Soft and Chewy Gluten-Free Chocolate Chip Cookies

Yield: 14 cookies

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A chewy and delicious wheat-free version of a traditional favorite. Use carob chips to make them a treat suitable for all diets. After cooling, store these cookies in an air-tight container – if they last that long!

Ingredients

Preparation

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Combine flours, sugars, baking soda and salt in a large bowl.

In a small bowl, whisk together flax and water until creamy; stir in oil and vanilla. Mix wet ingredients into dry. Fold in oats, chocolate chips and walnuts.

Drop dough onto prepared baking sheets, by the rounded tablespoonful, about 1 inch apart. Press down gently to flatten. Bake until just golden at the edges, 12 to 15 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Make sure to melt the coconut oil as directed. The texture will be very crumbly if you skip that step.

Each serving: 170 cal, 9g fat (5g sat), 0mg chol, 90mg sodium, 21g carb, 2g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

More about: chocolate, cookies, oats

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