Ignore the “gluten-free” in the title. These are not some saintly cardboardy cookie things.
And I’m really not trying to be All About Baking here. Honestly.
And I’m not trying to be all health nut vegetarian gluten-free, either. FSM knows I’m a crappy vegetarian and an even more piss-poor health nut.
But you know what? These cookies are really good. I don’t even care that as far as cookies go, they are on the saintly side. They’re vegan. They’re whole grain. They even have ground flax seed.
These cookies have no right to be as yummy as they are. They should taste like nice healthy cardboard, but instead they have some kind of awesome nutty oaty crunchy thing going on.
I ran across them a while back when I didn’t have eggs, and I didn’t have the time or the patience to wait for butter to soften, but wanted chocolate chip cookies. You know when that is. At night, in winter, when some horrid wind is howling outside and PMS is prodding you to find something sweet and chocolate now or it’s going to get really cranky and take you along with it.
Oh, look. I had a helper. This is why these cookies happened today. Little voices.
“AUNT AMY, CAN WE MAKE COOKIES? I WANT TO MAKE COOKIES. LET’S MAKE COOKIES. I WANT TO HELP. I CAN HELP. LET ME POUR THAT IN. I DIDN’T SPILL IT ON PURPOSE. I DON’T KNOW HOW THE DOUGH GOT ON THE FLOOR. THIS LOOKS FUNNY. HOW CAN YOU MAKE COOKIES WITHOUT BUTTER?”
Let’s see. These chocolate chip cookies bake pretty flat. They aren’t fluffsters. They are also better crunchy; when you bake them til they are medium brown. They’re good with nuts but I also think they’re good without nuts, which is rare — I tend to prefer nuts in my chocolate chip cookies. The recipe only makes about 18 cookies, so double it up if you want lots.
To be sure about the gluten-free-ness, make sure to use gluten-free vanilla, and check your canola oil and oats. Oats are naturally gluten-free but apparently some cross-contamination can occur or something in processing bla bla. Read more on gluten-free chocolate chip cookies…