Oatmeal chocolate chip cookies (gluten free & nut free)
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In the ever-evolving world of gluten-free baking, finding the perfect cookie recipe that doesn’t compromise on taste or texture can be a real challenge. However, these Gluten-Free Oatmeal Chocolate Chip Cookies rise to the occasion, offering a delightful treat that everyone, regardless of dietary restrictions, can enjoy. Made with a blend of oat flour, coconut flour, and gluten-free rolled oats, these cookies bring a satisfying chewiness and depth of flavor that are often missing in gluten-free options.
Ingredient Highlights:
• Oat Flour and Gluten-Free Rolled Oats: These provide the base of our cookies, offering a hearty texture and a slight nuttiness. Oat flour is a fantastic gluten-free alternative that helps to bind the cookies, while the rolled oats add that classic oatmeal cookie chewiness.
• Coconut Flour: Adds a touch of lightness and a mild coconut flavor to the cookies, while also helping to absorb moisture and keep the cookies from becoming too crumbly.
• Refined Coconut Oil: This is used instead of butter, making these cookies dairy-free in addition to being gluten-free. It contributes to the cookies’ rich texture and helps bind the ingredients together without adding any coconut flavor, thanks to its refined quality.
• Maple Syrup and Coconut Sugar: These natural sweeteners offer depth and a caramel-like sweetness to the cookies, enhancing the overall flavor without the spike in blood sugar that comes from refined sugars.
• Chocolate Chips: Because what’s a cookie without chocolate chips? These add pockets of melty chocolate goodness that make each bite decadent.
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Ingredients
- 3/4 cup oat flour
- 1/4 cup coconut flour
- 1.5 cups gluten-free rolled oats
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted refined coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 egg plus 1 egg yolk
- 1/2 cup coconut sugar
- 1 cup chocolate chips
Instructions
Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, combine oat flour, coconut flour, gluten-free rolled oats, baking powder, and salt. Mix these dry ingredients well to ensure even distribution.
Combine Wet Ingredients:
- In another bowl, whisk together the melted refined coconut oil, maple syrup, vanilla extract, egg, and egg yolk until the mixture is smooth and homogeneous.
- Stir in the coconut sugar until fully integrated.
Mix Dry and Wet Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring continuously to combine. The goal is to form a cohesive dough that holds together well.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Shape and Bake:
- Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheet. You may want to gently flatten the dough balls slightly as they will not spread much during baking.
- Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown and the centers have set but are still soft.
Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your freshly baked gluten-free oatmeal chocolate chip cookies with a glass of dairy-free milk, or pack them as a treat for a day out!