Chewy Gluten-Free Oatmeal Chocolate Chip Cookies

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See original recipe at: thebakingbeauties.com

kept byNonie
recipe bythebakingbeauties.com

Notes:

These cookies are loaded with chocolate chips, and have a great crisp exterior, but a nice soft, chewy middle. Perfect to have with your afternoon coffee, or to send along in the kid’s lunch kits. If you wish, you could add 1 cup of chopped nuts, which I omitted due to nut allergies at school. Feel free to substitute the chocolate chips with raisins if you like, but be warned, raisins are higher in sugar content!

Categories:
- Chocolate
- Cookie
- Dairy Free
- GF CF
- Gluten Free
- Healthy
- Kids Love It
- Low Sugar
- Oatmeal
- Treats

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Ingredients:

1 cup certified gluten-free quick cook oats
1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp sea salt
2/3 cup coconut oil
1 cup xylitol
1/2 cup palm sugar
1 tsp vanilla extract
3 large eggs
2 cups semi-sweet dairy-free, chocolate chips OR raisins that have been soaked in hot water to make them sweet

Variation:
We like to use 1/2 cups chocolate chips, 1/2 unsalted peanuts, 1/2 cup shredded coconut (unsweetened) and 1/2 cup soaked raisins. These are much healthier than what you will find in the grocery store isle because they use premium, non hyrdogenated oil, and use only healthy sugars.

Preheat oven to 350 degrees F and line your baking pans with parchment paper.
Using a food processor or coffee grinder, quickly pulse the oats to form smaller flakes, but not too much, or you will have flour.
In the bowl of a stand mixer, combine the pulsed oats, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, and salt.
In a separate bowl, whisk together the coconut oil, sugars, vanilla, and eggs.
With the mixer running on slow speed, add the wet ingredients to the dry ingredients. Mix until combined. Add the chocolate chips and extra goodies and mix until evenly distributed.
Scoop tablespoon sized dallops of dough on your baking sheet, leaving 3-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape.
Bake cookies in preheated oven for 10-12 minutes, decreasing for a chewier cookie, increasing for a crispier cookie. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely.
Store cookies in an airtight container or freeze. Gluten free products generally do not stay fresh/ soft for long.

See original recipe at thebakingbeauties.com