I will admit that I am very intimidated by alternate flours in gluten free baking. There is no shame in this fact and I know I am not alone. However, I have recently discovered and alternate flour that makes sense to me (not that chickpea or fava bean flour doesn’t make sense in some capacity, just not in baking yummy cookies and breads). OAT FLOUR! If you need to be totally gluten free then you should buy the gluten free oats, as trace amounts can be found from the milling process of oats on machinery shared with wheat. I used Bob's Red Mill Gluten Free Rolled Oats for this recipe. I have not experimented much with alternate sweeteners or fats yet, one step at a time.
The kids have tested this cookie and all three approve and have enjoyed several already. Enjoy!
Ask, and it will be given to you. Seek, and you will find. Knock, and the door will be opened to you. For everyone who asks, receives; and he who seeks, finds; and to him who knocks, the door will be opened. (Matthew 7:7-8)
Double Chocolate Oatmeal Cookies (Gluten Free)
¾ Cup Butter (softened)
1 Cup Packed Brown Sugar
½ Cup Sugar
1 tsp Vanilla
1 tsp Baking Powder
¼ tsp Baking Soda
4Tb Unsweetened Cocoa Powder
2 Cups Oat Flour *
2 Cups Gluten Free Rolled Oats
2 cups Semi-Sweet or Dark Chocolate Chips
Combine baking soda, baking powder, cocoa powder and oat flour in a bowl and set aside. Beat together butter and sugars until well blended. Add eggs and vanilla, beat until combined. Slowly add the dry ingredients until combined. Stir in oats and chocolate chips. Place on cookie sheet by rounded teaspoon or cookie scooper. Bake for 8-10 min at 375 degrees. Cool on cookie sheet for 2 minutes and then transfer to parchment paper or wire rack for cooling.
*Gluten Free Oat Flour can be made easily by placing oats in a food processor and blending until flour texture is created– Simple!