These easy, one-bowl thick and chewy gluten free oatmeal cookies are crispy across the edges, and smooth and additional chewy the remainder of the best way by means of.
Full of oats and golden brown sugar, they have been a household favourite for many years (with gluten, at first). They’ve had gluten-eaters asking for the recipe at events for years!
Why this recipe works
With a full 2 1/2 cups of chewy, nutty-tasting quaint rolled oats, together with 1 1/2 cups of an all goal gluten free flour, these wealthy, moist cookies have that thick and chewy texture you’ll be able to sink your tooth into. That is additionally what offers them a very completely different texture and taste from one other basic, our thick and chewy gluten free chocolate chip cookies.
They’re crisp on the sides and the underside, however nonetheless tender and by no means laborious to chunk from the right combination of white and brown sugars. These cookies even have tons of caramel taste even with out a lengthy chilling time, so you’ll be able to have them able to eat rapidly!
Key substances
Listed below are the substances you will have to make this recipe, plus some tips about what each does to make these the right oatmeal cookies.
The complete ingredient quantities and directions are within the recipe card beneath:
- Gluten free flour mix – Creates a construction to assist bind the rolled oats collectively right into a cookie that holds its form even because it cools. It really works out to be solely about 1 tablespoon of flour in every cookie, so remember to select one thing that may carry out in small quantities, like Higher Batter’s basic mix or Nicole’s Greatest multipurpose with added xanthan gum. Bob’s Crimson Mill 1-to-1 also needs to work with a further 1/4 teaspoon xanthan gum.
- Baking soda – Baking soda helps the cookies brown, and reacts with the acid in brown sugar to create some rise.
- Sugar – Granulated sugar provides sweetness, and likewise offers crispness by serving to the cookies unfold throughout baking, and crystallizing upon cooling.
- Quaint rolled oats – Add the cookies’ basic nutty taste and chewy texture, and take in moisture to assist management the unfold and supply construction. Make certain yours are labeled gluten free!
- Gentle brown sugar – The wealthy molasses in brown sugar provides caramel taste, aroma, chewiness and moisture, and helps maintain the cookies from spreading an excessive amount of.
- Chocolate chips – A smaller-than-usual quantity of chocolate chips provides texture chocolate taste with out overpowering the brown sugar and oat flavors. In addition they decrease the moisture content material of the cookie dough to regulate unfold.
- Butter – Provides richness and buttery taste, and makes the cookies unfold within the oven.
- Eggs – Bind the cookies collectively, add some rise, and assist them maintain their form as they cool.
- Vanilla extract – Provides depth of taste.
Easy methods to make gluten free oatmeal cookies (step-by-step pictures)
These step-by-step pictures ought to enable you to think about making these simple 1-bowl cookies in your house kitchen. I hope the reasons of why the recipe directions name for the steps they do will encourage you to observe the directions faithfully to make sure the best outcome instantly!
1. Mix the dry substances
In a big mixing bowl with no less than an 8-cup capability, whisk collectively the gluten free flour mix with xanthan gum, baking soda, salt, and granulated sugar so there is no clumping of those thinner dry substances.
Add the brown sugar and oats, and blend to mix absolutely, breaking apart lumps within the brown sugar, which might soften rapidly and will burn within the oven.
2. Add the butter
Add the softened butter by the tablespoon to the dry combination, and use a big mixing spoon to toss the combination to separate and coat the butter in flour and oats. Press the again of the blending spoon firmly down on the butter items to interrupt them and work them into the batter till the combination darkens a bit and appears like moist sand.
In a gluten cookie, this “reverse cream” technique is designed to keep away from an excessive amount of gluten growth. In these gluten free cookies, we’re utilizing it to distribute the butter absolutely with out including air into the cookies, which leads to a lighter cookie.
3. End the cookie batter
Create a properly within the heart of the combination and add the crushed eggs and vanilla, to make it simpler to mix right into a cohesive, smooth however thick cookie dough.
Add the chocolate chips on the finish, and blend till absolutely distributed all through the dough so every cookie has an analogous quantity of chips.
4. Form and chill the dough
Divide the cookie dough into about 24 parts, every about 1.5 tablespoons, utilizing a medium cookie scoop or two spoons, for even baking. Roll every bit right into a spherical between clear palms, and press right into a disk about 3/4-inch thick.
Chill the disks of dough both within the fridge or the freezer simply till they’re agency to the contact, not frozen. This can agency up the butter to assist management the unfold throughout baking.
Place the chilled disks about 2 inches aside on lined baking sheets, to permit the cookies sufficient room to unfold.
5. Bake and funky
Bake in a preheated oven simply till unfold to about double their authentic measurement, golden brown across the edges and lightweight brown all the best way to the middle.
The cookies might be very unstable even after they’re completed baking, so depart them to chill on the baking sheet till agency sufficient to switch to a wire rack to chill fully.
Knowledgeable ideas
Work the butter into the oat combination
The uncooked cookie dough could be very thick, and practically looks like it will not come collectively, however it’ll. Work the butter into the dry ingredient combination (with the sugars) by urgent down on it with the again of your mixing spoon till every little thing is barely moistened. Then, combine within the crushed eggs and vanilla to deliver the dough collectively.
Divide the dough evenly
A spring-loaded ice cream scoop makes it simple to divide the cookie dough up into uniform parts, every about 50 grams. I like my OXO medium cookie scoop for this, which is equal to a couple of #50 scoop. It begins to create the best form for baking, and helps your cookies all bake on the identical price.
Chill the formed cookie dough by itself
To regulate the unfold of the cookies within the oven, we chill the uncooked, formed disks of dough. However I’ve discovered that it is best to sit back the dough on a separate floor, not on the baking sheets that may go within the oven. If the baking sheet could be very chilly, the oven temperature might spike to regain its designated temperature, which might burn the cookies.
Keep away from over-baking
Simply earlier than the sides of those cookies flip brown within the oven, the tops will nonetheless be shiny and look moist. Even when the cookies are completed, they will not be agency, notably on prime.
For those who bake them till they’re agency on prime to the contact, they’re going to be overdone. For those who’re involved about over-baking, scale back the oven temperature to 325°F and bake them for quarter-hour.
Ingredient substitutions
Dairy free
Rather than common butter, strive block-style vegan butter (not within the tub, which is made with an excessive amount of oil). I’ve made this recipe with Soften model vegan butter instead of butter, and it labored rather well. The cookies did not brown fairly as properly, they usually unfold a bit extra, however general the substitution labored nice. Miyoko’s Kitchen model of vegan butter can be an important alternative.
Egg-free
Rather than every of the 2 eggs on this recipe, you’ll be able to strive one “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). You may as well strive Bob’s Crimson Mill’s egg replacer or Simply Egg refrigerated liquid egg replacer.
Oat-free
You may change the quaint oats on this recipe with rolled buckwheat groats, or flattened (or crushed) rice. If you cannot have oats, I like to recommend taking a look at our full dialogue about the best way to substitute oats in baking.
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Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and put aside.
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In a big bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to mix properly.
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Add the oats and brown sugar and blend, breaking apart any lumps within the brown sugar.
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Add the butter in clumps, every about 1 tablespoon, and toss to coat them within the dry substances. Press down the again of the bowl of a mixing spoon to work the butter into the dry substances till the combination resembles coarse sand. You should not see any massive clumps of butter while you’re completed.
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Create a properly within the heart of the dry substances, and add the crushed eggs and vanilla.
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Combine till the dough comes collectively. Alternately stir and press the cookie dough with the again of the spoon till the dry substances are moistened.
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Add the chocolate chips, and blend to distribute the chips evenly all through and till the dough is totally built-in.
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Divide the dough into 24 equal items, every in regards to the measurement of a golf ball, weighing no less than 45 grams.
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Roll every bit of dough right into a ball after which press right into a disk of about 3/4-inch thick. Place the formed cookie dough on a plastic-lined plate and place within the fridge (for about half-hour) or freezer (for about quarter-hour) simply till agency to the contact.
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As soon as the cookie dough is chilled, place the items on the ready baking sheets about 2 inches aside. Bake within the heart of the preheated oven, and bake for about 12 minutes, or till very frivolously golden brown throughout, and a bit browner across the edges.
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The cookies will nonetheless be smooth to the contact. Take away the baking sheet from the oven, and permit the cookies to chill on the baking sheet till agency (about 10 minutes). Switch to a wire rack to chill fully.
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Repeat with any remaining items of cookie dough.
This recipe works greatest with Higher Batter’s authentic mix or Nicole’s Greatest multipurpose flour (with added xanthan gum). Bob’s Crimson Mill 1-to-1 ought to work, too, with an additional 1/4 teaspoon xanthan gum.
Need to make your individual mix? Take a look at my mock all goal gluten free flour blends.
Chocolate chips
You should utilize as much as 8 ounces complete chocolate chips, or your favourite non-traditional chocolate chip type mix-in.
You may as well change the chocolate chips with an equal quantity by weight of raisins for a extra conventional cookie.
Serving: 1cookie | Energy: 203kcal | Carbohydrates: 30g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 27mg | Sodium: 113mg | Potassium: 90mg | Fiber: 2g | Sugar: 16g | Vitamin A: 169IU | Calcium: 20mg | Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Storage strategies
These cookies will keep their texture at room temperature for no less than 3 days. For longer storage at room temperature, retailer them in a sealed glass container for five days or extra.
For longer storage, place them in a freezer-safe zip-top container, squeeze as a lot of the air out of the bag as attainable, and freeze for as much as 3 months. Defrost at room temperature.
You may as well freeze the uncooked, formed cookie dough in a single layer on a baking sheet. Pile it in a freezer-safe bag, squeezing out all of the air, and freeze for as much as 3 months. Earlier than baking, defrost the mounds of cookie dough at room temperature till they’re nonetheless agency, however aren’t frozen strong. Bake as ordinary, in small or massive batches.
FAQs
Bob’s Crimson Mill makes secure gluten free oats—however simply remember to seize the bag that claims “gluten free.” And attain for quaint, not quick-cooking, oats for the best chewy texture and managed unfold.
Sure, you should use darkish brown sugar instead of gentle brown sugar, if you would like a richer, deeper molasses taste. The cookies themselves might be a bit darker in shade, too.
Did you overbake them? Did you make ingredient substitutions, particularly the flour mix, or measure by quantity as an alternative of weight and thereby overmeasure your flour? All of these can result in laborious cookies.
Taste variations
Oatmeal raisin cookies
Make these into arguably extra conventional gf oatmeal raisin cookies by changing the chocolate chips, by weight, with raisins. My favourite kind of raisin for baking (and consuming) is Thompson raisins, since they’re plump and massive, however not outsized.
Different dried fruits
Exchange some or the entire chocolate chips with chopped dried apricots, dried cranberries, and even pitted, chopped dates. Toss the dates in some flour first, although, since dates are tremendous sticky!
Chips
As an alternative of semi-sweet chocolate chips, strive milk chocolate chips, white chocolate chips, and even chopped darkish chocolate chunks.
Oatmeal walnut cookies
Exchange the chocolate chips on this recipe with whopped uncooked walnuts, by weight. The nuts deliver out the nuttiness within the oats.
