Way back when, when I was an actress, there was a gal in our theatre group who was in the most amazing shape. She was fit, and toned, and radiated good health. I couldn’t help myself, I had to ask her what her secret was.
She told me that her secret was discipline; she never missed a work out, she ate a diet filled with fresh vegetables, lean, clean protein, avoided starches and empty calories, drank plenty of water … you know the story, right?
But then she told me what her secret for staying disciplined was. Every afternoon she bought and ate a big Mrs. Fields Chocolate Chip Cookie. She explained that by knowing she had this treat waiting for her, it made it easier to do those last few reps at the gym or avoid pasta with cream sauce.
There is something to be said for her “strategy.” And hey, it worked for her!
I set out to create as best I could a gluten free duplicate to those famous chocolate chip cookies. Is it an exact replica? Who knows? Are these really darn great chocolate chip cookies? Yes, they are!
Recipe notes: Make sure you buy certified gluten free oats – not all oats are gluten free. I used my own flour blend, use what you like just make sure it has either xanthan or guar gum in it. I love to bake with Wholesome Sweeteners Organic Sugar, it has a much mellower flavor than regular white sugar (and no bleach!) and I use their light brown sugar as well. I scoop out the cookie dough with a small ice cream scoop – that way each cookie is the same size.
Gluten Free Chocolate Chip Cookies Recipe
1 cup unsalted butter, at room temperature
1 cup Wholesome Sweeteners Organic Sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ½ cups gluten free oats
2 cups gluten free flour blend (with xanthan or guar gum)
½ teaspoon kosher or sea salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces milk chocolate, grated
12 ounces semisweet chocolate chips
Preheat oven to 375 degrees. Line baking sheets with either parchment paper or silicon baking mats.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
Put the oats in a blender or food processor and grind to a powder. In a large mixing bowl, whisk together the ground oats, flour, salt, baking powder and baking soda.
With the mixer on low, add the flour/oat mixture to the butter mixture gradually and mix until just combined. Add the grated milk chocolate. With a large spatula, scrape the sides and bottom of the mixing bowl and make sure everything is well combined. Fold in the chocolate chips.
Spoon batter onto prepared pans using between 1 and 2 tablespoons of batter per cookie depending on how large you like them, leaving about 2 inches of space between each cookie.
Bake for 8 – 12 minutes.
Let cookies cool on the pan for 5 minutes and then remove to wire racks to finish cooling.
A gluten free recipe that makes 2 – 4 dozen, depending on the size
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