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Thick and Chewy Gluten Free Oatmeal Cookies

Thick and Chewy Gluten Free Oatmeal Cookies

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.

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!

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.

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.

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.

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.

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.

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.

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.
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Prep time: Cook time: Yield: 24 cookies

Ingredients

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 teaspoon baking soda

1/2 teaspoon kosher salt

6 ounces semi-sweet chocolate chips*

1/2 cup (100 g) granulated sugar

1 cup (218 g) packed light brown sugar

2 1/2 cups (250 g) certified gluten free old fashioned rolled oats

10 tablespoons (140 g) 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.

Directions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking soda and salt, 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). 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.

  • Divide the dough into 24 equal pieces, each about the size of a golf ball, 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. 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.

  • Originally published on the blog in 2012. Original recipe tweaked slightly (reduced oats and increased butter a bit). Method unchanged, photos all new. 

Love,
Nicole

If you liked this recipe, you'll love my new book!

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