Tuesday, 24 September 2013

Simple, Chewy, Gluten Free Chocolate Chip Cookies


I know, you've been waiting for this post for a long time. Chocolate chip cookies are just one of the basic ingredients of life that nobody should have to live without. But not any cookie will do. You want one with just slightly crispy edges and a soft, gooey center. One that doesn't make you choke and splutter as the grains of rice go down your throat. One that doesn't tastes like beans or weird grains that you've never heard of. You just want to taste that good old simple chocolate chip cookie one more time.


Well, I've tasted these cookies a little more than "just one more time". They're so easy that I've already made them a few times since I perfected the recipe.

And then there were all the times I made/ate them while I was tweaking the recipe.

Within the three days before this recipe was perfected, I think I made about five kadrillion half-batches of chocolate chip cookies. I tried different flour combinations, sugar ratios, and baking temps. Every time I finished a batch, they seemed to disappear, and though they might have been too dry, too flat, or too grainy... there would always be demands for MORE COOKIES.

This is my life.


The secret to these cookies is Gluten Free Oat Flour. It's quickly becoming my favorite gluten free flour because of its familiar taste and texture. If you have trouble finding gluten free flour you can buy it here on Amazon. You can also buy whole gluten free oats and grind them yourself in the food processor!  


    Gluten Free Chocolate Chip Cookies
Makes 1 1/2 dozen cookies

1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup oat flour
3/4 cup chocolate chips

Preheat the oven to 350ºF.
Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
Bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.


Don't forget to follow Yammie's Glutenfreedom on Facebook!

50 comments:

  1. I made these, they are very good. I agree the oat flour makes a big difference.

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  2. Can I use brown rice flour instead?

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  3. this was quite delicious. eating my 4th one right now, and i need to stop :)
    I think it would be a little better if i could get my oats ground just a little finer though

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  4. I made these and followed the recipe exactly, but mine puffed up quite a bit more and were more thick (they puffed up more than they spread out) and crumbly, and not as soft and chewy. Any tips? They are tasty, though--I was just hoping for the consistency of those in the photos. Thanks for the recipe!

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    1. I had this same result. I was really hoping for chewing cookies.

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    2. I have used basically the same recipe for a year now except everything is increased by half (1 1/2 stick of butter(smart balance for me), 3/4 cup of each sugar etc.). I use 2 eggs and I think that helps them to be less crumbly.

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    3. I have noticed that if you buy pre ground oat flour they turn out very fluffy, but if you grind whole or quick oats yourself they turn out chewy and gooey and mmmm.... hope this helps!

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    4. I just made these, and mine puffed up more than spread out, on my first batch. Than I decide to made little bawl and pressed than to make thiner - just used 1/2 cup of brown sugar and 1 tbs of coconut sugar ( not necessary) and add a tiny bit of almond extract - and it turns out chewy and crispy on wedges - delicious!

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  5. Are you supposed to melt the butter or should it just be softened?

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  6. I think just softened. Melting it would give you a thinner dough-

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  7. All the times I've made this, these were AMAZING! The first time I didn't have enough vanilla, but they still tasted good, the second time I had enough, and they tasted even better. I even sprinkled a bit of cinnamon on the batter the second time. These are addicting.

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  8. I just made these and they taste great! I followed the directions exactly, and they came out perfectly.

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  9. These are delicious tasting, but I am really heartbroken every time I make them and they don't look a thing like the picture! Mine are always flat and thin as paper, difficult to keep in tact. I want them to be plump and cookie looking! I followed the recipe exact, but since they are not working should I maybe try adding more oat flour? Any suggestions would be so helpful! Yours look so good!

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    1. Try adding more flour next time.

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    2. You could try, as with some wheat cookie recipes, chilling the dough before baking. Butter, when softened enough to mix with the flours, spreads in the oven before the cookie has time to set up. Chilling the dough until firmer (half hour to an hour) firms the butter back up and gives the cookies time to start baking before butter melts and runs all over the cookies sheet. That's why many traditional cookie recipes call for part butter (for flavor and yummy-ness) and part shortening or margarine (to help reduce spreading)

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    3. What kind of brown sugar are you using? That sometimes makes all the difference. I prefer dominoes dark brown.

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  10. I made my with a chia egg and part brown rice/sweet rice/oat. I too wondered at the ratio of fats and liquid to flour....and after adding only 1 1/2 cups...I stopped as it was so thick, I did a test cookie, and they didn't move at all....super dry and tough. So I added some non dairy milk, like a 1/4 to achieve a cookie more like thrones pictured.....super great taste! Are you sure the flour amount is correct? It is more what I would expect with double the fat/liquid.

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  11. We love chocolate chip cookies in our house (like make a batch weekly or 2x/week) and recently decided to go gluten-lite. I've tried with different flours and got that gritty texture. The cookies were good but not the same and I was cool with that. These are awesome. My kids thought they were the old kind (gluten kind). Mine are not as thick as yours but definitely not thin like the ones I have been making with rice flour blend. These are keepers and they look pretty.

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  12. Has anyone every tried using ghee instead of butter? If so what were your results?

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  13. Absolutely phenomenal! Followed the recipe exactly, ground my own oats into flour (sifted through mesh sieve) and wound up in heaven! I used Bob's Red Mill Quick Cooking Oats. I applaud your many efforts and am forever grateful! I toast you with an ice cold glass of milk...while I can still drink it. :D

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  14. Made them again...and again! YUMMY! Passed the recipe on to my celiac students too! No child deserves to go without a fantastic chocolate chip cookie.

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  15. I made these as directed and they are bone white! They never turned any sort of "golden brown" as shown in the picture, despite being adequately baked. The consistency and taste is good, but the aesthetics are not up to my expectations. Any ideas on what went wrong?

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  16. OMG, I have been in search for a simple gluten free cookie, I finally came across this site. This cookie is now in my menu. Wonderful job it is soooooo good....shhh made it right after and so good can't eat just one. Perfecto!

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  17. Made these today and they came out perfectly! I ground my own oats and used softened, not melted, butter. Golden color and soft, chewy cookie. Yum! I love this site!

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  18. I made these for my niece's class to celebrate her birthday. They were my first gluten free cookies! They were so loved I decided to feature them on my blog with tips for Krishna conscious preparation! I replace 1 egg with 1/4 cup whole milk yogurt and use coconut sugar instead of white sugar. Check it out here: http://discoveryourselfinyoga.blogspot.com/p/vegetarian-recipes.html

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  19. I made these this afternoon and oooooh yes! So glad to have a tasty cookie that tastes like a cookie!!! YES! :) Thank you so much for sharing this recipe!

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  20. I am so excited to try these! I love that the ingredients are all basic items that I readily have!

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  21. i'm about to try this recipe. hope they turn out good :)

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  22. I didn't have gf oat flour so I out our gf oats in the ninja and blended them to as fine as I could get them. When I had my cookie dough ready to scoop onto the cookie sheets, it reminded me entirely of oatmeal cookies by the way the dough looked. The first batch, I slightly flattened out my cookie balls on the sheet prior to baking. Those turned out flat. The second batch I didn't flatten at all and they were more plump. Although neither batch was soft or really chewy. They didn't look like the photo. Haha. I'm going to try again, maybe using pre-ground oat flour to see if that makes any difference.

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  23. Bone white ??? That's really odd. And you used oat flour and butter, right??

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  24. These cookies are amazing! The recipe turned out perfectly, and I love the oat flour- although one suggestion is to be sure to use unsalted butter! The batch made with salted butter is almost a bit tangy because of the extra salt.

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  25. These look lovely! Although, out flour *does* have gluten in it, I have heard. Can't wait to try them out.

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    1. You are both right and wrong haha! All grains have their own "type" of gluten, but it's not the same as wheat gluten. So no, oats do not have wheat gluten, which is how people determine whether a product is gluten free. Some people do cross react to certain grains, but many are fine with other grains. However, most oats are cross contaminated because they are grown, harvested and stored with wheat. So it's important to get a certified gluten free oat flour.

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  26. how much is a stick of butter in grams please

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  27. How can you make these sugar free with a sugar substitute??? Sound wonderful but have been doing THM for about a month now and so no white or brown sugars��

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  28. I just took a batch of these out of the oven. They spread more than I expected, but they are great! I am going to make the remainder of the dough into balls to freeze them for insta-cookies later on!

    To address Phoebe's comment above: Oats might be contaminated with gluten due to improper handling. But they do not contain gluten themselves. Here are words from some folks who have more on the topic: "Oats are not related to gluten-containing grains such as wheat, barley and rye. They don't contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most celiacs (perhaps less than 1% of celiac patients show a reaction to a large amount of oats in their diets).", taken from the University of Chicago's site on Celiac disease: www.cureceliacdisease.org

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  29. These were the best cookies I have ever made. I did substitute 1/2 of the butter for coconut oil. So good!

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  30. Here's the dealio- I had to re-try these and change up the recipe a bit. As with my original comment, mine did not turn out chewy or look like the picture. Yammie, your cookies look amaze, but mine just didn't come out that way. So I messed around with it a little and produced cookies that held that traditional chocolate chip cookie shape and did turn out more chewy. I used 1 1/4 cup oat flour, 1 cup brown rice flour, and 1/2 tsp xanthan gum. It worked! I *might* try changing the ratio of sugars or butter, as my original, amazingly wonderful, gluten filled old cookie recipe was like 2 sticks of butter and lots o' sugar, but for now this works!

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  31. I just made these cookies and my family LOVED them. The only changes I made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2 cups ground oats and 1 cup of a gluten free flour blend. (I used 1/2 c. brown rice flour, 3 Tbps. potato starch, 1 Tbsp. tapioca starch and 1/2-3/4 tsp. xanthan gum) I also added rice milk to thin the batter just a little. They were amazing warm out of the oven and the next day. My parents and kids all agreed they were some of the best cookies they had ever had. They also couldn't believe they were gluten and dairy free. This recipe is a keeper. Thanks for sharing!!

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  32. These are my go to cookie recipe. Since going gluten-free 3 years ago, these are my favorite cookie recipe and turn out well every time. The oat flour gives it great texture and flavor. Thanks for the recipe!

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  33. I love this recipe. I've made some changes to accommadate dairy free and my personal preferences.
    I substitute the butter for coconut oil (not melted) and I substitute the sugars for coconut sugar. Sometimes I use half cup less coconut sugar and add half cup of honey. I use ground steel cut oats. If I don't have any dairy free chocolate chips on hand I subsitute for raisins. Thanks for sharing.

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  34. Followed this recipe exactly, however I baked them for 8 minutes as opposed to 10. They came out beautifully and are my husband's new favorite cookie! Thank you!

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  35. NO way the cookies in the picture came from this recipe! Mine turned out crumbly. Not at all like the toll house cookie that we all know.

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  36. These needed about five extra minutes of bake time for me...pretty good! The Bob's Mill oat flour I used is I think a bit coarse for these cookies. I split the recipe in half and added cocoa powder and a little rice milk to one half; double chocolate chip cookies! :) It's extra fun if you put the two halves together to make little yin and yang cookies. Thanks for having oat flour recipes! So much more nutritious than the rice flour.

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  37. These are so delicious! Crispy outside and chewy inside. And just 1 flour? Winner recipe.

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  38. Just made these and they are the BEST gluten free chocolate chip cookies I have ever made, in my year long journey of being gluten free. I've made some great GF cookies, but these were the best! We are also dairy free and egg free, so we used Earth Balance vegan butter, 1/4 cup of organic unsweetened applesauce in substitution for the egg, and Enjoy Life allergy free chocolate chips. They turned out fantastic!!!! We have added this to our recipe book. :) Thank you!!!

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  39. Thanks for the recipe! I've made these twice now, once with light brown sugar and once with dark brown sugar (that was the only difference). They turned out great both times. I love how simple they are to mix up and they are just as good the next day or two.

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