Why?
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 eggs
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:
Bake for 12-14 minutes, or until the edges are slightly browned.
Makes 3 1/2 dozen cookies.
Life is sweet,
SPC
3 comments:
Is there a specific kind of "GF Flour" you use? Almond meal, Rice?
I use Bob's Red Mill GF Mix, but there are lots of other blends out there too. My hunch is that rice would work better than almond, just because the fine consistency would meld well with the oats. But try and let me know if you do!
Looks nice. I have to try this recipe!
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