Gluten-Free Oat Chocolate Chip Cookies
Jennifer Marcks / Gluten-Free MARCKS the Spot
Here’s a chocolate chip cookie you can eat with little guilt. They will make a good addition to school lunch or an afternoon snack. The oats make them a bit heartier, and add in a touch of good nutrition.
- 3 T organic applesauce
- 4 T coconut oil (melted)
- ¼ cup coconut sugar
- 1 t. pure vanilla
- 2 eggs
- 1 T pure maple syrup
- 1 ½ cups oat flour
- ½ cup oats
- ¼ cup + 2 T millet flour
- 2 T ground flaxseed
- 2 t. cinnamon
- ½ t. ground ginger (optional)
- ¼ t. cloves (optional)
- 1 ½ t. baking soda
- 1 t. guar gum
- Dash of sea salt
- ½ - ¾ cup chocolate chips
Preheat the oven to 350°.
In a large bowl, whisk the eggs with the applesauce, coconut sugar, vanilla and maple syrup.
Measure the flours and flaxseed into another bowl. Add the guar gum, baking soda and salt and mix well.
Add the flour mixture to the wet ingredients. Then, pour the melted coconut oil on top and stir to combine.
Add in the chocolate chips and mix together. (Raisins, dried cranberries and nuts go well with this cookie also.)
Spoon the dough onto baking sheets, spread out evenly. Flatten into small circles with wet fingers.
Bake for 6 minutes, turn cookie sheet around in the oven and bake for another 6-7 minutes, until lightly browned.
Cool on wire rack. (Makes about 2 dozen cookies)
Enjoy!
*You can easily make oat flour by grinding your oats in a food processor.
**If the dough is too wet, add a couple more tablespoons of oats to the mixture – not too much as it will dry out the cookie.
Keyword chocolate chip, cookies, dairyfree, gluten-free, oat