Recipe Idea: Chocolaty Chip Gluten Free Cookies
However, since I found out that wheat, milk and soy cause several health problems for me, I have been trying to adapt my favorite recipes to be gluten-free, dairy-free and soy-free. (Try going out to eat when you can’t eat any of these foods! It’s tough.)
Last night, I changed my chocolate chip cookie recipe to be gluten-free and dairy-free, and the cookies turned out great. These Chocolaty Chip Gluten Free Cookies are scrumptious! They have the right texture and aren’t grainy (unlike most gluten-free recipes I have tried).
When I shared them awhile ago at work, one of my coworkers said, “If you hadn’t told me they were gluten-free, I would never have known!” That tells me I hit the mark on this recipe. In addition, they have just the right amount of sweetness, and the dark chocolate chips and coconut oil really add a depth of flavor.
I used eggs in the recipe, so it’s not vegan. Next time, I’ll try them with flax seed instead of eggs, and I’ll let you know how they turn out.
My portable mixer works great for making cookies. It’s hard to eat the chewy cookies warm because they fall apart easier than most cookies. But if you let them cool completely, they will hold together just fine. So I make some chewy and some crispy. Then I can eat the crispy ones warm!
Read on for recipe and nutrition…
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 cup coconut oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup [url href=”https://www.amazon.com/gp/product/B00MFC5MVI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00MFC5MVI&linkId=2c2153b58f7af3c7a663581fa451f9e0″ target=”_blank”]Bob’s Red Mill Gluten Free Oat Flour[/url]
- 1-1/4 cup [url href=”https://www.amazon.com/gp/product/B0047YYSSA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0047YYSSA&linkId=203d29024889b2d376113d1d73545106″ target=”_blank”]King Arthur Multipurpose Gluten-free Four[/url]
- 1 cup [url href=”https://www.amazon.com/gp/product/B002T1IDYI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B002T1IDYI&linkId=e8637aae8e75becd347b67fdf53db9d0″ target=”_blank”]Bob’s Red Mill Gluten Free Rolled Oats[/url]
- 1 small package [url href=”https://www.amazon.com/gp/product/B005C7TX4U/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005C7TX4U&linkId=9e5ec711d68dc0113bbef4eccde65f03″ target=”_blank”]Nestle Dark Chocolate Morsels[/url](10.4 ounces)
- Preheat the oven to 375F degrees.
- In a large bowl, use an electric mixer to blend the eggs, sugar, vanilla and coconut oil until mixed but still lumpy (about a minute).
- Sprinkle the baking soda and salt across the egg/sugar mixture, dump in the flours and mix with the electric mixer.
- Add the oatmeal; mix.
- Stir in the dark chocolate chips until well blended.
- Drop the dough by rounded teaspoons on an ungreased baking sheet.
- Bake for 8-9 minutes. (I only bake one sheet at a time. It’s easier to control the baking process so the cookies are all baked evenly.)
- I bake my cookies about 8 minutes until they are just starting to turn brown; this makes them chewy.
- If I want them crispy, I bake them 9 minutes or so until the tops of the cookies are nicely light brown.