GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH GROUND OATS
I personally throw these in the freezer in a zip-top bag and make fresh cookies in small batches when the mood strikes!
Provided by Kellee D
Categories Gluten-Free Desserts
Time 4h35m
Yield 24
Number Of Ingredients 12
Steps:
- Grind oats in a small food processor until they turn into powdery flour.
- Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
- Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
- Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 20.3 g, Cholesterol 17.9 mg, Fat 8.4 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 80.8 mg, Sugar 12.7 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES
Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.
Provided by Irene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
- Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until golden and soft, 7 to 9 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g
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