|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
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)
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.
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.