Tomorrow is my birthday and I am making these instead of cake. Should that not be enough to convince you to give them a try, I will tell you that these cookies earned the family ranking of Telicious that’s right, “Telicious” (the way James used to say delicious has stuck around.) They have that nice crispness on the outside with a soft chewy center. Mmmmm, in another Jamesism “delicious and suspicious!”
We’ve been trying to eliminate our three year old’s migraines, so currently I’ve been making treats without eggs, dairy, soy, gluten or peanuts. I was delighted to find that Bob’s Red mill is now selling a gluten free oat flour, and that is what I used in this recipe. You could substitute with sorghum, teff, or your own gluten free flour blend, but I like the oat flour a lot.
Important- I live at high altitude (7000′) If you live at lower elevations I would suggest adding about 1/4 teaspoon baking soda and lowering the oven temperature to 350*f, but I haven’t tested the recipe that way. Let me know if you do!
Chocolate Chip Cookies- Gluten, Dairy, Egg Free Makes about 36 cookies
Preheat Oven to 375*f
- 1/2 C Oil (Coconut or walnut works well; if you tolerate butter, just use that.)
- 2/3 C Brown sugar, packed
- 1/4 C Maple syrup
- 3 TBS Flax Meal plus enough water to make 1/4 C total. (allow to sit and gel)
- 1 tsp Vanilla
- 1 tsp Sea Salt
- 1C Gluten Free Oat Flour
- 3/4 C Brown Rice Flour
- 1/2 tsp Baking soda
- 3/4 tsp Xanthan gum (You can leave this out but cookies will be more likely to fall apart.)
- About 1 Cup Chocolate Chips (I like to chop mine to really distribute the flavor.)
Beat together butter, sugar and maple syrup. Add flax gel, vanilla and salt and mix. Add flour, baking soda and xanthan gum and mix. Finally, mix in chocolate chips. On parchment paper or a greased cookie sheet place 1 1/2 inch balls of dough about 1 1/2 inches apart. Bake for 9-12 minutes, until edges are just starting to brown.
Happy baking! Please let me know if you have any questions or comments!