OMGluten-Free Chocolate Chip Cookies
Make. These. Today.
These cookies are soooooo good! They have a unique crunch and chocolaty richness that can’t be beat. My son is always skeptical when I take an old recipe and modify it to be “healthy,” but he asks me to make these every week now. The kids in the neighborhood also love to pop in for a cookie or two, if I have them. That’s a good thing because it keeps me from eating the whole batch! They are best eaten when warm out of the oven, which shouldn’t come as a shock to you cookie lovers out there. I’ve replaced most of the butter with coconut oil, and use a blend of oats and gluten-free flour as the base of these cookies. You could also use dairy-free chocolate chips. This is one recipe you can serve to the gluten-free folks, or to the general cookie-eating population, and no one will be able to tell they are gluten-free.
OMGluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup gluten-free oats
- 1 cup gluten-free all-purpose flour (I use King Arthur)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup tablespoons coconut oil, softened to room temperature
- 2 tablespoons butter, softened
- 1/2 cup Demerara Sugar*
- 2 eggs
- 2 teaspoons vanilla extract
- 10 ounces chocolate chips
- *Demerara sugar is a natural sugar from South America, similar to brown sugar or sugar in the raw. It has a subtle molasses flavor that lends itself well to these cookies. I buy it at the local Harris Teeter.
Instructions
- Preheat oven to 350 degrees.
- Add the oats to a blender or food processor and pulse until fine like coarse flour.
- In a bowl, stir the oats, the gluten-free flour, baking soda, and salt.
- Using an electric mixer, either handheld or stand mixer, mix together the butter and sugar until light and fluffy, then add in the eggs and continue to mix. Then add vanilla and beat until smooth.
- Slowly, mix in the flour mixture to the sugar mixture and beat until just combined.
- Using a spatula, fold in the chocolate chips until combined.
- Prepare cookie sheets with parchment paper.
- Scoop 1-inch balls (I use an ice-cream scoop) onto the cookie sheets about 2 inches apart.
- Bake about 12-15 minutes, until golden brown.
- Cool and eat.
- Or, let them cool down enough to enjoy while warm!
