Half Dozen Gluten-Free Chippers

>> Wednesday, March 13, 2013

After this success in gluten-free baking, I'm confident that many all of my small batch cookie recipes can all adapt. I actually had several trials before I decided to stop trying to use lots of ingredients + just keep it simple. That meant using simple pulsed oats in place of flour.

Many of you have expressed concern over the use of oats -- we use the Bob's Red Mill kind that are marked as gluten-free. So, please bake carefully if you have sensitivity.

So, add these to the list of my other half dozen recipes.


What you'll need . . . 

  • 1/4 cup Earth Balance
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • 1-1/4 cups GF oats, pulsed into flour
  • 1 tablespoon flax meal
  • 1/2 teaspoon baking soda
  • pinch salt
  • handful or two chocolate chips

Method . . . 

  1. First you'll want to pulse your oats in a food processor (this is the one we have) until flour-like. Takes just a few minutes. Set aside.
  2. Preheat your oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  3. Cream together the Earth Balance and sugar using the paddle attachment on your mixer. Then add in the vanilla extract, flax meal, and water. Until fluffy.
  4. Mix on low adding the oat flour, baking soda, and salt. Stir in chocolate chips and let rest for just a couple minutes.
  5. Then bake for 10 to 12 minutes, until edges are golden brown. Let cool completely before eating (they set nicely this way).

I suppose I don't need to make a big fuss about these being GF -- really they're just tasty oatmeal cookies made entirely of oats. The texture is wonderful, too. Moist (I hate that word, but that's what they are), but crisp. They'll be a new regular in my rotation whether or not I continue my GF adventures.

Have you made your own flours at home?

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