Saturday, February 26, 2011

Gluten Free Chocolate Chip Coconut Oatmeal Cookies

What better to do on a frost filled freezing February morning in California, but bake cookies. I have been wanting to tackle making GF Oatmeal Cookies, so I guess today is a great day to begin.
These are, hands down, the best oatmeal chocolate chip cookies I have ever made and probably the best I have ever eaten. Granted, I actually make things that I like more than these (sometimes you feel like a muffin, not a cookie), but I have never seen someone not reach for a second cookies straight away. They are fantastic - slightly crispy on the edges with a nice and chewy center. They are buttery, without being greasy at all, and perfectly balanced. The cookies have just the right amount of chocolate chips to appease any chocolate lover, but not so much that the flavors of the oats and vanilla are drowned out.
I could go on about the taste, but I'll refrain.
1 cup butter, room temperature (dairy or non-dairy)
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk, (cow, rice or soy)
2 tsp vanilla extract
1 3/4 cups all-purpose Gluten Free Flour Blend, I used Bob's Red Mill
1/4 cup Almond Flour, I used Bob's Red Mill
1 tsp. xanthum gum
1 tsp GF baking soda
1 tsp GF baking powder
1 tsp salt
2 1/2 cups GF Oats, I used Bob's Red Mill
1/3 cup shredded coconut
1 12oz bag of chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder, xanthum gum and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.

Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

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