I knew I was going to see my friend Maya tonight so I searched gluten-free cookie recipes on food gawker (basically just like taste spotting) and came up with a few interesting returns. I liked the looks of this recipe because it uses generic gluten-free flour (which I buy in bulk from the Co-op) and oat flour which I can make in the food processor. However it calls for Xantham Gum and Gwar Gum but I read that you can just sub ground flax seed so I did. I added the chocolate chips to make this the best gluten-free cookie that I have made to date.
1 cup all purpose gluten free flour (like Bob’s Red Mill Brand)
1 cup oat flour
1/2 cup shredded coconut
3/4 tsp ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter
3/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup oats
1 cup chocolate chips
1. Measure out the flours, coconut, flax seed, baking soda, baking powder, salt and spices into a bowl and whisk to incorporate.
2. In a separate bowl cream the butter with the sugar. Beat in the egg and vanilla.
3. Mix the dry ingredients into the wet, then stir in the oats and chocolate.
4. Scoop 2 tbsp-sized balls using a spoon, form into balls, flatten slightly and place on a cookie sheet.
5. Bake at 350°F for 15-18 minutes. You may need to slightly flatten out the cookies before baking to avoid weird shapes because the oat flour is so dense that it doesn't melt into a perfectly shaped cookie like regular AP flour.
The cookies are done when they have a nice brown color and are set to the touch, they will bake more on the sheet once you pull them out of the oven so don't overdo it in the oven.
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