Gluten free cookies are usually pretty bad compared to normal gluteny cookies (lol, sorry to rub it in all you Celiacs). I made these for a friend who is gluten intolerant. They're super soft and are made using gluten free oat flour. Every time I have made these they were devoured (and not just by me)
yields about 12-16 cookies depending on size
Ingredients:
- 2/3 cup plus 1/2 cup oat flour (find certified gluten free oat flour if necessary)
- 1/4 tsp salt
- 2/3 cup plus 1/2 cup oat flour (find certified gluten free oat flour if necessary)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 2 tbsp canola oil
- 3 tbsp milk of choice, can add more if needed
- chocolate chips (I used dark)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 2 tbsp canola oil
- 3 tbsp milk of choice, can add more if needed
- chocolate chips (I used dark)
Directions:
- Preheat oven to 380 degrees
- combine dry ingredients in a bowl
- add wet ingredients and form into a ball of dough stir in chocolate chips
- Drop by rounded tbsp onto a cookie sheet
- Bake for 7 minutes, they will look slightly underdone- Let cool for at least 10 minutes on tray, they will continue to cook and brown during the cooling time.
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