A family favorite cookie with GF, DF and whole grain options! I hope you find a version your family enjoys.
When I was a little girl we made a quadruple batch of these cookies each week for school lunches. Of course, we ate our fair share as they were cooking and with ten of us, that’s a lot of cookies!
We always shared the job of wrapping two cookies into saran wrap. Those little cookie packets were then stored in the freezer until they were happily toted to school in a little brown paper sack along with an apple and a peanut butter and honey sandwich. We were so fancy back then!
I have adjusted this family favorite recipe over the years so that it can easily be tweaked.
Gluten Free Options
These delicious cookies can be made gluten free by swapping out the all purpose flour with gluten free flour (verify your oats and oat flour are gluten free, if need be).
I typically use Bob’s Red Mill 1:1 flour in this recipe but I have also used more oat flour or almond flour for the all purpose flour as well. I prefer the gf flour blend but the other two work.
Whole Grain Options
This recipe can also be made with all whole grains. Again, all you have to do is swap out the all-purpose flour with a whole grain flour of choice.
I have used whole grain einkorn, spelt or a multigrain mix I keep on hand for my breads. Because the oats and oat flour are both whole grains, it makes this cookie 100% whole grain that way. They are still soft and delicious.
Dairy Free and Sugar Options
Making this dairy free is best with dairy free butter. Use one you know and love. I have used Miyokos and Organic Better than Butter. Coconut oil is also a good option but I like it with half coconut oil and half dairy free butter. The texture is better that way. Use dairy free chocolate chips as well.
I use the organic white and brown sugar from Costco typically when I make these cookies for people outside my home and I use coconut sugar when they are just for us. I like to add 1-2 teaspoons of molasses to the coconut sugar because it helps mimic the moisture of the brown sugar. It does make the cookies dark though.
However you make these, I hope you love them! They are a personal favorite.
Mrs. Fields Chocolate Chip Cookies
Makes about 4 dozen – 1.5 tablespoon cookies
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tablespoon vanilla
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick oats
1½ cups oat flour (see notes)
1 cup all purpose flour, gluten free flour or whole grain flour
12 oz bag chocolate chips
1 cup chopped pecans – optional
Directions
Preheat oven to 350 degrees.
Add the 1 c butter, 1 c white sugar, 1 c brown sugar, 2 eggs, 1 T vanilla, ½ t salt, 1 t baking soda, and 1 t baking powder into a large bowl. Mix until well combined. Add the 2 c quick oats, 1½ c oat flour, 1 c flour of choice, chocolate chips and 1 c chopped pecans, if using. Mix until well combined.
Scoop cookies onto a baking sheet (I like to use these cookie scoops). Place cookies in preheated oven. Bake for 9-11 minutes.
In the pictures above you can see all the different types of cookies. Depending on which substitutes you use, your cookie might look different and thats ok! The bottom right is the whole grain cookie. Above to the right is the gluten free flour cookie. The middle picture has a coconut sugar cookie sitting in the middle of the other ones – you can see the color difference. And to the far left are the dairy free cookies – they are made with half coconut oil and half dairy free butter.
TWEAK IT NOTES
- GLUTEN FREE- Use gluten free flour in place of the all-purpose flour – I use Bob’s Red Mill 1:1 most often with these cookies. You can also swap almond flour for the all-purpose flour or more oat flour. Both work well and taste good. If you use almond flour you need to add about 1/4 cup more so the dough isn’t too thin. The gluten free flour gives them the best texture out of the three flours. Make sure your oats and oat flour are also gluten free.
- DAIRY FREE – Use your favorite dairy free butter. I have also made them with coconut oil. The coconut oil flavor comes through strongly and it isn’t my favorite in these cookies so I prefer to do half dairy free butter and half coconut oil. Use dairy free chocolate chip – Enjoy Life Brand, HU brand, and so many more now!
- REFINED SUGAR FREE – Use coconut sugar. Add a teaspoon or two of molasses to mimic the moisture of the brown sugar. It makes the cookies dark but yummy. Hu brand chocolate makes chocolate chips that are sweetened with coconut sugar or Just Dates makes a date sweetened chocolate chip.
- EGG FREE – you can use 6 tablespoons water and 2 tablespoons flax meal or 6 tablespoons aquafaba.
- OAT FLOUR – You don’t have to buy oat flour. Simply put your rolled or quick oats (sprouted oats work as well) in a blender and run them until they are finely ground. If you have oat groats (I buy mine from Azure Standard) – those can be run through a grain mill.
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