Looking for a delicious, flavourful and chewy gluten free cookie? These fermented cookies use cultured cream cheese with whole grain oat flour. Cream cheese oatmeal cookies are perfect for all sorts of different flavours: chocolate chip, raisin, apple cinnamon and more!
Pre-soaking or fermenting grain breaks down complex carbohydrates, making them easier to digest. It also helps improve the texture and flavour of gluten free baked goods. (No more dry, crumbly cookies!)
To make fermented cookies use a soft, cultured cheese. Store-bought cream cheese usually doesn’t have a very good culture, so it won’t ferment the flour. Homemade cheese is softer than store-bought cheese, so it is easier to mix into the flour. Here are three simple homemade cheeses that are perfect for making fermented cookies:
Drop Cookie Flavours
I will admit that chocolate chip cookies are my FAVOURITE. I’m a not-so-secret chocolate addict, so the recipe is written as a classic chocolate chip cookie. However, it’s fun to play with different flavours of cookies. Just replace the chocolate chips with 1-cup of your favourite cookie add-in. Here are a few delicious options:
- Breakfast cookies: Add in a mix of flax, hemp hearts and raisins with 1 tsp of cinnamon.
- Energy cookies: Use sunflower seeds and pumpkin seeds. And replace the white sugar with date sugar for a cookie that will give you a long, slow source of energy.
- Salty chocolate pecan: Use a mix of chocolate chips and chopped pecans. Sprinkle each cookie with a pinch of salt.
- White chocolate macadamia nut: My husband’s favourite… a classic mix of sweet white chocolate and creamy macadamia nuts.
- Apple cinnamon: Use dried apple chunks with 1 tsp of cinnamon. For a fancy cookie, instead of mixing the cinnamon into the batter, roll the cookie dough into balls, then roll each ball in cinnamon.
Cream Cheese Oatmeal Cookies
Looking for a soft and chewy gluten free cookie? Cream cheese oatmeal cookies are a simple drop cookie, perfect for all sorts of different flavours. See the section above for 5 different options: apple cinnamon, salty pecan and more.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 1x
- Category: Cookies
- Cuisine: Gluten free
- 1 cup oat flour
- 1/2 cup cream cheese
- 1/4 cup melted butter
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup sugar, to taste (see notes)
- 1 cup of chocolate chips
- To ferment the oat flour, mix the flour with a homemade soft cheese and melted butter. Leave it to sit on the counter for 4-24 hours before mixing in the remaining ingredients.
- Otherwise, simply combine all of the ingredients in a large bowl (except the chocolate chips) and mix until smooth. Because oat flour is gluten free, you can really get the cream cheese mixed in, without worrying about making the cookie hard.
- When the cookie dough is smooth, mix in the chocolate chips (or other add ins, see above.)
- Chill the dough for 30 minutes before baking for a deliciously chewy cookie.
- Drop balls of dough (about 2 tbsp each) on a cookie sheet, leaving 2″ between each ball as they will flatten as they cook.
- Bake at 375 F for 8-12 minutes. The cookies are done when they start browning at the edges.
- Allow to cool for 2 minutes before removing from the cookie sheet.
- Usually, I don’t cook with sugar at all. However, for a traditional cookie, use a 1/2 cup of white sugar or coconut palm sugar. You can reduce the sugar to 1/4 cup or replace it with an alternative sweetener, however the texture won’t be the same. Saying that, I usually use 1/2 cup of date sugar (affiliate link.)
- For more information on how to ferment the oat flour, see the section above.
Keywords: soaked, pre-fermented, breakfast cookie, energy cookies, salty chocolate pecan, white chocolate macadamia nut, apple cinnamon, chocolate chip, gluten free