Is there something that you absolutely love, but your kids don’t? Do you usually forgo having it, or find time to treat yourself? For me, it’s chocolate. Chocolate is probably one of my most favorite things to eat. I love chocolate, but both my kids and my skin do not. But a couple of weeks ago when I heard it was national chocolate chip cookie day I could’t resist the reason to bake some gluten free chocolate chip cookies and treat myself.
As busy moms, when do we ever make something just for ourselves to enjoy? I can honestly say, my cravings get satisfied last, or only if I have the extra time and energy.
So I finally decided to make time to do something nice for myself. And I have to say that these cookies turned out A-mazing!
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My Ingredients
I think one of the biggest contributions to how great this cookie turned out, was the addition of the oat flour. It definitely gives this cookie some added flavor. In addition, I also dramatically increased my vanilla.
Since I don’t regularly use oat flour, I just used Bob’s Red Mill Brand. But as usual, my rice flour and potato starch are still my favorite Authentic Foods brand. And I used Gluten Free and Me Modified Tapioca Starch (Expandex).
I also used Enjoy Life mini chocolate chips that are gluten and dairy free. They are also free of all top 8 allergens.
My Method
The two things that are important about the method I use to make these cookies are that I always combine my dry ingredients together first and whisk them together. Then I add my wet ingredients and mix it all together to form my cookie dough.
These cookies have a total baking time of 20 minutes. I bake the cookies for 15 minutes, then I use the back of a regular tablespoon (not a measuring spoon), reach into the oven and gently flatten each cookie. Then I bake them for an additional 5 minutes. Since all ovens vary please pay very close attention that this time is appropriate for your oven. Let them cool completely before you serve them.
My mommy saving tip
Since I could not possibly eat 48 cookies this close to swimsuit season, I baked half of the recipe when I mixed the dough then I stored the rest in a ziplock bag and put it in the freezer for another time.
There is so many things you can do with the additional cookie dough. I was thinking of making tiny cookie dough balls and making a concrete with some dairy free ice cream.
These cookies are also great for dipping!
Until Next time! Enjoy
Gluten Free Chocolate Chip Cookies
Ingredients
- 2 Tbsp golden flax meal
- 6 Tbsp Warm water Add to golden flax meal to make flax egg
- 1 1/2 Cup Oat flour
- 1/2 Cup Brown rice flour
- 1/4 Cup Potato starch
- 1/4 Cup Tapioca starch
- 1 Cup Granulated sugar
- 1 1/2 Tsp Xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 1 Cup Canola oil
- 2 tbsp Vanilla extract
- 1 Cup Gluten free chocolate chips Enjoy Life brand
Instructions
- Preheat oven to 325 degees and line cookie sheets with parchment paper.
- In small bowl combine golden flax meal and warm water, stir and set aside for 10-15 minutes.
- In large bowl add oat flour, rice flour, potato starch, tapioca starch, sugar, xanthan, baking soda, and salt. Whisk them together.
- Add flax egg mixture, canola oil, vanilla and chocolate chips to dry mix
- Mix until a dough consistency is formed.
- With a mini ice cream scooper, scoop mini cookie balls on cookie sheet at least one inch apart.
- Bake for 15 minutes, then with the back of a tablespoon gently flatten each cookie. Bake for an additional 5 minutes.
- Let cookies cool completely, serve and enjoy!