These gluten free oatmeal chocolate cookies are loaded with brown sugar, gluten free oats and topped with a drizzle of chocolate.

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A stack of Oatmeal Chocolate Cookies.

Gluten free oats = gluten free oatmeal cookies!

After going wheat/gluten free, I was terrified that cookies would be ruined forever. Enter Bob’s Red Mill. This company has so many A+ vegan and gluten free options that have completely restored my faith.

It can be very difficult to find oats that aren’t produced in a facility or on machinery that is shared with wheat/gluten. So these gluten free oats are a game changer. I use them in everything from overnight oats for breakfast to homemade granola bars. And now, these gluten free oatmeal cookies!

Because who doesn’t love chewy, brown sugar-y, oatmeal cookies? And what better to top these off than a soy free smear of melted chocolate?

A bowl of cookie batter with oats.

Chocolate drizzle

If the question is “chocolate drizzle?” the answer is always yes. These gluten free oatmeal cookies are no exception.

Of course, I could’ve just thrown these delectably, soy free, chocolate chips into the cookie batter and called it a day.

But there is something so indulgent about smearing melted chocolate over cookies. It’s something I can’t say no to.

A stack of Oatmeal Chocolate Cookies with a bite taken.
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A stack of Oatmeal Chocolate Cookies with a bite taken.

Gluten Free Oatmeal Cookies with a Chocolate Smear

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  • Author: Salima’s Kitchen
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


These gluten free oatmeal cookies are loaded with brown sugar, gluten free oats and topped with a smear of soy free chocolate.



“Wet” Ingredients:

1 cup salted butter, softened to room temperature

1 cup brown sugar, packed

1/2 cup white sugar

2 tsp vanilla extract

1 egg

“Dry” Ingredients:

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg

3/4 tsp cinnamon

1 3/4 cups Bob’s Red Mill Gluten Free Flour

1 1/2 cups Bob’s Red Mill Gluten Free Oats

For the Smear:

1 cup Guittard chocolate chips

4 tbsp salted butter

1 tbsp rock salt


  1. Preheat oven to 350. In a large mixing bowl combine the butter and sugar, mixing until fluffy and light in color. Whisk in remaining “wet” ingredients.
  2. In a medium sized mixing bowl sift together flour, cinnamon, nutmeg, baking powder and soda. Fold the dry mixture slowly into the “wet” ingredients, 1/2 cup at a time. Fold in the oats.
  3. Scoop 1 inch balls of cookie dough onto two parchment lined baking sheets. Bake for 10-12 minutes. Cool on racks.
  4. While the cookies are baking, melt the chocolate chips and butter in a double boiler on low heat. Smear over the cookies, sprinkle a pinch of salt and allow chocolate to harden before eating!