We give the recipe using oat flour, but you can also use rice flour, chocho flour (very nutritious), or wheat flour if you prefer.
Sweets: Gluten-Free Cookies With Chocolate Chips
Crispy, chewy, indulgent cookies with many options.
Equipment
- Mixer
Ingredients
- ¾ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg (or 2 small)
- ¼ cup milk
- vanilla extract (to taste)
- 1 ¼ cups oat flour
- 1 tsp salt
- 1 tsp baking powder
- 3 cups rolled oats
- chocolate chips, dried cranberries, raisins, and/or nuts (to taste)
Instructions
- Add butter, brown sugar, white sugar, egg, milk, and vanilla to a large bowl.
- Using a mixer at high speed, combine all ingredients well but do not over-beat.
- Add oat flour (or substitute, see Notes), salt, and baking powder. Mix with a spoon or spatula until well combined.
- Stir in rolled oats plus chocolate chips, dried cranberries, raisins, and/or nuts.
- Put the dough in the freezer for at least 4 hours or overnight.
- Pre-heat the oven to 180° C for 15 minutes.
- Bake the cookies for about 13 minutes. They're ready when the edges of the cookies are golden. Do not over-cook.
- Remove the cookies from the oven and allow to rest on the baking tray for 5 minutes before moving them to a cooling rack. (See Notes.)
Notes
Many of the ingredients can be added to taste. However, where measurements are given, it is important to use those exact measurements for the correct texture.
Be sure to remove the cookies when only the edges have begun to turn golden. The cookies will continue to bake on the pan when removed from the oven, allowing them to air out so they don’t become soggy.
In place of oat flour, you can use rice flour, chocho flour (more nutritious), or even wheat flour if you can tolerate gluten. You can also add some grated, dried coconut; it adds excellent flavor.
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