Yield: 2 dozen large cookies
Time Required: 45 minutes
This is my answer to the need to bake homemade chocolate chip cookies. It doesn’t contain any complicated ingredients; just rice flour, nut butter and everything you would expect to find in a chocolate chip cookie recipe.
Oatmeal Chocolate Chip Cookies
Yield: 2-dozen large cookies Preparation Time: 45 minutes
3/4 cup (1.5 sticks) of softened salted butter
1/2 cup white sugar
1/3 cup brown sugar
½ cup of almond butter, peanut butter or tahini
2 teaspoons of vanilla extract
¼ cup of water
2 ½ cups gluten-free quick oats
1 cup of rice flour
½ teaspoon of baking powder
1 teaspoon cinnamon
1/2 teaspoon of salt
1½ cups of chocolate chips
Small ceramic plate; two medium sized bowls; measuring cup; measuring spoons; a fork; a silicone spatula; baking sheet, parchment paper; metal spatula
- Place the butter on a small plate and leave it on the counter for at least one hour or until it is soft. If you are in a hurry, warm the butter in a microwave for 15 seconds.
- Preheat oven to 350 F.
- In a medium bowl, combine flour, oats, baking powder and salt and mix thoroughly with a silicone spatula.
- Place the softened butter and sugar in a medium bowl and cream together by mashing them with a fork until they are completely mixed together.
- Add nut butter, eggs, water and vanilla extract and mix thoroughly with a food processor or a silicone spatula.
- Add the wet ingredients to the dry ingredients and mix with the spatula and hands, if needed.
- Add chocolate chips and mix until they are evenly distributed throughout the dough. Use clean hands to combine ingredients if they are very thick.
- Line a baking sheet with parchment paper.
- Scoop 6 golf ball sized clumps of dough with a spoon arrange them on the baking sheet into two rows of three. Press each cookie flat so they measure about 2½” in diameter.
- Bake for 25 minutes, or until the edges are slightly brown.
- Substitute half of the chocolate chips for chopped walnuts
- Scoop smaller 1” cookies and fit as many as twelve on the baking sheet and bake for 12 minutes or until their edges are slightly brown.
- Form any leftover cookie dough in a log and wrap in wax paper or plastic wrap and refrigerate for later. Let the dough soften at room temperature until you can easily mold the dough with your hands. The cookies will need a longer baking time if the dough is still cold.