I tested these gluten-free cookies out on an unsuspecting visitor this morning and they totally passed the “can’t-even-tell-it’s-gluten-free” test with flying colors. We ate them for breakfast with yummy hot chocolate. Delicious!
These cookies are primarily oat based. There are three cups of oats in here and one scant cup of flour! I only had two kinds of chocolate chips in the house and they were both dark, so this recipe became an ode to dark chocolate. Although the kiddos turned up their noses a bit when they tasted the chips while we were making the cookie dough, they absolutely loved the melty dark chocolate once the cookies came out of the oven. The trickiest part of this recipe is not letting your cookies sit on the cookie pan for more than a couple of minutes after they come out of oven or they will stick and it won’t be pretty.
Ingredients:
 |
| Local, farm fresh eggs… |
1 cup gluten-free all purpose flour
1 cup rolled oats
2 cups quick oats
1/2 cup butter, softened
1/2 cup non-hydrogenated shortening (I use Spectrum)
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup dark chocolate chunks
1 cup smaller dark chocolate or semi-sweet chocolate chips
Directions:
1. Combine flour, oats, salt, and baking soda in a separate bowl and set aside.
 |
| Always crack your eggs in a separate bowl… |
2. Combine softened butter, shortening, and sugars in a stand mixer until creamy. Add vanilla. Add eggs, one at a time. Mix again.
3. Gradually add flour and oats – about 1 cup or so at a time.
4. Stir in chocolate chips by hand using a sturdy wooden spoon.
 |
| Ready for the oven |
5. Using a small ice cream scoop or large tablespoon, scoop out dough and place evenly on a cookie sheet.
 |
| Let them cool for 2 to 3 minutes … then eat!! |
6. After much trial and error … we decided that the optimum time for these cookies in our oven was 12 minutes at 325 degrees. Let cool on the pan for about 2 to 3 minutes and then carefully remove cookies to a cooling rack – gently so they don’t crumble! When the cookies are cool, they will not be crumbly. Enjoy!
Servings … This recipe will make about 4 dozen cookies. We like to cook a dozen at a time and keep the rest of the batter covered in the fridge for easy access when we need a quick cookie fix during the week. Enjoy!
