a gift that’s equal parts cozy and considerate.

 Handmade Pairings from the Studio

If you’re the kind of person who bakes cookies as a love language, I’ve got a few handmade pieces from my studio that speak the same way.

You won’t find cookie platters in my shop, but you will find:

• Spoon rests that catch chocolate drips and look adorable doing it.
  

• Sponge holders to clean up that doughy mess in style.
  

• And a few one-of-a-kind mugs for pairing cookies with something warm and steamy.
  

Every piece is made by hand (mine!), and designed for crafters, bakers, and thoughtful gifters who appreciate the beauty in everyday things.

Tableware Serving Collection

A Sweet Final Note

If you’ve been missing chocolate chip cookies—or just want a treat that everyone can enjoy—this one’s for you. Whether you bake for yourself or someone with food sensitivities, I promise this recipe doesn’t taste like a compromise. It just tastes like a cookie should: warm, chewy, and gone in a flash.

Want more allergy-friendly recipes from the studio kitchen? Let me know what you’re craving—I might just have a handmade solution for that too.