This simple recipe for thick and chewy gluten free oatmeal cookies is crispy around the edges, soft and chewy the rest of the way through. In other words, perfect.
A classic oatmeal cookie is a beautiful thing, and drop cookies are the perfect way to begin gluten free baking since they’re so foolproof. Before we begin, though, are you worried that oats aren’t gluten free? Worry not!
If you haven’t seen my Ultimate Guide To Eating Gluten Free, you really should. In it, I discuss which foods are naturally gluten free, and oats are among them.
Oats are not a gluten-containing grain. They are frequently contaminated with gluten, though, because of the way they are typically grown and stored.
But, in the United States, there are certified gluten free oats and they’re grown on dedicated fields, and processed to carefully avoid any contamination. I even buy certified gluten free oats at my local Trader Joe’s. You can’t beat it! For a complete discussion of how oats are a gluten free grain, please see this post.
This recipe for thick and chewy gluten free oatmeal cookies has been a family favorite of mine, in one form or another, for about 15 years. Since we’ve only been gluten free for the past 12 years (!), I started out making this recipe with gluten.
It was one of the first recipes that I converted to gluten free by changing the ingredient proportions and trying and trying again. I’ve been making this recipe for so long that I even started out making it with the dreaded bean flour blend (insert incidental music here)! Thank goodness, though, I’ve left bean flour far behind.
The cookie dough is rather thick, and I prefer to chill it before baking the cookies. It ensures a thick and chewy cookie, that is crisp only around the very edges.
You can make it without chilling the dough, though. The cookies will simply spread a bit more, so they won’t be quite as thick. But they’ll still be delicious.
For an even quicker, and (sigh) healthier take on oatmeal cookies, you’ll want to check out my recipe for 3-ingredient oatmeal cookies. Just dates, oats and eggs are all it takes! But they’re of course not as buttery and decadent as these…
The tops will be glossy until just before they turn brown in the oven. The cookies 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.
If you’re concerned about overbaking, turn the oven temperature to 325°F (instead of 350°F), and bake them even more slowly. You should need about 15 minutes in the oven, and they’ll be perfect every time.