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
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.
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!