If I am offered a gluten-free cookie I will try it. Something in me can’t turn away a GF goody these days, mostly because they’re so few and far between (and hallelujah for that). A while back my friend brought a batch of these chocolate chip darlings to work and I thought I might die of happiness. They are the closest thing to a classic, chewy, chocolate chip cookie made with gluten-free flour that I have tried.
This recipe, originally from Yammie’s Gluten Freedom, uses oat flour in the batter, which I just so happened to have on hand. Fair warning, not all oat flours are gluten-free. I picked up some from our farmers’ market that was not labeled GF, but didn’t make make me feel ill when I used it previously. I wouldn’t recommend everyone taking such a risk, so make sure to check your labels!
The batter is a little stickier and slightly drier than traditional cookie batters, but that is no reflection on the end product. Also, my cookies browned faster on the bottom than the top, but were a-ok after they cooled. Fair warning numero dos, I used a brand-new cookie sheet, which is different from cookie sheets I have used in the past, and may have had something to do with the browning.
Tex agreed that the taste like the real deal, and he’s an honest man. Also, pug wasn’t sure about so much picture taking and so little sharing.
Gluten Free Chocolate Chip Cookies from Yammie’s Gluten Freedom
Makes 1 1/2 dozen cookies
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup oat flour
3/4 cup chocolate chips
Preheat the oven to 350ºF.
Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
Bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.