Gluten Free Oatmeal Chocolate Chip Cookies

Ingredients

• 110 gUnsalted butter
• 100 gLight brown sugar
• 60 gGranulated sugar
• 1 large (50 g without the shell), at room temperatureEgg
• 1 teaspoonVanilla extract
• 210 gGluten-free plain flour
• 1 teaspoonBaking powder (check the label for gluten-containing ingredients)
• 1/2 teaspoonBicarbonate of soda
• 1/2 teaspoonSalt
• 1/4 teaspoonXanthan gum (omit if already included in the flour blend)
• 100 gGluten-free oats
• 120 gChocolate, semi-sweet or dark

Instructions

1. 1

   Brown the butter

   Cut the butter into evenly sized cubes and place in a saucepan over medium-low heat. Once melted, whisk frequently as small bubbles form and the butter foams. Continue for about 5–8 minutes, watching it change from yellow to tan and then golden brown. When it is deep golden with small speckles on the pan’s bottom and smells nutty, take it off the heat straight away.

2. 2

   Cool the butter

   Transfer the browned butter to a heatproof bowl to stop it cooking in the hot pan, then leave it to cool for 10 minutes.

3. 3

   Mix the wet ingredients

   In a large bowl, mix the cooled browned butter with both sugars until creamy. Add the vanilla extract and egg, then beat until thoroughly combined.

4. 4

   Add the dry ingredients

   Mix the flour, oats, bicarbonate of soda, baking powder, salt and xanthan gum together. Add them to the wet mixture and stir with a wooden spoon until combined.

5. 5

   Fold in chocolate

   Coarsely chop the chocolate and gently knead it into the dough. Refrigerate the dough for 15 minutes to firm up.

6. 6

   Shape the cookies

   Line two baking sheets with baking parchment. Scoop the dough into balls weighing 60 g each, place them on a sheet and chill for a further 15 minutes.

7. 7

   Heat the oven

   While the cookie balls chill, preheat the oven to 170°C (325°F/Gas mark 3).

8. 8

   Space the dough

   Divide the cookie balls between the two baking sheets, leaving around 5 cm (2 inches) between each one. Keep to no more than six cookies on each sheet to leave room for spreading.

9. 9

   Bake and cool

   Bake a sheet at a time in the middle of the oven for about 15 minutes, or until the edges are delicately golden. Leave the cookies on the baking sheet until completely cool and firm, then transfer them to a cooling rack.

What are oatmeal chocolate chip cookies?

Oatmeal chocolate chip cookies are an American-style bake, with oats bringing a hearty chew to a sweet cookie studded with chocolate. This gluten-free version keeps that familiar combination while using gluten-free flour and oats.

Browned butter gives the dough a toasted, nutty flavour. Chilling it before baking helps the cookies keep their shape as they spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 7g protein, 41g carbs, 14g fat.

The flour, oats and sugars supply most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg, oats and flour provide some protein. Pair a cookie with plain yoghurt or fruit for a more balanced snack.

Choosing the gluten-free ingredients

Flour blend: Use a gluten-free plain flour blend, and check whether it already contains xanthan gum. If it does, leave out the extra quarter teaspoon specified in the recipe.

Oats and raising agents: Choose oats labelled gluten-free, and check the baking powder label for gluten-containing ingredients. These small checks help keep the ingredient choices consistent with the recipe.

Getting the brown butter right

Even pieces: Cut the butter into evenly sized cubes so it melts at a similar rate. Whisk frequently once it has melted and begins to bubble and foam.

Colour and aroma: Watch for the butter to turn golden brown and develop small speckles, then take it off the heat as soon as it smells nutty. It can move from browned to burnt quickly, so don’t leave it unattended.

Why the dough is chilled

First chill: Refrigerate the mixed dough for 15 minutes after adding the chocolate. This firms it up before portioning.

Second chill: Chill the shaped 60 g balls for another 15 minutes. Keep the baking sheets to no more than six cookies each and leave around 5 cm between them, allowing space for spreading.

Baking cues and timing

Oven position: Bake each sheet in the centre of the oven at 170°C (325°F/Gas mark 3). The method recommends baking one sheet at a time for more even results.

Doneness: Start checking at about 15 minutes. The edges should be delicately golden; let the cookies cool completely on the baking sheet so they can become firm before you move them.

Serving and storing

Serve the cookies once they have cooled and firmed up, alongside tea, coffee or a glass of milk. Their oats and chocolate make them substantial enough to enjoy as a snack.

Once completely cool, store them in an airtight container. If you prefer them warm, briefly reheat a cookie before serving.

Recipe notes & tips

• Use butter cut into similar-sized cubes so it browns evenly.
• Transfer browned butter out of the hot saucepan promptly to prevent it cooking further.
• Let the browned butter cool for the full 10 minutes before mixing it with the sugars.
• Check the flour blend before adding xanthan gum; omit it if the blend already contains it.
• Keep the cookie balls chilled while the oven heats.
• Bake the sheets one at a time in the centre of the oven for more even baking.

Variations

• Dark chocolate: Use dark chocolate in place of semi-sweet chocolate for a less sweet, more intense flavour.
• Chunk size: Chop the chocolate into larger or smaller pieces to change how it is distributed through the cookies.
• Flour blend: Use a gluten-free plain flour blend that already includes xanthan gum and omit the added gum.
• Oat texture: Use rolled gluten-free oats for a more distinct oat texture.
• Mixed chocolate: Combine semi-sweet and dark chocolate while keeping the total amount at 120 g.

Common mistakes to avoid

• Burnt butter: Remove the pan from the heat as soon as the butter is deep golden and nutty-smelling.
• Skipping the chill: Refrigerate the dough and then the shaped balls for the specified 15 minutes each.
• Crowding the tray: Leave around 5 cm between cookies and bake no more than six per sheet.
• Moving cookies too soon: Let them cool completely on the baking sheet until firm before transferring them.
• Uneven browning: Bake one sheet at a time in the centre of the oven.
• Adding extra xanthan gum: Check the flour blend first and omit the gum if it is already included.

How to store

Once fully cool, keep the cookies in an airtight container. Reheat briefly if you would like to serve them warm.

Frequently asked questions