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.
gluten-free chocolate chip cookies
Two notes: One, if you don’t have flax seed and soy milk, replace those two ingredients with one egg. That’s basically what the ground flax seed and soy milk are standing in for. Two, I make my own oat flour. Run regular or quick oats through the food processor for about 30 seconds, until a floury consistency. Store unusued oat flour in an airtight container.
I’ve only ever made these with homemade oat flour, and it’s nowhere near as fine a consistency as a store-bought flour would be, so the cookies have a kind of nutty oat crunch to them. If you make them with some fancy oat flour, let me know how they turn out in comparison.
prep: 15 minutes
into your mouths: 40 minutes
servings: 18 cookies
oven: 375 degrees, bake 10-12 minutes
1-3/4 cups oat flour (see notes)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
1/4 cup soy milk
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
1/3 cup walnut oil or canola oil
1 teaspoon vanilla
3/4 cup chocolate chips
1/2 cup chopped walnuts (optional)
In a large bowl, mix together oat flour, soda, and salt.
In a small bowl, whisk together ground flax seed and soymilk. Stir in white and brown sugars. Add walnut or canola oil and vanilla and whisk together until the mixture is emulsified (the oil is no longer separate).
Add the wet ingredients to the dry ingredients, and stir until moistened. Fold in chocolate chips and nuts, if desired.
Scoop onto cookie sheet. I use a medium size cookie scoop. Bake at 375 degrees for 10-12 minutes. Let cool for 2 minutes, then transfer to wire rack to cool. If you let them sit on the pans too long, they’ll be really hard to get off.
Nutrition information (per cookie without nuts): 105 calories; 4.2g fat; 2mg cholesterol; 75mg sodium; 16g carbohydrate; 1g fiber; 11.3g sugars; 1.9g protein; 0% vitamin A; 0% vitamin C; 2% calcium; 3% iron