These are nice, simple oatmeal cookies that have a chewy texture. They’re even flourless to begin with, so no modifications are necessary!
- Definitely use parchment paper to line the baking sheets. I tried aluminum foil and greased it, but the cookies still stuck pretty aggressively.
- The original recipe says you’ll get 2 dozen cookies, but following the recommended cookie size of about a tablespoon, I got about 4 dozen cookies.
Flourless Oatmeal Drops
Adapted from The King Arthur Flour Cookie Companion
Yield: 2 dozen cookies
- 1/3 cup (2 3/4 oz) unsalted butter, softened
- 7/8 cup (7 oz) brown sugar OR 7/8 cup white sugar+dollop molasses
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg OR allspice
- 1/8 teaspoon ground cloves OR allspice
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons white vinegar OR cider vinegar
- 2 large eggs
- 2 1/2 cups (8 3/4 oz) rolled oats (old fashioned OR quick cooking)
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl with a hand mixer, on medium speed, beat together butter, sugar, molasses if using, salt, spices, baking powder, vanilla, and vinegar until light and fluffy.
- Add eggs one at a time and beat well after each addition. (It’s fine if you forget and add the eggs at the same time.)
- Stir in oats. The mixture will feel very loose.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. The bottoms of the cookies are extremely sticky.
- Remove dough from refrigerator and drop it by the tablespoonful onto baking sheets, spacing 2 inches apart.
- Moisten your fingers and flatten cookies to 1/4 inch thick. It’s easiest to keep a small bowl of water beside you for this part.
- Bake cookies for 10 minutes, or until edges are lightly browned. Rotate the baking sheets halfway through and rotate them front to back. The cookies won’t look completely done in the center when you take them out.
- Remove cookies from oven and let rest on baking sheets for 5 minutes.
- Transfer to wire rack to cool completely.
I decided to experiment with xanthan gum, and I discovered that it does do wonders for structural integrity – these chocolate chip cookies were actually lightly domed! However, they would still taste fine without it, so I consider it optional. Pair these cookies with ice cream if you feel really decadent.
Big Fat Chocolate Chip Cookies
Adapted from All Recipes
Yield: 40 cookies
- 2 cups gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (optional)
- 3/4 cup unsalted butter, melted
- 3/4 cup white OR brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
- Preheat oven to 325ºF. Grease cookie sheets or line with parchment paper or aluminum foil.
- In a mixing bowl, beat together the melted butter and sugar until creamy.
- Beat in vanilla and eggs until light and creamy.
- Beat in baking soda, salt, and xanthan gum if using.
- Mix in flour.
- Stir in chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be 2-3 inches apart.
- Bake for 15-17 minutes, or until the edges are lightly toasted and tops are golden.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
These mint chocolate chip cookies remind me of my favorite brownies. They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.
Mint Chocolate Chip Cookies
From Amy in the Kitchen
Yield: 12 cookies
- 1 1/2 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract
- 1/2 cup dark chocolate OR semisweet chips
- Center a rack in the oven and preheat to 350°F. Line 2 baking sheets with parchment paper. (Actually, the cookies are very sticky, so it may be better to line the sheets with aluminum foil and grease it.)
- In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
- Using a spatula or wooden spoon, stir until fully mixed. Batter will be thick and glossy.
- Stir in chocolate chips.
- Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
- Bake 10-13 minutes. The tops will look like brownies, with a thin crisp skin.
- Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
- Use a wide spatula to remove cookies from sheets.
- To store, keep in the fridge in an airtight container for up to 3 days.
Almond crackle cookies are deliciously crunchy and fragrant, as well as amazingly easy to make. In the time that your oven preheats, you mix together three ingredients and then dollop the batter onto baking sheets. Voila – cookies!
- Dorie Greenspan also gives instructions for making the cookies in muffin tins, which leads to a prettier shape, but getting them out of the tins is finicky. Perhaps I shouldn’t have let them cool for longer than 10 minutes, but by the time I tried to remove them, all but five (pictured above) were stuck fast. The good news is that if you soak the tins in the sink, the cookies will soften and you can clean out the tins. The bad news is that you won’t have many cookies.
- If you bake the cookies on cookie sheets, they will be thinner and more crunchy, which I personally prefer.
- The batter is fairly robust: The second time I made the cookies, I only had 1 cup of almonds, so I cut the sugar to 5 tablespoons and kept the full egg. The cookies still tasted good.
Almond Crackle Cookies
From Dorie Greenspan’s Dorie’s Cookies
Yield: 20 cookies
- 6 tablespoons sugar
- 1 large egg
- 1 1/4 cups sliced almonds (blanched or unblanched)
- Position racks to divide oven into thirds and preheat to 325°F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.
- Whisk sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick.
- Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
- Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with your fingers or the back of a fork.
- Bake for about 20 minutes. Rotate the pans front to back and top to bottom midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top.
- Transfer the baking sheets to racks and let the cookies cool for about 10 minutes.
- Carefully lift cookies off sheets with a wide spatula. (If you used parchment paper, they release very easily. You probably don’t even need to use a spatula.)
- If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350°F oven for about 6 minutes; cool on the sheet.
It’s America’s favorite lunch in cookie form! These flourless cookies are very simple to make and have an intense peanut butter flavor. Top them with your favorite jam or jelly.
Flourless Peanut Butter Jelly Cookies
Adapted from AllRecipes
Yield: 12-16 cookies
- 1 cup peanut butter (I used smooth, but I’m sure chunky works just as well)
- 1 cup white sugar
- 1 egg
- Jelly or jam, of your choice
- Preheat oven to 350ºF. Line baking sheet with parchment paper or aluminum foil.
- In a mixing bowl, stir together peanut butter, sugar, and egg until smooth.
- Drop spoonfuls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Use the tines of a fork to press a crisscross pattern across the tops, flattening them to about 1/2 inch thick.
- Drop 1/2-1 teaspoon of your favorite jelly or jam in the middle of each cookie.
- Bake 6-8 minutes. Do not over-bake! The cookies will still be extremely soft and just barely brown on the bottoms. Leave them on the baking sheet, and they will harden as they cool.
These cookies combine three different forms of chocolate and have a deliciously soft texture. The gluten-free version have great structural integrity and don’t spread out very much when baking.
Chocolate Chocolate Chip Cookies
Adapted from Wolfgang Puck
Yield: 30 cookies gluten free, 24 with regular flour
- 1 3/4 cups gluten-free OR all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz (2 sticks) unsalted butter, at room temperature, cut into small pieces
- 3/4-1 cup light brown sugar (depending on how sweet you want the cookies)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2-2 oz bittersweet chocolate, melted
- 1 3/4 cups semisweet chocolate chips
- 2 cups coarsely chopped pecans or walnuts (optional)
- With an electric mixer on medium speed, soften butter.
- Add brown sugar and beat together on high speed until fluffy. Stop machine to scrape down the sides as necessary.
- Decrease speed to medium and beat in eggs and vanilla.
- Stop machine, scrape in melted chocolate, and beat on medium speed until thoroughly combined.
- Beat in cocoa powder, baking soda, and salt.
- On low speed, gradually beat in flour. (If using all-purpose flour, beat just until combined. Luckily, over-beating is not a worry for gluten-free flour.)
- Stir in chocolate chips and nuts, if using.
- Position racks to divide oven into thirds and preheat to 350ºF. Line 2 baking sheets with parchment paper or aluminum foil.
- Shape dough into 2-tablespoon balls and space them 2 inches apart on baking sheets.
- Bake about 15 minutes, or until slightly firm to the touch, reversing the trays front to back and top to bottom halfway through.
- If making gluten-free cookies, leave them on the sheets for a few minutes after they come out of the oven so they harden a little more.
- Cool cookies on wire rack.
Chocolate wafer cookies are great to have around, not only for snacking on but also for, say, crushing and turning into cheesecake crusts.
Chocolate Wafer Cookies
Adapted from Smitten Kitchen
Yield: 50-60 1 3/4-inch wafers
- 1 1/2 cups gluten-free OR all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- In a large mixing bowl, beat together butter and sugar.
- Beat in cocoa, salt, and baking soda.
- Beat in flour.
- Beat in milk and vanilla.
- Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.
- Form dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cut log of dough into slices a scant 1/4-inch thick and place them 1-2 inches apart on baking sheets (even cookies made with all-purpose flour will spread).
- Bake for 12-15 minutes, rotating the baking sheets from top to bottom and back to front about halfway through. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
- Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. They should crisp as they cool. If they don’t, return them to the oven to reheat and bake a little longer, then cool again.
- These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.