Scrumptious Gluten-Free Oatmeal Chocolate Chip Cookies
I've always loved oatmeal cookies and been a sucker for healthy food from the beginning. Chocolate chip cookies have never been my forte until I discovered this recipe.
In fact, everything I made was rather normal and nothing super special until I met my husband. He had been experimenting with his own meals for years as a bachelor.
In that time, he discovered that brown sugar made a big difference in most of his recipes. So now I have picked up this new discovery and done the same thing with all of my recipes.
But what's even better is the ability to transform just about any recipe I have to a gluten-free recipe by switching the flour. Those with a gluten intolerance have a variety of flours they can choose from to substitute for regular all-purpose flour including:
potato, tapioca, and corn
garbanzo bean, fava bean, split pea, lentil, black bean, navy bean, great northern bean, and pinto bean
almond, hazelnut, pecan, and even acorn
All Other Flours:
soy, tapioca, brown rice, white rice, corn flour, kamut and spelt, sweet rice, sorghum, buckwheat (not the same as wheat), quinoa, millet, amaranth, coconut, and teff
If you can grind it in a spice grinder or coffee grinder to a flour consistency, you can essentially use it as a flour. They even make a "gluten-free" all-purpose flour now for those not adventurous enough to delve into the masses of flours available.
My favorites are the almond flour and the coconut flours. I've been told that the soy flour is not safe for everyone and the rice flours aren't very tasty. I guess it's all opinion and preference.
Feel free to substitute any of the flour choices I make with your own preferred flour choice. Just make sure to adjust the water amounts for the different types of flour, like almond flour doesn't absorb much water so you shouldn't use much, but the coconut flour does so you need to add a little more.
It may also be necessary, depending on the flour and whether or not it contains xantham gum (which is essentially a replacement for the gluten, and provides the density and volume to your bread so it stays together), you will want to add at least one teaspoon for each cup of gluten-free flour you use to make your bread turn out with the same consistency as all other bread.
These were absolutely delicious and I know you'll love them!
- 3 cups almond flour
- 2 cups gluten-free rolled oats
- 1 cup butter, (make sure it's gluten-free)
- 1 cup sugar, (ensure it's made in a gluten-free environment)
- 1 cup brown sugar, (ensure it's made in a gluten-free environment)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda, (make sure it's gluten-free)
- 2 tablespoons water
- 1/2 teaspoon xantham gum, (if flour does not already include it)
- 2 cups chocolate chips, (make sure it's gluten-free)
- Preheat oven to 350 degrees F and prepare several cookie sheets by lining them with aluminum foil and spraying them generously with cooing spray.
- With a hand or stand mixer, cream your 1 cup of butter and both cups of sugar together until well mixed.
- One egg at a time, beat each egg into your mixture, and then add in your vanilla. Blend everything well.
- Now comes the hard part. After the first couple of coups of flour, you may want some muscles around to help. You won't be able to use your hand mixer any longer, and mixing by hand will be difficult.
- 1 cup at a time, mix in your almond flour.
- Combine all ingredients thoroughly in order for your cookies to come out right.
- Dissolve your baking soda and xantham gum in 2 tablespoons of water. Make sure both powders are thoroughly dissolved before adding them to your mixture.
- You'll want to be careful about how much water you add because almond flour doesn't absorb very much liquid.
- If you add too much, your cookies will not turn out. 2 tablespoons should be perfect, but if your batter is too difficult to mix, feel free to add another 1 tablespoon or two.
- Also, if your almond flour already contains xantham gum (used to give your bread recipes volume and to hold them together) do not add more to your recipe.
- Mix everything thoroughly and make sure that everything is evenly distributed.
- Now add your 2 cups of chocolate chips and mix thoroughly so that every tablespoon of batter will have chocolate chips.
- Finally add your 2 cups of oats. It will seem very thick, but they will turn out very light and fluffy.
- Drop tablespoonfuls of your batter onto your cookie sheets about an inch and a half to 2 inches apart.
- Bake for 10 minutes in your preheated oven.
- I live at 5000 feet elevation, so your temperature and times may a tad bit different. Feel free to adjust these to fit your area.
|Serving size: 1 cookie|
|Calories from Fat||423|
|% Daily Value *|
|Fat 47 g||72%|
|Saturated fat 3 g||15%|
|Unsaturated fat 0 g|
|Carbohydrates 16 g||5%|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 14 mg||5%|
|Sodium 66 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These cookies will spoon out and onto your cookie sheet a lot easier than you will expect them to. I was even surprised. Each of my cookies has been so much different.
Some are super soft and roll into balls in my hands, some are super thick and sticky and have to be scraped off of my spoon onto the cookie sheet, and some, like these, scoop out easily and fall out of my spoon onto the cookie sheet.
I must also give you a heads up that they retain their shape after plopped onto the cookie sheet. Whatever they look like before entering the oven, they will look like afterward, just a little bit more brown.
If you would like nice smooth, flat cookies, you may consider pressing a greased bottom of a glass into your cookies before baking them, or you can even smooth out your batter really thin on a large piece of wax paper and cut them out with the open part of a drinking glass.
After making them a few times, you'll find the method that works best for you. But whatever way you choose, they will be nice and moist, and super fluffy inside. I know you'll be happy with these!
How do you feel about oatmeal in your chocolate chip cookies?
© 2013 Victoria Van Ness