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Gluten-free cookies as soft and chewy as their traditional counterparts—not possible, right? Wrong. While it’s true that they’re the white whale of the modern-day baking world, delicious gluten-free cookies (and cakes, and cinnamon rolls, and other floury treats) really do exist, and making them simply requires some careful thought on behalf of the baker. (<a href="/guides-tools/tips-for-soft-and-chewy-gluten-free-cookies">And we’ve got some tips to get you started, right this way</a>.)With just the right formula, in fact, you can crank out all kinds of gluten-free treats that’ll amaze even the staunchest skeptics, and this cookie is no exception. This is a cookie that’s chewy and yielding, with a slight tartness from cream cheese (used to stabilize the treat in the absence of gluten) and that lovely nutty quality only whole-oat flour can provide. Give it a try next time you cook for someone gluten-free—or just because you want a new twist on a classic. We promise: it’s just as delicious, and it may be even a little bit more interesting.