Soft and Chewy Wheat-Free Chocolate Chip Cookies
Yield: 12 to 14 cookies
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!
- 1 cup gluten-free oat flour Add to list
- 1/2 cup almond flour (see note) Add to list
- 1/3 cup light brown sugar Add to list
- 1/3 cup cane sugar Add to list
- 1/2 teaspoon baking soda Add to list
- 1/4 teaspoon salt Add to list
- 1 tablespoon ground flax seeds Add to list
- 3 tablespoons coconut milk Add to list
- 1/3 cup coconut oil Add to list
- 1 1/2 teaspoons vanilla extract Add to list
- 1/2 cup gluten-free rolled oats Add to list
- 1/4 cup 42% cocoa chocolate chips (available in bulk) Add to list
- 1/4 cup walnut pieces (optional) Add to list
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Combine oat flour, almond flour, brown sugar, cane sugar, baking soda and salt in a large bowl.
Whisk together ground flax and coconut milk in a small bowl; stir in oil and vanilla. Mix wet ingredients into dry. Fold in rolled oats, chocolate chips and walnuts.
Drop dough onto prepared baking sheets, by the rounded tablespoonful, about 1 inch apart. Bake until cookies just turn golden at the edges, 12 to 15 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
For a nut-free cookie, replace the almond flour with oat flour and omit the walnuts.
Recipe by, PCC Cooks instructor