Recipe by skinnysweetsdaily
Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)
Top Review by Mia in Germany
These are quite tasty cookies. I like that they have oil instead of butter or margarine, and that there are no fancy gluten free ingredients but gluten free "staples" used. They are a bit dry, though, and the taste of the soda is a tad too strong for my linking. Maybe my brown rice flour is not fine enough, I'll play with the recipe and try using half brown rice flour and half sweet rice flour, and maybe decrease the amount of soda a bit and use a bit more baking powder instead. Thanks for sharing :)<br/>Made for PAC Spring 2014
- 1 cup brown rice flour
- 1 1⁄4 cups gluten-free oats, plus
- 2 tablespoons gluten-free oats
- 1⁄4 cup avocados or 1⁄4 cup canola oil
- 1 teaspoon gluten-free baking soda
- 1⁄4 teaspoon gluten free baking powder
- 1⁄4 teaspoon sea salt
- 1⁄2 cup super extra finely granulated sugar
- 1⁄2 cup light brown sugar, packed
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup semi-sweet chocolate chips, I used mini chunks
- 2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk
Directions See How It's Made
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
- In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
- You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
- Place in fridge for about 10 minutes.
- Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
- Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
- The cookies will remain soft on the inside and crispy on the outside. A sure winner!
- Makes 24 large cookies.