No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Thick & Chewy Gluten-Free, Dairy-Free Chocolate Chip Oatmeal Cookies

on January 24, 2013
Instructions
  1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking soda, salt and cinnamon, and whisk to combine well. Place the chocolate chips in a medium-sized bowl, add one tablespoon of the whisked dry ingredients, and toss the chips to coat them evenly. Set the chips aside.
  3. Add the granulated and light brown sugars to the large bowl of dry ingredients, and whisk again to combine well, breaking up any lumps in the brown sugar. Add the oats, and stir to combine well.
  4. Add the coconut spread, and mix until combined (the spread will just moisten all of the other ingredients, but the dough won’t hold together just yet). Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir. Add the chocolate chips and reserved dry ingredients to the dough, and mix to distribute the chips evenly throughout the cookie dough.
  5. Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 15 minutes. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges). The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.

Adapted from Gluten-Free on a Shoestring

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