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.
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