Prep time: 10 minutes Cook time: 12 minutes Yield: 24-30
1 cup gluten-free rolled oats (ground up finely)
1 cup all-purpose gluten-free flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
12 ounces enjoy life chocolate chips
1 cup coconut sugar
8 tablespoons unsalted organic butter at room temperature
1 egg at room temperature, beaten
2 teaspoon vanilla
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a food processor, process the oats into a flour, leaving some slightly larger pieces.
- In a large bowl, place the oat flour, all-purpose gluten-free flour, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, medium-sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour. Set the chips aside. To the flour mixture, add the coconut sugar, and whisk again to combine well, working out any lumps in the brown sugar. Add the butter, egg and vanilla, and mix to combine. The dough will be thick. Add the chips with the tablespoon of flour mixture to the dough, and mix until the chips are evenly distributed throughout the dough.
- Drop the dough by rounded tablespoon on the prepared baking sheet with about 1 1/2 inches between each piece of dough.
- Bake the cookies in the center of the preheated oven for about 12 minutes, or until they are lightly golden brown all over, and slightly more brown around the edges. Remove from the oven and allow to cool until set on the baking sheet.
*Modified from Gluten Free on a Shoestring.*