Tasty Chocolate Chip & Oat Cookies ~ Gluten-free & vegan options
There could never be too many cookie recipes in my opinion!! So here is yet another one, Tasty Chocolate Chip & Oat Cookies.
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What exactly is it about cookies? I just love them!
As I am sure you know by now I am gluten, dairy, & egg sensitive so like most; I made these little gems safe for my diet. Of course, they can be made with any or all the regular ingredients as well.
I like to make a big batch of these cookies and freeze them. When I feel like eating one I just let the cookie (or cookies) sit out for about 5 minutes or pop one in the microwave for about 12 seconds.
Tasty Chocolate Chip & Oat Cookies – gluten-free 48-50 small cookies or 25-27 large
1 cup butter, softened – or dairy-free substitute.
1 cup lightly packed brown sugar.
1/2 cup granulated sugar, I used beet sugar.
2 eggs, or egg replacer. I used an egg replacer.
2 tsp pure vanilla extract.
1 Tbsp milk or non-dairy substitute. I used rice milk.
1 1/4 cups all-purpose flour, I used a gluten-free blend. Bob’s Red Mill Gluten Free All-Purpose Baking Flour.
1/4 tsp xanthan gum (for gluten-free only)
1 tsp baking soda
1 tsp salt
2 1/2 cups quick-cooking oats, I used gluten-free. I have also made them with old fashioned oats.
1/2 cup quinoa flakes
1 1/2 – 2 cups semi-sweet regular or mini chocolate chips. I used an allergy-friendly brand.
3-4 Tbsp cacao nibs, optional. (I toss these in just about all my cookies with chocolate chips)
Preheat oven to 325
I like to line my baking sheets with parchment paper, but it is optional.
In a large mixing bowl add butter or dairy-free substitute, brown sugar and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla, and milk or dairy-free substitute. Mix well.
In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
Add flour mixture to the creamed mixture. Mix well.
Add chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies, add a few more minutes for larger cookies.
Remove from oven and let sit for about 5 minutes before transferring to a cooling rack, otherwise, they will crumble into pieces.
Then cool completely on wire racks.
If you count weight watcher points, add 3.25 for small cookies and 6 for large cookies.
Enjoy!!
