It is best "healthier" version of chocolate chip cookies I've ever baked, Gluten-Free or otherwise.
True, "healthier" and "chocolate chip cookie" probably don't belong in the sentence, but these cookies boast lots of whole grain and half the butter is replaced with less-saturated fat vegetable oil.
Gluten-Free Chocolate Chip Cookies
(adapted from a traditional cookie recipe from EatingWell.com)
1 1/2 cups Gluten-Free Oats
2 cups Gluten-Free Flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup canola oil
2/3 cup white sugar
2/3 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Grind oats in a food processor, blender or coffee grinder until they resemble coarse sand.
Combine the oats, flour, baking soda and salt in a medium bowl. Set aside.
In a large bowl, beat the butter until soft and fluffy, then add the oil, sugars, eggs and vanilla. Stir well until fully incorporated.
Slowly add the flour mixture, a little at a time. Stir until fully combined and add the chocolate chips.
Drop spoonfuls onto a baking sheet:
Makes 3 1/2 dozen cookies.
Life is sweet,