Gluten Free Oatmeal Chocolate Chip Cookies - Recipe


Every year right before Christmas my father in law Arne makes his famous chocolate chip cookies. Yes, this fisherman who is 6ft 4, who spends most of his days sipping coffee and working on his boat BAKES!  He is quite the baker too.

Maybe it’s his Norwegian blood. Which if you didn’t know Norwegians they are known for their baking and all the glorious baked goods. So each year like clockwork he sets up the tree, puts lights on the house, puts Christmas music on and as the snow falls over their Seattle home just like in a movie, the baking begins.

He is so orderly and neat about his process, dancing around the kitchen singing tunes and being Jolly. I would say he is the definition of jolly and all its glory. Its just what you need to keep you out of the bah humbug motif and remembering that well all the cheesy Christmas cheer can be fun after all.

Arne inspired me with his traditions to well start our own, stop being scrooge and find the ability to well, be JOLLY!

I got up some guts and asked him for the recipe, he shockingly said yes! Then I successfully baked those cookies, without burning the house down. Of course they just weren’t exactly the same as his but it’s the effort that counts right?

Fast forward to present day. I no longer eat dairy. I no longer eat gluten. But I do still eat cookies, and chocolate, because I would be crazy not too!

The problem well I still wanted to bake those cookies. Instead of being a scrooge and not make them, I chose to come up with my own cookie recipe for the holidays. Now, Doing gluten modifications in baking are a whole science, it’s not an easy task. Still determined to make a flavorful cookie, I took on the challenge. I baked and baked and tested and failed and finally succeeded with an amazing cookie that well tastes just as good as the real thing.

Which that my friends makes quite a jolly moment!

I would love to hear what some of your favorite things to do at this time of year are, what your family, friends do! Leave a comment below!

 

Happy Baking Friends! 





Gluten Free Oatmeal Chocolate Chip Cookies

Ingredients:

1-cup vegan butter – Earth balance soy free baking sticks

1-cup sugar – Raw Sugar, preferably organic

1-cup light brown organic sugar

1 teaspoon Vanilla

2 eggs –

1 ¾ cups Gluten Free Flour – Bob’s red millone/one mix is great!

1-teaspoon baking powder

1-teaspoon kosher salt

2 cups Gluten Free Thick rolled oats (bob’s redmill again is the best!)

1 bag of vegan chocolate chips/ or favorite brand

An electric mixer, measuring cups, ice cream scoop, parchment paper, and cookie trays.

Directions:

In an electric mixer Cream the butter, sugars, and vanilla, add in one egg at a time.

In a separate bowl mix the dry ingredients, minus the rolled oats and chocolate chips!  While the electric mixer is still going slowly add in the flour mixture and until dough forms. Then take off the bowl of the mixer grab a spatula, dump in the rolled oats and the chocolate chips. Hand mix until evenly through the dough.

Now this part is key. You need to let the dough chill for at least one hour. If you have patience let it sit overnight. Instead of the dough being soupy it will bake perfectly. The thing is after much baking mishaps I have learned this is truly the best way to get those awesome cookies. That’s why those store bought dough’s actually taste good! Because they are cold!

Once the dough is chilled.  Then preheat the oven to 355 degrees.

Line your cookie sheet with parchment paper, then scoop with a small ice cream scoop your dough and place on the tray. You will make rows of three about 1 inch apart from each other on the tray.

Bake for 9-12 min. Until golden brown on the edges. Once done remove the cookies from the cookie tray and place on a cooling rack until cooled.

 

Then serve with milk and enjoy!

 

 

 

not so perfect gluten free / dairy free chocolate chip cookie recipe



 Processed with VSCOcam with hb2 preset

Today I had a plan for having an amazing blog post about how I succeeded in making some really awesome gluten and butter free cookies. (I was saying Dairy free butter guess eggs are dairy.) The problem is I lost my CF card reader, which means all the rad images are on my CF Card and not on my computer. The plan failed ha. But instead of just blowing off the blog post I really wanted to push through my frustration and perfectionism, still giving you the recipe.

Lately life has been a bit of a roller coaster, making grown up choices and juggling working on my photography business and 3 kids, and food allergies. 

What’s been the hardest at times are not my food allergies or even the children. Its finding out I have thyroid problem and is acting up not doing its job. Leaving me depleted and difficult at times. Lets just say its a vicious , vicious cycle. If you stress then your body reacts. Then your tired and so on. 

Instead of going to the dark side, letting fear and anxiety control my every waking breath. I have been choosing something else. New tools if you must. I realized that instead of let something like the fact that I couldn’t find my CF card reader really get the best of me I take a few steps back and think how can I make this work. How can I push through and problem solve.

There used to be a time in my life where I trained myself to cope a certain way, and well I have been through a lot of life situations where that may have been necessary but now what I am realizing more than ever is I don’t need to cope anymore. I don’t need to put on a shield of armor ever day and go out to battle.

I honestly never thought that day would every come.  Its not as easy as saying ‘I had a come to Jesus Moment” Or The Lord Saved me”.  Over the past few years I have been dealing with “My crap” My past, my baggage whatever you want to call it. Facing it head on, teaching myself through therapy new tools. (Yes I said Therapy.)  Which has been the best thing since the invention of Pizza. I mean Its beyond freeing and wouldn’t be here today if I hadn’t done it. Or still doing it from time to time.

Learning to let things go, being my best self through love and kindness. Digest that for ten seconds. It sounds easy but I don’t think I actually knew what the definition of actual kindness was.  Do you? 

So here we are back at the start. I was certainly excited to say the least about these cookies. They are chocolaty, gluten free goodness that every once in awhile it’s good to spurge and have one.

Give them a try, if you have any gluten free tips leave a comment I am still new at all this Gluten free baking!

(These images were with my iPhone and made some minor adjustments in Photoshop)


For the Recipe:

What you will need:

Pre- Heat the oven to 375 degrees

(a toaster oven works great too! )

2 large mixing bowls

Either an electric mixer, or hand mixer ( ex. Spatula works great)

A pan lined with Parchment paper, or a mat

Timer

A Knife to Chop the bar of chocolate

Ingredients:

1 tsp baking soda

1 tsp gluten free / corn free baking powder

1 tsp cinnamon (or more or less to your liking )

2 cups gluten free organic rolled oats

3 cups Gluten Free Flour (I use bob’s gluten free 1/1 mix )

1 package vegan Chocolate chips

1 bar 65% cocoa organic chocolate (dairy free)

2 eggs (room temp)

1 cup Earth balance soy free vegan butter  (room temp)

1 cup raw honey (semi melted, melt in microwave if needed)

1 tbsp organic molasses

1 tsp Madagascar Vanilla

Method:

In one bowl Mix all of flour and baking powder and soda together and set aside.

Then in a separate bowl cream together the butter eggs, honey, molasses, vanilla , until smooth and creamy.  When it looks smooth and creamy add in your flour mixer at low speed.

Cut up the chocolate bar into chunks big small however you choose.

When the flour is no longer visible you should have a dough, this is when you add in the 2 cups of Gluten Free Oats, Make sure to mix it in by hand and take off the kitchen aid stand if using one.

Then add the chocolate chips. I usually taste it by now, see if It needs more of something.

Place a about a tablespoon amount onto a lined baking sheet and bake for 10-15 min, I flatten them down right when they come out of the oven. This way they aren’t just round puff balls.

Remove and let cool on a stand for about 10 min.

Also If you don’t want to make the entire batch I freeze the dough in the freezer or bake all the cookies and freeze those!

Enjoy! Happy Baking Friends.

-Nicole