“Mrs. Fields” gluten free chocolate chip cookies are made with half all purpose gluten free flour, half oat flour for the perfect crisp chewiness.
Why is there oat flour in this chocolate chip cookie recipe?
The gluten free cookie recipe collection on this blog is vast, but chocolate chippers are my absolute favorite—and this may be my most favorite recipe for them of all. They’re just like the kind Mrs. Fields first made in her kitchen, except none of the gluten.
The ground oats lend a really nice chewiness but keep in mind that I never buy or bake with actual oat flour. Instead, I take certified gluten free old-fashioned rolled oats and grind them into a flour quickly and easily with a food processor or blender.
Not only is certified gluten free oat flour super expensive, but it’s so simple to grind your own—and I usually leave a few slightly larger pieces. If you’re making something with oats, you generally want some chew to the recipe.
If you can’t have oats, don’t worry! I’ve got you completely covered in my full discussion about how to substitute oats in baking. See the “Ingredients and substitutions” section below, right above the recipe, for a full explanation of what to do—or click through to the substitution post.
What to expect of this cookie dough
Whenever you’re making thick chocolate chip cookies, expect the dough to just barely come together when you mix it. Resist the urge to add water to it, though! You’ll end up with cookies that don’t hold their shape.
When you start mixing the wet ingredients (butter, egg, vanilla) into the dry (flours, baking soda, salt, sugars—although the sugars are technically “wet” but you know what I mean), you’ll find that you really have to work to bring them together.
Just keep mixing, and press down on the back of the spoon to spread the wet ingredients and press them into the dry. Turn the dough over with the bowl of the spoon, and press down with the back of it. Repeat!
How to shape the cookie dough
There are two ways to shape this raw cookie dough for baking. One is the usual way that I make drop cookies like our thick and chewy gluten free chocolate chip cookies: shape the dough into a round, then press into a disk, chill and bake. That way of course works fine.
The second method is to roll the cookie dough into a ball, and then bake it from a ball shape without pressing it into a disk. You don’t chill the dough, either. Just bake for about 8 minutes, remove the tray and bang it flat on a heat-safe flat surface a few times to make the cookie spread a bit, then return it to the oven to finish baking.
Using the ball-shape dough method is easier to shape, doesn’t require chilling, and still makes perfectly shaped cookies. But it does require more hands-on baking.
Ingredients and substitutions
Dairy
I’ve successfully made these cookies dairy-free for my oldest, who can’t have dairy, using my favorite butter substitute: Melt brand VeganButter. It’s dairy and soy free, and it behaves the most like “real” butter of any I’ve tried.
If you’d like to try using Earth Balance buttery sticks, try using half Earth Balance and half shortening to create the right moisture balance. And of course be sure to use dairy-free chocolate chips!
Egg
Since there’s only one egg in this cookie dough, you should be able to use a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). I haven’t tried it, though, so you’ll have to experiment!
Oats
Well, now that I’ve fully explored whether oats are gluten free, and how to substitute oats in your gluten free baking, I can suggest with confidence that you try replacing the oat flour in this recipe with quinoa flakes. I have a feeling you could also use cream of buckwheat, but that one I haven’t experimented with myself.
Sugars
I recommend trying Lankato brand monkfruit or Swerve brand granulated sugar substitute for the granulated sugar, and Swerve brand brown sugar replacement for the brown sugar. I haven’t made this recipe with any sugar substitutes, so you’ll be experimenting.
Alternative granulated sweeteners tend to be drying, though, so you might have to add a bit of water to the dough to get it to come together properly. Be very careful, though, and only add as much as is absolutely essential, or the cookies will spread a ton.
Mrs. Fields-Style Gluten Free Chocolate Chip Oatmeal Cookies Recipe
"Mrs. Fields" Gluten Free Chocolate Chip Cookies
Ingredients
- 1 cup (120 g) certified gluten free oat flour
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 ounces semi-sweet chocolate chips
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the oat flour, all purpose gluten free flour, xanthan gum, baking soda and salt, and whisk to combine well.
- Place the chocolate chips in a separate, medium-sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour. Set the chips aside.
- To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar.
- Add the butter, egg, and vanilla, and mix to combine. The dough will be thick and somewhat difficult to bring together, but keep working it and don’t add anything else.
- Add almost all the chips to the dough, reserving about one ounce of chips, and mix until evenly distributed throughout the dough.
How to shape and bake the cookies: Option #1
- Drop the dough by rounded tablespoon on the prepared baking sheet with about 1 1/2 inches between each piece of dough.
- Roll each piece of dough between slightly wet palms into a ball and press it into a disk. Press a few of the reserved chips into the top of each cookie.
- Place the baking sheet in the freezer for about 10 minutes, or until firm.
- Bake the cookies in the center of the preheated oven for about 10 minutes, or until they are very lightly golden brown all over, and slightly more brown around the edges.
- Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
How to shape and bake the cookies: Option #2
- Scoop the cookie dough by rounded tablespoon and roll each piece into a tight ball between your palms.
- Place the pieces of cookie dough about 2 inches apart on the prepared baking sheet.
- Place the cookies in the oven and bake for 8 minutes.
- Using pot holders that allow you to grip the tray well, remove it from the oven and bang it flat on a heat-safe surface a few times to make the cookie spread a bit.
- Return the tray to the oven and bake until the cookies are lightly golden brown all over and slightly more brown around the edges, about another 3 minutes.
- Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
Notes
"Mrs. Fields" Gluten Free Chocolate Chip Cookies
Ingredients
- 1 cup (120 g) certified gluten free oat flour
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 ounces semi-sweet chocolate chips
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the oat flour, all purpose gluten free flour, xanthan gum, baking soda and salt, and whisk to combine well.
- Place the chocolate chips in a separate, medium-sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour. Set the chips aside.
- To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar.
- Add the butter, egg, and vanilla, and mix to combine. The dough will be thick and somewhat difficult to bring together, but keep working it and don’t add anything else.
- Add almost all the chips to the dough, reserving about one ounce of chips, and mix until evenly distributed throughout the dough.
How to shape and bake the cookies: Option #1
- Drop the dough by rounded tablespoon on the prepared baking sheet with about 1 1/2 inches between each piece of dough.
- Roll each piece of dough between slightly wet palms into a ball and press it into a disk. Press a few of the reserved chips into the top of each cookie.
- Place the baking sheet in the freezer for about 10 minutes, or until firm.
- Bake the cookies in the center of the preheated oven for about 10 minutes, or until they are very lightly golden brown all over, and slightly more brown around the edges.
- Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
How to shape and bake the cookies: Option #2
- Scoop the cookie dough by rounded tablespoon and roll each piece into a tight ball between your palms.
- Place the pieces of cookie dough about 2 inches apart on the prepared baking sheet.
- Place the cookies in the oven and bake for 8 minutes.
- Using pot holders that allow you to grip the tray well, remove it from the oven and bang it flat on a heat-safe surface a few times to make the cookie spread a bit.
- Return the tray to the oven and bake until the cookies are lightly golden brown all over and slightly more brown around the edges, about another 3 minutes.
- Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
Michelle says
Very sweet but the best Gluten Free Chocolate Chip cookies we have made so far! Used your ‘Mock Better Batter’ flour for the GF flour.
Fatima says
Thank you so much for the recipe :) I’ve been following your blog for a while and decided to take the plunge and bake something. I’ve been living with celiac disease for a little over a year and made some of my favorite biscuits using the Cup4Cup flour blend w/o reading your FAQs first and ended up with expensive little hockey pucks :) I am a little skidish and wondering as a newbie, should I try this recipe or a diff. chocolate chip cookie recipe? Of course I will follow all your directions :)
gfshoestring says
Hi, Fatima,
So sorry your first experience wasn’t a good one. At least you won’t have to learn that lesson again, right? I always recommend that new gluten free bakers begin with a drop cookie recipe, like this one. This is a great way to start. You can definitely use Cup4Cup in this recipe, if you like. If possible, measure your ingredients by weight. :)
xoxo Nicole
Sherry L says
Thank you for another awesome chocolate chip cookie recipe! These are delicious, hold upwell in a lunch box, and very easy to throw together! I love the knock-off logo and cookie, very fun! I will probably be making another batch soon, very soon;)
Michelle says
I saw that, and thought the same thing. Oh, the horror of having too many chocolate chip cookie recipes! It’s just too much to bear.
Luckily, we don’t have that problem around here. My family wolfed down these Mrs. Fields’s cookies in record time, so I will need to make them some more cookies so they will quit staring at me.
Spencer says
Looks awesome! I love a good cookie and this one looks fantastic.
Carol says
I just received your Quick & Easy cookbook in the mail. I know I will love it as much as your first one. Your blogs are wonderful and I have tried many of the recipes. My husband has enjoyed everything that I have made. THANK YOU..
Jennifer Tilton says
Ohhh, thank you, thank you!! I’ve been looking for a chocolate chip cookie recipe that turns out a thinner, crispier cookie. I lived for Mrs. Fields cookies when I was a poor, college student back in the 80’s. I’d go to the mall and pay out a few precious dollars for the best cookies ever.
Jeri says
Ahhhh… those delicious mall cookies. We have a Mrs. Fields locally but I can’t eat them any longer. They’re expensive to boot. Your white chocolate/macadamia cookies were divine so I have no doubt these will be awesome. Looking forward to making them.
Jeri says
Made these last night. Very delicious. Thank you.
Jennifer says
You are a mind reader… I’ve been searching for chocolate chip cookie recipes and hankering to make dessert for my mom (the gluten intolerant in the family). You’ve answered my wish! Love your site, and thank you for the amazing recipes.
Ligea says
Hey Nicole, I know Illustrator inside and out. I’m more than happy to give you help or tips if you need any as a small way to repay all you’ve given me through your books and the blog. I’m glad you’re enjoying the new hobby!
Michelle says
These are SO good. I had a few partial bags of chips, so I ended up with some semi-sweet, some bittersweet and some peanut butter. Fast, easy and delicious.
Carole says
I have a side by side refrig and the cookie sheet just doesn’t work. Could I just freeze
the dough and then put it on the baking sheets??
My next refrig will not be a side by side for many reasons but mostly because of you.
The cookie jar is empty and can’t stay that way for more than a day.
I’d love to bake all your cookies that require freezing.
Was wondering if you think making the dough into a roll, freezing it and slicing it would work.
Can’t wait to hear your opinion.
Blissing says
Mrs. Fields is a friend of a friend and I recently saw a picture of her on Facebook. I think she’s in her 50s.
Donna says
Hi
I only recently found your site and am thrilled with the recipes I have tried so far. I was even more excited to find I can get your cookbooks for my Nook. Thanks for all the helpful advice and hints.
Lyndathompson says
I just found your site today from another gluten-free site. I just ordered one of your books through Kindle and I will probably order the other. Thank you for your site.
Afcoffin1 says
OMG, I am so excited to make these! My fav pre GF cookie was like this with ground up oats, and now I can have them GF.. Thx so much Nicole!!
Medscott1950 says
We had adapted her original recipe when my grandson was diagnosed with a wheat allergy. By trial and error my daughter has perfected her cookie recipe–no eggs, soy, dairy or nuts as well. She adds a couple tablespoons of syrup to her recipe–keeps them soft and moist.
CindyS says
Debbi Fields is still alive, but a conglomerate does the cookies now.
Jennifer S. says
I think Mrs. Fields is fairly young – so I’m thinking she’s still around! Thanks for this recipe – looks yum-o and good luck with Illustrator!
Duarte Velez Grilo says
Thanks! Quick suggestion: besides the gram conversion you’re already doing, could you also add the Fahrenheit to Celsius conversion? Yes, we can make it ourselves, but it’d be another gold star for the blog. :D Thank you again!
gfshoestring says
I do love a gold star, Duarte, & that would be easy enough so I’m tempted to indulge you… But as I understand it, my volume measurements for small amounts like teaspoons are also different from those in the U.K. and elsewhere. Are they not? For now, 325°F is 163°C.
xoxo Nicole
Duarte Velez Grilo says
I really don’t know. :-( I’m under the impression that, in places where the Metric system is used, teaspoons or cups are rarely used (which is my case).