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Chocolate Chip Oatmeal Cookies {Wheat Free}

These delicious Chocolate Chip Oatmeal Cookies are gluten free, egg free and nut free!

Hi everyone!  Want some cookies & milk? Is there a better snack I ask you?  No really, is there?  I think not. And you’re in luck…I made you Chocolate Chip Cookies!  😉

No this is not a chicken dinner recipe…it is in fact a recipe for the most delicious, wheat free, chewy, soft and chocolatey chocolate chip cookie.  This one is nut free too, which is great for my friends with nut allergies.  Oh and there is no egg either.  I have no aversion to eggs, there just aren’t any in this recipe.  I was skeptical of this but these cookies work.  They’re scrumptious.  I think it’s the coconut oil.

Did I mention they’re delicious?!

Chocolate Chip Oatmeal Cookies {Wheat Free}

These cookies have a slight coconut flavour from the oil & coconut milk…it’s subtly perfect! And the best thing?  You make these with a food processor so they’re super duper easy to make. And trust me when I say they work.  Don’t worry about the batter being crumbly.  The cookies stay together.  They just do. Oh, and if the batter sticks to your hands, just rub a little coconut oil into your hands first, then roll them!  Works like a charm!



Chocolate Chip Oatmeal Cookies

These delicious Chocolate Chip Oatmeal Cookies are gluten free, egg free and nut free!


  • 3 cups rolled oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup coconut oil (melted)
  • 1/4 cup milk (I use unsweetened coconut milk)
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips


  1. Preheat your oven to 375 degrees.
  2. In a food processor, combine the oats, baking soda, salt and sugars until the mixture is mealy. Not chunky, not like flour, but mealy.
  3. Transfer the oat mixture to a mixing bowl.
  4. Add the coconut oil, milk and vanilla to the oat mixture, then combine thoroughly.
  5. Stir in the chocolate chips.
  6. Using your hands, roll the batter into about 1 inch balls. The batter will be sticky, and crumbly, but press that dough into balls! Trust me. It will work.
  7. Then put them on a parchment paper lined cookie sheet and gently press down.
  8. Bake for 8-10 minutes. I like to bake mine for only 8 because they’re much softer!


To make these cookies completely gluten free, make sure you use GF oats and other GF baking ingredients.

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Mention @prettysuburbs so I can see what you made!

I found the inspiration for this recipe from Chocolate Covered Katie, but made the recipe family sized, and tweaked a few of the ingredients.

Eat one warm.  Like right out of the oven warm.  Omg.  Seriously.

Chocolate Chip Oatmeal Cookies {Wheat Free}

Thank you so much for stopping by!  Have a delicious day!

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  1. Can I use plain milk and instead of coconut oil because that to is an allergies for or daughter. I want to keep Mister and flavor. We have no wheat allergens but font mind weat free.

    1. I haven’t tried a different type of oil, so I’m not sure about that. But you could definitely substitute the coconut milk with regular milk!

  2. Hi! I recommend looking at Gwyneth Paltrow’s new cookbook, if you haven’t already. She has some awesome gluten free recipes. I just made her gluten free fruit crisp, and it was pretty amazing, and the banana date muffins were great, too. My kids loved them. I try to keep wheat to a minimum, so I like trying all kinds of gluten free and wheat free recipes. Your cookies look really good!

    1. Hi!
      I’ve been eyeing that book and wondering if it was any good – I think I’ll pick it up! For me & my hubby we haven’t found it hard to not eat any wheat – we’ve never felt better honestly – I felt like I came out of a fog after I cut it out. But what has been hard is that it’s SO inconvenient when it comes to feeding the kids – they don’t like the change, but sloooowly they’re accepting it!

  3. My daughter and I made these cookies yesterday and they are a HIT! She is gluten free, but all of us love them. One question though, why is parchment paper necessary? I didn’t have any so I just used nothing on the baking sheet and it was fine. Please share as many gluten free recipes as you can and the lack of butter is perfect because she is dairy free too!

  4. I’m thinking of making these for my wedding in a few weeks. Do you know if they freeze well since I would like to make them in advance? Or do you know how long they would be good for if stored in an air-tight container?? They look amazing!!!

  5. I made these today and they are scrumptious! My two year old daughter helped me and she loved them too. Thank you for sharing the recipe!

  6. Tried these out tonight, and they’re delicious! I did add two large TBS of cruncy almond butter. Came out great after 10 minutes! Stayed nice and moist.