|Gluten Free, Oatmeal Chocolate Chip Cookies…crisp on the outside
and chewy on the inside…perfect!
Oh my…these are good, like really good…like taste like the real thing good! This is a recipe that I knew from Gluten Free Day 1 would have to be converted. I’m thrilled that my first attempt came out so good, especially on the heels of my (followed a recipe) gingerbread cake disaster this past weekend. There is a reason I don’t follow recipes and the gingerbread cake – that will remain in the fridge until it’s so hard we don’t feel bad about throwing it away – is a prime example.
This recipe, however, I will forever follow to a T…one becuase I made it up and two because the cookies are freakin’ delicious!
The Best Gluten Free Oatmeal Chocolate Chip Cookies, EVER…
¾ c butter (softened)
1/3 c coconut oil
1 c brown sugar
½ c white sugar
2 tsp vanilla
IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET
½ c rice flour (I used white, you could use brown)
¼ c sorghum flour
¼ c tapioca flour/starch
¼ c potato starch
1 tsp xanthan gum
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
2 ½ c GF oats (I use Bob’s Red Mill)
Add Ins: (You could sub just about anything for these…dry cranberries, raisens, walnuts, etc.)
1 bag dark chocolate chips
½ c finely chopped pecans
Cream butter, coconut oil and sugars. Add eggs and vanilla and blend. Add half of dry mixture at a time. Beat on low until blended. Add nuts and chocolate chips. Beat until blended.
Put bowl of dough in the fridge for 10-15 minutes or longer (this is important…the dough spreads too much if you don’t!!!!) Drop rounded TBSPs onto cookie sheet lined with parchment paper and bake at 350 for 10-12 minutes. DON’T OVERCOOK! The middles will still look slightly glossy. Leave on pan for 4-6 minutes, or just slide parchment off onto counter. If you try to move them prior to letting them set, they will crumble. After you let them set, they are sturdy…and they look and taste like delicious, gluten-y oatmeal chocolate chip cookies of years gone by!
Hints: Use a cool cookie sheet. Because of the spreading, you don’t want them to start baking on the bottom before you get them in the oven.
You can freeze dough balls, prior to baking them, for an easy dessert on a future date. Just make the dough balls and freeze them on a parchment paper lined cookie sheet for about an hour, then transfer them into a ziplock. When you take them out, no need to defrost, just add a couple minutes to your baking time.
The dough is delicious on its own, if you don’t get weird about the raw eggs 🙂
For a more grown up cookie, you can sub 2 TBSP of Kahlua for the 2 tsp of vanilla. J