Ah, chocolate chip cookies and milk…what can I say, it’s an American/Canadian staple.
crunchy health concise mother, I’m always tweaking recipes to make them just a little bit more healthy for the kiddos. It’s part of my manifesto of being a good mom, to ‘nourish their bodies with healthy foods and nourish their souls with positive affirmations’.
I don’t remember why I started blending in oat meal flour in the cookies…maybe to hide it from my husband??? What I found though, is that the cookies turn out a lot more flaky than using tradition wheat flour.
I don’t actually have oat flour. What we did was take quick oats and blend it in the blender until it’s a powder. So easy.
Originally when I tweaked this classic chocolate chip cookie recipe, the little girl and I substituted half the wheat flour with oat flour, just to see what would happen. Then after a few times of making it, I got courageous and used all oat flour and the result is way better than I expected!
The cookies are so flaky and so much more tastier (if you can believe that!) and healthier for you than regular chocolate chip cookies.
According to Wikipedia, Oats has 4 times more dietary fibre than regular flour (11g compared to 2.7g) and 100 grams of it has 44% of your daily recommend magnesium compared to flour’s 5%.
And best of all, this cookie is now wheat and gluten free!
Now, you have to remember, PURE oats is gluten free. However, most generic companies sell oats that are contaminate with other grains like wheat which contains gluten. So, if you are really sensitive to gluten, I would recommend buying certified gluten-free oatmeal found at health food stores. This article explains it really well. Also, if you are really, really sensitive, make sure you use certified gluten-free chocolate chips as well.
While we were making these wheat free cookies, the little girl insisted on licking everything…the spoons, the measuring cup, the egg shells, even the mixer.
‘Just licking mommy, okay?’ she says.
‘It’ll make it nice and clean. It’ll make it shinny!’
How can I say no to making the dishes ‘nice and clean’?
Best Gluten Free Chocolate Chip Cookie Recipe
- 3 cups quick oats
- 1 cup butter or margarine, softened
- 1 cup brown sugar or coconut sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional but it’ll taste so much better with)
How To Make Chocolate Chip Cookies
- Preheat oven to 350 degrees.
- Put oats in a blender and blend until powdery.
- Cream together butter/margarine and sugar until smooth.
- Beat in eggs one at a time.
- Stir in the vanilla.
- Dissolve baking soda in hot water. Add to batter with salt.
- Stir in flour, chocolate chips and nuts (optional).
- Drop by large spoonfuls onto ungreased cookie sheets. Flatten just a little.
- Bake for 15 minutes.
Once out of the oven, these cookies are really flaky and crumbly. They’ll smell REALLY good and you’ll want to eat them right away but it’s best to let them cool on the cookie sheet to harden them up a bit. If you find that they’re still too flaky, put them back in the oven and let bake for a few minutes longer.
Tell me, what’s your favourite gluten free snack?