Gluten Free Chewy Oatmeal Chocolate Chip Cookies

I gotta say, getting a good, chewy, gluten free cookie is a science. Definitely a science worth studying and perfecting, but who has that kind of time? I certainly didn’t until this three-day weekend and a full day of recipe research, development, taste-testing, and finally, resulting trays upon trays of what I’m now calling a scientific breakthrough: the perfectly chewy oatmeal chocolate chip cookie. We’ve done it, ladies, gentlemen, and persons of the gluten free world, you can all go home and make yourself a batch and be thoroughly glad that you did. These cookies are BIG, BOLD, and BETTER than anything you’ll spend $7/cookie on in stores. They’re studded with melty chocolate chips and have the most satisfying crunch around the edges.

I’m usually nervous to make large cookies gluten free because, honestly, the trauma of the classic sand-castle-esque crumbling of every gluten free baked good you touch is real. I once made a pie crust that, when my ever-gluten-free-indulging boyfriend tried it, he apologetically described it as “a desert in his mouth.” In a bad way, obviously (not sure what a good version of that would be). Dry, sandy, and dissolving faster than our founding fathers’ principles, gluten free baked goods have a way of repeatedly tempting us into utter disappointment. Let it be known that I try my very best to avoid that disappointment in every recipe here (though the shortbread is dry – per the definition of shortbread).

These cookies are a humble show-stopper (and I dare you to find any normal, non-gluten free friend who pegs these as GF without you telling them – they’ll be surprised). The size here does matter – it’s a bit more fun to have a bunch of giant gluten free oatmeal chocolate chip cookies than a bunch of tiny ones (or maybe 100 tiny ones are what you’re looking for), but also because these cookies, despite their size, don’t fall apart! They’re the real deal, sans gluten. They’re pretty darn fast, too – only an hour to chill, and twenty minutes to bake (plus about 10 minutes to mix everything up). Just the thing for a long weekend, or for a slightly (and I do mean slightly) healthier after-school/after-work snack to keep you going in the remainder of this four-day week. Do what tastes good!

Print Recipe

5 from 4 votes

Gluten Free Chewy Oatmeal Chocolate Chip Cookies

A classic, but gluten free! Easy and fast

Prep Time15 minutes mins

Cook Time20 minutes mins

Chilling time1 hour hr

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: chewy, chocolate chips, cookies, gluten free, oatmeal

Servings: 20 large cookies

Calories: 150kcal

Author: Amelia Farber

Equipment

• Cookie sheets

Ingredients

• 3 large eggs separate whites from yolks into two clean large bowls
• 1 Cup salted butter melted
• 1 Cup brown sugar
• 1/2 Cup white sugar
• 1 Tbsp vanilla extract
• 3/4 Cup gluten free flour 1-1 mix with xanthan gum
• 1/3 Cup almond flour
• 1/2 Cup arrowroot starch
• 1/4 tsp ground cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 Cups semi-sweet chocolate chips
• 3 Cups gluten free rolled oats

Instructions

• In the large bowl with the egg whites, using an electric mixer, beat the egg whites until stiff peaks form (at least a few minutes, wait until peaks are very stiff). Set aside.
• In the yolks bowl, using the same electric mixer, cream together the egg yolks and white sugar until lighter and fluffy. Add in the brown sugar and melted butter and continue to beat until creamy. Add the vanilla and beat until combined.
• Into the same yolks bowl, add in the flour, almond flour, starch, cinnamon, baking soda, and salt and stir together with a spatula or wooden spoon until fully combined. Pour in the oats and chocolate chips and stir carefully until fully combined (it will be very stiff and dry – don't worry!).
• Add in 1/3 of the stiff egg whites at a time, using a spatula to stir/fold in the mixture until the dough is a bit wetter and sticky. Continue adding egg whites until fully combined.
• Chill the cookie dough for one hour before baking (do not chill longer or the dough will be too hard and the cookies will not spread as much/be as chewy). Once chilled, remove from fridge and preheat oven to 325° Fahrenheit. Lightly grease two cookie sheets, line with parchment paper, and grease again. Then, use a 1/4 cup to scoop out dough and place 6 blobs of dough on each cookie sheet (these will make 4.5 inch diameter cookies – if you want smaller ones, use a smaller scoop). Do not flatten cookie dough – it will spread as it bakes.
• Bake for 20-22 minutes until edges are golden brown and center is a bit paler than edges. Let cool completely before eating – they'll firm up and be chewier if you do!

Tag @sisterssansgluten on Instagram if you snap a photo of your brownies!

Food photography and styling by Amelia Farber