I’m still trying to figure out gluten-free, dairy-free, and egg-free baking. It’s so very different from cooking with wheat, butter, and eggs. I’m unwilling to use artificial ingredients so all those recipes that call for using margarine just don’t jive with me. These cookies, however; are incredible (if I do say so myself). Jeff loved them too so I know that they are actually tasty and not just satisfying my urge to bake and eat cookies. I hope you enjoy them as much as we did!
Gluten-Free Chocolate Chip Oatmeal Cookies
- 1/2 Cup Brown Rice Flour
- 1 Cup Sorghum Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Salt
- 1 Cup Brown Sugar
- 1/4 Cup Olive Oil
- 1/4 Cup Coconut Milk
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Flax Meal
- 1 Tablespoon Vanilla
- 2 Cups Rolled Oats (Gluten-Free if necessary)
- 1 Cup Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees. Grease cookie sheets.
Stir together the flours, baking soda, xanthan gum, and salt. Set aside.
Whisk together brown sugar, oil, milk, applesauce, flax meal, and vanilla. Pour into the flour mixture and stir until thoroughly combined. Fold in the oats and chocolate chips.
Drop batter by heaping tablespoons onto your cookie sheet. Flatten each cookie slightly with your fingers.
Bake in preheated oven for about 15 minutes, until the edges brown slightly.
These have a nice crispy texture the day they are baked. I found that they softened quite a bit (but are still yummy) after sitting overnight in the cookie jar.