Sunday, May 26, 2013

GF Oatmeal, Flax & Chip Cookies

I have a tasty new cookie to share today that is also perfect for ice cream sandwiches. I made mine gluten free, but the recipe works with regular all-purpose flour as well. Also the cookies shown here are made with an egg replacer, but using eggs is absolutely fine if they don't bother you.

For those that count weight watcher points, the recipe makes about 32-34 cookies at 4 points each. Make the cookies half the size to decrease the points, many cookie recipes can be decreased in size to fit into a  lower calorie eating plan. 

These cookies can be made vegan/plant-based using the substitutions. Cookies in pictures are plant-based.

GF Oatmeal, Flax & Chip Cookies                        Makes 32-34 cookies - or 64 smaller ones

Preheat Oven to 325 for gluten free, 350 if making with regular flour.
Line baking sheets with parchment paper, use silicone liners, or prepare with a non stick spray.

1 1/2 cups gluten free flour mix, see my GF flour combinations
1 cup quick cooking oats, gluten free if needed
1/4 cup finely ground flaxseed
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/8 tsp xanthan gum for gluten free only and if not already in a pre-made GF flour mix.
1/2 cup softened butter or non-dairy type butter
2 Tbsp nut butter, almond works well if not allergic. I used sunflower seed butter.
1 cup granulated sugar
3/4 cup brown sugar, or dark brown sugar.
2 large eggs, or egg replacer if needed.  I used EnerG Egg Replacer.
1 tsp vanilla
1 cup semi-sweet chocolate chips, I used Enjoy Life Mini Chocolate Chips.

In a small mixing bowl add flour, oats, flaxseed, baking soda, salt, cinnamon, and xanthan gum (if needed) - mix well.
In a large mixing bowl add butter or butter alternative, nut butter, granulated sugar, and brown sugar. Beat well. Add vanilla and eggs or egg replacer. Beat well.
Stir in flour mixture. Mix until blended. Stir in chocolate chips.

Drop by heaping tablespoons onto prepared baking sheets. Bake about 12-15 minutes for gluten free in 325 oven, and 10-12 minutes for regular in 350 oven.

Note: less baking time for smaller cookies.

Let sit a minute or two on baking sheets before transferring to cooling racks.
Eat them up or freeze to make ice cream sandwiches or use a non-dairy frozen product.


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