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Toasted Oat Chocolate Chip Cookies a gluten-free treat
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Toasted Oats Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: cookies, gluten-free
Servings: 60 Cookies
Calories: 132kcal
Author: Mary Krick

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

Tip: I find the cookies bake nicely and evenly if the baking sheet is rotated halfway through the baking time.
** 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

Serving: 1Cookie | Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Calcium: 12mg | Iron: 1mg