Sunday, June 14, 2015

Tasty Chocolate Chip & Oat Cookies - gluten free









Tasty Chocolate Chip & Oat Cookies - gluten free             48-50 small cookies or 25-27 large                                                                                                             
1 cup butter, softened - or dairy free substitute.
1 cup lightly packed brown sugar.
1/2 cup granulated sugar, I used beet sugar.
2 eggs, or egg replacer. I used an egg replacer.
2 tsp pure vanilla extract.
1 Tbsp milk or non-dairy substitute. I used rice milk.
1 1/4 cups flour, I used a gluten free blend. Bob's Red Mill Gluten Free All-Purpose Baking Flour.
1/4 tsp xanthan gum
1 tsp baking soda
1 tsp salt
2 1/2 cups quick cooking oats, I used gluten free.
1/2 cup quinoa flakes
1 1/2 - 2 cups semi-sweet regular or mini chocolate chips. I used an allergy friendly brand.
3-4 Tbsp cacao nibs, optional. (I toss these in just about all my cookies with chocolate chips)

Preheat oven to 325
I like to line my baking sheets with parchment paper, but it is optional.

In a large mixing bowl add butter or dairy free substitute, brown sugar and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla and milk or dairy free substitute.  Mix well.

In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
Add flour mixture to creamed mixture. Mix well.

Add chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies, add a few more minutes for larger cookies.

Remove from oven and let sit a few minutes before removing from pan. (I actually eat one right away)
Then cool completely on wire racks.


I like to make a big batch of these cookies and freeze them.

Enjoy!!

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