My mom makes the BEST oatmeal chocolate chip cookies – which posed a problem this holiday season as I’m trying to cut down/eliminate my gluten intake. So I set out to revamp her recipe using all gluten-free flours and some slightly healthier fats and sugars. These cookies are easy to overbake, so err on the side of undercooked and let them firm up on the pan out of the oven. For the chocolate, find a dark chocolate bar with a high cocoa content and chop into pieces. You could also try something like Enjoy Life chocolate chips or chunks– they are dairy, nut, and soy free. I bet you could even make this vegan by using all coconut oil and using chia or flax to replace the eggs, but I haven’t tried it yet.
This recipe makes a LOT of delicious cookies. You’ve been warned.
GLUTEN-FREE OATMEAL CHOCOLATE CHUNK COOKIES
1/2 cup grass-fed, organic butter
1/2 cup coconut oil
1 cup coconut sugar
1 cup sucanat
2 eggs, lightly beaten
2 Tbs milk of choice (I used my homemade nut milk)
2 tsp vanilla extract
1 cup brown rice flour
1/2 cup buckwheat flour
1/2 cup arrowroot powder
1/4 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups rolled oats
12 oz. dark chocolate chunks
1 cup walnuts, lightly chopped
1. Cream the butter, oil, and sugars together in a large bowl. Mix in the eggs, milk, and vanilla.
2. Sift together the flours, baking soda, baking powder, and salt. Add to the butter mixture and stir until combined.
3. Fold in the oats, chocolate, and walnuts.
4. Cover the dough and refrigerate for at least an hour or overnight.
5. Preheat oven to 350°. Scoop the dough into tablespoon-sized balls onto coconut oil-greased or parchment-lined baking sheets.
6. Bake for 8 to 10 minutes, or until edges just start to brown. Remove from the oven and let sit for 5 minutes before moving to wire racks to cool completely.
Makes about 50 cookies