When our friend Whoorl posted this recipe in her Instagram story for gluten-free chocolate chip oatmeal cookies from King Arthur’s Flour, I decided to give it a whirl. I’ve developed a later-in-life (yay 40!) gluten allergy, but don’t typically keep baked goods around that I can eat because I will basically eat them all. That’s because most of the time, no one else in my house (four kids who can all happily eat gluten) will go near them.
I cannot say that about this recipe, however, which I guess I should be pleased about, because when I made them last week, I only got about two after my children made their way through the batch at record speed. When I told them all that they were gluten-free, they were shocked. But not shocked enough to stop eating them.
The recipe is super simple to make; in fact, I just whipped up another batch this afternoon to photograph (ironically using Bob’s Red Mill GF flour, not King Arthur), with a few caveats.
– Who is making 56 small cookies? I make 16 large, delicious cookies. I cannot even imagine getting 56 out of this.
– I preferred the cookies when the dough was warm, not refrigerated. They were crunchier and flatter when made from cold dough, and I’m a soft cookie fan, though these are not super soft. The texture is pretty perfect.
– When they say “13 minutes” they mean it. The cookies will look a bit soft and undercooked (in my opinion), but don’t second guess yourself. Take them out of the oven.
– The GF flour I used did not have xanthan gum, but these days, lots of GF flours do. Double check, then leave out the xanthan gum if your flour already has it in there.
Cool Mom Eats is a reward style affiliate.
