A full description of these cookies would be: Oatmeal Chocolate Chip Cookies with Peanut Butter, Coconut and Salted Peanuts.
I know what some of you might be thinking but these are not the garbage disposal type cookies where you throw in whatever available ingredients you fancy. Each ingredient has a purpose beyond flavor and is necessary for the structure and texture of the cookies. Peanut butter replaces butter. Oatmeal and coconut stand in for wheat flour. Peanuts and chocolate chips provide more structure and variation in texture.
These are soft, not too sweet cookies, with a little gooeyness and crunch. They are very much like the old fashioned oatmeal chocolate chip cookies.
If that all sounds good to you, scroll down for the recipe.
Variations
Please note that I haven't tried any of the following variations. They are simply suggestions if you are in the mood to experiment. But if you do make changes to the recipe, please do tell. I would love to hear about it.
A) I love cane sugar but some people don't. If you are not so keen on the brown sugar, you might want to try replacing it with honey or molasses. I would start with 2/3 cup first to see how the dough holds together. Since the mixture doesn't have gluten, there's no worry of over mixing. That said, you can bake off a couple of cookies first to test the taste and texture and then you can adjust the sweetener if necessary.
B) If peanut butter is not your thing, there's always the nut butters (cashew butter, almond butter, etc.), vegetable shortening, coconut oil, or just plain old butter. I'm guessing that any of these will translate to a one to one ratio.
C) Peanuts can also be replaced with nuts, seeds (sunflower, pepitas, etc.) or just more chocolate chips (semisweet, milk, or white).
I know what some of you might be thinking but these are not the garbage disposal type cookies where you throw in whatever available ingredients you fancy. Each ingredient has a purpose beyond flavor and is necessary for the structure and texture of the cookies. Peanut butter replaces butter. Oatmeal and coconut stand in for wheat flour. Peanuts and chocolate chips provide more structure and variation in texture.
These are soft, not too sweet cookies, with a little gooeyness and crunch. They are very much like the old fashioned oatmeal chocolate chip cookies.
If that all sounds good to you, scroll down for the recipe.
 |
| Gluten free Oatmeal Chocolate Chip Cookies |
Gluten Free Oatmeal Chocolate Chip Cookies
1 1/2 cups old fashioned rolled oats (gluten free like Bob's Red Mill)
1/2 cup unsweetened shredded coconut (I use Let's Do Organic)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter
1 cup brown sugar
3 eggs
1 teaspoon vanilla
1/2 cup salted peanuts
1 1/2 cups chocolate chips
Preheat oven to 350 degrees F. Line a sheet pan with silpat or parchment paper.
Place oats and coconut in a a food processor (or blender) and process until somewhat fine (not quite like powder). Add the baking soda and salt and process/blend again until combined. Set aside.
Cream together peanut butter and brown sugar until smooth. Beat in eggs, one at a time. Add the vanilla. Mix in the oatmeal/coconut mixture, chocolate chips and salted peanuts.
Drop dough by heaping tablespoonfuls (or use a portion scoop) onto the sheet pan, about 1 1/2 inches or so apart. You need to press down the dough slightly to flatten and promote spread.
Pop in the oven and bake until done. It may take about 8 minutes, a little less for gooey and a little longer for cakey.
 |
| Gluten free Oatmeal Chocolate Chip Cookies |
Variations
Please note that I haven't tried any of the following variations. They are simply suggestions if you are in the mood to experiment. But if you do make changes to the recipe, please do tell. I would love to hear about it.
A) I love cane sugar but some people don't. If you are not so keen on the brown sugar, you might want to try replacing it with honey or molasses. I would start with 2/3 cup first to see how the dough holds together. Since the mixture doesn't have gluten, there's no worry of over mixing. That said, you can bake off a couple of cookies first to test the taste and texture and then you can adjust the sweetener if necessary.
B) If peanut butter is not your thing, there's always the nut butters (cashew butter, almond butter, etc.), vegetable shortening, coconut oil, or just plain old butter. I'm guessing that any of these will translate to a one to one ratio.
C) Peanuts can also be replaced with nuts, seeds (sunflower, pepitas, etc.) or just more chocolate chips (semisweet, milk, or white).
 |
| Gluten free Oatmeal Chocolate Chip Cookies |
No comments:
Post a Comment