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Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies

Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies are the perfect combination of everyone's two favorite cookies, with a sea salt topping to enhance flavor. Crunchy, sweet and wholesome. The perfect Cookie!
Course Dessert
Keyword Chocolate Chip, Cookie, Gluten Free, Oatmeal
Prep Time 14 minutes
Cook Time 16 minutes
Total Time 17 minutes
Servings 20 cookies


  • 2 cups gluten free flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 cups gluten free old-fashioned oats
  • 1 Tbsp. vanilla extract
  • 6 oz. bittersweet chocolate chips at least 60% cacao
  • 1 tablespoon flaky sea salt


  1. Whisk gluten free flour, baking powder, baking soda, and salt in a medium bowl.
  2. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes.
  3. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
  4. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
  5. Turn dough out onto a work surface and flatten to a disk. Place the disk on a plate and stick it in the refrigerator for 30 minutes.

  6. Meanwhile, place racks in upper and lower thirds of the oven; preheat to 350°F.
  7. Line 2 rimmed baking sheets with parchment paper.
  8. Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies for 8 minutes, remove and sprinkle each cookie with a bit of flaky sea salt.
  9. Place back into the oven, on the opposite rack it was on previously. Meaning if it was on top rack, place on bottom.
  10. Cook for an additional 8-10 minutes or until the bottom of the cookies are golden brown.
  11. Remove from the oven and let cool to set.
  12. Cook completely on a wire rack and Enjoy!
  13. Electric Mixer

Recipe Notes

You can freeze uncooked cookie dough, wrapped tightly in plastic wrap for up to 3 months. Remove from the freezer to thaw. Scoop and cook while the dough is still cool.