Friday, September 17, 2010

Oatmeal Chocolate Chip Cookies

When you want a cookie, you just want a cookie. Right? My son was on a cookie kick today; he started asking at the breakfast table if we could make chocolate chip cookies today. I told him after nap time we could, after all it is Friday and it is a bit gloomy. Cookies will give us a reason to celebrate the weekend while being stuck inside our house (it's amazing how you can justify any craving this way... my personal favorite, "Let's bake a cake because today is somebody's birthday?!")

So we baked our cookies after nap time (which wasn't really nap time at all, it was more like, "Mommy, I just played in my room," time. Huh. Little stinker.) And I must say, they did seem to brighten our moods, and crazy enough, just as we finished eating our cookies, the sun came out! Hallelujah!

May these gluten free cookie goodies bring a little sunshine into your day too.

Oatmeal Chocolate Chip Cookies

5 tablespoons melted butter or coconut oil
1 egg
1 teaspoon vanilla
1 teaspoon molasses
3/4 cup gluten free oat or sorghum flour
3/4 cup gluten free rolled oats
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch salt
2/3 cup Xylosweet or agave
1/4 cup dark chocolate chips

Preheat oven to 350. Line cookie sheets with parchment paper.

Whisk oil, egg, vanilla, and molasses in a medium bowl. In another bowl, mix oat or sorghum flour, oats, coconut flour, baking soda, cinnamon, salt, and sweetener until combined. Fold dry ingredients into wet and stir again to incorporate. Fold in chocolate chips.

Using your hands, form into small balls and place on cookie sheet. Press down each ball with the palm of your hand to make them into semi-flat rounds.

Bake for 12 minutes. Let cool an additional 5-10 minutes on a wire rack.

Makes 16-18 cookies.

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