Gluten-Free Oatmeal Chocolate Chunk Cookies

indulgent, chocolatey, gluten-free goodness


We had quite the weekend at our little house. Renovation projects have shifted outdoors, as we currently are tackling the redoing of our driveway. It's a huge undertaking, and Robert got three friends to help him and his dad at the crack of dawn on Saturday morning with the cement delivery. By early afternoon, half the driveway had a fresh layers of segmented cement, everyone was toast, and we were 50% of the way closer to having a normal looking driveway. These leftover cookies made an appearance with the coffee I put out for everyone, and quickly disappeared. Rightfully so, because they are really, really good, and if we were going to have a signature cookie that I make around here, I think this is the one. Sunday was spent hosting all of the dads at our house, from late afternoon to late into the night. Robert made the most delicious sous-vide organic steak for everyone, potato salad with basil, tarragon, chervil and parsley almond pesto, and grilled caesar salad. I played around with a GF sour cream cake that I loaded with berries, and it turned out phenomenal. After 5 different requests on my Instagram story for the recipe, I think it will definitely need to make an appearance on here shortly. 

If you're super into Tate's chocolate chip cookies, I would describe these as the exact opposite. I do love that style, thin and crispy, but these aren't those and honestly... I could write a pretty solid love sonnet about how much I love them, but I'll spare you for now. I think indulgent recipe inspiration waits to hit until I'm on a roll of being extra healthy. It's a little bit like hey, great work! now let's start experimenting with really great GF chocolate chip cookies to ruin everything! and that's where balance comes into play. It doesn't have to ruin anything. It's about balancing the indulgent with the good-for-you, the healthy with the treat. I've been thinking about balance and mindfulness when it comes to food in a very new-to-me way, thanks to discovering the Archetype Diet. It's impossible not to be completely engrossed in the psychology behind our relationship with food as women, and as I'm beginning to understand my specific archetype's relationship with food in a much more broad and specific way, it's been fascinating in a way I'm not sure I know how to properly describe yet. I'll be doing a round up of my summer reading list soon, and that is definitely one I'd highly recommend.  

A lot of us have vivid, visceral memories related to food, I know I do. One of them involves cookies that were a lot like these (sans oats) and they were on my mind recently. Robert and I were driving home from a wedding in the Adirondacks, and out of nowhere I started thinking about, and describing these giant 1/4 lb. cookies that my mom used to let me get when we stopped at a now closed mostly bread bakery in Rochester. There was one across the street from my doctor's office, and I knew there was always a good chance that we'd be stopping in after an appointment for a loaf of fancy bread and a pack of those giant, delicious cookies. As I described them to Robert, I realized that style of cookie would probably translate really well to Gluten-Free. I remember how dense, thick, and full of chocolate they were like I was just there yesterday, and decided it was high time I run with that visceral memory in my own, gluten-free kitchen.  

Now that I'm over two years in on dealing with a wheat intolerance, I have a solid handle on the ins and outs of what works well, and what doesn't in the GF world, and let me tell you I've had some weird baked goods. What I've learned is that I prefer to make them when it's not over-complicated. I was having a conversation with a chef recently who has celiac, about the wild world of good and bad GF substitutions out there. We were talking about store bought gluten-free puff pastry and how abominable it is, then he gave me a hack I hadn't thought of. Replace what calls for puff pastry with GF pizza dough. It was a simple suggestion, but it felt so genius at the time, and it made me rethink how I approach certain modifications. I knew the cookies I was inspired by weren't oat based, but I had a feeling I would get the desired density and hearty texture I was seeking if I went down that route, and I was not disappointed with the final result.  

For me, these cookies are one and done. Partly because they're huge, and also because the oat flour and rolled oat combo make them extra dense, but in a good way. I use oat flour in baking often, and it works so well here. Letting the dough chill before baking is important here, because you want the cookies cold as they go into the oven. I promise, they're worth the extra wait while the dough hangs out in the refrigerator. If you don't want them to be so large, halve the proportions listed to double the amount of cookies made. I will say though, I think the best part about these is their size. Another pro tip? Pair one that's still slightly warm with a glass of Pinot Noir and you'll be over the moon happy. 

Gluten-Free Oatmeal Chocolate Chunk Cookies
makes 12 large cookies

1 1/2 cups Gluten-Free Oat Flour
1 tsp baking soda
1/2 teaspoon kosher salt, or flaky sea salt
1 cup unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla
2 cups dark chocolate chunks
3 cups Gluten-Free Old Fashioned Rolled Oats

  • In a large mixing bowl, combine the GF Oat flour, baking soda and salt until well mixed and set aside.
  • Using a stand or electric mixer on high speed, beat the butter, with both sugars until creamy.
  • Add in the eggs on at a time, stirring well after each addition, followed by the vanilla.  
  • Pour in the flour mixture, GF oats, and chocolate chunks, continuing to stir until fully incorporated. 
  • Cover the batter in the mixing bowl with plastic wrap and refrigerate for one hour. 
  • In the meantime, preheat oven to 350° and prepare two baking sheets with parchment or a silpat and set aside. 
  • Remove the dough from the refrigerator and using a 1/2 cup measure, scoop about 3-4 ounce mounds of dough onto the tray.  
  • Form into a round and pat down slightly, 4 cookies should fit to a baking sheet nicely. 
  • Bake for 16 minutes, until golden brown on top.
  • Let the cookies sit for 5 minutes before transfering to a wire rack to finish cooling.