gluten-free oatmeal chocolate chip cookies

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These cookies are adapted from a recipe in The Grand Central Baking Book. Seriously, I don’t know why this book didn’t garner national attention when it was published. It’s absolutely lovely. Not only are the recipes solid (and written in ounces, so we can adapt them with gluten-free flours easily!), but the book is strewn with good baking tips. I’m re-working my pie crust again based on Piper Davis’ clear instructions for how to tackle the dough. 

These cookies are more than good enough for me. They have a crisp outer edge, a chewy inside, and the surprise of both milk and bittersweet chocolate on either side of the mouth. We think you’ll want to sing about them too. We use our gluten-free all-purpose flour here, along with 2 ounces of gluten-free oat flour. If you can’t do gluten-free oat flour, then you can use 12 ounces of the all-purpose flour instead. 


about 3 dozen cookies
10 ounces gluten-free all-purpose flour
2 ounces gluten-free oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup white sugar (we use unbleached organic)
1 cup packed brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
9 ounces rolled oats (make sure they are certified gluten-free)
6 ounces chocolate chips
6 ounces bittersweet chocolate, cut into chunks


Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.

Combining the dry ingredients. Sift each of the flours into a large bowl, then stir in the guar gum, baking soda, baking powder, and salt. Stir well and set aside.

Creaming the wet ingredients. Put the softened butter and white and brown sugars into the bowl of a stand mixer. (You can also do this by hand.) Mix them together until they are combined well, lighter in color, and feel fluffy. Don’t forget to stop and scrape down the bowl to make sure everything is incorporated.

Crack one egg at a time and add it to the mixture, allowing the egg to be fully incorporated into the dough before adding the next one. Pour in the vanilla extract and mix well.

Finishing the dough.  Add the dry ingredients to the mixer, 1/3 at a time. Scrape the sides from time to time. Add the oats and mix them in. Finally, add the two kinds of chocolate and mix. This you might want to do by hand.

Shaping the cookies. Scoop out 1 ½ ounce balls of cookie dough (or about the size of a ping pong ball, if you don’t want to be that meticulous). Form into a tight ball. Place all the balls of cookie dough on the baking sheet, then flatten them into ½-inch disks.

Baking the cookies. Slide the baking sheet into the pre-heated oven. Bake until the edges of the cookies are browned and the middle is just slightly underdone, about 10 minutes. (Rotate the baking sheet at 5 minutes.) Remove the baking sheet and allow the cookies to cool for at least 15 minutes before eating.

Repeat with the rest of the cookie dough.

Makes about 3 dozen cookies.

Feel like playing? For best results, refrigerate the dough at least 1 hour before baking. To prevent spreading, put the balls of dough on the baking sheet, then put the baking sheet in the freezer for 15 minutes before putting it into the oven. If you let the dough sit in the refrigerator overnight, the cookies will be even better.