[pinit] This is the very best recipe for gluten free oatmeal cookies anyone has ever tasted. They are thick & chewy and you will never need another gluten free oatmeal … more
This is the very best recipe for gluten free oatmeal cookies anyone has ever tasted. They are thick & chewy and you will never need another gluten free oatmeal cookie recipe your whole life—with or without chocolate chips.
Now that that’s settled, it has been brought to my attention that I have sticky fingers.
There was a recipe for gluten-free oatmeal cookies on this, my weblog. It seems some of you came to rely upon it. Maybe you printed it out and misplaced it. Or maybe you just came here, to my little corner of the Internets, and visited with me each time you wanted to make these cookies.
I bet we had a few laughs. Life is funny like that. Or maybe you just waited patiently for the recipe while I had a few laughs about things that are only funny to me. That happens sometimes, too, I’m sure. Actually, I know it happens because a dear reader once went out of her way to email me for the express purpose of telling me exactly how unfunny I am.
“Just get to the recipe, Nicole. You know you’re not very funny.”
I will never forgive myself for deleting that email. I figure she didn’t mean it to be as funny as it was to me, but it was a gem all the same. I guess she’s the funny one.
Where the old oatmeal cookie recipe went, I couldn’t tell you. It was probably from 2009, a million years ago in Internet time, and it just got swallowed up whole.
So now I’m back. From outer space. With my new favorite recipe for thick and chewy gluten-free oatmeal cookies. They’re not thin and crispy. Not thin and chewy, either. They’re meant to be thick and chewy. Oh, and be sure to put the raw balls of cookie dough in the freezer for a few minutes before baking them, or they will spread like … gossip.
They’re a bit crispy around the edges, and soft and chewy the rest of the way through.
Be sure to brown them all over (that’s why we bake ‘em low (325 degrees F) and slow (12 minutes)). The tops will be glossy until they brown. They won’t be firm when they’re done, though. If you bake them until they’re firm on top to the touch, they’ll be overdone.
1 1/2 cups (210g) high-quality all-purpose gluten-free flour
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
8 ounces semi-sweet chocolate chips*
1/2 cup (100g) granulated sugar
1 cup (218g) packed light brown sugar
3 cups (300g) certified gluten-free old fashioned oats
8 tablespoons (112g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
*The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.
Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt and cinnamon, and whisk to combine well. Place the chocolate chips in a medium-sized bowl, add one tablespoon of the whisked dry ingredients, and toss the chips to coat them evenly. Set the chips aside.Add the granulated and light brown sugars to the large bowl of dry ingredients, and whisk again to combine well, breaking up any lumps in the brown sugar. Add the oats, and stir to combine well. Add the butter, and mix until combined (the butter will just moisten all of the other ingredients, but the dough won’t hold together just yet). Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir. Add the chocolate chips and reserved dry ingredients to the dough, and mix to distribute the chips evenly throughout the cookie dough.
Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 15 minutes. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges). The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
P.S. If you haven’t yet, please pick up a copy of all of My Cookbooks! I really appreciate your support. It means so much.