Toasted Oats Chocolate Chip Cookies – Gluten Free
Toasted Oats Chocolate Chip Cookies. Mmm – a new favorite cookie recipe!
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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 is gluten-free, but feel free to use all-purpose flour if you aren’t. Another idea you might try is using dark brown sugar instead of light. Both are delicious in cookies.
This is a perfect treat for those counting Weight Watchers points because there are only 3 points for 2 cookies!! You could also make a slightly larger cookie for 3 points each.
To Make Toasted Oats Chocolate Chip Cookies You Will Need These Ingredients:
- Rolled oats – gluten-free if needed
- Garbanzo bean flour
- Rice flour ~ I used brown rice flour
- Oat flour
- Salt
- Baking soda
- Xanthan gum or Guar Gum
- Extra-light olive oil
- Butter or non-dairy Earth Balance softened
- Sugar, I used beet sugar
- Light brown sugar
- Eggs (I used duck eggs)
- Egg whites
- Vanilla
- Mini semisweet chocolate chips – I used Enjoy Life Dairy-Free Mini Chocolate Chips.
Try these cookies frozen, too; they make perfect little ice cream sandwich cookies.
Try these no-bake oat cookies, too; they are chewy good! Peanut Butter No-Bake Energy Bite Delights.
Toasted Oats Chocolate Chip Cookies
Ingredients
- 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.
Instructions
- Preheat oven to 350 degrees F
- Toast oats in a 350-degree oven for 10 minutes.
- Mix flour, baking soda, xanthan gum, and salt; set aside.
- In a large bowl, beat together oil, butter, or dairy-free substitutes and sugars.
- Add eggs, egg whites, and vanilla, and 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 for about 5 minutes before transferring to wire racks.
Notes
** Make 120 smaller cookies or 60 larger cookies. Calorie and nutritional counts are for 60 cookies. Try these cookies frozen, too; they make perfect little ice cream sandwich cookies.
Nutrition
Enjoy!
