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Mrs. Fields Gluten Free Chocolate Chip Cookies

Mrs. Fields Gluten Free Chocolate Chip Cookies

Ever wish you could have your favorite Mrs. Fields chocolate chip cookies now that you’re gluten free? You can, with this easy gluten free chocolate chip cookie copycat recipe. Mrs. Fields Who?

Mrs. Fields Gluten Free Chocolate Chip Cookies

My gluten-free cookie recipe archives run deep, but chocolate chip cookies are my absolute favorite—and this may be my most favorite recipe so far. There’s even a collage of 12 recipes for gluten free chocolate chip cookies on the blog alone.

By the way, I’ve been moonlighting. I’m learning Adobe Illustrator online, and I’m obsessed. I have zero time for this (hello – gluten-free cookbook deadline coming up April 30, cookbook photo shoot the week of March 11) so I end up making a fake “Mrs. Fields” logo at, like, 11:00 p.m. I have no one to blame but myself.

Mrs. Fields Gluten Free Chocolate Chip Cookies

I promise not to abandon my other hobby (you know, the one that turned into a job (this one)) ever. These gluten-free chocolate chip cookies are just like the Mrs. made in her kitchen, except none of the gluten, thankyouverymuch. The ground oats lend a really nice chewiness, so I really prefer to process some old-fashioned rolled oats rather than use a more uniformly ground oat flour. With just the right balance of butter and eggs, they’re even a bit crispy. Plus, since they’re drop cookies, they come together in a jiffy. See for yourself:

Mrs. Fields Gluten Free Chocolate Chip CookiesMrs. Fields Gluten Free Chocolate Chip CookiesMrs. Fields Gluten Free Chocolate Chip Cookies

My favorite way to enjoy these cookies is right out of the freezer. Mrs. Fields would have been proud (I’m assuming she’s no longer with us?).

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Prep time: Cook time: Yield: 18 to 24 cookies, depending upon size

Ingredients

Scant 1 1/4 cups (120 g) gluten-free old-fashioned rolled oats (can substitute 1 cup (120 g) gluten-free oat flour)

1 cup (140 g) high-quality all-purpose gluten-free flour (any of these gluten free flour blend recipes will do)

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

12 ounces semi-sweet chocolate chips

1/2 cup (100 g) granulated sugar

1/2 cup (108 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 egg (60 g out of shell) at room temperature, beaten

1 teaspoon vanilla

Directions

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a food processor, process the oats into a flour, leaving some slightly larger pieces.

  • In a large bowl, place the oat flour, all-purpose gluten-free flour, 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. Add the chips with the tablespoon of flour mixture to the dough, and mix until the chips are evenly distributed throughout the dough.

  • 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 then press into a disk. 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 9 minutes, or until they are 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.

Love,
Me

 

P.S. For loads of gluten-free quick and easy recipes, including dinner ideas for tonight, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

Comments are closed.

  • Fatima
    February 25, 2013 at 3:17 PM

    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
      February 25, 2013 at 3:31 PM

      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
    February 24, 2013 at 2:38 PM

    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;)

  • February 20, 2013 at 9:32 PM

    Looks awesome! I love a good cookie and this one looks fantastic.

  • February 20, 2013 at 8:51 PM

    Just so you know, there can never be enough chocolate chip recipes. Thanks for another one, and nice job with Adobe Illustrator! The knock off Mrs Fields logo with a cookie is very snazzy indeed.

    • gfshoestring
      February 20, 2013 at 9:03 PM

      *snort* I assume you’re referring to Cup of Jo, Dana? Not for nothing but she [em]picked[/em] that recipe herself. She handled it well, though. Those poor people, being hit with yet another cookie recipe. How many are they supposed to be able to take?! Or maybe you aren’t referring to the Cup of Jo post, in which case nevermind. :/
      Thanks for thinking my knockoff logo is snazzy (or at least saying it is, which is really and truly enough for me right now). When I rip off someone else’s intellectual property I like to go all the way.
      xoxo Nicole

    • Michelle
      February 22, 2013 at 9:11 PM

      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. 

  • Carol
    February 20, 2013 at 5:35 PM

    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.. 

  • February 20, 2013 at 4:14 PM

    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
    February 20, 2013 at 4:08 PM

    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
      February 28, 2013 at 3:02 PM

      Made these last night.  Very delicious. Thank you.

  • Jennifer
    February 19, 2013 at 8:27 PM

    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
    February 19, 2013 at 7:21 PM

    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
    February 19, 2013 at 4:32 PM

    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
    February 19, 2013 at 1:51 PM

    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
    February 19, 2013 at 1:43 PM

    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
    February 19, 2013 at 1:21 PM

    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
    February 19, 2013 at 12:52 PM

    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
    February 19, 2013 at 12:29 PM

    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
    February 19, 2013 at 12:14 PM

    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
    February 19, 2013 at 9:28 AM

    Debbi Fields is still alive, but a conglomerate does the cookies now.

  • Jennifer S.
    February 19, 2013 at 9:26 AM

    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!

  • February 19, 2013 at 8:50 AM

    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
      February 19, 2013 at 8:54 AM

      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

    • February 19, 2013 at 1:40 PM

       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).

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