When your daughter turns six you….. bake cookies!!!! If you haven’t been able to tell around here, we like to bake. It’s almost therapeutic for me… now if someone would hire me a fairy to clean up afterwards I’d be in heaven! That’s always the worst part, right!!?
Today is my daughter’s 6th birthday. Seems like yesterday, yet in the same instance a lifetime ago, that she was born. She’s my kid that thinks you need to have some type of cake, cupcake, brownie or cookie to properly celebrate so when she gave me her list for her birthday dinner- I was surprised there wasn’t a sweet treat thrown in there… of course when I asked what she wanted for her birthday dinner, she did start out with “unicorn cake…”. I stopped her real quick a nd explained that I meant a meal, not dessert so she needed to rethink 😉
I had fun throwing these cookies together quickly before my littlest laid down for a nap, and really can’t wait to share them with you. I call them flourless because I don’t use any type of gluten free or wheat flour in these cookies. I use oats!!! (Make sure your oats are gluten free)
If you’re looking for a nice, fluffy, soft cookie- these wouldn’t be for you. They’re more of a chocolate crispy cookie with a softer middle. They remind me of the ones my mom made as a kid that I loved. They don’t fluff up much because they don’t have that flour component to them, but they’re simply delicious!!
Oats, ground into a very very fine flour, make a terrific base for cookies and desserts alike- and I use them quite often. These in particular really have a delicious oatmeal chocolate taste without that extra flour because of the ground oats!
Now, you could probably do this as a “one bowl” cookie recipe and do it all in the food processor if you wanted to- I didn’t, but I see GREAT potential in that… and I seriously think next time I’m going to. I’m all about cutting down dishes and excess utensils etc.
So to start- it’s real simple- just take your food processor and blend those oats until they’re a very very fine powder. You want it to resemble a flour of sorts. I measured out and made sure I had enough after it was blended because it’s always a little smaller quantity wise when it’s blended up 🙂
Then add your baking soda and salt to your oat mixture and set aside.
In your mixing bowl cream your margarine, sugar and brown sugar together. I think the brown sugar in this recipe is really what brings out the delicious taste in the cookie. Once that’s done, add your eggs one at a time and then your vanilla beating slowly! You’ll want to add your flour mixture and mix it together until combined not mixing too much.
If you’ve read any of my last blogs you’ll know that there are a few things I don’t skimp on…. cheese and chocolate!!! In this recipe it takes the whole 12 oz package of semi sweet chocolate chips… because life is always better with a few more chocolate chips…
My mixer can handle them since I have a paddle beater, but if you have an older type mixer with regular beaters, it’s best to fold these in by hand.
I popped these in the refrigerator to cool before baking… it helps them to keep from spreading when you bake them, and also because like I said above I had a little girl that desperately needed to lay down for a nap!! Once they’ve chilled you just need to throw them In the oven and bake them for 10-11 minutes (depending on your oven) and wala- delicious flourless oat cookies!!!!
(I do let them cool on the cookie sheet for several minutes before trying to remove them or they might fall apart… also, if they’ve spread then I take my spatula and gently push the sides together to form a round cookie while they’re cooling for a minute or two before removing. Just some helpful hints I found as I made these delicious little gems!!)
Gluten-Free Chocolate Chip Cookies (flourless with oats)
2 1/4 cup ground oats
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine/butter
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 12 oz package semi sweet chocolate chips
Put your oats in a food processor and blend until a very fine powder. Add the baking soda and salt and set aside.
In your mixing bowl cream your butter and sugars together. Add your eggs one at a time slowly. Once incorporated add your vanilla extract.
Combine your dry ingredients with your wet and mix until fully combined- then fold in your chocolate chips.
Refrigerate until chilled to keep from spreading.
Bake on 320* for 10-11 minutes
**These won’t be fluffy because it doesn’t have any flour- they need to sit and cool before trying to remove them from the pan**