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These gluten free Mrs. Fields chocolate chip cookies are made with half all purpose gluten free flour, half oat flour for extra chewy cookies that still have crispy edges and rich, deep flavor.
Why this recipe works
Mrs. Fields was a cookie company famous for its classic chocolate chip cookies and cookie cakes in shopping malls in the 1980's. Known for being sweet, buttery, chewy inside and crispy on the edges, you could describe them as the Crumbl cookie of its time.
These copycat cookies are made with half oat flour, half all purpose gluten free flour for some extra chewiness and even sweetness, as oat flour itself has a naturally sweet, nutty flavor. They're chewier than our classic gluten free chocolate chip cookies, since they have that extra flavor and texture, all without having to let the flavors develop by chilling the cookie dough.
How to make these cookies
For the full ingredient amounts, please see the recipe card below. This a visual overview of how to make the cookies in your own kitchen with an explanation of the meaning behind each step.
Mix the dry ingredients
In a large mixing bowl, whisk together oat flour, all purpose gluten free flour including xanthan gum, baking soda, salt, granulated sugar and light brown sugar. You'll need to press down any lumps in the brown sugar against the mixing bowl or the brown sugar will liquefy and leak out of the cookies during baking.
Add the wet ingredients
Create a well in the center of the dry ingredients and add the butter, beaten egg and vanilla. At first, it may seem like there isn't enough moisture to wet all the dry ingredients. Keep mixing, and press down on the back of the spoon to spread the wet ingredients and press them into the dry.
Add the chocolate chips
Mix until the chips are evenly distributed throughout the dough. The cookie dough will be very chunk and thick, but everything should be uniform now.
Portion and shape the dough
Divide the cookie dough into equal portions, each about 1 heaping tablespoonful. A medium cookie scoop makes this quick, easy and creates uniform portions that bake evenly.
Since the cookie dough is somewhat sticky, to keep it from sticking to your hands, moisten them very lightly and roll each piece into a ball, then press into a disk about 1/2-inch thick. That will ensure that the cookies spread just the right amount in the oven.
Bake and let cool
Place the disks of dough about 1 1/2-inches apart from each other so they have the right amount of room to spread. Bake at 325°F just until the bottoms and edges are just beginning to brown and the cookies aren't glistening wet in the center.
Don't disturb them on the baking sheet for 5 minutes so they don't fall apart. Once they're stable enough to transfer, move them a wire rack to finish cooling, which should only take another 5 to 10 minutes.
Ingredients and substitutions
Dairy free
I've successfully made these cookies dairy-free with Melt brand VeganButter. It's dairy and soy free, and it behaves the most like “real” butter of any I've tried. Miyoko's or any other block-style vegan butter should work similarly, although the cookies will spread a bit more.
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, since Earth Balance has too much moisture and, if you use it alone the cookies will spread too much. And of course be sure to use dairy-free chocolate chips.
Egg free
Since there's only one egg in this cookie dough, you should be able to use a “chia egg” (1 tablespoon ground chia seeds + 2 tablespoons lukewarm water, mixed and allowed to gel).
Oat free
Try replacing the oat flour in this recipe with quinoa flakes or cream of buckwheat.
Gluten Free Mrs. Fields Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (120 g) gluten free oat flour, pre-ground or from gluten free rolled oats
- 1 cup (140 g) all purpose gluten free flour blend, (See Recipe Notes)
- ¼ teaspoon xanthan gum, (omit if your blend already contains it)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 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 pure vanilla extract
- 8 ounces semi-sweet chocolate chips
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.
- 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.
- Create a well in the center of the dry ingredients and add the butter, egg, and vanilla, and mix to combine. The dough will be thick and may be difficult to bring together, but moisten all of the dry ingredients with the wet by pressing down into the cookie with the back of the mixing spoon.
- Add the chips to the dough, and mix until evenly distributed throughout the dough.
- Portion the dough by the rounded tablespoon and place on the prepared baking sheet, leaving about 1 1/2 inches between each piece of dough. A medium cookie scoop can help make even portions.
- Roll each piece of dough between slightly wet palms into a ball, press it into a disk about 1/2-inch thick and return it to the same spot on the baking sheet.
- 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, about 5 minutes. Transfer to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies were GREAT!
The center was soft and outside crunchy, as noted on the recipe.
I have been looking for a recipe like this and am so glad I finally found it!