One of the best compliments that I have had in a while was how much my friend and photographer liked my food, especially my cookies! He confessed he was unsure about how everything would turn out, me just being a home cook, and everything being gluten and dairy free. Each time he took a bite of something new and I saw the look on his face, it made my day. I sent him home with a few extra cookies and I have heard that they didn’t make it to his apartment.
It is so hard to find a good gluten and dairy free cookie. I was so sick of the dense and bland cookies out there so I decided I need to come up with one of my own. These chocolate chip cookies are thin and crispy, yet gooey and soft in the middle. They are a hybrid between an oatmeal and a regular chocolate chip cookie, as I grind gluten free oats into a flour, to then use in the dough. That one extra step really makes all of the difference. I hope you enjoy these as much as Derek and I do!
- 7 tbsp Earth Balance (butter sticks) + 1 tbsp extra virgin olive oil
- 2/3cup packed brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup oat flour (grind Bob’s Red Mill certified gluten free oats in your food processor until it is a flour consistency)
- 1 tbsp Coconut flour (optional)
- 1 cup Bob’s Red Mill Almond Flour
- 1/2 cup dark chocolate chips/ or 1.5 good chocolate bars cut into small chunks, I used Mast Brothers Dark Chocolate with almonds and sea salt from Brooklyn
- Parchment Paper
1. Preheat oven to 350 and line a baking sheet with parchment paper. Allow the Earth Balance and egg to come to room temperature.
2. With a stand or electric mixer, beat the earth balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the egg and vanilla extract.
3. Combine and sift together flours, baking soda, cinnamon and salt.
4. Beat in the remaining ingredients adding the flour mixture in three batches. Fold in the chocolate chips.
5. With wet fingers, shape tablespoon balls of dough and place on the baking sheet. Flatten the balls down lightly with fingertips. Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.