Gluten-Free Oatmeal Chocolate Chip CookiesPosted: April 25, 2013 | |
I’m always thinking of ways I can tweak recipes to make them better. I think I can get away with using a bit less sugar in these, so next time I will try them with 3/4 cup of sugar instead of the full cup. A mix of brown sugar and white sugar would probably work as well (or coconut sugar). If you wanted to make oatmeal raisin cookies, add 1 1/2 teaspoons of cinnamon and substitute 1 cup of raisins for the chocolate chips..
Gluten-Free Oatmeal Chocolate Chip Cookies
1 stick butter, softened
1 cup sugar
1 teaspoon vanilla
1/3 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3 cups of old-fashioned rolled oats
1 cup of chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter and sugar with an electric mixer. Add the eggs and beat until fluffy. Next, beat in the vanilla.
Mix in the coconut flour, salt, and baking soda. Next, add the oats. Once everything is throughly combined, stir in the chocolate chips.
With your hands, form the dough into 1-inch balls and place on a baking sheet. These cookies will not spread much while baking, so flatten each cookie slightly with your hands or the bottom of a glass.
Bake in a 350 degree oven for 12 – 15 minutes. I like crunchier cookies, so I cooked them for 15 minutes (they were still soft in the middle). Let cookies cool on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely.