I am beyond excited to share one of my favorite cookie recipes with you that I have now converted into one of my favorite Gluten-Free Cookie Recipes.
It all started one day when….
I don’t know about you, but I have always been a fan of the “Cookie” in Chocolate Chip Cookies. The chocolate part was always delicious too, don’t get me wrong, I just loved the taste of the cookie part as a good cookie though. You could just about add any flavor chip you wanted and it would taste delicious. I even dared to think that if you made it chip-less it would make a really good cookie.
I tried many flavor combo’s such as:
- Mint Chocolate Chip
- Peanut Butter Milk Chocolate Chip
- Cranberry White Chocolate Chip
- Butterscotch Chip
- and even threw in some Oats with Chocolate Chips and had the best Chocolate Chip Oatmeal Cookie ever! Way better than any regular Oatmeal Cookie with chocolate chips. (Does anyone remember when Pilsbury came out with their Oatmeal Chocolate Chip Cookies? I’m sure they copied me…..Lol!)
It’s not a sugar cookie, even though sugar, butter, and flour are included in most cookies ingredients. What would you even call a Plain Chip-Less Cookie? Well, after perfecting my recipe over the years and cutting it in half to make less of batch, I became the “Cookie Lady”. Just these particular cookies, because if you are good at something you should stick to it right? LOL! I made them as gifts during the holidays and on special occasions. I always had the ingredients on hand so on a budget, food gifts are always a great way to go!
I was happy, until the Food Allergies entered this equation called My LIFE.
No More Gluten.
No more Chocolate.
No more Cookies.
BIG GIANT SAD FACE!
I tried many Gluten Free Cookie Recipes, but nothing seemed to encompass the buttery goodness of my Any Chip Cookies (that’s what I called them then). I began to call upon the help of my second best Cookie Friend…
The Trusted Oatmeal Raisin Cookie!
I HAD to make a replacement dessert! At this time in my life….the beginning of my New Food Journey…I was desperate for something familiar, easy, and yummy! I just wanted food to seem easy again!
Thankfully I am far past THAT place in my life. My relationship with Food has since blossomed and reached an exciting, adventurous, and spontaneous place. I only hope to bridge a gap for those who are just beginning this journey to know that you can still “have your cookies and eat them too!” LOL!
My favorite cookie now resembles an oatmeal cookie and chip-less cookie combined. Not too much texture with that rich buttery, chewy with a slight crisp taste. My favorite thing about this recipe is how interchangeable the ingredients are. The base of the cookie remains the same while the added Extra’s are up to you, your taste buds, and your pantry. Make them Chocolate Chip, Any Chip, Oatmeal Chip, Chip…Chip (feeling like Bubba Gump here…LOL!)
Here is how I regularly make mine:
Have It YOUR Way
Small Batch Recipe
- 1/2 Cup Brown Rice Flour
- 1/2 Cup Oat Flour
- 3 Tbsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Xantham Gum
- 1/2 Cup Butter*, softened OR *Coconut Butter Spread
- 3/8 Cup or 1/4 Cup + 2Tbsp Unrefined Organic Sugar
- 3/8 Cup or 1/4 Cup + 2Tbsp Brown Sugar, packed
- 1 Egg*
- 1-1/2 tsp Pure Vanilla Extract (GF)
*For Dairy-Free Version use Coconut Butter Spread
*I also sub the butter for 1/2 coconut oil (solid, but soft) + 1/2 nut butter; it does change consistency slightly
*Using the egg replacer changes the consistency a bit, but it does work
- 1Tbsp Ground Flax Seeds + 3Tbsp Warm Water = 1 egg
(dissolve flax into warm water using a whisk and use where egg is being replaced)
- 2/3 Cup Organic Coconut Shreds
- 1/2 Cup Quick Oats (make sure they are certified GF)
- 1/4 Cup Organic Dried Currants
- 1/4 Cup Organic Raisins
- 1/4 Cup Date Pieces, roughly chopped
***If you do not have organic ingredients on hand that is fine too. This is just what I use when I can to avoid added sugars or chemicals. You can use whatever dried fruits you have or like, omit the coconut and oats and just do dried fruits, or add in some chocolate or other flavored chips and make regular chocolate chip cookies or any chip cookies. You can also interchange the extract flavors for a slightly different taste…JUST HAVE FUN.
In a separate bowl, whisk together dry ingredients. In a medium bowl cream together butter and sugar. Add vanilla and blend. Add egg and blend. Slowly add in dry ingredients while blending until fully incorporated. Do Not over blend. Add in Extra Ingredients and give it a quick blend or hand stir to incorporate into batter. **NOTE: For best results with the dough, Refrigerate Overnight to allow the true Blending of Ingredients. The chemical reaction of the wet/dry ingredients fully binds together after refrigeration for at least 24 hours or Overnight works too. Using a Tbsp drop dough onto an un-greased cookie sheet and place into a Pre-heated oven set at 350F. Bake for approx 12-15 minutes or until lightly browned and cooked through. Let cool for a few minutes on the pan until placing on a wire rack to cool completely. Eat and Enjoy.