Mmm – a new favorite cookie recipe!
In this recipe, we toasted the oats before mixing them in the cookies.
I liked the idea of toasting the oats before adding them to the cookie dough, it gives the cookie a bit of a crunch without the extra calories and fat of the nuts.
My version of these cookies are gluten-free, but feel free to use all-purpose flour if you aren’t gluten-free. Another idea you might try is using dark brown sugar instead of light…both are delicious in cookies.
A perfect treat for those counting weight watcher points because there are only 3 points for 2 cookies!! You could also make a little larger cookie for 3 points each.
Toasted Oats & Chocolate Chip Cookies – Gluten-Free Makes 120 cookies or 60 larger cookies.
Preheat oven to 350
1 1/2 cup rolled oats – gluten-free
1 cup garbanzo bean flour
1 cup of rice flour
1/2 cup oat flour
1 tsp. salt
1 tsp. baking soda
2 tsp. xanthan gum
1/2 cup extra-light olive oil
6 tbsp. butter or non-dairy Earth Balance softened
1 cup sugar, I used beet sugar
1 cup light brown sugar
2 eggs (I used duck eggs)
2 egg whites
3 tsp vanilla
2 cups mini semisweet chocolate chips – I used Enjoy Life Dairy-Free Mini Chocolate Chips.
Toast oats in a 350-degree oven for 10 minutes.
In a medium bowl, mix flour, baking soda, xanthan gum and salt; set aside.
In a large bowl, beat together oil, butter or dairy free substitute and sugars.
Add eggs, egg whites and vanilla, mix well.
Fold in toasted oats, flour mixture and chocolate chips.
Place rounded teaspoonfuls of dough on baking sheets lined with parchment paper.
Bake for 10-11 minutes. Let sit about 5 minutes before transferring to wire racks.
I even do this when I use my convection setting. These cookies are delicious and my husband said he wouldn’t have known they were gluten free, but remember they can be made with all-purpose flour as well.
Try these cookies frozen too, they make perfect little ice cream sandwich cookies.