Oatmeal Flour Chocolate Chip Cookies {GF}

Desserts | December 8, 2015 | By

Oatmeal Flour Chocolate Chip Cookies

I was recently tasked with the mission of finding a “healthy cookie” that doesn’t taste “healthy.” But, what does that mean exactly? A cookie without a sweetener tastes like a cracker, and a cookie without fat (think butter or oil) will be too dry and taste plain gross. After a little bit of searching, I stumbled across this cookie from Chelsea’s Messy Apron.

Day 4: Oatmeal Flour Chocolate Chip Cookies {GF}

Unlike traditional chocolate chip, this cookie has no butter or white (or refined sugar) and is gluten free. And, unlike other gluten-free baked goods, oatmeal flour is super simple to find. In fact, you can make it by throwing some uncooked rolled oats in the blender for a couple minutes.

12daysofcookies2015

Chelsea recommends that you do not make any substitutions for these cookies, and I have to say I agree. Why fix what’s not broken? That’s not to say I didn’t have my fair share of cookie fails though. I’ve made these cookies a few times over the course of this last year and tried playing with the recipe a little. First, I used less sugar; the result were less-than-tastey cookies that sadly ended up in the trash. Then I tried adding a little more coconut oil in hopes of a slightly more moist cookie; that resulted in the flattest cookies I’ve ever baked. Though they tasted great, the extra oil made them almost impossible to hold, let alone eat. The only thing I changed was the cinnamon. I added extra because I think the flavor really enhances the oat texture and flavor.

Hope you enjoy! Come back later this week for more cookie surprises.

Cheers! 
Oatmeal Flour Chocolate Chip Cookies

Oatmeal Flour Chocolate Chip Cookies {GF}
Yields 6
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 Tsp of Vanilla
  2. 1 Large Egg
  3. 4 Tbsp of Brown Sugar
  4. 1/2 Cup of Coconut Oil, melted
  5. 1 1/2 Cups of Oat Flour, blended
  6. 1 Tsp of Baking Soda
  7. 2 Tsp of Cinnamon
  8. 1/4 Tsp of Sea Salt, plus more to top the cookies
  9. 1/2 Cup of Semi Sweet Chocolate Chips
Instructions
  1. For the Flour: Blend uncooked oats until smooth. Remember to measure after the oats are blended. Set aside.
  2. Using a stand mixer or an electric mixer, combine the vanilla, egg, brown sugar and coconut oil until smooth. Add the oat flour, baking soda, cinnamon, salt and chocolate chips. Refrigerate for at least 60 minutes.
  3. Using an ice cream scoop, shape the chilled cookie dough into balls and place on a parchment-lined baking sheet. If you have to use your hands, chill the shaped dough for an additional 10 minutes. Bake at 350 degrees for approximately 15 minutes, or until the cookie edges turn a golden brown. Remove from the oven, cool slightly before serving.
Notes
  1. Note: I used a smaller ice cream scoop for my cookies to make them larger than life. If you want to make smaller cookies, use a tablespoon-sized cookie scoop and adjust the baking time to 10 minutes.
  2. Note: Store cookies in the fridge in a tightly sealed container. I've found that they tend to fall apart if left at room temperature.
Adapted from Chelsea's Messy Apron
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Oatmeal Flour Chocolate Chip Cookies

Oatmeal Flour Chocolate Chip Cookies

Oatmeal Flour Chocolate Chip Cookies

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